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- 4 salmon fillets - 1/4 cup low sodium soy sauce - 1/4 cup honey - 2 cups broccoli florets - 1 bell pepper (any color) - 1 medium carrot - 2 tablespoons rice vinegar - 2 teaspoons sesame oil - Salt and pepper to taste - Optional: Sesame seeds and green onions for garnish When I make this dish, I love using fresh salmon fillets. They cook up so nicely! The soy sauce and honey blend makes a rich teriyaki glaze. This recipe keeps it simple and delicious. For the veggies, I often grab broccoli, bell peppers, and carrots. They add great color and crunch. You can use any color bell pepper you like. Each brings something unique to the plate. The sauces and seasonings are key. Rice vinegar adds a nice tang. Sesame oil gives a warm, nutty flavor. Of course, salt and pepper are a must for taste. For a fun touch, I like to sprinkle sesame seeds and chopped green onions on top when serving. It looks great and tastes even better! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a sheet pan with parchment paper. Start by preheating your oven. This step is key for even cooking. The parchment paper helps with easy cleanup and prevents sticking. - Combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic in a saucepan. - Heat and stir until slightly thickened. In a small saucepan, mix soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Heat this on medium. Stir often for about five minutes. You want the sauce to thicken a bit. This brings out the flavors. - Toss vegetables in olive oil, salt, and pepper. - Place salmon and veggies on prepared sheet pan. In a large bowl, toss the broccoli, bell pepper, and carrot with olive oil, salt, and pepper. This simple mix adds taste to the veggies. Next, arrange the veggies on one side of the sheet pan. Put the salmon fillets on the other side, skin-side down. - Brush glazed salmon with teriyaki sauce. - Bake for 15-20 minutes until cooked through. Generously brush the salmon with the teriyaki sauce you made. Reserve some sauce for later. Place the sheet pan in the oven. Bake for 15 to 20 minutes. The salmon should be cooked through and flaky. The veggies should be tender but still crisp. - Glaze salmon again after baking. - Serve with garnishes. Once your salmon is done, take it out of the oven. Brush on the remaining teriyaki sauce. This adds a lovely shine and flavor. Serve the salmon and veggies on plates. Garnish with sesame seeds and chopped green onions for a fresh touch. Enjoy your meal! To cook salmon just right, aim for an internal temperature of 145°F or 63°C. This ensures it’s safe to eat and still moist. Place the salmon skin-side down on the sheet pan. This helps the skin crisp up nicely while keeping the fish tender. You can mix up the veggies you use with teriyaki sauce. Try snap peas, zucchini, or even asparagus for a different taste. Seasonal veggies also work well. In spring, use fresh peas. In fall, consider Brussels sprouts for a hearty touch. Adjust the teriyaki glaze to suit your taste. If you want it sweeter, add more honey. For a saltier kick, increase the soy sauce. Want a little heat? Add chili flakes or a dash of cayenne pepper to the glaze. This adds a fun spice to the dish! Pro Tips Use Fresh Ingredients: Always opt for fresh salmon and vibrant vegetables for the best flavor and texture in your dish. Marinate for Extra Flavor: If time permits, marinate the salmon in the teriyaki sauce for 30 minutes to enhance the flavor profile. Watch the Cooking Time: Keep an eye on the salmon while baking; overcooking can lead to a dry texture. Aim for an internal temperature of 145°F (63°C). Experiment with Veggies: Feel free to add other seasonal vegetables like snap peas or zucchini for a colorful and nutritious medley. {{image_2}} You can easily swap salmon for chicken or tofu. Each protein gives a new taste. If you use chicken, cut it into even pieces. This helps it cook well. Chicken takes a bit longer, around 25-30 minutes. For tofu, use firm types and slice it thick. Bake it for about 20 minutes. Always check that your protein is fully cooked. Salmon should reach 145°F, chicken 165°F, and tofu should be hot throughout. If you need a gluten-free meal, use tamari or coconut aminos instead of soy sauce. Both give a great flavor without gluten. Check all other ingredients, too. Rice vinegar and honey are usually safe, but read labels to be sure. Use fresh veggies that are naturally gluten-free. This keeps your dish tasty and safe. Want to change up the flavor? Add some citrus! Orange or lime juice can brighten the dish. Just squeeze some over the salmon before baking. You can also try different vinegars. Apple cider vinegar or white wine vinegar can add a nice twist. Each change gives a unique taste to the teriyaki. Experiment and find your favorite! After your meal, let the salmon and veggies cool down. Place them in airtight containers. This helps keep them fresh. I suggest using glass or BPA-free plastic containers. These are safe and easy to store. Label each container with the date. This way, you know when to eat them. You can keep leftovers in the fridge for up to three days. To reheat, you can use the oven, microwave, or skillet. If using the oven, preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10 minutes. If you choose the microwave, use a low power setting. This prevents the salmon from drying out. Cover the dish with a damp paper towel for moisture. Stir the veggies halfway through to heat evenly. You can freeze leftover teriyaki salmon and veggies for later use. First, make sure the food is fully cooled. Portion them into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label each bag with the date. For best results, use within three months. When ready to eat, thaw overnight in the fridge. Reheat using the guidelines above to enjoy a tasty meal again. Bake the salmon for 15 to 20 minutes. This gives you perfect, flaky salmon. The internal temperature should reach 145°F (63°C). Always check the thickest part of the fillet. This baking time works well for most ovens. Yes, you can make the teriyaki sauce ahead. Combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Heat it until thickened, then cool. Store it in a jar in the fridge for up to a week. This saves time on busy nights. The best vegetables for teriyaki salmon include: - Broccoli florets - Bell peppers (any color) - Carrots Other options are snap peas, asparagus, or zucchini. These add color and crunch to your dish. Yes, frozen salmon works well. Thaw it in the fridge overnight before cooking. If you cook it from frozen, add about 5 minutes to the baking time. Make sure to check the internal temperature, aiming for 145°F (63°C). In this article, we explored how to make teriyaki salmon, from the main ingredients to detailed steps. We covered the perfect way to glaze and bake your salmon, along with tips for storing and reheating leftovers. Whether you want to switch proteins or add veggies, the options are endless. Teriyaki salmon is simple to make and delicious. Now, you can impress your family or friends with a tasty dish that is also healthy. Enjoy your cooking journey!

