Baked Teriyaki Salmon with Cabbage
User Reviews
4.7
12 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4 Servings
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Calories
3291 kcal
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Course
Main Course
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Cuisine
Japanese
Baked Teriyaki Salmon with Cabbage
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Baked teriyaki salmon in under 30 minutes! This easy, lower sugar recipe is served over a delicious, ginger and garlic cabbage stir-fry.
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Ingredients
The salmon:
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 2 teaspoons canola oil or avocado oil
- 1 teaspoon cornstarch
- 2 teaspoons ginger fresh, minced
- 2 garlic minced, cloves
- 4 (4 oz. each) salmon fillets
- sesame seeds for garnish, sliced
- green onion for garnish, sliced
The cabbage:
- 2 teaspoons canola oil divided, or avocado oil
- 3 green onions thinly sliced, green & white/light green parts separated
- 1 tablespoon ginger minced
- 2 garlic minced, cloves
- 1 teaspoon sesame oil
- ¾ lb. Napa cabbage chopped (about 5 cups)
- ½ lb. red cabbage chopped (about 2 cups)
Instructions
The salmon:
- Preheat the oven to 400 degrees F. Line a baking sheet with foil.
- In a medium saucepan, whisk together the soy sauce, water, rice vinegar, maple syrup, oil and cornstarch until smooth. Stir in the ginger and garlic.
- Set the saucepan over medium-high heat and bring the soy sauce mixture (teriyaki sauce) to a gentle boil, whisking occasionally. Continue to cook (keep whisking occasionally) until the sauce thickens, 5 to 6 minutes. Transfer half of the sauce to a bowl and reserve.
- Place the salmon fillets on the prepared baking sheet, skin side down (if the fillets aren’t skinless). Brush each fillet with 1 tablespoon of the teriyaki sauce.
- Cook the salmon until it is just cooked through, 6 to 12 minutes, depending on the thickness of the fillets. In the last two minutes of cooking, place the salmon under the broiler to brown the sauce a bit. Take care not to burn it. The salmon fillets should easily release from the skin.
- Serve the salmon on top of the cooked cabbage. Garnish with sesame seeds and sliced green onion, if desired.
The cabbage:
- Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the white & light green sections of the green onion, ginger and garlic to the oil. Cook, stirring, for 1 minute.
- Add the remaining avocado oil and the sesame oil to the pan. Add the Napa and red cabbage.
- Cook the cabbage, stirring constantly, until it is slightly wilted, 2 to 3 minutes. Stir in the reserved teriyaki sauce.
- Remove from the heat and stir in the green sections of the green onion.
Notes
- Weight Watchers Points: 3 (Blue - Freestyle SP) / 6 (Green) / 3 (Purple)
Nutrition Information
Show Details
Serving
1salmon fillet + 1 c cabbage
Calories
329.1kcal
(16%)
Carbohydrates
15.8g
(5%)
Protein
34.1g
(68%)
Fat
14.5g
(22%)
Saturated Fat
2.3g
(12%)
Cholesterol
64.6mg
(22%)
Sodium
765.2mg
(32%)
Fiber
1.1g
(4%)
Sugar
7.9g
(16%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 3291 kcal
% Daily Value*
| Serving | 1salmon fillet + 1 c cabbage | |
| Calories | 329.1kcal | 16% |
| Carbohydrates | 15.8g | 5% |
| Protein | 34.1g | 68% |
| Fat | 14.5g | 22% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 64.6mg | 22% |
| Sodium | 765.2mg | 32% |
| Fiber | 1.1g | 4% |
| Sugar | 7.9g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
12 reviews
Excellent
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