Teriyaki Salmon

Revisado por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This vibrant teriyaki salmon is an excellent choice for a heart-healthy dinner that doesn't compromise on flavour. The combination of succulent fish, nutty brussels sprouts, and earthy shiitake mushrooms provides a satisfying mix of textures, all brought together by a homemade glaze. With its balance of sweet honey, sharp rice vinegar, and aromatic ginger, this recipe transforms simple ingredients into a sophisticated meal that feels special enough for a weekend but is easy enough for a busy Tuesday.

Preparing everything on a single baking tray makes this an effortless option for those seeking a nutritious, low-effort evening meal. Salmon is a fantastic source of omega-3 fatty acids, making this dish as beneficial for your well-being as it is delicious. Serve it exactly as it is for a light, low-carbohydrate lunch, or pair it with a small portion of brown rice or quinoa to soak up the leftover savoury glaze.

Ingredients for Teriyaki Salmon

2 tablespoons low-sodium teriyaki sauce
1 cucharada de miel
1 cucharada de vinagre de arroz
4 cucharaditas de ajo picado, dividido
1 teaspoon grated ginger
1 cucharadita de aceite de sésamo oscuro
6 salmon fillets (about 675g)
450g brussels sprouts, halved if large
1 tablespoon canola oil, divided
1/2 cucharadita de sal, dividida
1/2 cucharaditas de pimienta negra recién molida, divididas
Aerosol de aceite vegetal para cocinar
230g shiitake mushrooms, thickly sliced

How to make Teriyaki Salmon

Position rack in middle of oven; heat oven to 232°C. In a bowl, combine teriyaki sauce, honey, vinegar, 1 teaspoon garlic, ginger and sesame oil. Place salmon in a shallow dish; sprinkle with 1 1/2 tablespoons teriyaki mixture; marinate 15 minutes. In a second bowl, toss brussels sprouts with 1 1/2 teaspoons garlic, 1/2 tablespoons canola oil, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Coat a rimmed sheet pan with cooking spray. Spread brussels sprouts in pan in a single layer; roast until light brown, 5 minutes. In second bowl, toss mushrooms with remaining 1/2 tablespoons canola oil, 1 1/2 teaspoons garlic, 1/4 teaspoons salt and 1/4 teaspoons black pepper. Move brussels sprouts to centre of pan; top with salmon; place mushrooms in pan around edges; roast, stirring mushrooms occasionally, until salmon is just cooked through, 8 to 10 minutes. Top salmon with remaining teriyaki mixture; serve over Brussels sprouts and mushrooms.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.