Teriyaki Salmon

Teriyaki Salmon

with Green Beans and Jasmine Rice

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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 thumb


2 unit


1 unit


6 ounce

Green Beans

¾ cup

Jasmine Rice

10 ounce

Skin-on Salmon


4 ounce

Teriyaki Sauce


1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.