This teriyaki salmon is full of heart-healthy omega-3 fats — and cooks quickly for a flavorful weeknight dinner.
Don’t be afraid to turn to seafood for protein-packed, quick-to-cook weeknight dinners. Salmon, especially, is fun to experiment with because its strong flavor can support a wide variety of seasonings and sauces.
This recipe relies on teriyaki sauce and fresh ginger for some zest. Try serving this with a small portion of brown rice and a beautiful salad of dark leafy greens for a satisfying and nutritious meal.
Ingredients
Cooking spray
2 tablespoons low-sodium teriyaki sauce
1⁄2 teaspoon ground ginger
2 tablespoons roughly chopped fresh cilantro
4 (4-ounce) salmon fillets
4 slices canned pineapple rings
Instructions
Preheat the oven to 450°F. Lightly coat a large shallow baking pan with cooking spray. In a small bowl, combine the teriyaki sauce, ginger and cilantro. Set aside.
Place the salmon and pineapple in the baking pan and brush them with the teriyaki mixture.
Bake, uncovered, for 10 to 12 minutes, or until the fish is cooked through. Serve each piece of salmon with a ring of pineapple and extra sauce from the pan on top.
- Cooking spray
- 2 tablespoons low-sodium teriyaki sauce
- 1⁄2 teaspoon ground ginger
- 2 tablespoons roughly chopped fresh cilantro
- 4 (4-ounce) salmon fillets
- 4 slices canned pineapple rings
- Preheat the oven to 450°F.
- Lightly coat a large shallow baking pan with cooking spray.
- In a small bowl, combine the teriyaki sauce, ginger and cilantro. Set aside.
- Place the salmon and pineapple in the baking pan and brush them with the teriyaki mixture.
- Bake, uncovered, for 10 to 12 minutes, or until the fish is cooked through.
- Serve each piece of salmon with a ring of pineapple and extra sauce from the pan on top.
