Sticky Chinese Salmon
Sticky Chinese Salmon



  • 4 x 150g salmon fillets
  • 2 tbsp teriyaki sauce
  • 3 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tbsp oil (mixture of sunflower and sesame)
  • 1 tbsp grated ginger
  • 1 sliced garlic clove
  • 1 sliced red chilli
  • 500g mixed green veg
  • Preheat the oven to 200C. Place the salmon fillets in a baking tray, and brush all over with a mixture of the oyster sauce, teriyaki sauce, and honey, reserving half the mixture for later. Roast in the oven for 10 minutes to cook through and glaze the fish.
  • Stir fry the garlic, ginger, and chilli in a wok for a minute, then add the green veg, and stir fry for a further 3-5 minutes. Stir in the rest of the sauce mixture, then serve alongside the salmon.
15 mins
4 servings
This recipe pairs perfectly with the Ashton Chenin Blanc 2019 from Robertson, South Africa.

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