Servings
Font
Back
Baked Teriyaki Salmon with Cabbage
4.7 from 12 votes

Baked Teriyaki Salmon with Cabbage

Baked teriyaki salmon in under 30 minutes! This easy, lower sugar recipe is served over a delicious, ginger and garlic cabbage stir-fry.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 Servings
Calories: 3291 kcal
Course: Main Course
Cuisine: Japanese

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
  • green onion for garnish, sliced
  • sesame seeds 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:
    Cup of Yum
  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve the salmon on top of the cooked cabbage. Garnish with sesame seeds and sliced green onion, if desired.
The cabbage:
  1. 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.
  2. Add the remaining avocado oil and the sesame oil to the pan. Add the Napa and red cabbage.
  3. Cook the cabbage, stirring constantly, until it is slightly wilted, 2 to 3 minutes. Stir in the reserved teriyaki sauce.
  4. 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

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: 4 Servings

Amount Per Serving

Calories 3291

% 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.