topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Teriyaki Salmon

Teriyaki Salmon

with Green Beans and Jasmine Rice

It seems that teriyaki tastes good on just about any protein—that’s certainly the case with salmon, at least. The meaty, flavorful fish is a natural fit for the slightly sweet and deeply savory notes of the soy-based sauce. And it’s a fit, too, with the bed of jasmine rice and tender green beans that accompany this dish.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

1 thumb


2 unit


1 unit


6 ounce

Green Beans

¾ cup

Jasmine Rice

10 ounce

Skin-on Salmon

(Contains Fish)

4 ounce

Teriyaki Sauce

(Contains Soy)

1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat26 g
Saturated Fat4.5 g
Carbohydrate87 g
Sugar17 g
Dietary Fiber5 g
Protein38 g
Cholesterol85 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet


Preheat and Prep

Wash and dry all produce. Preheat oven to 400 degrees. Peel ginger, then mince until you have 2 tsp. Trim, then thinly slice scallions, keeping greens and whites separate. Cut lime into wedges. Place rice in a fine mesh sieve and rinse under running water.

Cook Rice

Heat a drizzle of olive oil in a medium pot over medium heat. Add ginger and scallion whites and cook, tossing, until fragrant, 1-2 minutes. Add rice and toss to coat. Pour in 1¼ cups water and add a large pinch of salt. Cover, bring to a boil, then lower heat and let simmer until water is absorbed, 15-20 minutes.

Roast Fish and Beans

Meanwhile, place salmon skin-side down in the center of a baking sheet and season with salt and pepper. Sprinkle each fillet with a drizzle of olive oil. Toss green beans with a drizzle of olive oil, salt, and pepper on same sheet. Roast in oven until salmon is opaque on surface but not cooked through, about 5 minutes.

Simmer Sauce

While salmon and green beans roast, place teriyaki sauce in a small pan over medium heat. Bring to a simmer and let bubble until thick and glaze-like, about 3 minutes. Set aside 2 TBSP sauce for brushing the fish and reserve the rest for serving, keeping the two separate.

Glaze Salmon

After salmon and green beans have roasted 5 minutes, remove baking sheet from oven. Heat broiler to high. Brush 1 TBSP teriyaki sauce onto one salmon fillet, then sprinkle with sesame seeds. Repeat with other fillet. Place sheet under broiler and broil until salmon is cooked to desired doneness and green beans are lightly browned, 3-4 minutes.

Plate and Serve

Fluff rice with a fork, then season with salt, pepper, and a squeeze of lime. Divide between plates, then top with salmon and green beans. Garnish with scallion greens. Serve with lime wedges and reserved teriyaki sauce on the side for drizzling over.