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Teriyaki Salmon

200-250g salmon fillet
Shiso Teriyaki
Olive oil

Heat a non-stick pan over medium high heat.
Place some olive oil in the pan, pat the salmon fillet dry, and season lightly 
with sea salt.

Place the salmon skin side down, and gently press down with a spatula.
Fry until the skin is a nice golden brown, turn over and cook on both sides 
(approximately 3 mins each side).
Place 1/3 cup of Shiso Teriyaki into the hot pan and baste the salmon with the 
sauce as it bubbles away and reduces to a nice shiny glaze.