One Pan Baked Teriyaki Salmon and Vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
379 kcal
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Course
Main Course
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Cuisine
Asian
One Pan Baked Teriyaki Salmon and Vegetables
Description
One Pan Baked Teriyaki Salmon and Vegetables combines tender salmon fillets with crisp-tender vegetables including bell peppers, onions, carrots, and broccoli. The homemade teriyaki sauce, made by simmering water, soy sauce, garlic, ginger, brown sugar, and honey, thickened with cornstarch, provides a glossy coating that caramelizes slightly as it bakes. The salmon becomes flaky and moist, absorbing the sauce's balance of sweetness and umami.
The vegetables roast around the salmon, allowing for varied textures from tender carrots to slightly crisp broccoli. Baking at 400 degrees Fahrenheit ensures the salmon cooks through in 15–20 minutes while the veggies soften without overcooking. Serving the dish with steamed white rice complements the flavors and provides a filling meal.
Vegetables can be swapped to personal preference, such as cauliflower or zucchini, adapting the recipe as desired. Using a plastic splatter guard when reheating helps maintain moisture and prevents drying out. This dish offers an integrated meal with minimal cleanup.
Ingredients
- 1 large salmon or 4 6-ounce salmon fillets, fillet
- 2 bell pepper red or green), chopped (see note
- ½ white onion chopped, or red onion
- 1 cup carrot chopped or sliced
- 2 cups broccoli florets
- salt to taste
- black pepper to taste
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 ½ cups teriyaki sauce OR use my favorite recipe below, of your favorite
Teriyaki Sauce
- 1 cup water
- ¼ cup soy sauce
- 2 teaspoons garlic minced
- ¼ teaspoon ground ginger
- ¼ cup brown sugar packed
- 2 tablespoons honey
- ¼ cup water cold water; 2 tablespoons corn starch
- ¼ cup corn starch cold water; 2 tablespoons corn starch
- 2 teaspoons sesame seeds
Meal Prep
- 4 resealable containers
- 2-3 cups white rice steamed
Instructions
Teriyaki Sauce
- Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat.
- Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
Salmon and Veggies
- Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat.
- Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
- Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
- Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.
For Meal Prep:
- Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.
Notes
- You can substitute the vegetables with options like cauliflower, asparagus, or zucchini to suit your taste.
- For reheating, using a plastic splatter guard in the microwave helps retain moisture and prevents drying out.
- This recipe serves well with steamed white rice, making a complete meal in one pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 15g | 30% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 877mg | 37% |
| Potassium | 695mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
| Vitamin A | 7510IU | 150% |
| Vitamin C | 120mg | 133% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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