Teriyaki Glazed Salmon
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Teriyaki Glazed Salmon

Teriyaki Glazed Salmon

with broccoli and garlic rice

Fans of fish are sure to love this nutritious yet delicious Asian-inspired recipe. Even better, the whole thing comes together in less than 30 minutes. That just means you've got more time to enjoy the appealing umami flavour of this tangy teriyaki dish.

Climate Conscious
Total Time25 minutes
Cooking Time20 minutes


Serving amount

200 grams


(Contains Fish)

2 unit(s)


150 grams


1 unit(s)


20 milliliter(s)

Sesame Oil

(Contains Sesame)

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Teriyaki Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)3051 kJ
Energy (kcal)729 kcal
Fat32.1 g
of which saturates5.1 g
Carbohydrate79.6 g
of which sugars12.9 g
Dietary Fiber0 g
Protein34.1 g
Cholesterol0 mg
Salt2.7 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pan with Lid
Pot with Lid


Make the Rice
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Peel and grate the garlic (or use a garlic press).
  • Place a pot over medium-high heat with 1 tbsp butter (double for 4p).
  • Once hot, fry the garlic for 1 min then add rice, 1⁄4 tsp salt and 300ml water (double both for 4p).
  • Bring to the boil then lower heat to medium, cover and cook for 10 mins. Remove from heat and keep covered until ready to serve (the rice will continue to cook in its own steam).
Bake the Salmon
  • Meanwhile, lay the salmon, skin-side down, onto a lined baking tray.
  • Season with salt and pepper.
  • Once the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Salmon is cooked when opaque in the middle.
Cook the Veg
  • Meanwhile, trim the tip of the broccoli. Cut head into florets and stem into 2cm pieces.
  • Place a pan over high heat with a drizzle of oil.
  • Once hot, fry the broccoli for 2-3 mins then add a splash of water and immediately cover with a lid or some foil.
  • Cook until the broccoli is tender, 4-5 mins.
  • Once cooked, transfer to a bowl and stir through half the sesame oil. Season with salt and pepper, cover to keep warm and set aside.
Toast the Seeds
  • Wipe the (now empty) pan and return to medium heat (without oil).
  • Once hot, dry-fry the sesame seeds, shifting as they colour, until lightly toasted, 2-3 mins. 
  • Remove half the seeds from the pan.
Glaze the Salmon
  • Pour the teriyaki sauce, 25ml water (double for 4p) and remaining sesame oil into the pan.
  • Stir together and cook until warmed through, 1-2 mins.
  • Loosen the sauce with another splash of water if you feel it's too thick.
  • Once the fish is cooked, carefully add it to the pan (reheat the sauce first if needed).
  • Turn the salmon to coat in the glaze.
Finish and Serve
  • When everything is ready, fluff up the garlic rice with a fork and divide between plates.
  • Top with the teriyaki salmon, spooning over any sauce left in the pan.
  • Sprinkle over the remaining sesame seeds.
  • Serve the broccoli alongside.