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Teriyaki salmon fillet
Teriyaki salmon fillet

Teriyaki salmon fillet

Preparation 10 min
Cooking time 12 min
Servings 4


  • 250 ml (1 cup) teriyaki sauce, homemade (see Homemade teriyaki sauce) or store-bought
  • 4  garlic cloves, minced  
  • Cracked pepper
  • 3 green onions, thinly sliced
  • Oil  
  • 4 salmon fillets with skin, at least 150 g (5 oz) each
  • 1 package of brown Chinese noodles
  • Salt
  • 1 package of Chinese broccoli
  • 30 to 45 ml (2 to 3 tbsp) fresh ginger, chopped
  • Ground black pepper
  • Sesame seeds, toasted

Homemade teriyaki sauce:

  • 45 ml (3 tbsp) mirin (preferable) or rice vinegar
  • 45 ml (3 tbsp) sake (preferable) or dry white wine
  • 30 ml (2 tbsp) dark soy sauce
  • 2 garlic cloves, minced  
  • 30 ml (2 tbsp) brown sugar
  • 5 ml (1 tsp) fresh ginger, chopped
  • Juice of 1 lime or lemon
  • 5 ml (1 tsp) sesame oil  
  • 15 ml (1 tbsp) cornstarch


  1. In a shallow dish, mix together half the teriyaki sauce, half the garlic, cracked pepper and half the green onions.
  2. Add the salmon fillets and marinate for 10 minutes on each side. 
  3. Rub a skillet with a cloth or paper towel moistened with oil and place over medium heat.
  4. Drain the salmon fillets.
  5. Cook the fillets in the skillet, skin-side down, for about 12 to 14 minutes without flipping (cooked on one side only).
  6. Meanwhile, in a large saucepan, boil the noodles in salted water.
  7. In another saucepan, steam the broccoli.
  8. Drain and place the noodles back into the saucepan.
  9. Add the ginger and the rest of the garlic and green onion. Stir.
  10. Shape a nest with the noodles in the centre of each plate. Place a salmon fillet on each nest. 
  11. Top the fillets with the remaining sauce. Sprinkle with toasted sesame seeds. 
  12. Serve with Chinese broccoli.

Homemade teriyaki sauce:

  1. In a small saucepan, mix together all the ingredients except the cornstarch.
  2. Bring to a boil.
  3. Cook until the brown sugar has completely melted.
  4. Add a bit of cold water to the cornstarch.
  5. Pour into the boiling liquid.
  6. Cook until the mixture thickens, stirring from time to time.
  7. Pass through a sieve.


To synchronize the cooking of the broccoli with that of the noodles, turn on the heat underneath the steamer (containing about 2.5 cm [1 in.] of water) the moment you put the noodles in the boiling water. Your sense of timing will feel sensational!

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