Teriyaki mustard salmon and broccoli


Serves 4

60ml Kikkoman Teriyaki Marinade & Sauce, plus extra for serving

3 tbsp brown sugar

1 tsp wholegrain mustard

4 salmon fillets

1 head of broccoli, chopped into florets

To serve:
Sesame seeds

Steamed rice


  • Preheat the oven to 200˚C/180˚C fan/gas mark 6 and coat a square baking dish with cooking spray.
  • Combine the teriyaki sauce, brown sugar and wholegrain mustard in a small saucepan. Bring to a simmer, stirring occasionally until thick and sticky.
  • Place the salmon into the dish and pour over the teriyaki mixture. Bake for 15 minutes until the fish flakes easily with a fork.
  • Meanwhile, steam or boil the broccoli for 5-7 minutes until just tender.
  • Sprinkle the salmon with sesame seeds and serve with steamed rice, broccoli and extra teriyaki.


Per serving:
297kcals, 11.4g fat (1.6g saturated), 12.8g carbs, 9.9g sugars, 37.1g protein, 1.3g fibre, 0.795g sodium


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