Teriyaki Salmon Recipe


  • 1 tbsp teriyaki sauce
  • 2 x 110g lightly smoked salmon fillet
  • 125g microwaveable basmati rice
  • 125g microwaveable brown basmati rice
  • 3 spring onions, sliced
  • 1 red chilli, seeded and finely diced
  • 2 tbsp coriander, roughly chopped
  • 1 lime, zested
  • 50g 0% Greek yoghurt
  • Freshly ground black pepper
  • 20g wild rocket leaves
  • 2 tbsp mixed seeds – sesame, pumpkin, sunflower


Calories columnFat columnSaturates columnSugars columnSalt column
485 per serving
24% %GDA
23g per serving
33% %GDA
4g per serving
20% %GDA
4g per serving
4% %GDA
2.20g per serving
37% %GDA


  1. Preheat the oven to 220°C, fan 200°C, gas mark 6.

  2. Place the salmon onto a foil lined tray and drizzle the teriyaki sauce over the top, then turn over in the sauce.

  3. Place in the oven to roast for 12-15 minutes until just golden and cooked through.

  4. While the salmon cooks, tip the rice into a large bowl. Add the spring onions, chilli and coriander and ½ the zest and all the juice of the lime and mix really well.

  5. Either serve at room temperature, or cover with a piece of kitchen paper and place in the microwave. Heat on high for 4 minutes until hot through then stir well.

  6. While the rice cooks, zest the remaining lime into the 0% Greek yoghurt and stir well.

  7. Spoon the rice into a bowl, serve the salmon alongside, with the rocket, seeds and a dollop of the yoghurt.