Baked Honey-Teriyaki Salmon and Asparagus with Cauliflower Rice, this 15-minute dinner is not just tasty, it’s also good for you!
Salmon is my go-to fish, are fantastic sources of DHA, the omega-3 fatty acid that is essential for brain development. I rotate through all my salmon recipes, some of my favorites are Maple Soy Glazed Salmon, Healthy Salmon Quinoa Burgers, Seattle Asian Salmon Bowls, and Gochujang Glazed Salmon, just to name a few!
I’ll take wild salmon over farmed any day, preferably Alaskan. I usually get disappointed when I order out because I know I can make it better. The reasons are, they usually overcook it, and many restaurants don’t have wild salmon as an option. This makes all, and I mean ALL, the difference in quality, taste and the health benefits.
Honey-Teriyaki Salmon Tips:
- You can marinate this for 10 minutes, or as long as 8 hours.
- If using frozen salmon, thaw in the refrigerator the night before.
- Always buy salmon from your trusted fishmonger. It’s best to buy it fresh and freeze yourself.
More Salmon Recipes you may like:
- Air Fryer Salmon with Maple Soy Glaze
- Salmon Avocado Salad
- Basil Parmeson Crusted Salmon
- Baked Salmon with Fresh Herbs
- Seattle Smoked Salmon Chowder
Honey-Teriyaki Salmon and Asparagus Veggie Rice Bowls
- 3 tbsp low-sodium soy sauce, or tamari for gluten free
- 6 tbsp mirin, Japanese sweet rice wine
- 2 tbsp honey
- 1 lb fresh wild salmon fillet, cut in 4 pieces
- 12 ounce asparagus, ends trimmed cut 1-inch
- 4 cups raw or frozen riced cauliflower
- 1 tablespoon olive oil
- sesame seeds, optional for garnish
- Combine the soy sauce, mirin, and honey in a resealable bag.
- Add the salmon and mix to coat. Refrigerate for 15 t0 60 minutes, or up to 8 hours.
- Preheat oven 450F.
- Remove salmon, reserving the marinade.
- Toss asparagus with oil and season with salt. Transfer asparagus to a large sheet pan along with the salmon skin side down and cook until tender and cooked through, about 10 to 12 minutes.
- Meanwhile, place the marinade in a small pot, bring to a boil and simmer on low until thickened and reduced by half, about 8 to 10 minutes.
- Spray a large skillet with oil. Cook the cauliflower rice in a skillet over medium-high heat until tender, 4 to 6 minutes.
- To serve, divide the cauliflower rice, top with salmon and asparagus and drizzle with the glaze. Sprinkle with sesame seeds, if desired.