Tamari-Glazed Salmon with Sweet Potato Mash

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flaky salmon fillets glazed in a savory-sweet tamari sauce, served with creamy roasted sweet potatoes. This Japanese-inspired gluten-free recipe (high-protein), ready in about 60 minutes, pairs salmon fillets, sweet potatoes, tamari for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Japanese cuisine 450 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
2 medium sweet potatoes
3 tbsp tamari
1 tbsp maple syrup
1 tbsp rice vinegar
1/2 tsp garlic powder
2 tbsp olive oil
1 tsp fresh chopped dill
1/4 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 425°F (220°C). Scrub sweet potatoes, pierce with a fork, and roast on a parchment-lined sheet for 45 minutes until tender. Mash with 1 tbsp olive oil, salt, and pepper until smooth.
Step 2: Whisk tamari, maple syrup, rice vinegar, garlic powder, and 1 tbsp water in a small bowl. Place salmon on the same baking sheet, brush with half the tamari mixture, and season with salt and pepper.
Step 3: Bake salmon for 12 minutes until cooked through and edges are slightly crisp. Brush with remaining tamari glaze and top with fresh dill before serving with sweet potato mash.