Sticky Japanese Salmon Tray Bake

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (449.1 g)
  • Calories 534.3
  • Total Fat - 24.5 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 139.1 mg
  • Sodium - 747.4 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 4.4 g
  • Sugars - 8.5 g
  • Protein - 50.8 g
  • Calcium - 84.7 mg
  • Iron - 7.3 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 200C/180C fan forced and line a large baking tray with baking paper and then arrange the sweet potato wedges on the prepared tray and spray with oil and bake for 30 minutes or until tender.

Step 2

Meanwhile, combine the mirin, maple syrup and soy sauce in a small saucepan over medium heat and bring to the boil and simmer for 3-5 minutes or until reduced by half and then transfer to a heatproof bowl and set aside, stirring occasionally, until slightly cooled. and then stir in the lime juice.

Step 3

Move the sweet potato to the edges of the tray and place the salmon in the centre and drizzle 1/3 of the mirin mixture over the salmon and then arrange the asparagus, broccolini and tomatoes around the salmon.

Step 4

Bake for 15 minutes, drizzling salmon with remaining mirin mixture every 5 minutes.

Step 5

Sprinkle with toasted sesame seeds and serve with rice.

Tips & Variations

No special items needed.