Baked Salmon Teriyaki with Japanese Vegetables
Recipe Credit

(Japanese, lite, salmon, snow peas, carrots )

Baked Salmon Teriyaki with Japanese Vegetables
Baked Salmon Teriyaki with Japanese Vegetables

Yield: 2 - 3 servings


1 lb salmon fillets, in serving-size pieces
4 Tbsp soy sauce
1 Tbsp mirin (Japanese condiment, a type of rice wine)
2 Tbsp sugar
½ C bean sprouts
½ C snow peas, ends trimmed
¼ C carrots, thin sliced in 2" lengths
1 Tbsp saki


  1. Heat oven to 375°. Check the salmon for pin bones, rinse in cold water and pat dry. Place in shallow dish and set aside.
  2. Combine soy sauce mirin, and sugar in a small pot and over medium heat reduce by half. Cool.
  3. When cool, coat the flesh side of the slamon with some of the sauce and let marinate 20 min.
  4. Bring a large pot of water, lightly salted, to a rolling boil. Add beansprouts and cook 1 min. Add snow peas and cook 1 min. Add carrots and cook one more min. Drain vegetables and keep warm.
  5. Baste salmon lightly, place on parchment paper covered cooking sheet and place in oven. While fish is cooking carefully heat remaining marinade until syrupy. After salmon has baked 6 min., glaze the fish with the sauce. Cook until just done 10 to 12 min. Divide the vegetables among 4 plates and place a piece of hot salmon on top.