Teriyaki Salmon and Veggies in Foil is an easy prep, easy clean up dinner that all bakes together in one pouch! Nutritious and brimming with flavor!
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!
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!
How to Make Teriyaki Salmon and Veggies in Foil
As you can see from the photos this is a breeze to prepare. Here’s a quick rundown of the steps:
- Prepare the teriyaki sauce.
- Chop veggies and toss with olive oil.
- Divide vegetables among 4 sheets of aluminum foil.
- Top with a salmon fillet.
- Coat salmon with teriyaki sauce.
- Wrap pouches and bake. So easy!
More Delicious Salmon in Foil Recipes to Try
- Pesto Salmon and Italian Veggies in Foil
- Salmon and Asparagus in Foil
- Salmon and Summer Veggies in Foil
Follow Cooking Classy
Honey Teriyaki Salmon and Veggies in Foil
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
- Preheat oven to 400 degrees.
- For the sauce: 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.
- For the salmon and veggies: 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.