Teriyaki Salmon with Asparagus

  • Prep 10 mins
  • Total 25 mins
  • Easy
  • Serves 2

On our cooking series, Ninja® Home Kitchen, Chef Justin Warner challenges Chef Adam Gertler to cook up two Asian favorites: Lattice Gyoza and this delicious Teriyaki Salmon recipe, using only his Ninja™ Foodi™ NeverStick™ Cookware. Can he do it?

Check out the full episode:

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • Medium Bowl
  • Whisk
  • Step 1

    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. 

  • Step 2

    Add the asparagustomatoes, 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.  

  • Step 3

    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. 

  • Step 4

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

  • Step 5

    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.

  • Step 6

    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. 

  • Step 7

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