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Easy Teriyaki Salmon Recipe with Roasted Vegetables Perfect for Dinner

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A quick and easy teriyaki salmon recipe paired with roasted vegetables, perfect for a healthy and flavorful weeknight dinner.

Ingredients

Scale
  • ¼ cup soy sauce (low-sodium preferred)
  • 2 tablespoons brown sugar (light or dark)
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 tablespoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon honey or maple syrup (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Salmon fillets, skin on (6 oz each, wild-caught if possible)
  • Olive oil or avocado oil
  • Freshly ground black pepper
  • Sea salt or kosher salt
  • Broccoli florets (fresh or frozen)
  • Carrots, cut into sticks or rounds
  • Red bell pepper, sliced
  • Red onion, cut into wedges
  • Salt and pepper to taste
  • Optional: sesame seeds and chopped scallions for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Prepare the teriyaki glaze: In a small saucepan, combine ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 tablespoon honey or maple syrup if using. Bring to a gentle simmer over medium heat, stirring occasionally.
  3. Thicken the glaze: Mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Slowly whisk this slurry into the simmering sauce. Cook for 2 more minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
  4. Prepare the vegetables: In a large bowl, toss broccoli florets, sliced carrots, red bell pepper, and red onion with 1½ tablespoons olive oil, salt, and pepper. Spread them evenly on one side of the baking sheet.
  5. Prepare the salmon: Pat the salmon fillets dry with paper towels. Brush lightly with olive oil and season with salt and pepper. Place the fillets skin-side down on the other side of the baking sheet.
  6. Roast everything: Place the baking sheet in the oven and roast for about 12 minutes. Then, brush the salmon generously with the teriyaki glaze.
  7. Finish cooking: Return the tray to the oven for another 5-7 minutes, or until the salmon flakes easily with a fork and veggies are tender with caramelized edges.
  8. Garnish and serve: Sprinkle the salmon and vegetables with sesame seeds and chopped scallions if desired. Serve immediately while warm.

Notes

Pat salmon dry before seasoning to ensure glaze sticks well. Apply glaze near the end of cooking to prevent burning. Keep vegetables spread out to avoid steaming and achieve caramelization. Use a digital thermometer to check salmon doneness (125-130°F for medium). Leftovers keep well in the fridge for up to 3 days; reheat gently in oven or skillet.

Nutrition

Keywords: teriyaki salmon, roasted vegetables, easy dinner, healthy salmon recipe, weeknight meal, homemade teriyaki glaze, gluten-free, dairy-free

Find it online: https://katedishes.com/easy-teriyaki-salmon-recipe-with-roasted-vegetables-perfect-for-dinner/