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Sweet Onion Teriyaki Salmon

This sweet and tangy salmon recipe can cook in the oven or the grill in only 20 minutes! This recipe is definitely best if you can marinate this the night before, so plan accordingly! (I hate when you're mid-recipe and then you read

"marinate for 24 hours". So frustrating!)

The broccoli isn't required, but I highly suggest it! This is Whole30 compliant, so stash this one away if you're planning a January Whole30, like many people I know. Enjoy!


  • 2 salmon filets, about 6-8oz each (I purchased the 16 oz frozen bag from Aldi's; Aldi's Sea Queen brand.)

  • 3 c broccoli florets

  • 1/3 c olive oil

  • 2 tsp white vinegar

  • 2 tsp red wine vinegar

  • 1 tsp balsamic vinegar

  • t tbsp diced sweet onion

  • 1/4 tsp lemon juice

  • 1 large medjool date

  • dash of salt


  1. Combine all ingredients, except salmon and broccoli, in a small pot on the stove.

  2. Heat to a boil very briefly, only about a minute, and then remove from heat completely.

  3. Pour the mixture in a food processor or blender and blend until the ingredients are well-incorporated.

  4. Let cool and then pour half of the mixture in a Ziploc bag. Reserve the other half for later.

  5. Add the salmon to the bag and marinate in the refrigerator overnight.

  6. Preheat the oven (or grill) to 400 degrees.

  7. Place the salmon (and broccoli if you choose) on a large piece of foil. Brush the broccoli with any excess marinade from the bag.

  8. Add another piece of foil on top of the salmon and create your packet by rolling the sides together, being sure to create a seal.

  9. Bake (or grill) for about 12 minutes, or until salmon is completely cooked and the broccoli has softened.

  10. Add the remaining marinade on top of the salmon (and broccoli) just before serving.


Per 8 oz. serving: Calories: 350; Fat: 18g, Carbs: 2g, Protein: 46g


If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!

Recipe and pictures adapted from: