Teriyaki Salmon Bake
This Teriyaki Salmon Bake is so easy, super nutritious, and lip-smacking good!
Prep Time15 minutes mins
Cook Time25 minutes mins
Course: Dinner
Cuisine: Fusion
Keyword: One pot, salmon, teriyaki
Servings: 3 servings or more
Calories: 551kcal
- 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
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.
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.
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