Servings
Font
Back
0 from 6 votes

Teriyaki Salmon with Salad

A quick grilled teriyaki salmon served on a bed of fresh salad

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 422 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 salmon fillets
  • olive oil or calorie-controlled cooking spray for frying
Teriyaki Sauce Ingredients
  • 4 tablespoons dark gluten free soy sauce or regular soy sauce
  • 1 tablespoons rice vinegar or more to taste
  • 1-2 tablespoons Sweet chili sauce
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
For the salad:
  • 5 cups (375g) lettuce
  • 4 tomatoes chopped
  • 1 cucumber sliced
  • 4 soft boiled eggs halved
  • sesame seeds to taste

Instructions

Stovetop Directions:
    Cup of Yum
  1. Mix together teriyaki sauce ingredients in a bowl - soy sauce, rice vinegar, sweet chili sauce, honey, sesame oil, garlic powder and ginger.
  2. Heat the olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper and cook for 3 to 5 minutes per side or until done. Transfer to a bowl or plate and tent with foil.
  3. Add teriyaki sauce to a saucepan over medium heat and cook until thickened.
  4. Brush the cooked salmon fillets with the cooked sauce and save the rest to serve.
  5. Mix together the salad ingredients, top with the salmon and sesame seeds, drizzle on remaining sauce, and then serve.
Make In The Air Fryer
  1. Preheat air fryer to 350F / 180C.
  2. Lightly spray salmon fillets with some olive oil, Place salmon fillets in air fryer basket. Make sure they are not touching.
  3. Cook for 8-12 minutes, to your desired level of doneness.
  4. In a bowl, combine the teriyaki sauce ingredients - soy sauce, rice vinegar, sweet chili sauce, honey, sesame oil, garlic powder and ginger.
  5. Heat the olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper and cook for 3 to 5 minutes per side, or until done. Transfer to a bowl or plate and tent with foil.
  6. Add teriyaki sauce to a saucepan over medium heat and cook until thickened.
  7. Brush the cooked salmon fillets with some og the teriyaki sauce.
  8. Coimbine the salad ingredients, top with the salmon and sesame seeds, drizzle on the remaining sauce and serve.

Notes

  • Don’t overcook the salmon. It should be flaky when you press down on it. 
  • Stir the teriyaki sauce frequently while cooking to avoid burning.
  • If you replace the olive oil with a calorie-controlled cooking spray, there are 4 Blue Plan SmartPoints in one serving of this.
  • Don’t overcook the salmon. It should be flaky when you press down on it. 
  • Stir the teriyaki sauce frequently while cooking to avoid burning.
  • Use the leftover teriyaki as a dressing for the salad.
  • Make it Spicy – If you like spice you can add some heat by adding red chili flake or sriracha to the teriyaki sauce.
  • Use Different Protein – Not a fan of salmon? Brush this marinade over grilled chicken or tofu. It also makes a great stirfry sauce.
  • Add Pineapple – Pineapple and teriyaki sauce go hand in hand. Brown a few pineapple rings in the same pan used to cook the salmon and brush with teriyaki sauce before serving. 
  • Storage - keep in an airtight container inside the fridge for 2 days.
  • If you replace the olive oil with a calorie-controlled cooking spray, there are 4 Blue Plan SmartPoints in one serving of this.

Nutrition Information

Calories 422kcal (21%) Carbohydrates 22g (7%) Protein 44g (88%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 257mg (86%) Sodium 1203mg (50%) Potassium 1473mg (42%) Fiber 3g (12%) Sugar 17g (34%) Vitamin A 1836IU (37%) Vitamin C 22mg (24%) Calcium 90mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 422

% Daily Value*

Calories 422kcal 21%
Carbohydrates 22g 7%
Protein 44g 88%
Fat 18g 28%
Saturated Fat 3g 15%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 257mg 86%
Sodium 1203mg 50%
Potassium 1473mg 31%
Fiber 3g 12%
Sugar 17g 34%
Vitamin A 1836IU 37%
Vitamin C 22mg 24%
Calcium 90mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.