Baked Teriyaki Salmon
This Baked Salmon is a flavorful Japanese-inspired take-out style dish combining succulent salmon fillets with a medley of vibrant vegetables and a savory teriyaki sauce.
Ingredients
FOR THE TERIYAKI SAUCE:
- 1/3 cup coconut aminos can also sub gluten-free Tamari or low sodium soy sauce if not soy-free
- 4 tbsp honey or preferred sticky liquid sweetener (can also use a sugar-free sweetener, such as liquid monk fruit or Swerve for keto and adjust amounts according to taste). Leave out for Whole30 or try adding 2 tbsp orange juice.
- 3 tbsp apple cider vinegar or 5 tbsp rice wine vinegar
- 2 tsp toasted sesame oil plus more for drizzling on vegetables
- 1 teaspoon Mirin sweet Japanese rice wine optional, can leave out if preferred
- 3 garlic cloves minced
- 3/4 teaspoon grated or ground ginger
- 1/2 Tablespoon arrowroot starch can also sub with tapioca starch or cornstarch
- 4 Tablespoons water
FOR THE SALMON AND VEGETABLES:
- salt and black pepper to taste
- 20 oz salmon fillets 4 fillets 5 oz each, skinless
- 1 cup broccoli florets
- 12 spears asparagus ends trimmed
- 1/3 cup julienned carrots leave out for keto
- 1/4 cup edamame beans optional - leave out if preferred
- Green onions and sesame seeds for garnish optional - leave out for keto
Instructions
For the Sauce:
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In a medium saucepan over medium heat, whisk together coconut aminos, honey, vinegar, sesame oil, Mirin, garlic, ginger, arrowrootstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.
For the Salmon and Vegetables:
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Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
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Arrange the asparagus, broccoli florets, carrots, edamame in a single layer on the sheet pan. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat.
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Bake in preheated for 10 minutes. Remove pan from the oven, flip and push the vegetables to the side. Arrange the salmon fillets in the middle of the pan. Season salmon with salt and black pepper then drizzle 1-2 spoonfuls of the reserved over each piece, coating well. Reserve more sauce for drizzling later.
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Return pan back to the oven and cook for another 12-15 minutes (this depends on the size of your salmon) or until tender and flaky and vegetables are done to your liking. (increase cooking times if you prefer your vegetables more tender).
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Remove pan from oven and drizzle with remaining sauce. Serve over your favorite sides and garnish with green onions and sesame seeds, if desired.