Teriyaki Salmon with Pickled Vegetables

Hey foodies!

Here’s a recipe for teriyaki salmon with pickled vegetables that’s packed with flavor and energy. This recipe is simple and delicious, perfect for a quick and easy weeknight meal or a casual dinner party. The sweet and savory teriyaki sauce pairs perfectly with the tangy crunch of the pickled veggies, creating a flavor explosion in every bite.

So, Let’s get started!


  • 4 salmon fillets
  • 1/2 cup teriyaki sauce
  • 1 tablespoon honey
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon minced garlic
  • Salt and pepper, to taste
  • 1 large carrot, julienned
  • 1/4 head of cabbage, thinly sliced
  • 1 zucchini, julienned
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt



  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

  2. In a small bowl, whisk together the teriyaki sauce, honey, sesame oil, rice vinegar, minced garlic, salt, and pepper. Set aside.

  3. Rinse and pat dry the salmon fillets, then place them on the prepared baking sheet. Brush the teriyaki sauce mixture generously over the salmon.

  4. Bake the salmon in the preheated oven for 15-20 minutes, or until the flesh is cooked through and flakes easily with a fork.

  5. While the salmon is baking, prepare the pickled vegetables. In a large bowl, combine the julienned carrot, thinly sliced cabbage, and julienned zucchini.

  6. In a small saucepan, heat the rice vinegar, sugar, and salt over medium heat until the sugar and salt have dissolved. Pour the mixture over the vegetables and toss to coat.

  7. Let the pickled vegetables marinate for at least 10-15 minutes before serving.

  8. Serve the teriyaki salmon hot, with a generous side of the pickled vegetables. Enjoy!

Give it a try and let us know what you think!


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