Thai Glazed Salmon with Vegetables

If you haven't been able to tell from reading my blog thus far....I LOVE salmon. So easy to make, super nutritious, and equally delicious. I make salmon almost 3-4 days a week so I'll continue to post some of my favorites here on the blog.

Another thing that is near and dear to my heart are one pan meals. Who doesn't love making a quick dinner that doesn't utilize a lot of pots and pans. Your protein and side dish are cooked together. No muss, no fuss...easy put together and an even easier clean up.

This recipe combines my two loves into one dish. A delicious salmon one pan meal. It's bursting with sweet and spicy flavors and takes only a few minutes to assemble. The veggies have the perfect crunch and pair with the salmon perfectly. I have the recipe listed below. Try it out and tell me what you think!


3-4 Salmon fillets  



Old Bay Poultry Seasoning

1 Green pepper chopped 

1 Red pepper chopped 

1 Yellow pepper chopped 

1 cup Snow peas

1 Onion chopped

Approx 2 cups of carrots (I like the carrot chips for this recipe)

1/4 cup of coconut aminos


1/2 cup of Thai Sweet Chili sauce 

1 Tablespoon fresh grated ginger

1 Tablespoon fresh lime juice 

A Pinch of red pepper flakes 

Fresh Cilantro for garnish (optional)


Preheat oven to 375 degrees and season salmon with salt, pepper, and Old Bay seasoning on both sides. Place in a pan skin side down.

Combine chopped peppers, onions, carrots, and snow peas and assemble around the salmon in the pan.

In a bowl mix coconut aminos sauce, sweet Thai chili sauce, ginger, lime juice, and red pepper flakes . Save 1/4 of the marinade and set to the side and drizzle the rest over the salmon and veggies.

Cook for 20 minutes covered with foil. Remove foil and broil for another 7-10 minutes to brown salmon. After baking has finished drizzle the remaining 1/4 of the marinade over the salmon and veggies. Sprinkle fresh cilantro for a garnish if desired.

Of note, although this is a one pan meal that is perfect on its own, due to the glaze and overall succulent nature of the recipe this would also be good served over brown rice. I think it would be worth the extra pot to cook it in :-)