Recipe: Yummy Goodness! Baked Salmon Teriyaki with Veggies and Basmati Brown Rice

I made this delicious baked salmon with basmati brown rice and veggies for me and my parents the other night. It was so yummy, I wanted to share it with you.


Here's the recipe:

Easy and healthy One-Pan Baked Teriyaki Salmon and Vegetables is a quick, 30-minute meal chock full of hearty vegetables and topped with a tasty homemade teriyaki sauce.

Main Course Cuisine: Asian Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 people

Ingredients • 1 large salmon fillet (or 4 6-ounce salmon wild caught sockeye fillets) • 2 bell peppers (red or green), chopped (see note) • 1/2 white or red onion, chopped • 1 cup chopped or sliced carrots • 2 cups broccoli florets • salt and pepper, to taste • 2 tablespoons oil • 1 1/2 cups of your favorite teriyaki sauce OR use my favorite recipe below. I made my teriyaki sauce homemade. If your going to buy one, then try to choose a brand that is gluten free and reduced sodium. • 2-3 cups steamed basmati brown rice

Teriyaki Sauce • 1 cup water • 1/4 cup soy sauce • 2 teaspoons minced garlic • 1/4 teaspoon ground ginger • 1/4 cup packed brown sugar • 2 tablespoons honey • 1/4 cup cold water + 2 tablespoons corn starch • 2 teaspoons sesame seed

Instructions: Teriyaki Sauce 1. Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. 2. Stir together cold water and corn starch 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.

Salmon and Veggies 1. 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. 2. 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. 3. Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking. 4. Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.

For Meal Leftovers:


Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in its own small container. Refrigerate for up to 1 week. To reheat in oven, preheat oven at 300, simply remove from resealable container and transfer to a glass or ceramic plate that is made for oven cooking/heating. Reheat for about 10 minutes or until heated through.


Note: You can easily swap out any of these suggested veggies for your favorites. I have tried this recipe with cauliflower, asparagus, and zucchini as well and they are all delicious and work perfectly. Also, just a suggestion, never reheat your food in a microwave, it changes the molecular structure of your food.


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