Teriyaki Salmon with mixed greens

Of course, this is not real teriyaki, but it still tastes powerfully good. It evokes tasty flavours both sweet and sour, and has a touch of Australian native ingredients. Use what you have in the pantry. Strawberry Gum, Wattleseed, Saltbush.

This is what I like to call intuitive cooking; a handful of amazing ingredients mixed together in a casual and confident way. It is not complicated cooking. It is intuitive cooking; a recipe without a recipe. 

Salmon fillets

Soy Sauce

Native Ingredients 






Turn your over to 180 degrees. While it hears, make a teriyaki sauce with soy sauce, a dash of your native ingredients plus a healthy scattering of minced garlic and ginger. It should be a salty-sweet flavour. Then put your salmon fillets on a lightly oiled, foil lined baking sheet, skin side down. Paint them with the sauce and roast for about 10 to 20 minutes, brushing them with a little of the sauce along the way. Slide the finished salmon onto piles of mixed greens and drizzle with remaining sauce.

Top with Bush Dukkah and a sprinkle of Desert Lime

Cooking is not difficult. Just takes a little patience and experimenting.


Note: If you feel up to it, grill your salmon on the barbecue instead of putting them in the oven.

Recipe and concept adapted from The No Recipe Cookbook



Can the salmon be exchanged for beef or chicken or pork ? Nellie

Petronella Wagemaker

i tried this last night, it was bl**dy delicious! i had to ‘adjust’ your recipe, l used barramundi (my personal favourite ). As l do not have strawberry gum l used pepper berry & desert lime instead, that was sooo nice.
Question: Do you sell a recipe book? (hopefully you do!) as l have down loaded so many of your recipes – buy a recipe book would be so much easier!!
Regards, Paul

Paul Bell

oh yes, what an excellent perfect idea! I’ll try this on tofu and maybe eggplant too!

Maize Wallin

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