Home Chef Teriyaki Ginger-Glazed Salmon Recipe

Home Chef Teriyaki Ginger-Glazed Salmon

A subtle kick of ginger mixed with teriyaki glaze is the perfect complement to this tender salmon fillet, and the veggie stir-fry adds a great combination of freshness and texture.

Serves: 2Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Medium


Serves: 2

Ingredients

  • Salmon, 8-10 oz. each
  • 2 heads baby bok choy, leaves chopped and stems cut into ½” slices
  • 2 green onions, whites cut into 1” pieces and greens cut on angle, divided
  • 1 jalapeno pepper, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 carrot, cut into ¼” slices
  • 1 tablespoon chopped ginger
  • 1⁄4 cup teriyaki glaze
  • Olive oil
  • Salt
  • Ground Pepper

Directions

  • Preheat oven to 400°F. Line baking sheet with foil and cooking spray. Season flesh side of salmon with pepper.
  • In mixing bowl, combine teriyaki glaze, half the ginger and half the garlic. In second bowl, divide glaze in half; set both aside.
  • In non-stick pan over medium-high heat, combine 2 teaspoons olive oil and salmon, skin side up. Sear 2 to 4 minutes, until golden brown. Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Roast 7 to 10 minutes, until salmon is firm and reaches minimum internal temperature of 145°F.
  • Return pan to medium-high heat. Add 2 teaspoons olive oil and carrot; cook 4 to 5 minutes, stirring occasionally.
  • Stir in bok choy and white portions of green onions; continue cooking 2 minutes. Mix in remaining ginger, remaining garlic, ¼ teaspoon salt and pinch of pepper; continue cooking 3 to 4 minutes, stirring often.
  • Top salmon with glaze mixture from second bowl; garnish with vegetables, jalapeno and green onions.

Serves: 2

Ingredients

  • Salmon, 8-10 oz. each
  • 2 heads baby bok choy, leaves chopped and stems cut into ½” slices
  • 2 green onions, whites cut into 1” pieces and greens cut on angle, divided
  • 1 jalapeno pepper, sliced into thin rounds
  • 2 cloves garlic, minced
  • 1 carrot, cut into ¼” slices
  • 1 tablespoon chopped ginger
  • 1⁄4 cup teriyaki glaze
  • Olive oil
  • Salt
  • Ground Pepper

Directions

  • Preheat oven to 400°F. Line baking sheet with foil and cooking spray. Season flesh side of salmon with pepper.
  • In mixing bowl, combine teriyaki glaze, half the ginger and half the garlic. In second bowl, divide glaze in half; set both aside.
  • In non-stick pan over medium-high heat, combine 2 teaspoons olive oil and salmon, skin side up. Sear 2 to 4 minutes, until golden brown. Transfer salmon to prepared baking sheet, skin side down. Brush or spoon glaze mixture from one bowl onto salmon. Roast 7 to 10 minutes, until salmon is firm and reaches minimum internal temperature of 145°F.
  • Return pan to medium-high heat. Add 2 teaspoons olive oil and carrot; cook 4 to 5 minutes, stirring occasionally.
  • Stir in bok choy and white portions of green onions; continue cooking 2 minutes. Mix in remaining ginger, remaining garlic, ¼ teaspoon salt and pinch of pepper; continue cooking 3 to 4 minutes, stirring often.
  • Top salmon with glaze mixture from second bowl; garnish with vegetables, jalapeno and green onions.