One-Pan Teriyaki Salmon Traybake | Easy, Healthy & Delicious!

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness and acidity of mirin.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a similar flavor profile with lower glycemic index.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout provides similar flavor and texture, while canned salmon is budget-friendly.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds can add crunch and nutrition at a lower cost.

Preheat the oven to 180°C (350°F) fan.

In a bowl, combine 1 teaspoon sesame oil, 3 tablespoons oyster sauce, 1.5 tablespoons sweet chili sauce, 1 tablespoon honey, and 3 tablespoons dark soy sauce.

Add a few turns of black pepper, 3 minced garlic cloves, and 2 cm grated fresh ginger to the bowl.

Grate the zest of half a lime into the mixture and mix well.

Pour some of the teriyaki sauce over the 4 salmon fillets, coating them well. Reserve the rest of the sauce for later.

Marinate the salmon for 30 minutes if possible.

In an oven-proof dish, add 1 cup jasmine rice and 2 cups of boiled water, stirring to combine.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 15 minutes.

After 15 minutes, remove the foil and fluff the rice with a spoon.

Layer broccolini, baby corn, and sugar snap peas on top of the rice in the dish.

Place the marinated salmon fillets on top of the vegetables.

Drizzle the reserved teriyaki sauce over the salmon.

Cover the dish with foil again and bake for another 10 minutes.

After 10 minutes, remove the foil and drizzle more teriyaki sauce over the salmon.

Squeeze lime juice over the salmon and return the dish to the oven for an additional 5 minutes uncovered.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens