Salmon Teriyaki with Watermelon and Arugula

Salmon Teriyaki with Watermelon and Arugula
Staff Writer
Salmon Teriyaki with Watermelon and Arugula


Salmon Teriyaki with Watermelon and Arugula

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.


Calories per serving:

464 calories

Dietary restrictions:

Low Carb Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 24g 37%
  • Carbs 22g 7%
  • Saturated 5g 27%
  • Fiber 1g 5%
  • Sugars 17g
  • Monounsaturated 7g
  • Polyunsaturated 7g
  • Protein 39g 78%
  • Cholesterol 94mg 31%
  • Sodium 1,861mg 78%
  • Calcium 93mg 9%
  • Magnesium 101mg 25%
  • Potassium 1,048mg 30%
  • Iron 2mg 11%
  • Zinc 1mg 8%
  • Phosphorus 502mg 72%
  • Vitamin A 59µg 7%
  • Vitamin C 35mg 58%
  • Thiamin (B1) 0mg 30%
  • Riboflavin (B2) 0mg 22%
  • Niacin (B3) 16mg 80%
  • Vitamin B6 1mg 62%
  • Folic Acid (B9) 83µg 21%
  • Vitamin B12 5µg 92%
  • Vitamin E 6mg 31%
  • Vitamin K 23µg 28%
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