Salmon Teriyaki with Watermelon and Arugula

Salmon Teriyaki with Watermelon and Arugula



  • 1 1/2 Pound  salmon fillet
  • 1/2 Cup  soy sauce
  • 1/2 Cup  orange juice
  • cloves garlic
  • 1 Tablespoon  chopped ginger
  • 2 Tablespoons  brown sugar
  • 2 Tablespoons  rice-wine vinegar
  • 4 Cups  arugula
  • 3 Cups  cubed watermelon
  • 2 Teaspoons  black sesame seeds

The combination of warm and soft salmon texture with juicy, cold watermelon and mildly bitter arugula taste will make your mealtime memorable. You'll definitely want to add this dish to your regular menu.

See all arugula recipes.


Marinate the salmon with the soy sauce, orange juice, garlic, ginger, brown sugar, and rice-wine vinegar in a zip-lock bag in the refrigerator for 10-30 minutes.

Preheat the oven to 400 degrees.

Bake the salmon for 15-20 minutes. Arrange a bed of arugula and watermelon on 4 plates. Sprinkle black sesame seeds on top of the watermelon. Serve the salmon on top of the arugula.

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