Teriyaki Salmon and Delicata Squash

Check out Food Network Kitchen Inspirations' new line of sauces and dressings! We used the teriyaki sauce for the salmon.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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2 delicata squash, halved lengthwise, seeded and sliced into 1/2-inch-thick half moons

2 tablespoons vegetable oil

2 teaspoons sesame seeds

Kosher salt and freshly ground pepper

1 cup white rice

4 skinless salmon fillets, preferably wild (5 to 6 ounces each)

1/4 cup teriyaki cooking sauce

2 scallions, thinly sliced


  1. Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the squash with the vegetable oil, 1 1/2 teaspoons sesame seeds and a generous pinch of salt and pepper on a baking sheet. Roast until tender, about 20 minutes.
  2. Meanwhile, cook the rice as the label directs. Toast the remaining 1/2 teaspoon sesame seeds in a small skillet over medium-high heat until browned, 2 to 3 minutes. Pour into a small bowl. Brush the salmon with 2 tablespoons teriyaki sauce and set aside for 5 minutes.
  3. Remove the squash from the oven and turn on the broiler. Push the squash around on the baking sheet to make 4 open spots, then add the salmon fillets. Season the salmon lightly with salt and pepper. Broil until the fish is just cooked through and the squash is lightly browned, 4 to 8 minutes, depending on the thickness of the fish.
  4. Stir half the scallions into the rice and divide among plates along with the salmon and squash. Spoon the remaining 2 tablespoons teriyaki sauce over the salmon and sprinkle with the remaining scallions and toasted sesame seeds.