Baked teriyaki salmon and vegetables

Teriyaki salmon and vegetable bake


4 salmon fillets

1 bunch broccolini

1 bunch asparagus, ends removed

1 red capsicum, thinly sliced

1 zucchini, cut into half-moons

Sesame seeds and chopped coriander for garnish


Teriyaki sauce:

¼ cup salt-reduced soy sauce

¼ cup water

1 tbsp mirin

½ tsp ground ginger

1 tbsp brown sugar

1 tbsp honey

1 tbsp corn starch + 2 tbsp water



  1. Combine soy, water, mirin, ginger, sugar and honey in a medium pot and whisk to combine. Bring to a boil over medium-high heat.
  2. Mix corn starch and water until dissolved. Add to the pot and whisk into sauce. Turn the heat to a gentle simmer and continue whisking until the sauce thickens.  Remove from heat and set aside.
  3. Meanwhile, preheat the oven to 180° C and line a baking tray with baking paper.
  4. Arrange salmon fillets and vegetables on the tray and drizzle with 2/3 of the sauce. Use a basting brush to evenly spread the sauce over the salmon and vegetables. Bake for 12-15 minutes until salmon is flaky and vegetables are tender.
  5. Drizzle with remaining sauce and garnish with sesame seeds and chopped parsley.


Serve with rice.

Serves 4.

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