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+ servings

Teriyaki Chilli Salmon

  • Prep Time
    15 MINS
  • Cook Time
    25 MINS
  • KCals 615
  • Carbs 70G
  • WW Points:
  • 15 Green
  • 10 Blue
  • 10 Purple
2 Servings


  • 2 fillets salmon
  • low calorie cooking spray
  • 2 nests medium egg noodles
  • 2 peppers red and yellow
  • 1 pak choi chopped
  • 1 bunch spring onions chopped
  • 150 g mange tout
  • 150 g sugar snap peas
  • 1 lime

For the Teriyaki Sauce

  • 2 tbsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp rice vinegar
  • 1 tbsp granulated sweetener
  • 3 tbsp tomato puree
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 lime juice of
  • 1/2-1 tsp dried chilli flakes
  • 300 ml vegetable stock 300ml/1¼ cups boiling water and 1 veg stock cube


  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!