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Cooking Salmon. To my mind this is the unrivalled king of fish. Here are two ways to wow your chums – the first “Salmon – Noel” is the work of the blonde, a stunner and the second “Salmon Meyer” is a simple classic that you could adapt for any other favourite fish.

Noel’s Salmon


  • Dollop of olive oil – then another dollop later.
  • 1 salmon steak per person.
  • ½ cup Kikkoman Teriyaki (KT) marinade*
  • ½ cup KT Baste and glaze.
  • ½ cup KT soy sauce.
  • 3 tablespoons dark brown sugar.
  • 3 tablespoons honey.
  • ½ cup sherry.
  • Heavy grind black pepper.
  • Large pinch red pepper flakes.
  • 1 elephant garlic minced.

There will never be ingredients in my recipes you cannot easily find. Publix or any good supermarket will stock KT products.


  1. Prepare marinade with all ingredients apart from the salmon and one dollop of olive oil. Mix in a dish capable of taking the salmon. Taste –it should be an irresistible combination of sweet and sour.
  2. Add salmon and toss to coat with the marinade. Leave for an hour.
  3. A dollop of oil onto a frying pan and flash sauté the salmon, skin down and covered for 5 minutes. Turn, cover and turn heat slightly down. 3 minutes later the salmon should be perfect, pink almost raw in the middle, crisped on the skin.
  4. Meanwhile reduce the marinade over a high heat till it is thick.
  5. Serve the salmon with the marinade and take a bow!

Meyer Salmon

Of course you may use any lemon for this recipe, limes or oranges would be good too. If you have Meyer Lemons then you are in for a perfect combination – part lemon, part orange.


  • 1 salmon steak per person.
  • Salt and black pepper to taste.
  • A dollop of olive oil.
  • ¼ stick salted butter.
  • Handful of sage or basil leaves.
  • The zest of one lemon, plus its freshly squeezed juice.
  • Squeeze of honey.
  • Lemon wedges for serving.


  1. Season the fish heavily.
  2. Heat oil in pan, add fish with a squeeze of honey and sauté  for 4 minutes. Turn and cook for a further 3 minutes on a lower heat.
  3. Reserve fish and keep warm.
  4. Add butter, the Sage or Basil leaves, lemon zest and juice. Cook till foaming.
  5. Spoon sauce over each salmon steak and serve with a wedge of lemon and a glass of champagne – perfect.