This baked teriyaki salmon is packed with sweet and savoury flavour, thanks to a sticky homemade glaze that caramelises beautifully in the oven. Paired with vibrant greens tossed in sesame oil, it’s a fuss-free dinner that looks impressive but takes very little effort.
It’s the kind of midweek meal that feels a little bit special. The salmon stays juicy, the greens bring crunch, and the whole thing comes together in under 30 minutes. Serve it with rice or noodles for a complete and satisfying dish.
If you love sweet-savoury flavour combos, you might also like my Sweet Chilli Chicken Noodle Salad – it’s fresh, punchy, and packed with crunchy veg.
🍴 Tools You’ll Need
Baking Tray – A non-stick or foil-lined baking tray like this one is perfect for roasting salmon without mess.
Vegetable Steamer – To keep the broccoli and sugar snaps bright and crisp and offer the perfect flavour, something like this is perfect.
Microplane Grater – Great for finely grating fresh ginger and garlic. A sharp zester like this one is super handy.
🍷 Wine Pairing
Teriyaki-glazed salmon pairs beautifully with a crisp, citrusy dry Riesling – its acidity cuts through the sweetness, while the fruity notes complement the sesame and lime. Not a Riesling fan? A chilled Brut Prosecco offers freshness and a touch of sparkle that works brilliantly with the sticky glaze.
Browse wine options on Amazon:
Search for Riesling
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Baked Teriyaki Salmon with Sesame Greens
Ingredients
- 2 boneless salmon fillets
- 3 tbsp teriyaki sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove minced
- 100 g tenderstem broccoli
- 100 g sugar snap peas
- 1 tbsp toasted sesame seeds
- 1 spring onion finely sliced
- Lime wedges to serve
- Salt & black pepper to taste
Instructions
- Preheat the oven to 200°C (180°C fan). Line a small baking tray with foil or parchment.
- In a small bowl, mix the teriyaki sauce, honey, sesame oil, ginger, and garlic. Place the salmon fillets on the tray, spoon over the teriyaki glaze, and bake for 12–15 minutes until the salmon is just cooked and glazed on top. A microplane is perfect for finely grating the ginger and garlic.
- While the salmon bakes, use a vegetable steamer or blanch the broccoli and sugar snap peas until just tender with a bit of crunch.
- To serve, plate the greens and top with the glazed salmon. Scatter over the sesame seeds and spring onion. Add a squeeze of lime and season with salt and pepper to taste.
- Let me know when you’re ready for the wine pairing or tips!
Top Tips for this Baked Teriyaki Salmon
Line the tray with foil or parchment to make clean-up easy and stop the glaze sticking to the pan.
Don’t overcook the salmon – it should flake easily with a fork and stay juicy in the centre.
Steam the greens until just tender so they keep their crunch and vibrant colour.
Prep the veg ahead – you can chop everything in the morning or even the night before for a grab-and-go lunch.