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Parchment Teriyaki Salmon

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
Parchment Teriyaki Salmon


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 693
  • Fat 49g
  • Carbs 21g
  • Fiber 7g
  • Sugar 8g
  • Protein 39g

Estimated values based on one serving size.


  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