One Pan Teriyaki Salmon & Vegetables
Yield: 4 servings
One shortcut ingredient adds ease and loads of flavor to this heart-healthy, veggie-rich meal that cooks in a single pan.


  • 2 tablespoons olive oil
  • 1 (8-ounce) package sliced mushrooms (baby bella or button)
  • 1 small onion, peeled and thinly sliced
  • 2 bell peppers (color of choice), seeded and thinly sliced
  • ½ cup teriyaki sauce (homemade or store-bought)
  • 4 salmon fillets (about 5-6 ounces each)
  • Optional for serving: sliced scallions, fresh cilantro, cashews and/or almonds for sprinkling; hot cooked rice or rice noodles


  1. Preheat the oven to 425℉. Heat the olive oil in a 12-inch cast iron or other ovenproof skillet over medium-high heat. Add the mushrooms and onion and sauté until the mushrooms start to release their liquid and the onions are tender, about 5 minutes. Add the peppers and continue to cook another 2 minutes.
  2. Remove the pan from the heat, stir in the teriyaki sauce and toss to combine. Nestle the salmon fillets into the vegetable mixture, skin side down. (I usually grind a little black pepper overtop but skip the salt since the teriyaki has a good bit. Then I scoop some of the saucy vegetables over the salmon so there’s a little teriyaki on the salmon, too.)
  3. Transfer the pan to the oven. If using farmed salmon, roast for about 15 minutes or until the internal temperature reaches 125-130℉ (check by inserting a quick-read thermometer halfway into thickest part of fish). If using leaner wild salmon like Sockeye, I aim for an internal temperature of 120℉, and the cooking time will be closer to 10 minutes, but check a few minutes early to avoid overcooking and allow for a few minutes more if needed.
  4. Serve with optional toppings and rice or rice noodles. Leftovers taste wonderful as the teriyaki flavor permeates the vegetables and salmon over time and, when covered well and refrigerated, will keep for 3 days. Gently reheat so as not to overcook the salmon.

A few more things...

Don’t like salmon? Feel free to mix it up with another fish. The flavor of teriyaki complements most varieties of fish. Simply adjust the cooking time for fillets that are thinner or thicker.
I like to use one red and one yellow bell pepper for visual appeal, but feel free to use your favorite.
For a little heat, you could add a sliced jalapeño pepper (seeded if preferred).
Don’t care for one of the vegetables included in the recipe? Feel free to experiment with an equivalent amount of something you enjoy more, like asparagus, broccoli or green beans. Just add quicker cooking vegetables to the skillet towards the end so they don’t overcook, and vice-versa.

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