Put the salmon fillets in a dish and cover them with teriyaki sauce. Leave the salmon fillets to marinate in the fridge for about 30 minutes, covered with cling film. When the time is up, place the fillets, skin side down, in a non-stick frying pan. Cook over a medium-high heat for 3 minutes. Increase the cooking time to suit personal tastes and the size of the fillet. Lacquer the salmon fillets with the teriyaki sauce of the marinade and serve with the boiled rice and pan-tossed pak choi cabbage.
Useful tips and interesting facts
If you have bought a ready skinned salmon fillet, remember to rest a piece of greaseproof paper in the frying pan before adding the salmon. This is a useful trick that prevents the delicate fish from breaking up or overcooking when in contact with the hot surface of the pan.