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Teriyaki Salmon
with broccoli and carrot saute

Active: 40 min Total: 40 min
Sweet and savory teriyaki sauce is always popular in our community kitchens, and we love the balance of flavors it brings to roasted salmon. A vegetable and carrot saute is a quick, colorful side dish.
Smarts: Roasting salmon in the teriyaki sauce cooks it more slowly and evenly than searing it in a pan. You can tell the salmon is cooked through when it flakes easily with a fork.


Teriyaki Salmon:
  • Salmon - 1 lb
  • Green onions - 2 stalks , white and green parts chopped and combined
  • Limes - 1/2 , wedges
  • Teriyaki sauce (ingredients listed separately) - 1/4 cup
  • Sesame seeds, white - 2 tsp
Teriyaki Sauce:
  • Bragg's / coconut aminos - 1/4 cup
  • Vinegar, rice - 2 tsp
  • Water - 1/4 cup + 2 Tbsp
  • Honey - 2 Tbsp
  • Arrowroot powder - 1 tsp
  • Oil, toasted sesame - 1 tsp
Broccoli and Carrot Saute:
  • Broccoli florets - 10 oz
  • Carrots - 8 oz , sliced at a bias
  • Bell peppers, red - 1 , thinly sliced
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup (sub water)
  • Teriyaki sauce (ingredients listed separately) - 1/4 cup
  • Cashews - 1/4 cup


  1. Make teriyaki sauce - Double if making Thursday night’s meal. If prepping right before cooking, get oven heating before continuing with prep. Combine aminos, vinegar, first part of water and honey in a small saucepan. Bring to a boil. Mix arrowroot powder with second part of water (making sure it’s cold). Pour arrowroot powder mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
  2. Broccoli / Carrots / Bell peppers - Prep as directed. Store broccoli and carrots in one container. Store bell peppers in another container. (Can be done up to 5 days ahead)
  3. Salmon - Rinse and pat dry.
  4. Green onions / Limes - Prep as directed.

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  1. Heat oven to 425F / 218C.
  2. Place salmon into a parchment-lined baking dish and coat with 1/4 cup / 60 mL (for 4 servings; adjust if customized) teriyaki sauce. Top salmon with sesame seeds and green onions (green and white parts). Bake until salmon flakes easily with a fork, 15 to 25 minutes, depending on thickness of the salmon (1 1/2” / 3.75cm thick salmon takes about 20 minutes).
  3. While salmon cooks, heat a wok over medium-high heat. Add first part of cooking oil and then broccoli and carrots. Saute for 3 minutes until the vegetables start to brown in spots. Add bell peppers and stock and cover wok with foil or a lid. Steam until vegetables are tender, ~3 minutes more.
  4. To vegetables add 1/4 cup / 60 mL (for 4 servings; adjust if customized) teriyaki sauce. (You should still have teriyaki sauce left if doubled for Thursday.) Stir in cashews.
  5. Serve salmon with vegetable saute and lime wedges for squeezing over the entire dish. Enjoy.



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