Past Recipes
Teriyaki Salmon

Teriyaki Salmon with Butter Lettuce, Avocado, and Creamy Sesame Dressing

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Recipe Details


Teriyaki salmon is one of our must-have orders at Japanese restaurants, but it’s really a cinch to make at home. In this repeat-hit dish, we’re marinating salmon in a sweet-savory sauce, then roasting it to form a sticky glaze. What better pairing than a crunchy salad with ginger dressing? Our riff on the classic features soy, sesame oil, and a touch of mayo for creaminess, drizzled over butter lettuce, avocado, cherry tomatoes, and carrot.


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 740
  • Protein 35g
  • Total Carb 34g
  • Total Fat 53g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • teriyaki sauce
    3 tablespoons
    teriyaki sauce
  • hoisin sauce
    3 tablespoons
    hoisin sauce
  • salmon
    10 ounces
  • head Boston lettuce
    head Boston lettuce
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • ginger
    1/8 ounce
  • garlic
    1 clove
  • mayonnaise
    2 ounces
  • rice wine vinegar
    1 tablespoon
    rice wine vinegar
  • soy sauce
    1 packet
    soy sauce
  • sesame oil
    1 tablespoon
    sesame oil
  • avocado
  • shredded carrots
    1/2 cup
    shredded carrots

What You’ll Need

  • kosher salt
  • black pepper
  • large resealable plastic bag (optional)
  • baking sheet
  • aluminum foil

Cooking Steps

  1. Marinate salmon

    Marinate salmon

    Preheat oven to 450°F. In a large shallow bowl or resealable plastic bag, whisk together teriyaki and hoisin until fully combined. Pat salmon dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for about 10 minutes.

  2. Prepare ingredients

    Prepare ingredients

    While salmon marinates, rinse lettuce and tear leaves into bite-size pieces, discarding tough root. Rinse tomatoes and halve. Trim and discard skin of ginger. Mince garlic and ginger, keeping together on cutting board, and sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until ginger and garlic are broken down and a paste forms.

  3. Roast salmon

    Roast salmon

    Line a baking sheet with foil. Remove salmon from marinade, allowing excess to drip off, and place skin-side down on prepared baking sheet. Roast until glaze is sticky and fish is cooked through and opaque, 7-8 minutes (your fish is finished cooking when it flakes easily with a fork or a thin knife inserted into the fish meets no resistance).

  4. Make creamy sesame dressing

    Make creamy sesame dressing

    While salmon roasts, in a large bowl (big enough for the salad), whisk together mayonnaise, rice wine vinegar, soy sauce, sesame oil, and ginger-garlic paste until smooth. Season with pepper as desired (no need to season the dressing with salt; the teriyaki in the marinade will provide just enough saltiness for this dish).

  5. Toss salad

    Toss salad

    Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Cut into ½-inch dice and add to bowl with dressing. Add shredded carrots, lettuce, and tomatoes to bowl with dressing and toss gently to coat (so the avocado pieces stay intact).

  6. Plate teriyaki salmon

    Plate teriyaki salmon

    Divide carrot and avocado salad between serving dishes. Top with teriyaki salmon. Dig in!

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