This orange teriyaki baked salmon with red onions is a delicious, healthy dinner meal. This salmon recipe is Paleo, Whole30, and gluten-free friendly and can be served with a side of vegetables, salad or with rice if desired. This post has recently been updated!

Orange Teriyaki Baked Salmon

One of my favourite quick and easy dinners is a tray of baked salmon served alongside a large salad or some stir-fried vegetables. For this delicious meal, I made orange teriyaki sauce, which works beautifully with the fatty salmon.

I love adding red onions rings both for the flavour and because they make this dish look so pretty when it comes out of the oven. I think it’s the purple against the bright orange colour, and the juxtaposition of the geometrical shapes.

This teriyaki baked salmon is super easy to make and I know you will love it!

Making Orange Teriyaki Salmon

You can use salmon fillets or steaks in this recipe, with or without the skin. In fact, any other type of fish will work well with the orange teriyaki sauce (as would shrimp or chicken). In this recipe, I only cooked two fillets but you can easily fit 4-6 on a baking tray, simply double up the sauce ingredients.

The sauce is super versatile and you can use it on chicken wings or pork skewers. You can also check out my go-to paleo stir-fry sauce, which is similar to this. 

For other lovely salmon recipes, check out this baked Salmon Loaf with cucumber and dill salad, or my Japanese baked salmon balls.

What To Serve With Teriyaki Salmon

I served this baked salmon with a simple stir-fry of Chinese cabbage and carrots with some garlic, lemon juice and sesame oil. I also like to serve some pickled radish or ginger.

You can also make a batch of my coconut cauliflower rice, or white rice if you desire, or make a simple side salad.

Try This Next Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

My orange ginger asparagus would be a nice complementary dish as well and if you want something more starchy, try miso sweet potatoes, which you could start baking a little earlier, then finish both at the same time.

Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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Description

A delicious and healthy meal of orange teriyaki salmon baked in the oven with red onions. This baked salmon recipe is gluten-free, Paleo and Whole30 friendly. The recipe below also includes a simple vegetable stir-fry to serve on the side.

For the sauce

For the stir-fried vegetables

1. Preheat the oven to 200 C / 400 F. Leave the salmon out of the fridge for at least 10 minutes before cooking, to come to room temperature.
2. Place the salmon fillets, skin side down, on a flat baking tray lined with parchment/baking paper. Surround with onion rings, sprinkle with orange zest, sea salt and then drizzle evenly with olive oil.
3. Place the tray in the oven, middle shelf, and cook for 8 minutes. In the meantime, combine the sauce ingredients in a small bowl and whisk together.
4. Remove the salmon from the oven and pour the sauce over the top making sure to cover the salmon and the onions. Fold the edges of the paper inwards, as to prevent the sauce from spilling out. Sprinkle with sesame seeds. Place back in the oven for 7-8 more minutes.
5. While the salmon is finishing cooking, stir-fry the vegetables in a little coconut oil over medium-high heat for 4-5 minutes, stirring frequently. Add garlic, salt, pepper and lemon juice towards the end and stir through. Finally, drizzle and stir through the sesame oil.
6. Serve salmon alongside the veggies for a tasty, healthy dinner.

Notes

Tamari is a gluten-free soy sauce or you can use coconut aminos.

Nutrition label below is for salmon with onions and sauce only, not the vegetable side.

Nutrition

• Serving Size: 1 salmon fillet with sauce and onions
• Calories: 442
• Sugar: 15.7 g
• Sodium: 2858 mg
• Fat: 20.4 g
• Carbohydrates: 23.3 g
• Fiber: 2.1 g
• Protein: 44.8 g
• Cholesterol: 89.3 mg

Keywords: Teriyaki salmon, orange teriyaki, salmon recipes, baked salmon, salmon dinner

More Salmon Recipes

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Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.

This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.

 

Cook’s notes

I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.

You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.

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Popular Recipe Shrimp Tomato & Avocado Salad Stacks

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Description

This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.

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For the sauce

For the rest

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1. Preheat the oven to 200 C / 400 F.
2. Mix together the sauce in a small bowl and set aside.
3. Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
4. Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
5. Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
6. Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.

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Nutrition

• Serving Size:
• Calories: 403
• Sugar: 4.4 g
• Sodium: 458.2 mg
• Fat: 22.2 g
• Saturated Fat: 3.4 g
• Carbohydrates: 14.8 g
• Fiber: 5.5 g
• Protein: 41.7 g
• Cholesterol: 82.9 mg

Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto

 

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