Salmon Teriyaki
A versatile Asian-inspired dish featuring glazed salmon with a savory-sweet teriyaki sauce, paired with customizable vegetables and grains. Swap proteins, vegetables, and starches to create endless variations while keeping the signature teriyaki flavor at the center.
Ingredients
Method
Pat salmon fillets dry with paper towels and season lightly with salt and white pepper. Mince the ginger and garlic; slice the green onion; cut broccoli into bite-sized florets.
Heat sesame oil in a large skillet over medium-high heat. Add broccoli and stir-fry for 5–6 minutes until tender-crisp. Transfer to a plate.
Add a touch more oil to the skillet. Place salmon skin-side up in the pan and cook for 4 minutes until the bottom is golden. Flip and cook another 3 minutes.
Stir in minced ginger and garlic, cooking for 30 seconds until fragrant. Pour teriyaki sauce around the salmon and return the broccoli to the skillet. Gently toss to coat. Cook for 2–3 minutes until the sauce thickens slightly and coats the protein and vegetables.
Divide cooked rice among serving bowls. Top with glazed salmon, broccoli, and sauce. Garnish with green onion slices and sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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