A simple and quick recipe that makes a fantastic meal most people will love. With the Dualfry Grill 10L and its cast iron grill plate, the salmon releases easily from the plate and gets a deliciously crispy crust.

How to make teriyaki salmon with cucumber salad

1. Marinate
   Mix all the marinade ingredients and pour ⅓ of the sauce into a bowl. Rinse and pat the salmon dry, then place it skin side up in the sauce. Set aside for 15–20 minutes.
2. Make the sauce
   Pour the remaining sauce into a saucepan and heat over medium heat. Mix the cornflour with ½ dl water and whisk it into the sauce. Keep heating until the sauce starts to thicken and bubble gently. Add more water if it gets too thick.
3. Air fry
   Preheat the air fryer on the fish programme. Let the salmon drain a little and place it skin side down in the basket. Cook for about 5 minutes, brush with a few tablespoons of sauce and cook for another 2–3 minutes. The salmon is done when the thickest part flakes easily when pressed gently with a fork.
4. Smash the cucumbers
   Cut the ends off the cucumbers and halve them lengthwise. Place cut side down and smash them until they break apart. Cut diagonally into pieces, place in a bowl, sprinkle with ½ tsp salt, toss and set aside.
5. Make the dressing
   In another bowl, mix all the salad ingredients except the sesame seeds. Drain the cucumbers, rinse in cold water, let them drain and toss them in the dressing.
6. Toast the sesame
   Toast the sesame seeds in a dry frying pan until golden and sprinkle them over the salad.
7. Serve
   Finely slice the spring onion and sprinkle over the salmon with some sesame seeds. Serve with cooked rice and the cucumber salad.