DinnerMain Course

Teriyaki Salmon with Roasted Asparagus

Name: Teriyaki Salmon with Roasted Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g salmon fillet skin on or off; 250 g asparagus woody ends trimmed; 60 ml soy sauce gluten-free if needed; 30 ml mirin; 30 ml sake; 15 g brown sugar packed; 1 tsp ginger grated; 1 clove garlic minced; 5 g cornstarch; 15 ml water; 1 tbsp olive oil; 0.5 tsp sesame seed toasted (optional); 1 pcs green onion sliced (optional)

This recipe features pan-seared salmon fillets glazed with a homemade teriyaki sauce, served alongside tender roasted asparagus. It's a flavorful and healthy meal that comes together quickly for a weeknight dinner.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 516 kcal

Allergen information: may contain fish, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gsalmon fillet, skin on or off
250 gasparagus, woody ends trimmed
1 tbspolive oil

teriyaki sauce

60 mlsoy sauce, gluten-free if needed
30 mlmirin
30 mlsake
15 gbrown sugar, packed
1 tspginger, grated
1 clovegarlic, minced
5 gcornstarch
15 mlwater

garnish

0.5 tspsesame seed, toasted(optional)
1 pcsgreen onion, sliced(optional)

Equipment

tongs · baking sheet · parchment paper · oven · whisk · small bowl · non-stick skillet

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for the asparagus.
About 5 min
2
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic for the teriyaki sauce.
About 2 min
3
In a separate tiny bowl, combine the cornstarch and water to create a slurry. Set aside.
About 1 min
4
Toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
About 2 min
5
Roast the asparagus in the preheated oven for 10-12 minutes, or until tender-crisp.
About 12 min
6
While the asparagus roasts, pat the salmon fillets dry with paper towels and season them with salt and pepper.
About 1 min
Cook’s note: Drying the salmon helps achieve a crispier skin.
7
Heat olive oil in a non-stick skillet over medium-high heat.
About 1 min
8
Once the oil is shimmering, place the salmon fillets skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is crispy.
About 5 min
9
Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
About 3 min
Cook’s note: Cooking time will vary based on thickness. Salmon is done when it flakes easily with a fork.
10
Remove the cooked salmon from the skillet and set aside on a plate.
11
Reduce the heat to medium-low. Pour the teriyaki sauce mixture into the same skillet.
About 1 min
12
Bring the sauce to a simmer, then slowly whisk in the cornstarch slurry.
About 1 min
Cook’s note: Whisk constantly to prevent lumps.
13
Cook the sauce, stirring constantly, for 1-2 minutes until it thickens to a glaze consistency.
About 2 min
14
Return the salmon fillets to the skillet and spoon the teriyaki glaze over them, coating evenly.
About 1 min
15
Serve the teriyaki salmon immediately with the roasted asparagus. Garnish with toasted sesame seeds and sliced green onions, if desired.

Per serving

Nutrition

67%Score

Calories: 516.4kcal
Protein: 35.1g
Carbs: 24.9g
Fat: 26.8g
Fibre: 3.2g
Sugar: 15.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store any leftover salmon and asparagus in an airtight container in the refrigerator.

Reheating

Gently reheat salmon in a microwave or oven on low heat to prevent drying out. Asparagus can be reheated similarly.