This is definitely one of the easiest recipes in this here cookbook. When I made it for the first time, I had it in the oven 4 minutes after starting the process, and I sort of looked around my kitchen, startled, thinking, What just happened? If anything could logically be described as “impossibly easy,” this would be it. If you’ve never experienced crispy kale, you are in for a serious treat. It’s a great snack on its own, but sooooo perfect with the tender salmon. This dinner is a keeper, man!
| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 large bunch kale
- 1 tablespoon olive oil
- Four 6- to 8-ounce salmon fillets
- Kosher salt and black pepper
- 1/2 cup teriyaki sauce (look for the thick kind)
Instructions
- Preheat the oven to 425 degrees F. Strip the stems and center ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.
- Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
- Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.
- Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn. (It should brown a little around the edges.)
- Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can’t even wait for a plate!)
- Change Things Up!
- Use hoisin or any sticky sauce (even BBQ sauce!) instead of the teriyaki.
- Use a combo of honey and soy sauce for a slightly different flavor.
- Sprinkle the salmon with a little chili powder along with the salt and pepper to give it a bit of spice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 508 |
| Total Fat | 31 g |
| Saturated Fat | 7 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 45 g |
| Cholesterol | 109 mg |
| Sodium | 1521 mg |
Reviews
Excellent quick, easy recipe. I had to reduce the oven temperature to 400 because the kale was burning quickly. I had thick pieces of salmon so I cooked at 400 for 12 minutes, then broiled for 3-4 minutes. I used my own miso glaze but any kind of glaze on the salmon will work. Loved the kale “chips”. Will definitely make again.
I’ve made this recipe a number of times and it’s always delicious. Definitely one to have in your back pocket for a busy weeknight.
We love this recipe. I’m not a big salmon person but prepared like this, I eat a full serving. The sticky teriyaki makes it for me. Super easy. I saute shallots and minced garlic and add to the kale before cooking.
Shockingly simple and easy and tasty!
This is a truly delicious and super easy recipe. I’ve shared it with so many people who have also loved it! Keep the healthy, simple, and tasty recipes coming!
This turned out so good. Made this weeknight meal for myself and a friend who were just tired & stressed after a tough Monday & Tuesday. That crispy kale really made it. Thumbs up!
OMGosh….this is to die for! I made this last night for dinner and my family devoured it! Super super simple and packed with flavor. Very healthy however the teriyaki sauce has a lot of sodium so I chose mine wisely and went light on it. It’s still a winner and a family favorite!