Baked Teriyaki Salmon

A bowl with green vegetables and a glazed piece of salmon sprinkled with sesame seeds being held above a tray of salmon and vegetables.

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This baked teriyaki salmon and vegetables is an easy family dinner that can be on the table in 20 minutes.

Prep Time5

Cook Time12

Total Time17

Course: Family Dinner Ideas

Cuisine: Eurasian

Keyword: teriyaki baked salmon, salmon sheet pan dinner

Servings: servings

Calories: 487kcal

Author: Stacey

Ingredients

Salmon & Vegetables

450 grams Salmon fillet
400 grams Edamame (frozen in shell)
500 grams Broccolini
2 Tablespoons rice bran oil

Teriyaki Sauce

½ cup water
1 teaspoon corn flour
½ cup Soy sauce
3 Tablespoons brown sugar 3-4 Tablespoons depending on your taste preference.
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
½ teaspoon garlic powder
½ teaspoon ground ginger

Garnish

1 Spring onion finely sliced
1 Tablespoon Sesame seeds

Instructions

Preheat your oven to 200 degrees celsius (400 F)

Salmon and Vegetables

Pin bone the salmon fillet and slice into four portions (leaving the skin on)
Place the edamame beans and broccolini in the bottom of a roasting tray. Add the oil and toss the vegetables until they are evenly covered.
Arrange the salmon pieces amongst the oiled vegetables.

Teriyaki sauce

In mixing bowl place all the sauce ingredients and whisk until well combined.
Pour the Teriyaki sauce over the salmon fillets then bake in the preheated oven for 12-15 minutes until the salmon is cooked through and flaky.
While the salmon and veggies are baking cook up a pot of rice.
Once the salmon is cooked to your liking remove from the oven, spoon the thickened sauce over the salmon, garnish with spring onions and sesame seeds and serve the teriyaki salmon and vegetables with steamed rice.
Enjoy!

Video

Notes

Be sure to spoon the thickened sauce over the salmon after it has finished baking.
Try serving this recipe with a drizzle of kewpie mayonnaise (my kids love adding condiments).
If you like a little bit of spice, have chilli flakes or chilli oil on the table so that people can add this to their meal.
Salmon fillet: This recipe will work with skinless boneless chicken fillets, or firm white fish.
Edamame: I use edamame beans in their shell, these are soy-beans and can be found in the frozen section in supermarkets. I cook them from frozen, i.e. there is no need to defrost them. You don't eat the shells, but pop the beans into your mouth using your teeth.
Broccolini: This can be substituted for broccoli florets or thickly sliced zucchini. you can also use pak choy or bok choy.
Rice bran oil: Any mild flavoured oil.
Corn flour: This is also known as cornstarch. Arrowroot powder can be used as an alternative
Soy sauce: Gluten-free soy sauce or tamari works just fine.
Brown sugar: This can be substituted for white granulated sugar or coconut sugar if you prefer.
Rice vinegar: This can be substituted for white vinegar or lemon juice.
Spring onion: In some parts of the world these are known as green onions, scallions or even shallots, they are just used for garnish in this recipe alhtough they do add freshness to the final dish. .
Sesame seeds: I use a combination of black and white sesame seeds just because they look nice as a garnish.

Because of the homemade teriyaki sauce used in this recipe it can be high in salt and sugar which could be unsuitable for baby starting solids or young toddler. Here are some things I would do to make this recipe more suitable for BLW.

Choose a low salt soy sauce.
Don't pour the teriyaki sauce directly over the piece of salmon you plan to serve to your baby.
Ensure the vegetables are tender and are able to be squashed between your fingers before serving them. This includes removing the edamame from their shells and squashing them before serving.

Nutrition