Teriyaki Glazed Salmon

Teriyaki Glazed Salmon

Enjoy our recipe Teriyaki Glazed Salmon by feastr. Balanced and very tasty.

Nutritional information:

Calories2943 kJ (703 kcal)
Protein41 g
Fat31 g
Carbohydrates60 g
Fiber7 g


cutting board, oven, Spoon, chef's knife, bowl, pot, baking tray, parchment paper

Recipe instructions:


Preheat the oven to 350 °F.


    Cut the zucchini and sweet potatoes into approx. ½ in thick slices and put everything in a bowl.

    • ½ Zucchini (~ 3.9 oz)
      ½ Zucchini (~ 3.9 oz)
    • 5.3 oz Sweet potatoes (w/o skin)
      5.3 oz Sweet potatoes (w/o skin)

    Add the salt, pepper, canola oil, balsamic vinegar, and teriyaki sauce and mix well.

    • Salt
    • Black pepper
      Black pepper
    • 2 tsp Canola oil
      2 tsp Canola oil
    • 2 tsp Balsamic vinegar
      2 tsp Balsamic vinegar
    • 1 ⁠½ Tbsp Teriyaki Sauce
      1 ⁠½ Tbsp Teriyaki Sauce

    Spread sweet potatoes and zucchini on a baking tray lined with parchment paper. Bake in the oven for 20 minutes.


      Rinse the salmon and pat dry. Season with salt and pepper and brush with the teriyaki sauce.

      • 5.3 oz Salmon, fresh
        5.3 oz Salmon, fresh
      • Salt
      • Black pepper
        Black pepper
      • 2 ⁠½ Tbsp Teriyaki Sauce
        2 ⁠½ Tbsp Teriyaki Sauce

      Take the baking tray out of the oven. Place the salmon on top of the veggies and bake for 12-14 minutes.


        Finely chop the spring onion.

        • ½ Green onion (~ 0.6 oz)
          ½ Green onion (~ 0.6 oz)

        Place the sweet potatoes and zucchini on a plate. Add the salmon and top with sesame and spring onions.

        • 2 tsp Sesame seeds
          2 tsp Sesame seeds

        Enjoy your meal!