Teriyaki Chilli Salmon

This slimming friendly Teriyaki Chilli Salmon recipe has all the amazing flavours but is perfect if you’re following Weight Watchers or calorie counting.

Teriyaki Chilli Salmon | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Technically this isn’t “Teriyaki” not in the traditional sense, but it’s pretty close and waaay more slimming friendly!

Fish is notoriously difficult to cook, don’t let the lengthy instructions put you off – this is a pretty fool proof way. Salmon is very forgiving! It’s really hard to over cook due to the sauce that it will sit in, in the oven.

Talking of Salmon, you want boneless, skin on and a decent thickness.

Teriyaki Chilli Salmon | Slimming & Weight Watchers Friendly

If you wish, you can omit the fish sauce (it smells grim by the way – trust me it’ll taste a LOT nicer!), but it really adds to the depth of the sauce. the ingredients are so similar to an asian slaw dressing, only with tomato puree and veg stock.

You can add some more chilli flakes if you like it a bit spicier! If you fancy a sneaky treat add in a drizzle of sesame oil right at the end, but this will add calories so just remember to add them on if you do.

Some of you love this Teriyaki Chilli Salmon recipe!

Teriyaki Chilli Salmon | Slimming & Weight Watchers Friendly
One of our Instagram followers @marymckinna made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

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We use Sukrin 1 which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin 1 over onAmazon UK.

Teriyaki Chilli Salmon | Slimming & Weight Watchers Friendly

Sukrin 1 doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Teriyaki Chilli Salmon.

Teriyaki Chilli Salmon | Slimming & Weight Watchers Friendly

If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

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Teriyaki Chilli Salmon | Slimming & Weight Watchers Friendly

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Teriyaki Chilli Salmon

Votes: 16
Rating: 4
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

people 15 minutes 25 minutes

Calories

WW

Carbs

615kcal 10

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
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FIND OUT WHY

INGREDIENTS
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INSTRUCTIONS
  1. In a wok or large frying pan heat the garlic and ginger in a little Low calorie cooking spray. When they become aromatic add in the soy sauce, fish sauce, rice vinegar, granulated sweetener, tomato puree, lime juice dried chilli flakes, and the vegetable stock. Heat over a high heat for 10 minutes - stirring often
  2. Whilst you wait for the sauce to reduce - boil a kettle of water, and pour into a large bowl. Submerge the noodles and set aside. Preheat your oven to 190-200°C ready for the salmon
  3. Tip the reduced sauce into a jug (we're going to use half for the salmon and half for the noodles). Wipe down the frying pan, and heat again with a few sprays of Low calorie cooking spray. When VERY hot add the salmon skin side down. Leave the salmon alone for 5 minutes -don't shake the pan, or touch them - just leave them to sizzle
  4. Once you start to see the corners of the salmon curl up - it's time to tip in half of the sauce that you put aside. It will spit and bubble, so be careful! Baste the salmon with some of the sauce and place in the pre-heated oven for 10 minutes
  5. Now it's time to make the noodles! Drain the noodles off and set aside, we'll be using them in a mo
  6. Heat up a wok or frying pan with some Low calorie cooking spray, and tip in the peppers and spring onion. When the spring onion softens, add the mange tout and sugar snap peas. Cook for a few more minutes
  7. Add the drained noodles & the rest of the sauce - keep stirring. Add the pak choi and turn the heat down
  8. Chop up the lime - slice 3 times (to make 2 slices) and then cut the ends in half to make wedges.
  9. Time to check the salmon, lift a flake or 2 in the middle and see if it's cooked. It probably won't be quite ready, so add a lime slice to the top of each fillet, baste with the sauce and put back in the oven for a further 5 minutes. You'll notice the sauce will have gone nice and sticky... this is what we want!
  10. Check the salmon again - it should be ready to serve. First plate up the noodles, then top with the salmon, some of the sauce and garnish with the lime wedges!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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10 Comments
  1. I absolutely love this dish, especially since I’m not a salmon fan! I have made it about 4 times never disappointed. Thanks for another great recipe. 😃

  2. I made this for my dad and my boyfriend. They both loved it and kept telling me how amazing it tasted. My boyfriend hates fish so made his with chicken and it worked just as well 🙂

  3. Just made this recipe and it was absolutely gorgeous. Thank you so much for this, I now have a new recipe to add to my collection…nom nom nom!!!

  4. I made this tonight, but once the salmon was cooked in the oven the half portion of sauce with it wasn’t ‘nice and sticky’ but dried/burnt on to the pan, apart from what was actually on the salmon. I couldn’t baste it part way thru cooking as it was already burnt on. Any thoughts on why? Is 190 deg too hot? (New, fan assisted oven). Thanks.

    1. Hi Bev,

      It sounds like your oven was a little on the hot side! It’ll probably be worth trying it again on a lower heat 😊

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