To make teriyaki marinade, combine chopped shallots, grated ginger, sesame oil, tamari, chopped chilli, Manuka honey, lime zest and juice.

Coat salmon with marinade, ensuring it is well covered.

Place in the fridge and leave for a minimum of 1-2 hours.

Place salmon in a non-stick pan over medium-high heat (skin side down) with marinade.

Cover and cook for 5 minutes (or slightly longer if you prefer cooked through).

Turn heat off and stand for a further 5 minutes.

Serve with rice, quinoa and/or salad. Garnish with lime wedges and fresh coriander (or herbs of choice).