Teriyaki Salmon Bake
This Teriyaki Salmon Bake is so easy, super nutritious, and lip-smacking good!
Servings: 3 servings or more
Calories: 551kcal
Ingredients
- 3 4 oz salmon filets or as many as you need
- ½ 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 or asparagus, cut into 2 inch pieces
- 2 tablespoon olive or avocado oil
- ½ teaspoon salt, or to taste
Teriyaki Sauce
- ½ cup soy sauce
- 3 tablespoon brown sugar
- 1 tablespoon garlic, minced
- 3 tablespoon mirin
- 1 teaspoon sesame oil
- ¼ cup water
- 2 ½ teaspoon cornstarch
Optional Toppings
- toasted sesame seeds
- sliced green onions
Instructions
- 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. sprinkle with salt and toss to coat.
- Bake vegetables for 15 minutes.
- Meanwhile, rinse salmon filets and pat dry. After 15 minutes remove vegetables from the 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. Top with toasted sesame seeds and/or sliced green onions if desired.
Notes
STORAGE: Salmon bake will keep in the fridge for 3 days. Teriyaki sauce will keep in the fridge for up to one month.
SUBSTITUTIONS: Substitute any vegetable you like including broccoli, cauliflower, Brussels sprouts, snow peas, etc. Substitute Mirin with white wine or rice vinegar mixed with 3 teaspoon sugar.
MAKE IT WITH CHICKEN: Substitute with boneless, skinless chicken breasts or thighs. Top the veggies with the chicken in Step 3. Bake for 20-25 minutes or until internal temperature reads 165 F with an instant-read thermometer.
MAKE IT VEGETARIAN: Substitute the salmon with slices of tofu marinated for 30 mins in the teriyaki sauce.
Nutrition
Serving: 1serving | Calories: 551kcal | Carbohydrates: 104g | Protein: 25g | Fat: 3g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 2585mg | Potassium: 564mg | Fiber: 2g | Sugar: 19g