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CuisineAsianJapaneseFishHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesPescatarianOne-Pot or PanFusionWeeknightBakingDinnerUnder 30 MinutesEasyHealthyGluten-FreeDairy-FreeComfort FoodSeafood

Parchment Teriyaki Salmon

featured in Parchment Baked Salmon 4 Ways

Sweet and savory come together in this parchment teriyaki salmon recipe! Juicy salmon fillets are topped with teriyaki sauce and wrapped in parchment paper with veggies for a complete meal with easy clean up.

96% would make again
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Parchment Teriyaki Salmon
Total Time

30 minutes

30 min

Prep Time

10 minutes

10 min

Cook Time

20 minutes

20 min

Ingredients

for 1 serving

  • ½ cup carrot (60 g), thinly sliced
  • 1 cup broccoli floret (250 g)
  • olive oil, to taste
  • salt, to taste
  • pepper, to taste
  • 6 oz skinless salmon (200 g)
  • 2 tablespoons teriyaki sauce

Special Equipment

  • parchment paper, or aluminum foil, 12×18 inches (30x47cm)

Nutrition Info

  • Calories 607
  • Fat 30g
  • Carbs 41g
  • Fiber 13g
  • Sugar 16g
  • Protein 42g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Fold the parchment paper in half, then open up.
  3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
  4. Lay the salmon on the veggies, and pour on teriyaki sauce.
  5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
  6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
  7. Enjoy!
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Parchment Teriyaki Salmon