Teriyaki Salmon with Glazed Broccoli Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 378.8
  • Total Fat: 15.9 g
  • Cholesterol: 80.5 mg
  • Sodium: 332.7 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 7.0 g
  • Protein: 36.8 g

View full nutritional breakdown of Teriyaki Salmon with Glazed Broccoli Salad calories by ingredient

Number of Servings: 4


    2 tablespoons honey
    2 tablespoons low-sodium teriyaki sauce
    1 tablespoon rice wine vinegar
    4 scallions, trimmed and thinly sliced
    2 cloves garlic, minced
    1/2 cup sliced almonds
    1 bunch (1-1/2 pounds) broccoli cut into florets; stalks peeled and cut in 1/4-inch coins
    4 fillets, about 4 ounces each salmon
    2 teaspoons cornstarch


1. In small bowl, blend honey, teriyaki, vinegar, scallions and garlic; divide in half and set aside.

2. Adjust top oven rack so that it is 6 inches from heating element and heat broiler. Line a rimmed baking sheet with aluminum foil.

3. Heat a large nonstick skillet over medium-high heat; toast almonds for 6 minutes. Remove almonds; carefully wipe out skillet.

4. Place 1/4 cup water in skillet; reduce heat to medium-low. Add broccoli and cook, covered, for 7 to 8 minutes or until bright green and tender.

5. Place salmon on prepared baking sheet; brush with half of the reserved teriyaki mixture. Broil salmon 5 to 8 minutes or until top is browned and the interior temperature registers 120 degrees F on an instant-read thermometer.

6. Stir cornstarch into remaining reserved teriyaki mixture and pour into skillet. Bring to a simmer and cook, stirring, for 4 minutes or until sauce has reduced to a thick glaze. Stir in almonds and serve alongside salmon.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.

TAGS:  Fish |

Member Ratings For This Recipe

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    What do you do with the broccoli? - 1/26/18