I stumbled upon this honey teriyaki salmon recipe one rainy afternoon, while searching for something both comforting and vibrant. The sweet and savory glaze is like a warm hug, perfectly complementing the tender salmon and colorful veggies—it’s a taste that somehow reminds me of summer picnics and cozy nights in. Who knew foil could hold such a delightful secret?
Steps
- Preheat your oven to 400°F (200°C). In a saucepan, mix soy sauce, water, honey, rice vinegar, garlic, ginger, and sesame oil. Season with a little salt, bring to a boil over medium-high heat, then whisk cornstarch with water and add to the sauce. Let it boil for a minute while stirring, then remove from heat and let it cool slightly.
- Toss broccoli and carrots with olive oil, salt, and pepper. Cut four 14-inch sheets of aluminum foil and divide the vegetable mixture evenly among the sheets, placing them in the center.
- Reserve 1/4 cup of the sauce and brush a tablespoon of it on the bottom side of each salmon fillet. Place the salmon on top of the vegetables and brush another tablespoon of sauce on top.
- Fold the short sides of the foil over the salmon and vegetables, rolling the edges to seal, and leave a little space inside for heat to circulate. Place the foil packets on a baking sheet and bake in the preheated oven for about 25 minutes until the salmon is fully cooked.
- Serve the salmon and veggies with rice and drizzle the remaining sauce over the top. Garnish with chopped green onions if desired.
Ingredients
- 4 salmon fillets
- 3 tablespoons soy sauce
- 5 tablespoons water, divided
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon sesame oil
- Salt, to taste
- 1 teaspoon cornstarch
- 2 cups broccoli florets
- 1 cup baby carrots, halved lengthwise
- 2 tablespoons olive oil
- Black pepper, to taste
- 2 green onions, chopped
- 4 sheets of 14-inch long aluminum foil
FAQ
- Can I use store-bought teriyaki sauce for this recipe?
- Yes, you can use store-bought teriyaki sauce if you’re short on time. However, making your own allows you to control ingredients like salt and sugar, providing a healthier option.
- What vegetables work best with this dish?
- The recipe suggests using broccoli and carrots, but you can experiment with other vegetables like bell peppers, asparagus, or zucchini for added variety.
- How should I serve the teriyaki salmon and veggies?
- This dish pairs well with brown or white rice, which complements the sweet and savory flavors of the teriyaki salmon and vegetables.
- Can I prepare this dish in advance?
- You can prepare the sauce and chop the vegetables ahead of time, but it’s best to assemble the foil packets just before baking to ensure freshness.
- How do I know when the salmon is fully cooked?
- Bake the foil packets in a preheated oven at 400 degrees Fahrenheit for about 25 minutes. The salmon should be cooked through and flake easily with a fork.
Tips
- When making your own teriyaki sauce, opt for honey as a sweetener instead of high fructose corn syrup to keep the dish healthier and allow you to control the sweetness and saltiness of the sauce.
- Ensure the foil packets are wrapped loosely to create space for heat to circulate, which helps the salmon cook evenly and prevents the foil from tearing.
- Prepare and chop your vegetables in advance to streamline the cooking process and make assembly of the foil packets quicker and easier.
- Save some of the teriyaki sauce to brush on the salmon just before serving or as a dipping sauce to enhance the flavor of the dish.
Equipment
- Small Saucepan – for preparing the teriyaki sauce.
- Whisk – for mixing the sauce ingredients and cornstarch slurry.
- Baking Sheet – for placing the foil packets in the oven.
- Aluminum Foil – specifically, sheets of 14-inch length foil for wrapping the salmon and veggies.
