Teriyaki-Style Salmon with Veggies Recipe

The key to becoming the best chef you can possibly be? Don't eat out when you can eat in. The more you practice the art of cooking, the more aware you become of amazing flavor combinations, preparation techniques, and of cooking times.

Get all three of those in alignment, add a lot of love into what you are creating, and you will help to inspire future generations of home cooks to eat healthier. See, eating wholesome food is not only good for you, it is beneficial for the world too. But enough about philosophy; let's get to the ingredients.

Salmon. It's been done and done again. Yet, in the spirit of creative dining, we've been trying new combinations of flavors, and we know this teriyaki salmon is a true winner.

The carrots, onion, and broccoli are reminiscent of Western cuisine, but then we add in the minced ginger, coconut aminos, and bean sprouts, and suddenly we have created a worldly dish with flavors of both here and there. Whether you are using chopsticks or a fork, each bite is a divine mouthful.

When you are ready to explore other Paleo teriyaki recipes, make a simple beef teriyaki become your first choice (you may want to keep it on meal rotation for several weeks!), then when you are in the mood for poultry, let the teriyaki-style chicken wings make their way in. Once you've mastered those, invent your own teriyaki style.

Teriyaki-Style Salmon With Veggies Recipe

Serves: 4 Prep: 15 min Cook: 20 min

Ingredients

• 2 salmon fillets, skinless and cut into large chunks
• 2 cups broccoli, cut into florets
• 2 carrots, sliced
• 1 red onion, thinly sliced
• 2 cups bean sprouts
• 2 garlic cloves, minced
• 1 thumb-sized fresh ginger, minced
• ¼ cup coconut aminos
• 1 tbsp. raw honey
• ½ tsp. red pepper flakes
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Season the salmon to taste with sea salt and freshly ground black pepper.
2. In a small bowl, combine the coconut aminos, raw honey, and red pepper flakes.
3. Melt the coconut oil in a skillet over medium-high heat.
4. Cook the salmon chunks for 3 to 4 minutes per side in the skillet, then remove from the pan.
5. Add the onion, ginger, and garlic, and cook for 2 to 3 minutes while stirring.
6. Add the broccoli and carrots; cook for another 4 to 5 minutes or until soft.
7. Pour in the coconut aminos sauce and mix everything together.
8. Bring the salmon back to the skillet, add the bean sprouts and gently toss everything.

📖 Recipe

Teriyaki-Style Salmon with Veggies Recipe

This salmon teriyaki is beyond flavorful, yet it is just within your reach. In half an hour, you will be dining on the best bites you've ever made.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Japanese

Servings 4 people

Calories 258 kcal

Ingredients

  

1x2x3x

• 2 salmon fillets skinless and cut into large chunks
• 2 cups broccoli cut into florets
• 2 carrots sliced
• 1 red onion thinly sliced
• 2 cups bean sprouts
• 2 garlic cloves minced
• 1 thumb-sized fresh ginger minced
• ¼ cup coconut aminos
• 1 tbsp. raw honey
• ½ tsp. red pepper flakes
• 2 tbsp. coconut oil
• Sea salt and freshly ground black pepper

Instructions

 

• Season the salmon to taste with sea salt and freshly ground black pepper.
  2 salmon fillets, Sea salt and freshly ground black pepper
• In a small bowl, combine the coconut aminos, raw honey, and red pepper flakes.
  ¼ cup coconut aminos, 1 tbsp. raw honey, ½ tsp. red pepper flakes
• Melt the coconut oil in a skillet over medium-high heat.
  2 tbsp. coconut oil
• Cook the salmon chunks for 3 to 4 minutes per side in the skillet, then remove from the pan.
• Add the onion, ginger, and garlic, and cook for 2 to 3 minutes while stirring.
  1 red onion, 2 garlic cloves, 1 thumb-sized fresh ginger
• Add the broccoli and carrots; cook for another 4 to 5 minutes or until soft.
  2 cups broccoli, 2 carrots
• Pour in the coconut aminos sauce and mix everything together.
• Bring the salmon back to the skillet, add the bean sprouts and gently toss everything.
  2 cups bean sprouts

Nutrition

Calories: 258kcalCarbohydrates: 16gProtein: 20gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 47mgSodium: 410mgPotassium: 717mgFiber: 3gSugar: 7gVitamin A: 1201IUVitamin C: 50mgCalcium: 52mgIron: 2mg

Keyword paleo, recipe, salmon, teriyaki-style, vegetables

Tried this recipe?Let us know how it was!