Honey Teriyaki Salmon and Veggies in Foil


Who doesn’t love a good salmon in foil recipe, especially when you can add veggies in along with it? This is the third one I’ve posted within a number of weeks and once you try them you’ll see why! They are easy to prepare and they are a smart dinner choice (the previous three I have posted are the Salmon and Summer Veggies in Foil, Pesto Salmon and Italian Veggies in Foil, then last year I posted a Salmon and Asparagus in Foil). This one has delicious Asian inspired flavors, similar to a chicken teriyaki stir fry but with more of a honey flavor to it. Serve it with a side of brown rice and you’ve got a nutritious dinner that your whole family will love!

Honey Teriyaki Salmon and Veggies in Foil | Cooking Classy

Want to make it even easier? You can cheat here and go with a store bought teriyaki sauce, I won’t judge. But, I will tell you if you have the time fresh, homemade teriyaki sauce is always better and it’s also good because you can use honey instead of high fructose corn syrup (found in many of the store bought sauces) and you can control the salt content (some of them are a little too salty for me). Everyone in my family loved this salmon, I know it’s a dinner we’ll be wanting frequently. I hope you love it too!

Honey Teriyaki Salmon and Veggies in Foil | Cooking Classy Honey Teriyaki Salmon and Veggies in Foil | Cooking ClassyHoney Teriyaki Salmon and Veggies in Foil | Cooking Classy Honey Teriyaki Salmon and Veggies in Foil | Cooking Classy Honey Teriyaki Salmon and Veggies in Foil | Cooking ClassyHoney Teriyaki Salmon and Veggies in Foil | Cooking Classy


Honey Teriyaki Salmon and Veggies in Foil

4.34 from 3 votes

Yield: 4 servings


Honey Teriyaki Sauce

  • 1/3 cup low-sodium soy sauce
  • 5 Tbsp water , divided
  • 1/4 cup honey
  • 1 1/2 Tbsp rice vinegar
  • 3 cloves garlic , minced
  • 1 Tbsp minced ginger
  • 1 tsp sesame oil
  • 2 1/2 tsp cornstarch

Salmon and Veggies

  • 4 (6 oz) skinless, salmon fillets
  • 4 cups broccoli florets (chop small so they cook through)
  • 1 1/2 cups thinly sliced carrots
  • 2 1/2 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 green onions , chopped
  • Sesame seeds , for garnish
  • Cooked brown or white rice , for serving


  1. Preheat oven to 400 degrees.
  2. For the sauce:
  3. In a small saucepan whisk together soy sauce, 3 Tbsp water, honey, rice vinegar, garlic, ginger and sesame oil. Season lightly with salt as needed. Bring to a boil over medium-high heat. In a small bowl whisk together cornstarch with remaining 2 Tbsp water until well combined. Pour into sauce mixture, reduce to medium and allow to boil 1 minute while stirring constantly. Remove from heat and let cool slightly, about 5 - 10 minutes.
  4. For the salmon and veggies:
  5. Toss broccoli and carrots with olive oil and season with salt and pepper. Cut 4 sheets of 14-inch length aluminum foil. Divide broccoli and carrot mixture among sheets layering in center in an even layer. Set aside 1/4 cup of the sauce mixture then brush bottom sides of salmon fillets with a scant tablespoon of the sauce then rotate and place salmon over veggies. Brush tops of salmon with another scant tablespoon of the sauce mixture. Pull sides of foil inward (the short length) and seal then roll edges up (try to leave a little room for heat to circulate, don't wrap tightly). Place packets on a baking sheet. Bake in preheated oven until salmon has cooked through, about 25 minutes. Serve with brown or white rice if desired and remaining sauce. Sprinkle with green onions.
  6. Recipe source: Cooking Classy, inspired by my Teriyaki Salmon



  • Kristen: Made this dish for my boyfriend! He told me it tasted like restaurant quality :) so highly recommend! Was super easy to make! I accidently cooked two salmon pieces with all the sauce :/ but it still came out delicious!! March 28, 2016 at 11:09am Reply

  • Angela: do you known how many calories are in a serving of this dish – i would love to try it :) February 5, 2016 at 5:46am Reply

  • AKTARUL: THIS IS THE GREAT RECIPE January 20, 2016 at 6:47pm Reply

  • KK: I don’t particularly enjoy cooked carrots. Is there another vegetable you’d recommend substituting? January 14, 2016 at 1:19pm Reply

    • Jaclyn: I thought this would also be good with snow peas? January 15, 2016 at 3:53pm Reply

  • Kelly Moore: this recipe looks so good, however, my first day on WW,, how many points per serving is this, see it has 4,, I am a guy, so need that extra little kick in the backside,,,help me please,, and email me a response along with the recipe,, blessings January 4, 2016 at 7:54am Reply

  • Mary: Just made this for lunch and it is delish! I never make fish because I am not familiar with it – but this seemed pretty foolproof and it was! LOVE all of your recipes! August 21, 2015 at 10:31am Reply

    • Jaclyn: Im so happy to hear you love my recipes Mary, thanks for letting me know! I’m glad you enjoyed this salmon too! August 21, 2015 at 5:56pm Reply

  • Tait: I love your recipes but I’m not a salmon fan. I could do this with chicken, right? August 17, 2015 at 9:13pm Reply

    • Jaclyn: Yes chicken would work fine too just make sure it gets to 165. I’d recommend using chicken breasts that aren’t very thick. I’d buy the thinner cutlets or slice thick ones in half through the thickness or pound them out a bit or even use tenders. August 18, 2015 at 12:29am Reply

  • Kait @ Our Foodie Appetite: This looks really good. We have been cooking salmon in foil like this for a while, but the seasoning and veggies you’ve put with it make it seem really easy and quick for a dinner night in! Love your blog. We will definitely be following along! =) August 15, 2015 at 2:12pm Reply

    • CARMEN ROSALES: Will try to make this later for supper… August 30, 2015 at 7:29am Reply

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