Oct 22, 2020 · Modified: Jun 1, 2023 by Andrea· This post may contain affiliate links · 35 Comments

Teriyaki Salmon Bake

Who doesn't love a one pan meal? This Teriyaki Salmon Bake is so easy, super nutritious, and lip-smacking good! The teriyaki sauce is delicious on any type of fish, seafood, meat, poultry, and tofu so make a big batch and keep it in the fridge for quick access.

3 salmon filets with teriyaki sauce on top of vegetables. Just out of the oven in a glass dish

Teriyaki" actually refers to a Japanese cooking method of grilling rather than a sauce. It is said that the "Teriyaki" sauce or marinade that is popular in North America originated in Hawaii from early Japanese immigrants and is now a truly American dish. This sauce is so much better then store bought and comes together in a pinch!

teriyaki sauce in a white bowl with white rubber spatula held in hands

Ingredients

Salmon fillets (can use other types of fish, chicken or tofu)
Red pepper (or any colour bell pepper)
Green beans (or asparagus)
Napa cabbage, Savoy cabbage, or other hearty greens like Bok Choy. I happened to have cabbage on hand that needed to be used up.
Carrot
Soy sauce
Brown sugar
Garlic
Mirin (can substitute white wine or rice vinegar with 1 teaspoon sugar per tablespoon added)
Sesame oil
Cornstarch

How to make it

Make the sauce by placing everything in a small pot, bring it to a boil and stir until slightly thickened. Let cool while you prepare everything else. You can make extra sauce and store it in the fridge for any of your favourite stir fries or as a marinade for any protein.
Prepare all the vegetables and line a baking dish with them. Drizzle with olive or avocado oil and season with salt and pepper.
Roast veggies for 10 minutes.
Rinse the salmon and pat dry. Lay on top of the vegetables.
Pour half the sauce over salmon and veggies.
Bake for 10 more minutes and remove from oven.
Turn on the broiler to low.
Pour the rest of the sauce over the salmon
Broil on middle rack for 5 minutes or until the temperature reads 140 degrees F. Or salmon is cooked. This time will vary depending on the thickness of your salmon.

how to tell if salmon is cooked?

If you don't have a thermometer you can test for doneness a couple of ways.

Use a metal cake tester or thin paring knife and insert it into the thickest part of a filet without letting the tip touch the hot tray. Leave it there for 3 seconds then touch it below your bottom lip (careful if it's a sharp knife!). If it's warm it's perfect. Cold, pop it back in for 2 minutes. If it's hot...it's been overcooked and better luck next time!
Press the flesh with the back of a fork or your finger. It should separate easily along the white (fat) lines and be slightly translucent in the center.

Don't have a thermometer but are looking to purchase one? I highly recommend this Thermapro Thermometer. It's my favorite and takes the guessing out of when your meat or fish is done. Set it and go!

teriyaki salmon filet on a pile of vegetables

Add a crisp and tangy condiment to this meal with my Carrot and Daikon Radish Pickle.

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