One-Pan Teriyaki Salmon with Vegetables and Brown Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful One-Pan dish featuring tender salmon glazed with teriyaki sauce, sautéed vegetables, and fluffy brown rice. This Japanese-inspired one-pot recipe, ready in about 60 minutes, pairs brown rice, salmon fillets, teriyaki sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

Prep: 25 min Cook: 35 min Serves 2 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat. Add 1 tsp garlic and 1 tsp ginger, sauté for 30 seconds until fragrant.
  2. Step 2: Place salmon fillets in the skillet, season with salt and pepper, and cook for 3-4 minutes per side until golden. Remove salmon and set aside.
  3. Step 3: Add 1 tbsp olive oil to the skillet, then sauté carrots, broccoli, and bell peppers for 5-7 minutes until tender-crisp. Return salmon to the skillet.
  4. Step 4: Pour 2 tbsp teriyaki sauce over the mixture, stir to coat. Transfer skillet to the oven and bake for 15-20 minutes until the sauce thickens and glazes the salmon.
  5. Step 5: Garnish with sesame seeds and green onions before serving.

Frequently asked questions

How long does One-Pan Teriyaki Salmon with Vegetables and Brown Rice take to make?

Total time is about 60 minutes (25 min prep + 35 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 and Brown Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in One-Pan Teriyaki Salmon with Vegetables and Brown Rice?

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 and Brown Rice for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 and Brown Rice?

Japanese 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.

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