Soy-Glazed Teriyaki Salmon with Sesame Veggies

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

Flaky salmon fillets glazed in a rich teriyaki sauce, served atop quickly stir-fried vegetables with a nutty sesame crunch. This asian (gluten-free) ready in about 30 minutes pairs salmon fillets, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.3 (12 ratings) Prep: 15 min Cook: 15 min Serves 4 Asian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, 1 tbsp minced ginger, and 2 minced garlic cloves in a small bowl, then stir in 1 tbsp cornstarch until dissolved to make the glaze.
  2. Step 2: Pat 4 salmon fillets dry, coat with half the glaze, and marinate for 10 minutes while preparing vegetables.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat, add broccoli, bell pepper, and julienned carrot, and stir-fry for 4-5 minutes until crisp-tender and slightly browned at edges, then remove and set aside.
  4. Step 4: Add remaining 1 tbsp vegetable oil to skillet, place salmon fillets skin-side down (if skin present), and cook for 3-4 minutes per side until opaque and flaky when tested with a fork, then pour remaining glaze over salmon and cook 1 minute until sauce thickens.
  5. Step 5: Return vegetables to skillet, toss to coat in sauce, and cook 1 more minute until heated through.
  6. Step 6: Transfer salmon and vegetables to plates, sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions, and serve immediately.

Frequently asked questions

How long does Soy-Glazed Teriyaki Salmon with Sesame Veggies take to make?

Total time is about 30 minutes (15 min prep + 15 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 Soy-Glazed Teriyaki Salmon with Sesame Veggies?

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 Soy-Glazed Teriyaki Salmon with Sesame Veggies?

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 Soy-Glazed Teriyaki Salmon with Sesame Veggies 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.

Is Soy-Glazed Teriyaki Salmon with Sesame Veggies gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes