Teriyaki Salmon

Recipe Image

Total Time:    30 minutes

Nutritional per serving
Calories: 484 kcal
Fat: 34 g
Protein: 27 g
Carbohydrates: 17 g

This super quick and easy to make Teriyaki Salmon recipe is going to be a hit to your family. It’s amazing how much flavour the salmon takes on after just a few minutes of this sweet and salty marinade.


Makes 6 servings

  • 2 tablespoons low-sodium teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 4 teaspoons chopped garlic, divided
  • 1 teaspoon grated ginger
  • 1 teaspoon dark sesame oil
  • 6 salmon fillets (about 700 grams)
  • 450 grams brussels sprouts, halved if large
  • 1 tablespoon canola oil, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Vegetable oil cooking spray
  • 250 grams shiitake mushrooms, thickly sliced


  1. Position rack in middle of oven; heat oven to 450°F.
  2. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil.
  3. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoon teriyaki mixture; marinate 15 minutes.
  4. In a second bowl, toss brussels sprouts with 1 1/2 teaspoon garlic, 1/2 tablespoon canola oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  5. Coat a rimmed sheet pan with cooking spray.
  6. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes.
  7. In second bowl, toss mushrooms with remaining 1/2 tablespoon canola oil, 1 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
  8. Move brussels sprouts to center of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes.
  9. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Recipe and photo courtesy of Epicurious

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