Baked Teriyaki Salmon
This Baked Teriyaki Salmon contains just 1g protein and 105 calories per serving — a vegetable or sauce component rather than a protein-primary dish. Quick stovetop prep for 4 servings suits flavor variety on your plate. Best used as a carb or fat addition when your protein is sourced from higher-yield mains.
Ingredients
- •Salmon
Center-cut bacon has ~30% less fat than regular. Turkey bacon works as a swap.
- •Maple syrup(45g)
- •Soy Sauce, Low Sodium(45g)
- •Olive oil(30g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Ginger, Fresh Root(15g)
- •¼ teaspoon ground black pepper (plus additional to taste)
- •Kosher salt (to taste)
- •Green Onion (Scallion)
- •Sesame seeds
- •Rice, Brown, Long-Grain
Instructions
- 1Place rack in the center and upper third of your oven and preheat to 400° F. Line a baking dish large enough to hold the salmon in an even layer with aluminum foil (a 9×13-inch baking dish works well; you can also use parchment paper, but only if your paper is broiler safe, you will need to skip the boiling step). With paper towel, pat the salmon dry, then arrange the pieces down the center of the baking dish so that they are not touching.
- 2In a small bowl or larger liquid measuring cup with a spout, combine the maple syrup, soy sauce, oil, ginger, and black pepper. Drizzle 3/4 all over the top of the salmon. Rub or brush to coat the salmon evenly with the sauce. With a spoon, scoop some of the glaze that collects in the bottom of the pan over the top of the salmon. Reserve the remaining sauce.
- 3Bake the salmon for 6 minutes, then with a spoon, baste again with the sauce that’s collected in the pan. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the cooking time accordingly.
- 4Drizzle the reserved glaze over the salmon and place on the upper third rack. Turn the oven to broil and let cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for well done), about 1 to 2 minutes more. Note that the salmon's temperature will rise as it rests. When done, salmon should flake easily with a fork. Let rest a few minutes. Sprinkle with a pinch of salt, green onions, and sesame seeds. Serve hot over rice as desired.
Nutrition — Per Serving
105
calories
1g
protein
8g
fat
- Carbohydrates
- 9g
- Saturated fat
- 1.1g
- Sodium
- 407 mg
- Dietary fiber
- 0.1g
4 servings per batch · ~34g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
Set up your profile to enable swaps →Common questions
How much protein does Baked Teriyaki Salmon have per serving?
Each serving contains only 1g of protein and 105 calories with 8g fat and 9g carbs. This is a low-protein salmon option that should not be relied on as a primary protein source.
How long does Baked Teriyaki Salmon take to prep?
Quick prep yields 4 servings, making this a fast accompaniment to add alongside your primary protein sources during meal prep. Cook time is minimal given the thin salmon fillets.
Is Baked Teriyaki Salmon good for fat loss?
At 105 calories per serving with minimal protein, this recipe functions as a low-calorie side dish rather than a primary protein for fat loss. Pair it with higher-protein options to maximize satiety and macro targets.
More like this
Slow Cooker Beef Pasta
Slow Cooker · 10 servings
