Teriyaki salmon with avocado and edamame salad

Our baked salmon fillets are marinated in a flavour-packed Japanese teriyaki sauce and are served up alongside a healthy avocado, capsicum and edamame bean salad for a nutritious family dinner.

  • 10 mins preparation
  • 10 mins cooking
  • 10 mins marinating
  • Serves 6
  • Print


Teriyaki salmon
  • 1/2 cup teriyaki sauce
  • 2 teaspoon grated ginger
  • 2 teaspoon finely grated lime zest
  • 1 clove garlic, crushed
  • 6 x 125g salmon fillets
  • 1 tablespoon sesame seeds
Avocado and edamame salad
  • 1 avocado, chopped
  • 150 gram edamame beans, blanched, podded
  • 1 red capsicum, seeded, sliced
  • 1 yellow capsicum, seeded, sliced
  • 1 cup coriander leaves
  • 50 gram bean sprouts
  • 2 green onions, sliced
  • 2 tablespoon lime juice
  • 1 teaspoon sesame oil


Teriyaki salmon with avocado and edamame salad
  • 1
    Preheat oven to 180°C. Line an oven tray with baking paper.
  • 2
    In a shallow dish, combine teriyaki sauce, ginger, lime zest and garlic. Add salmon fillets, turning to coat. Set aside for 10 minutes, basting occasionally.
  • 3
    Arrange salmon on tray and drizzle with marinade. Sprinkle with sesame seeds. Bake for 10 minutes, until cooked to taste (salmon is best served slightly rare in the centre).
  • 4
    Meanwhile, to make avocado and edamame salad; in a bowl, toss avocado, edamame beans, capsicums, coriander leaves, bean sprouts and onions. Toss with combined lime juice and sesame oil.
  • 5
    Serve salmon with salad, drizzled with cooking juices and accompanied with brown rice and lime wedges.


Fish can also be pan-fried or barbecued. If preferred use ocean trout fillets.

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