[vc_row][vc_column][vc_column_text]Baked teriyaki salmon in under 30 minutes! This easy and lower sugar teriyaki recipe is served
over a delicious, ginger and garlic-flavored cabbage stir-fry.
This meal comes together in about 30 minutes. That includes making the sauce (so easy!), cooking the salmon, and stir-frying the cabbage. Start by chopping the cabbages, garlic and ginger, then make the teriyaki sauce. While the salmon is cooking, stir-fry the cabbage.
If you’d like, serve it all on top of a bed of brown (or white) rice or quinoa.
WHAT YOU NEED FOR THIS BAKED SALMON TERIYAKI:
These are the main components of this recipe (affiliate links included):
Salmon: The recipe calls for 1 pound of salmon. If you buy one large fillet, cut it into four even pieces before cooking. Either skinless or with skin works. Once the salmon is cooked, it’s easy to separate the fillet from the skin.
Napa cabbage: Napa cabbage It has a milder flavor and lighter texture than regular green
cabbage. If you can’t find Napa cabbage, go ahead and substitute with green cabbage.
Red cabbage: Red cabbage (sometimes labeled as purple cabbage) is widely available in grocery stores. Cut it into wedges, then slice crosswise. Discard the core.
Sauce ingredients: All of the teriyaki sauce ingredients are available in most grocery stores. The sauce is composed of soy sauce, water, rice vinegar, maple syrup, avocado oil (or canola), cornstarch (for thickening), garlic, and ginger.
Oils: Avocado oil is good for stir-frying because it has a high smoke point. Canola oil can be used instead. Just a splash of sesame oil is added for flavor.
HOW TO MAKE SALMON TERIYAKI:
Honestly, it doesn’t get much easier than this teriyaki glazed salmon recipe. The basic steps:
make the sauce, bake the salmon, serve on top of stir-fried veggies with the remaining sauce. Let’s talk about a few tips to make this meal come together as easily as possible Start by making the sauce. Combine all of the liquid ingredients plus the cornstarch and whisk together until completely combined. Then stir in the garlic and ginger. The cornstarch acts as a thickener. If you don’t have any on hand, use all-purpose flour instead.
Bring the sauce to a gentle boil. While it’s cooking, give it a good whisk every minute to stop it from burning. It should take 5 to 6 minutes for the sauce to thicken enough.
Transfer half of the sauce to a bowl and set aside. You’ll be mixing this into the cooked cabbage later, so you don’t want to be dipping your basting brush into it as you baste the uncooked salmon.
For easy clean-up line a baking sheet with foil. Believe me when I say that cleaning off baked-on teriyaki sauce is no fun!
Once the salmon is done, serve it over the stir-fried cabbage.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”7590″ img_size=”large” alignment=”center” css=”.vc_custom_1642360005441{margin-top: 50px !important;}”][/vc_column][/vc_row]
