Easy and tasty Teriyaki Salmon

This teriyaki-glazed salmon is the perfect dinner when you are short on time but want something healthy and tasty.

“We are big salmon fans in my house and this dish is a firm favourite,” says singer and presenter Rochelle Humes.

“The teriyaki marinade is zingy and delicious. Simply serve with brown rice and whatever greens you have in the fridge or freezer for a knock-out meal. I’ve suggested edamame beans, which I love as they are really versatile and packed with protein.”

Read: Budget Beef Teriyaki

Serves: 4


  • 6 tablespoons teriyaki sauce (check label for allergens)
  • juice of 1 lime
  • 4 x 100g skin-on salmon fillets
  • 250g brown rice
  • 200g fresh or frozen edamame beans
  • 200g tenderstem broccoli
  • 5 teaspoons sesame oil
  • 1/4 garlic clove, grated


Put the teriyaki sauce and half of the lime juice in a wide, shallow bowl and mix to combine. Add the salmon fillets, skin-side up and set aside to marinate while you prepare the rice and veg.

Cook the rice in a pan of boiling water, according to packet instructions, until tender.

When the rice is almost ready, bring a pan of water to the boil over a high heat, the add the edamame beans and tenderstem broccoli, reduce to a simmer and leave to cook for five minutes until tender.

Read: Za’atar Crusted Salmon Baked in Tahini

Heat one teaspoon of the sesame oil in a frying pan over a medium heat, then add the salmon, skin-side down, and half of the marinade. Cook for five minutes until the skin is crisp, then turn the salmon fillets and add the remaining marinade to the pan. Cook for another three to five minutes until the salmon is cooked through.

Meanwhile, combine the remaining lime juice, sesame oil and garlic in a small bowl and set aside.

Drain the rice and vegetables and divide between four serving bowls, then top each with a fillet of the salmon. Spoon the lime and sesame dressing over the vegetables in each bowl, then serve.

At Mama’s Table by Rochelle Humes is published by Vermilion. Food photography by Yuki Sugiura, photos of Rochelle by Karis Kennedy. Available now.

How often do you eat salmon? What’s your preferred way of cooking it? Why not share how the recipe works for you in the comments section below.

– With PA

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