Teriyaki Salmon
This Teriyaki Salmon is a hearty and delicious weeknight dinner for your family! Salmon fillets are soaked in a maple teriyaki marinade and baked with your favorite vegetables.
Servings: 4
Ingredients
For the Salmon
- ⅓ cup maple syrup
- ⅓ cup apple juice
- 2 cloves garlic minced
- 3 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- ¼ teaspoon fresh minced ginger
- 4 salmon fillets
For the Veggies
- 1 zucchini chopped
- 2 cups sliced mushrooms
- 1 large bell pepper sliced
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
Instructions
- In a large ziploc bag, combine maple syrup, apple juice, garlic, soy sauce, brown sugar and ginger; stir to incorporate. Remove ⅓ cup of the mixture and reserve it for later.
- Add salmon fillets to the marinade inside the ziploc bag; seal and refrigerate for 1 to 3 hours.
- Preheat the oven to 400˚F and line a baking sheet with foil or parchment paper.
- Remove the salmon fillets from the marinade and transfer them to the baking sheet. Discard marinade.
- Spread the cut up veggies on the other side of the baking sheet; drizzle the vegetables with olive oil and season with salt and pepper.
- Bake for 25 to 30 minutes, or until salmon is flaky, brushing the salmon and veggies halfway through cooking with the reserved marinade.
- Remove from oven and let rest for 5 minutes.
- Serve.
Notes
- Line the Baking Sheet: Use foil or parchment paper to prevent sticking.
- Opt for Sugar-Free Syrup: Try sugar-free or low-carb maple syrup for fewer sugars.
- Choose Wild Caught Salmon: It's healthier and tastier than farm-raised.
- Pair with Rice for an additional tasty side dish.
Nutrition
Calories: 332kcal | Carbohydrates: 12g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 517mg | Potassium: 1274mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1450IU | Vitamin C: 63mg | Calcium: 43mg | Iron: 2mg
