Teriyaki Salmon with Zucchini Noodles

Using zucchini as a base gets extra vegetables into this delicious recipe! 

Products you'll need:

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

Campbell's® 30% Less Sodium Ready To Use Seafood Broth

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  • 2 cups (500 mL) Campbell's® 30% Less Sodium Ready To Use Seafood Broth
  • 1/2 cup (125 mL) Teriyaki sauce
  • 1 lb (454 g) salmon fillet
  • 4 cups (1 L) chopped bok choy
  • 6 green onions
  • 2 medium zucchini, spiralized or cut into thin strips
  • 1 tbsp (15 mL) vegetable oil


  1. In a measuring cup, whisk together broth and Teriyaki sauce. Pour half of the marinade over the salmon and turn to coat. Let marinate for at least 10 minutes in the refrigerator. 
  2. In a large skillet, bring remaining marinade to boil and toss with bok choy; cook, stirring often until tender crisp, about 3 minutes. Remove from heat and stir in green onion and zucchini. Transfer to platter. 
  3. In same skillet, heat oil over medium heat. Cook salmon with marinade on both sides, until golden, turn off heat, cover and let sit, just until fish is opaque and can be flaked with a fork, about 5 minutes. Break salmon up over zucchini mixture and serve. 

Recipe tips

Zucchini “noodles’ can be made simply with a hand spiralizer or even purchased prepared at the grocery store. 

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Amount Per Serving
Calories 280
Fat 12 g
Sodium 1450 mg
Carbohydrate 11 g
Dietary Fibre 2 g
Protein 30 g
Calcium 13 %DV

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