Dinner

Teriyaki Salmon with Asparagus

Step 1 of 7

Preheat the oven to 400°F. Prepare the sauce for the salmon by whisking the soy sauce, dark brown sugar, mirin, and water together in a medium bowl. Set aside.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Step 2 of 7

Add the asparagus, tomatoes, salt, and pepper to the Ninja ™ Foodi ™ NeverStick ™ 12-inch Sauté Pan and arrange in a circle, leaving the middle empty. Cover and place in the oven and cook for about 10 minutes.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Step 3 of 7

While the vegetables cook, season with salmon with salt and pepper. Place the Ninja ™ Foodi ™ NeverStick ™ 10 ¼-inch Fry Pan over medium-heat for 5 minutes. Once the pan is hot, add the butter and swirl to coat. Add the salmon, skin side down and cook for 4 minutes.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Step 4 of 7

After 4 minutes, use a spoon to baste the salmon with butter. Then, carefully flip the salmon and continue to cook for 2 minutes.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Step 5 of 7

While the salmon cooks, remove the vegetables from the oven and remove lid. Transfer the salmon, skin side up to the pan with the vegetables. Place back in the oven and broil until the skin is crispy, about 3 minutes.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Step 6 of 7

Place the prepared teriyaki sauce in a clean pan and heat over medium-high heat until it is thick enough to coat the back of a spoon.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Step 7 of 7

Remove the salmon from the oven and let cool for 3 minutes. Serve with vegetables and teriyaki sauce.

1 bunch asparagus
3 Roma tomatoes, ends trimmed, halved lengthwise
Kosher salt, as desired
Ground black pepper, as desired
1 pound salmon, skin on
2 tablespoons butter
2 tablespoons soy sauce
2 tablespoons dark brown sugar
2 tablespoons mirin
2 tablespoons water

Compatible with

Ninja™ Foodi™ NeverStick™ Premium Hard-Anodized 10 1/4-Inch Fry Pan

Cooking mode

Utensils

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