Chinese Sticky Salmon
Chinese Sticky Salmon



  • 4 x 150g salmon fillets, skin removed
  • 3 tbsp oyster sauce
  • 2 tbsp teriyaki sauce
  • 1 tbsp runny honey
  • 1 tbsp mixture of veg and sesame oil
  • 1 tbsp grated ginger
  • 1 sliced garlic clove
  • 1 sliced red chilli
  • 500g mixed green vegetables
  • Preheat the oven to 200C. Pop the salmon on a baking tray and brush with the combined oyster sauce, honey and teriyaki. Roast for 10 mins until just cooked through and glazed, then set aside.
  • Heat the oil in a wok and fry the garlic, ginger and chilli for 1 minute. Stir-fry the mixed greens for 3-5 mins, then stir in the rest of the sticky sauce and serve with the fish.
15 mins
4 serving

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