One-Pan Teriyaki Salmon with Vegetables
Salmon fillets and crisp vegetables glazed in a sweet-savory teriyaki sauce, cooked entirely in one skillet. This asian-inspired one pot ready in about 30 minutes pairs pound skin-on salmon fillets, tablespoons teriyaki sauce, tablespoon honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound skin-on salmon fillets
- 2 cups (broccoli, bell peppers, carrots cut into 1-inch pieces) mixed vegetables
- 3 tablespoons teriyaki sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 clove minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- 1/2 teaspoon sesame seeds
Instructions
- Step 1: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season 1 pound salmon fillets with salt and pepper, then place skin-side down in skillet. Cook for 5-6 minutes until skin is crispy, then flip and cook for 3-4 minutes more until cooked through.
- Step 2: Remove salmon from skillet and set aside. Add 2 cups mixed vegetables (broccoli, bell peppers, carrots) to skillet and stir-fry for 4-5 minutes until crisp-tender.
- Step 3: Whisk together 3 tablespoons teriyaki sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, 1 minced garlic clove, and 1 teaspoon grated ginger in a small bowl. Pour sauce over vegetables and simmer for 2 minutes until slightly thickened.
- Step 4: Return salmon to skillet, spooning sauce over top. Cook for 1 minute to heat through. Sprinkle with 1/2 teaspoon sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Teriyaki Salmon with Vegetables take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Teriyaki Salmon with Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound skin-on salmon fillets from drying out.
Can I substitute ingredients in One-Pan Teriyaki Salmon with Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Teriyaki Salmon with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Teriyaki Salmon with Vegetables?
Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the simplicity and how quickly it came together. My family devoured it!
- ★★★★★
Amazing flavor! The salmon was juicy and the vegetables were perfectly crisp.
- ★★★★★
So easy and delicious. The teriyaki glaze was spot on.
