Teriyaki Rice Paper Salmon Baked
Delight your taste buds with this Teriyaki Rice Paper Salmon Baked recipe, a creative fusion of Asian-inspired flavors and innovative cooking techniques. Tender salmon fillets are infused with a savory teriyaki marinade enhanced by garlic and fresh ginger, then elegantly wrapped in softened rice paper for a crisp, golden exterior. Baked to perfection with a hint of sesame oil, these parcels deliver a delightful texture contrast—crispy on the outside and juicy on the inside. Finished with a sprinkle of sesame seeds and fresh spring onions, this dish is as visually stunning as it is delicious. Ready in under an hour, this healthy and flavorful recipe pairs beautifully with steamed vegetables or fluffy rice, making it an excellent choice for an easy yet impressive weeknight dinner.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces Salmon fillets
- 0.5 cup Teriyaki sauce
- 4 sheets Rice paper sheets
- 1 tablespoon Sesame oil
- 2 stalks Spring onions, thinly sliced
- 1 teaspoon Sesame seeds
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 cup Water
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the teriyaki sauce, minced garlic, and grated ginger. Stir well to create a marinade.
Pat the salmon fillets dry and coat them generously with the marinade. Let them sit for about 10 minutes.
Fill a shallow dish with warm water. Dip one rice paper sheet into the water for 10-15 seconds until it softens.
Place the softened rice paper onto a clean, damp surface. Lay one marinated salmon fillet in the center of the rice paper.
Fold the sides of the rice paper over the salmon, then roll it up tightly like a burrito. Ensure the salmon is fully enclosed. Repeat for the remaining fillets.
Brush a light coat of sesame oil over the wrapped salmon parcels.
Place the parcels onto the prepared baking sheet and lightly spray them with olive oil to encourage crispiness.
Bake for 20-25 minutes or until the rice paper is golden and crispy and the salmon is cooked through to your liking.
Remove from the oven and garnish with a sprinkle of sesame seeds and thinly sliced spring onions.
Serve immediately with steamed vegetables or a side of rice for a complete meal.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 5.1 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 80 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
