My Easy Salmon & Frozen Veggie Teriyaki Skillet Dinner

Hey there! Ever stare into your freezer at the end of a long day, willing a delicious and healthy dinner to magically appear? I’ve been there more times than I can count. That’s exactly why this Salmon & Frozen Veggie Teriyaki Skillet is my go-to lifesaver. It’s the perfect answer for when you want something that feels a little special but comes together with minimal fuss. Using frozen veggies means you’re always prepared, and the simple, homemade teriyaki glaze transforms basic ingredients into a meal that’s so, so flavorful. Ready to get a satisfying dinner on the table in under 30 minutes?

Why You’ll Love This

This recipe is a true weeknight warrior. First off, it’s a complete meal cooked in a single pan. Fewer dishes? Yes, please. It’s also incredibly flexible. Not feeling broccoli? Swap in that bag of stir-fry mix lingering in the freezer. The homemade teriyaki sauce is a game-changer—it’s sweet, savory, and clings beautifully to the salmon and veggies without any weird additives. Plus, it’s packed with lean protein and vegetables, making it a genuinely healthy choice that doesn’t sacrifice flavor one bit. A win-win-win.

Ingredients You’ll Need

• 2 (6-ounce) salmon fillets, skin-on or skinless: The star of our show, rich in omega-3s.
• 1 tablespoon olive oil or avocado oil: For getting a nice sear on the salmon.
• Salt and black pepper: To season the fish perfectly.
• 4 cups frozen mixed vegetables (like a broccoli florets, bell pepper, and onion blend): The ultimate convenience, no chopping required.
• 2 cloves garlic, minced: For a savory, aromatic base.
• 1 teaspoon grated fresh ginger: Adds a warm, zesty kick.
• 1/4 cup low-sodium soy sauce or tamari: The salty, umami foundation of our sauce.
• 2 tablespoons honey or maple syrup: For that classic teriyaki sweetness.
• 1 tablespoon rice vinegar: Balances the sweetness with a little tang.
• 2 tablespoons water: Helps create the right saucy consistency.
• 1 teaspoon cornstarch: The secret to a glossy, thickened glaze.
• Sesame seeds and sliced green onions: For a fresh, colorful finish.

Let’s Get Cooking Step by Step

1. First, pat the salmon fillets completely dry with a paper towel. This is the key to getting a beautiful sear instead of steamed fish. Season both sides generously with salt and black pepper.
2. Whisk together the sauce ingredients—soy sauce, honey, rice vinegar, water, and cornstarch—in a small bowl until the cornstarch is fully dissolved. Set this aside for now.
3. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets in the pan, presentation-side down. Cook for about 4-6 minutes, without moving them, until a golden-brown crust forms.
4. Flip the salmon fillets. If they have skin, the skin side will only need a minute or two to crisp up. Transfer the salmon to a clean plate. It will finish cooking later.
5. Reduce the heat to medium. In the same skillet, add the frozen vegetables, garlic, and ginger. No need to thaw the veggies! Sauté for 5-7 minutes, stirring occasionally, until the vegetables are heated through and any ice crystals have evaporated.
6. Give the teriyaki sauce a quick re-whisk, then pour it over the vegetables. Stir constantly for about 1-2 minutes until the sauce bubbles and thickens into a shiny glaze.
7. Nestle the salmon fillets back into the skillet, right on top of the veggies. Spoon some of the sauce over the top. Let everything heat through for another minute or two until the salmon is cooked to your liking (flaky and opaque).
8. Remove from heat. Sprinkle with sesame seeds and green onions. So good.

Cooking Tips For Perfect Salmon

• Don’t skip drying the salmon. Moisture is the enemy of a good sear. A dry surface means a crispy, tasty crust.
• Let your skillet get properly hot before adding the fish. You should hear a satisfying sizzle when it hits the pan.
• Resist the urge to move the salmon around once it’s in the pan. Let it sit and develop that beautiful color.
• Remember, salmon continues to cook after you take it off the heat. It’s better to slightly undercook it when you set it aside; it will finish up when you add it back to the glaze.
• Honestly, if you’re nervous about overcooking, an instant-read thermometer is your best friend. Aim for 125-130°F in the thickest part for medium.
• Have fun with it! A little char on the veggies adds great flavor, so don’t be afraid of a little high heat.

Variations & Substitutions

This recipe is wonderfully adaptable! For other Pescatarian Recipes, you can easily swap the salmon for another firm-fleshed fish like cod or halibut (great for White Fish Recipes) or even large, peeled shrimp (a perfect fit for Healthy Shrimp Recipes). If you’re exploring Tuna Recipes, a sturdy tuna steak would work beautifully here too—just adjust the searing time based on thickness. Don’t have fresh ginger? A quarter teaspoon of ground ginger works in a pinch. For a punch of heat, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. And if you’re out of mixed veggies, a bag of frozen broccoli or green beans is a fantastic stand-in.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the salmon and veggies in a skillet over low heat with a tiny splash of water to keep things moist. You can also use the microwave, but do it in short bursts to prevent the salmon from becoming rubbery. I don’t recommend freezing this one, as the texture of the cooked salmon and veggies can become a bit mushy upon thawing.

Serving Ideas & Pairings

This dish is a complete meal on its own, but it’s also fantastic served over a bed of fluffy white rice, brown rice, or quinoa to soak up all that delicious teriyaki glaze. For a low-carb option, cauliflower rice is a great base. A simple side salad with a ginger-sesame dressing rounds everything out nicely. And if you’re looking for more Salmon Dinner Ideas, this recipe is a great foundation for creating Salmon Bowls—just set out bowls of rice, the teriyaki skillet mix, and toppings like extra green onions, edamame, or avocado for a build-your-own dinner.

Frequently Asked Questions

• Can I use a different protein? Absolutely! This method works wonderfully for many Salmon Dishes, but as mentioned, shrimp, scallops, or firm white fish are all excellent alternatives if you’re looking for more Salmon Dinner Recipes or other Pescatarian Recipes.
• My sauce isn’t thickening. What happened? The cornstarch needs to come to a simmer to activate its thickening power. If your sauce is still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting it bubble for another minute.
• Can I use bottled teriyaki sauce? You can, but I promise the homemade version is far superior and takes just a minute to whisk together. Bottled sauces are often much sweeter and don’t have the same fresh, balanced flavor.
• Is the skin edible? If you leave the skin on, it becomes deliciously crispy when seared and is absolutely edible! If you prefer, you can easily slide a spatula between the skin and the flesh after cooking to serve it skinless.