Teriyaki Glazed Salmon with Veggie Medley

A delicious salmon dish glazed with teriyaki sauce, served with a colorful medley of vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon
  • 0.25 cup soy sauce (low sodium)
  • 0.25 cup honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 cups broccoli florets
  • 1 bell pepper sliced (any color)
  • 1 medium carrot, thinly sliced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • for garnish sesame seeds
  • for garnish chopped green onions

Instructions
 

  • Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  • In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Heat over medium heat for about 5 minutes, stirring frequently, until the sauce thickens slightly. Remove from heat and set aside.
  • In a large bowl, toss the broccoli florets, sliced bell pepper, and carrot with olive oil. Season with salt and pepper to taste.
  • Arrange the seasoned vegetables on one side of the prepared sheet pan. Place the salmon fillets on the other side, skin-side down.
  • Brush the teriyaki sauce over the salmon fillets generously, reserving some of the sauce for later.
  • Place the sheet pan in the oven and bake for 15-20 minutes, or until the salmon is cooked through (internal temperature should reach 145°F or 63°C) and the vegetables are tender, but still crisp.
  • Once done, remove the pan from the oven, and brush the salmon with the remaining teriyaki sauce.
  • Transfer the salmon and veggies to plates, garnishing with sesame seeds and chopped green onions. Drizzle with additional teriyaki sauce if desired.

Notes

For a spicier kick, add red pepper flakes to the teriyaki sauce.
Keyword dinner, healthy, salmon, teriyaki