Teriyaki Salmon with Salad

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

Course Main Course

Cuisine American, Western

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 422kcal

Mix together teriyaki sauce ingredients in a bowl - soy sauce, rice vinegar, sweet chili sauce, honey, sesame oil, garlic powder and ginger.
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.
Add teriyaki sauce to a saucepan over medium heat and cook until thickened.
Brush the cooked salmon fillets with the cooked sauce and save the rest to serve.
Mix together the salad ingredients, top with the salmon and sesame seeds, drizzle on remaining sauce, and then serve.

Preheat air fryer to 350F / 180C.
Lightly spray salmon fillets with some olive oil, Place salmon fillets in air fryer basket. Make sure they are not touching.
Cook for 8-12 minutes, to your desired level of doneness.
In a bowl, combine the teriyaki sauce ingredients - soy sauce, rice vinegar, sweet chili sauce, honey, sesame oil, garlic powder and ginger.
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.
Add teriyaki sauce to a saucepan over medium heat and cook until thickened.
Brush the cooked salmon fillets with some og the teriyaki sauce.
Coimbine the salad ingredients, top with the salmon and sesame seeds, drizzle on the remaining sauce and serve.

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.