Recipe: Teriyaki-glazed salmon with corn and broccoli

This teriyaki-glazed salmon with corn and broccoli is an easy and healthy meal you can have ready in less than thirty minutes.

This dish is packed with protein and omega-3 healthy fats from the salmon and fibre from the vegetables. Salmon also contains vitamin D, among other nutrients.

The teriyaki glaze has only 2 ingredients: soy sauce and mirin, which are available in major supermarkets and Asian grocers. I use gluten-free tamari, but any soy sauce will do. I served this dish with cooked basmati rice. Feel free to use a lower carbohydrate substitute (such as cauliflower rice or konjac rice).

Teriyaki-glazed salmon with corn and broccoli

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 corn cob
  • 1 head of broccoli
  • 1 tbsp ghee or oil
  • 2 salmon fillets, skin on
  • 1 tbsp tamari or other soy sauce
  • 1 tbsp mirin

To serve

  • cooked rice or substitute (see above)


  1. Place corn in a pot with water. Bring to a boil and cook for 3-5 minutes. Cut kernels off cob with a knife, reserve.
  2. Steam broccoli for a few minutes until bright green, reserve.
  3. Heat pan to medium-high. Add oil and let it heat. Add salmon fillets, skin down. Cook for about 5 minutes, until the skin is crispy and no longer sticks to the pan. Turn and cook on all sides.
  4. Serve fish on plates skin side down or to one side.
  5. Add soy sauce and mirin to hot pan to reduce slightly. Spoon sauce on salmon.
  6. Add corn, broccoli and rice on the side and enjoy.

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