• Add soy sauce, maple syrup and water in a small pot

  Grate in the garlic cloves and as much ginger as you like, then add the rice wine vinegar and sesame oil
• Place pot on the stove on low heat and let it slowly simmer for about 5 minutes
• In the meantime, make a cornstarch slurry by mixing the cornflour and water in a small ramekin

  Add to the pot and stir through which will thicken the sauce
• Remove from the heat, allow to cool in a bowl or jar, and you have the perfect thick teriyaki sauce
• Pat dry the salmon and place in a container or zip lock bag. Add a few tablespoons of teriyaki sauce over the top until nicely coated and allow to marinate for a few hours in the fridge. If you don’t have much time, 10-15 minutes is still fine

  Remove from the fridge for 10-15 minutes before cooking so the salmon comes to room temperature

Air fryer

• Preheat air fryer to 180°C/350°F
• Spray the bottom with oil spray and place the salmon fillets skin side down

  Brush on extra teriyaki sauce from the marinade and cook for 10 minutes for fully cooked salmon, or 7-8 minutes for medium rare

Oven Baked

• Preheat oven to 180°C/350°F
• Place baking paper on a baking tray and place salmon fillets skin side down

  Brush on extra teriyaki sauce from the marinade and cook for 15 minutes for fully cooked salmon, or 10-12 minutes for medium rare

Pan Fry

• Heat oil in a fry pan over medium heat

  Place salmon fillets down, skin side down and hold them down with a spatula for about 30 seconds so they don’t curl up
• Brush on extra teriyaki sauce from the marinade and cook for about 5-7 minutes, until you see the fish is cooked half way up on the side. Gently flip the salmon fillet over and cook for an extra 3-4 minutes on the second side for fully cooked salmon.

  For medium rare, cook for 4-5 minutes skin side down and 2-3 minutes on the second side
• Top with sesame seeds and spring onions and serve with rice. You can also add extra sauce on top if you like it extra saucy