Easy Teriyaki Salmon with roasted vegetables is a mouth-watering delicious and clean meal! This simple recipe can be made any night of the week and even salmon naysayers will love it!
This teriyaki salmon recipe took me by complete surprise.
You see, I typically just whip up My Go-To Crispy Salmon and squirt each bite with stone ground mustard before eating it.
But I got a wild hair, have been non-stop craving teriyaki, and so Teriyaki my salmon I did.
The end result is a beautifully flavorful salmon that is nice and tender on the inside and crispy on the top with the slightest little char.
Don’t worry, there is no need to burn the salmon to get that char – because teriyaki sauce has some form of sweetener in it, the sugar crystallizes to create that delectable crust.
What Type of Teriyaki Sauce Should I Use for Teriyaki Salmon?:
There are a million (okay, at least seven) ways you can approach the teriyaki sauce. You can make homemade Paleo Teriyaki Sauce, buy a paleo-friendly teriyaki sauce from the store, or just go with your favorite teriyaki sauce.
Neat trick: if you’re okay with using some soy, combine equal parts (¼ cup of each) liquid aminos and coconut aminos for a wildly easy faux “teriyaki” sauce.
Part of what makes this teriyaki salmon so amazing is we’re marinating the salmon for a couple of hours before cooking it, which results in crazy flavorful fish. And that delightful crisp on top is assertively tantalizing.
What to Serve With Teriyaki Salmon:
I love combining salmon and roasted veggies. Initially, I wanted to make this a one-pan adventure to keep it silly simple, but here’s the thing: If you cook fish and vegetables together at the same time you’re either left with overcooked fish or undercooked veggies (or both 😉
So I figured I would simply prepare the vegetables and the salmon separately to optimize the delicious factor of both.
I always eat salmon and veggies with steamed brown rice, but you can also get fancy and go with Coconut Rice, Lemon Garlic Rosemary Rice, Ginger Turmeric Aromatic Rice, or Vegetable Fried Rice.
Here’s how we do this thing (skip to the recipe if you’re ready to GO!).
How to Make Teriyaki Salmon:
The key to delicious teriyaki salmon is marinating it in advance. It doesn’t need that much time! I recommend a minimum of 20 minutes, and up to 4 hours.
Add the salmon and teriyaki sauce to a zip lock bag and seal it up. Gently move everything around until the salmon is well-saturated with sauce. Refrigerate for at least 20 minutes, ideally two hours prior to cooking.
When you’re ready to cook, transfer the salmon (including the marinade) to a casserole dish.
Turn your oven on the high broil setting and immediately put the salmon in the oven (don’t wait for it to preheat).
Broil for 12 minutes or until the salmon is deeply golden-brown and crispy. Turn off the oven and open the door to allow some of the hot air to escape. Then close the oven and allow the salmon to sit another 5 to 7 minutes, or until it is cooked through.
Serve salmon with roasted veggies (and brown rice!) and enjoy!
How to Roast Vegetables:
Preheat the oven to 400 degrees F.
Add all of the chopped vegetables to a large (13” x 9”) casserole dish. Drizzle with avocado oil, sea salt, and garlic powder. Use your hands to toss everything together until the vegetables are well-coated in oil and seasoning.
Bake for 40 to 50 minutes, stirring half-way through, or until the vegetables reach desired done-ness.
Serve the salmon and vegetables in a big bowl with steamed brown rice for an amazing meal!
More Salmon Recipes:
- Maple Glazed Baked Salmon
- Creamy Turmeric Ginger Baked Sockeye Salmon
- 4-Ingredient Mediterranean Salmon
- Crispy Skillet Salmon with Lemon Dill Caper Sauce
- Baked Salmon Burgers
Teriyaki Salmon & Roasted Vegetables
The only salmon recipe you'll ever need! This quick, sweet, savory umami salmon recipe is perfect for meal prep and so easy to make!
- 2 lbs salmon, cut into fillets
- ½ cup Teriyaki Sauce of choice*
- 3 large carrots
- 2 zucchini squash, chopped
- 1 small red bell pepper, sliced into matchsticks
- ½ red onion, chopped
- 1 large crown broccoli, chopped into florets
- 2 to 4 Tbsp avocado oil**
- ½ tsp sea salt, to taste
- 1 tsp garlic powder
- Transfer the salmon and teriyaki sauce to a zip lock bag and seal it up. Gently move everything around until the salmon is well-saturated with sauce. Refrigerate for at least 20 minutes, ideally two hours prior to cooking.
- When you’re ready to cook, transfer the salmon (including the marinade) to a casserole dish.
- Turn your oven on the high broil setting and immediately put the salmon in the oven (don’t wait for it to preheat).
- Broil for 12 minutes or until the salmon is deeply golden-brown and crispy. Turn off the oven and open the door to allow some of the hot air to escape. Then close the oven and allow the salmon to sit another 5 to 7 minutes, or until it is cooked through.
- Serve salmon with roasted veggies (and brown rice!) and enjoy!
*Use your favorite teriyaki sauce. I make mine homemade or buy Paleo Teriyaki Sauce. I also mix half coconut aminos and liquid aminos instead of doing teriyaki sauce and it’s such a lovely combo. Do note this approach is not soy-free but it’s magical.
**You want enough avocado oil to lightly coat the vegetables for even cooking without burning. The amount you will need is dependent on the volume of vegetables you end up with.
Nutrition InformationYield 1 of 4 Serving Size 1 of 4
Amount Per Serving Calories 679Total Fat 47gCarbohydrates 14gNet Carbohydrates 8gFiber 6gSugar 8gProtein 45g