Photo of Wasabi teriyaki salmon by WW

Wasabi teriyaki salmon

3 - 12
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Take your tastebuds to Japan with this grilled salmon in a teriyaki sauce


Light whole egg mayonnaise

2 tbs

Wasabi paste

5 g, (1tsp)

Oil spray

1 x 3 second spray(s)

Salmon, skin on

540 g, (Buy 4 x 150g), skin on

Teriyaki sauce

½ cup(s), (125ml)

Fresh ginger

1 tbs

Lime rind

3 tsp, finely grated

Lime juice

2 tbs

Green shallot(s)

1 individual, thinly sliced


1 medium, cut into wedges

Bok choy, steamed or boiled

1 cup(s)


  1. Combine mayonnaise and wasabi in a small bowl. Set aside. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook salmon for 2–3 minutes each side or until cooked to your liking. Transfer to a plate.
  2. Add teriyaki sauce to pan and bring to the boil. Reduce heat and simmer, uncovered, for 2 minutes or until slightly reduced. Add ginger, rind and juice and simmer for 1 minute. Return salmon to pan and turn to coat in sauce.
  3. Serve salmon drizzled with sauce and topped with mayonnaise mixture and shallots. Serve with lime wedges and steamed bok choy.


SERVING SUGGESTION: Cooked basmati rice.