Bakkafrost Salmon with teriyaki sauce

A delicious, fast and easy salmon recipe with mash potatoes

Preparation time: 45 minutes

Servings: 4 persons


  • 4 pcs. skin-less Bakkafrost Salmon portions (about 125g/portion (4-5oz))
  • Approx. 2 tsp lemon pepper (0.5 tsp per portion)
  • Approx. 4 tbsk Teriyaki and Sesame oil (1 tbsk per portion)
  • 4 tsp Sesame seeds (1 tsp per portion)

Serve together with:

  • 4 large or 8 small potatoes
  • 25 g. butter
  • Milk
  • Salt, pepper, sugar
  • 4 green asparagus
  • 4 slices of lemon


  1. Peel the potatoes and cook them in lightly salted water for about 40 minutes. (if you cut the potatoes into smaller pieces you can cut the cooking time)

  2. Set the oven to 175 degrees Celsius (347 degrees Fahrenheit)

  3. Cut the brown fat off the salmon portions and place them in an ovenproof dish
  4. Season first with lemon pepper and then pour a layer of Teriyaki sauce on top

  5. Sprinkle sesame seeds on top of the portions

  6. Bake in the center of the oven for about 20-25 minutes

  7. When the potatoes are cooked, pour the water off

  8. Then mash the potatoes with the butter, preferably with an electric whisk

  9. If necessary, add some milk

  10. Season with salt, pepper and sugar

  11. Serve with cooked green asparagus and slices of lemon