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Teriyaki Salmon with Glazed Broccoli Salad

Teriyaki Salmon with Glazed Broccoli Salad

Nutrition Facts
  • cal. (kcal) 332
Teriyaki Salmon with Glazed Broccoli Salad
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 18 mins
  • Broil: 8 mins
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  • 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 filets (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.

Nutrition Information for Teriyaki Salmon with Glazed Broccoli Salad

Servings Per Recipe: 4
PER SERVING: 332 cal., 14 g total fat (2 g sat. fat), 62 mg chol., 239 mg sodium, 25 g carb. (6 g fiber), 30 g pro.