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Teriyaki salmon fillet

Serves 4


Teriyaki salmon fillet


  • 4 salmon fillets, 200–250 g each
  • 4 small pakchoy
  • 4 tbsp. honey
  • Tamarior Shoyu soysauce
  • Ginger as desired
  • 1 garlic clove, grated
  • Black sesame seeds
  • Variety of shoots, e.g. pea, radish and soy
  • Rice vinegar
  • Sesame oil
  • Salt
  • Pepper
  • Honey


Make a marinade using the honey, grated ginger, grated garlic and soy sauce. Brush the marinade onto the salmon fillets.

After preheating the WMF ProfiPlus Contact grill, select the “Fish” program and place the salmon on the grill plate. The salmon must be grilled to maximum “medium” degree of cooking. Immediately sprinkle black sesame seeds onto the fish.

Halve the pakchoy and grill briefly on the contact grill using the “Manual” program.
Then drizzle the marinade on top.

For the salad, mix together rice vinegar, salt, pepper, honey and sesame oil to create a dressing and drizzle over the shoots.

Preparation time

45 minutes