Place a 2cm piece of ginger, finely chopped and 2 garlic cloves, finely chopped into a bowl and mix in 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp mirin and 1 tbsp olive oil.

Place 4 salmon fillets, skin on (500g in total) in a dish, season with salt and pepper and pour the dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes.

Place a large frying pan over medium heat and add a dash of rapeseed oil. When hot, add the salmon, skin side down, reserving the marinade. Cook for 2 minutes, then pour in the reserved marinade and cook for
a further minute, until the salmon fillets are opaque halfway up the sides. Turn them over and cook on the other side for 3 minutes, basting with the sauce so that the salmon is well coated.

Serve the salmon fillets on individual plates, spooning over any teriyaki sauce left in the pan.