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Salmon and vegetables on top of rice in a bowl.
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5 from 1 vote

Easy Teriyaki Salmon and Vegetables

Serve this Easy Teriyaki Salmon and Vegetables over rice to create delicious teriyaki salmon bowls. A healthy busy day recipe!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Japanese
Diet: Low Calorie
Servings: 4
Calories: 503kcal

Ingredients

  • 4 skinless salmon fillets (6 to 8 ounces each) fully thawed if frozen
  • ¾ cup teriyaki sauce (store-bought or see ingredients below for homemade) divided
  • 1 cup long grain white or brown rice
  • water as needed for rice
  • 1 pound green beans stemmy ends trimmed as needed and cut into smaller pieces, if desired
  • 1 small red and 1 small yellow bell pepper seeded and cut into 1-inch pieces
  • 1 small yellow onion cut into about 8 (1 ½-inch) chunks (they separate as they roast)
  • 2 tablespoons olive oil or as needed
  • ½ teaspoon salt
  • ¼ teaspoon granulated garlic or garlic powder
  • freshly ground black pepper to taste
  • 3 green onions thinly sliced
  • 1 tablespoon sesame seeds or as needed

Homemade Teriyaki Sauce

  • cup less sodium soy sauce
  • cup mirin (sweet rice wine)
  • ¼ cup sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon finely grated or minced fresh ginger
  • 1 teaspoon minced garlic
  • cup water
  • 2 tablespoons cornstarch

Instructions

For the Teriyaki Salmon and Vegetables

  • Preheat oven to 400 degrees F.
  • Remove the salmon fillets from the packaging and place them in a medium bowl. Pour ½ cup teriyaki sauce over the top. Move the fillets around until well coated with the sauce, cover the bowl with plastic wrap, and transfer it to the refrigerator.
  • Prepare the rice (if using) with water according to the package directions.
  • While the rice is cooking, place the veggies on a large rimmed baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and granulated garlic and toss with your hands to distribute the oil and seasonings. Spread them out in an even layer and roast in the preheated oven for 10 minutes.
  • Remove the baking sheet from the oven and toss the veggies with a spatula. Spread the veggies out, making space for the salmon fillets. The empty spaces on the baking sheet should have a little oil on them. If they seem dry, drizzle with a small amount of olive oil. Place the salmon into the empty spaces with the veggies around them (there should not be veggies under the salmon). Return the baking sheet to the oven and roast for an additional 10 to 12 minutes or until the internal temperature of the thickest salmon fillet is at least 145 degrees F. Remove the baking sheet from the oven.
  • Warm an additional ¼ cup teriyaki sauce in the microwave and brush the salmon with the warmed sauce. Garnish with sesame seeds and green onion and serve over rice with the veggies.

For the Homemade Teriyaki Sauce

  • Whisk together all of the Teriyaki Sauce ingredients through the garlic in a medium saucepan. Place over MEDIUM-HIGH heat. In a small bowl or measuring cup, whisk the cornstarch and water until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce the heat to MEDIUM-LOW and cook for several minutes, stirring, until slightly thickened. Remove from the heat.

Notes

Salmon
I always have a package of frozen skinless salmon fillets from Costco in my freezer for healthy, busy day meals. Each piece is vacuum sealed so you can thaw and cook just as many as you need.
Either fresh or frozen salmon works perfectly for this recipe. If your salmon is frozen, thaw it completely in your refrigerator before starting this recipe.
Veggies
Feel free to substitute any veggies you love. Mushrooms, asparagus, or broccoli florets are great choices.
Teriyaki Sauce
When time permits, I like to make my own Homemade Teriyaki Sauce but I always stock bottled teriyaki sauce, like Kinder's Teriyaki Marinade and Sauce, in my pantry. When you utilize ready made sauce, this is one of the quickest and easiest recipes ever! 
The recipe for Homemade Teriyaki Sauce will make slightly more than needed for this recipe. Serve the remainder on the side for drizzling over individual servings.

Nutrition

Calories: 503kcal | Carbohydrates: 42g | Protein: 41g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1757mg | Potassium: 1349mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2714IU | Vitamin C: 92mg | Calcium: 90mg | Iron: 4mg