Teriyaki Salmon Loaded Fries Recipe

How to make Teriyaki Salmon Loaded Fries


  1. Preheat oven to 200°C (180°C fan-forced). Line 2 baking trays with baking paper.
  2. Make the teriyaki sauce by gently simmering the soy sauce with brown sugar, ginger and garlic until a little thick. Set aside to cool.
  3. Place the chips onto one of the baking trays and bake for 20 minutes or until crispy and golden.
  4. Meanwhile, pat the salmon dry and gently toss with enough teriyaki sauce to coat. Set aside to marinate for 10 minutes. Place on a baking tray and cook for 10 minutes or until just cooked through and nicely tinged (or cooked to your liking).
  5. Place the chips onto a board or platter. Peel the skin off the salmon and discard (see optional below). Break the  salmon into large chunks and arrange over the chips. Add the avocado and drizzle with teriyaki sauce and mayonnaise. Sprinkle with red onion, spring onion and toasted sesame seeds and serve.

Tip: To drizzle mayonnaise, whisk it with a few drops of little water to loosen. Then spoon over the top or squirt it from a squeezy bottle. You can also use your air fryer for the chips.

Optional: For a crispy snack, try re-baking the cooked salmon skin until brown and crispy.