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Teriyaki salmon fillet on bed of stir-fried cabbage, on dark brown plate.
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5 from 3 votes

Baked Teriyaki Salmon with Cabbage

Baked teriyaki salmon in under 30 minutes! This easy, lower sugar recipe is served over a delicious, ginger and garlic cabbage stir-fry.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Entrees
Cuisine: Japanese
Keyword: Baked salmon, Salmon teriyaki, Teriyaki recipe
Servings: 4 Servings
Calories: 329.1kcal


The salmon:

  • 3 tablespoons soy sauce
  • 3 tablespoons water
  • 2 tablespoons rice vinegar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons canola or avocado oil
  • 1 teaspoon cornstarch
  • 2 teaspoons minced fresh ginger
  • 2 garlic cloves minced
  • 4 (4 oz. each) salmon fillets
  • Sesame seeds & sliced green onion for garnish

The cabbage:

  • 2 teaspoons canola or avocado oil divided
  • 3 green onions thinly sliced, green & white/light green parts separated
  • 1 tablespoon minced ginger
  • 2 garlic cloves minced
  • 1 teaspoon sesame oil
  • ¾ lb. Napa cabbage chopped (about 5 cups)
  • ½ lb. red cabbage chopped (about 2 cups)


The salmon:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • In a medium saucepan, whisk together the soy sauce, water, rice vinegar, maple syrup, oil and cornstarch until smooth. Stir in the ginger and garlic.
  • Set the saucepan over medium-high heat and bring the soy sauce mixture (teriyaki sauce) to a gentle boil, whisking occasionally. Continue to cook (keep whisking occasionally) until the sauce thickens, 5 to 6 minutes. Transfer half of the sauce to a bowl and reserve.
  • Place the salmon fillets on the prepared baking sheet, skin side down (if the fillets aren’t skinless). Brush each fillet with 1 tablespoon of the teriyaki sauce.
  • Cook the salmon until it is just cooked through, 6 to 12 minutes, depending on the thickness of the fillets. In the last two minutes of cooking, place the salmon under the broiler to brown the sauce a bit. Take care not to burn it. The salmon fillets should easily release from the skin.
  • Serve the salmon on top of the cooked cabbage. Garnish with sesame seeds and sliced green onion, if desired.

The cabbage:

  • Heat 1 teaspoon avocado oil in a large nonstick skillet set over medium-high heat. Add the white & light green sections of the green onion, ginger and garlic to the oil. Cook, stirring, for 1 minute.
  • Add the remaining avocado oil and the sesame oil to the pan. Add the Napa and red cabbage.
  • Cook the cabbage, stirring constantly, until it is slightly wilted, 2 to 3 minutes. Stir in the reserved teriyaki sauce.
  • Remove from the heat and stir in the green sections of the green onion.


Weight Watchers Points: 3 (Blue - Freestyle SP) / 6 (Green) / 3 (Purple)


Serving: 1salmon fillet + 1 c cabbage | Calories: 329.1kcal | Carbohydrates: 15.8g | Protein: 34.1g | Fat: 14.5g | Saturated Fat: 2.3g | Cholesterol: 64.6mg | Sodium: 765.2mg | Fiber: 1.1g | Sugar: 7.9g