Sometimes you just have a craving that won’t quit. For the past few weeks, seafood has been on my mind. Any time I’ve ventured out for dinner despite wanting a hot, juicy steak, the waiter mentions a seafood dish on special and it’s a wrap. Hook, line, and sinker I’ve picked another meal from the sea. It dawned on me that it was time to bust out another salmon recipe for the blog because if I’m craving it I’m sure someone else out there is too! This week I had my seafood fix satisfied with One Pan Teriyaki Salmon and Veggies. This salmon was perfect for a busy work night and super filling to boot.
This one-pan dish was a breath of fresh air compared to my Instant Pot adventures. (Stay tuned for next week’s recipe, sigh) While I did opt for the easy way out with prepped salmon fillets, pre-cut carrots, and prepped broccoli florets, I opted to make my own teriyaki sauce. I’ve made different versions of teriyaki sauce in the past for other recipes. I liked this one but I couldn’t help but feel like I didn’t let the sauce thicken enough or that I should have added a little more flavor. Highly seasoned food is more my taste and I felt like I could have done more with this sauce. Don’t get me wrong, it’s delicious, but I wanted more from the flavor profile.
While the sauce wasn’t what I was hoping for, it was still an unbelievably fresh and satisfying dish. There’s something about a quality dish that gets you protein, starch, and nutrients that just soothes my soul. I had been eating take out a little more than I’d like and having fresh salmon and veggies really felt like it put me back on track on my eating and cooking game!
What You Need:
- 1 large salmon fillet (or 4 6-ounce salmon fillets)
- 2 bell peppers (red or green), chopped (see note)
- ½ white or red onion, chopped
- 1 cup chopped or sliced carrots
- 2 cups broccoli florets
- salt and pepper, to taste
- 2 tablespoons oil
- 1½ cups of your favorite teriyaki sauce OR use my favorite recipe below
- 1 cup water
- ¼ cup soy sauce
- 4 teaspoons minced garlic
- ¼ teaspoon ground ginger
- ¼ cup packed brown sugar
- 2 tablespoons honey
- ¼ cup cold water + 2 tablespoons cornstarch
- 2 teaspoons sesame seeds
Instructions:
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- For the sauce: Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium saucepan and whisk to combine.
- Bring to a boil over medium-high heat. Stir together cold water and cornstarch until dissolved, then whisk into boiling sauce and reduce heat to medium-low.
- Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
- Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center.
- Combine vegetables in a large bowl along with oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
- Drizzle ⅔ of the sauce over the salmon and veggies.
- Bake for 15-20 minutes until salmon is flaky and tender and veggies are soft.
- Steam/cook the rice while the salmon is baking.
- Drizzle with remaining sauce.
- Serve and enjoy!
- For the sauce: Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium saucepan and whisk to combine.
- Bring to a boil over medium-high heat. Stir together cold water and cornstarch until dissolved, then whisk into boiling sauce and reduce heat to medium-low.
- Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
- Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center.
- Combine vegetables in a large bowl along with oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
- Drizzle ⅔ of the sauce over the salmon and veggies.
- Bake for 15-20 minutes until salmon is flaky and tender and veggies are soft.
- Steam/cook the rice while the salmon is baking.
- Drizzle with remaining sauce.
- Serve and enjoy!
Inspired by this recipe.
DCdishes 