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.
"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!
What you need
- 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.
- Soy sauce
- Brown sugar
- Mirin (can substitute white wine or rice vinegar with 1 tsp sugar per tablespoon added)
- Sesame oil
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 ThermoPro Digital Cooking Thermometer . It's my favorite and takes the guessing out of when your meat or fish is done. Set it and go!
Other recipes you might like to try
- SPANISH CHICKEN BAKE
- SHEET PAN CURRIED CHICKEN AND VEGETABLES
- EASY SHRIMP STIR FRY WITH PAD THAI SAUCE
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Teriyaki Salmon Bake
- 3 salmon filets or as many as you need
- 1/2 head Napa or savoy cabbage, Bok choy or other Asian greens, chopped or sliced in large pieces
- 1 red pepper. sliced
- 1 medium carrot, thinly sliced
- 1 handful green beans, cut into 1 to 2 inch pieces
- 2 tbsp olive or avocado oil
- salt and pepper
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 1 tbsp garlic, minced
- 3 tbsp mirin
- 1 tsp sesame oil
- 1/4 cup water
- 2 1/2 tsp cornstarch
- Preheat oven to 400 degrees F. Place rack in center of oven.
- In a small saucepan mix together all the ingredients for the Teriyaki sauce. Bring to a boil and stir until slightly thickened. Set aside to cool.
- Prepare all the vegetables and place in a 9" x 13" baking dish or something similar that will fit vegetables in an even layer. Drizzle with olive oil.
- Bake vegetables for 10 minutes.
- Rinse salmon filets and pat dry. Remove vegetables from oven and lay salmon filets on top.
- Using about half of the Teriyaki sauce, coat the salmon and drizzle over vegetables.
- Bake for 10 minutes. Remove from oven and turn broil to low.
- Brush or drizzle the remaining sauce over salmon.
- Broil on middle rack for 5 minutes. Check salmon for doneness (see above for tips). 145 degrees F. It should separate easily and be semi-translucent in the center.
- Serve immediately.
- Make extra Teriyaki sauce to store in the fridge. Use it in stir fries or as a marinade.
- Teriyaki sauce will keep in the fridge for up to one month.
- Salmon bake will keep in the fridge for 3 days.