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30 Minutes or Less

5-Ingredient Baked Honey Teriyaki Salmon Recipe

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Close up image of a honey teriyaki salmon fillet on a plate with rice and sliced green onion.

My family and I are creatures of habit. When we find a meal we love, we stick to it. Our current favorites are my one-pan hunan chicken recipe and Instant Pot white chicken chili with gluten-free cornbread. We seriously eat those at least once a week!

However, as soon as this honey teriyaki salmon recipe came along, I instantly added it to our weekly rotation. My husband went crazy for this perfectly flaky and incredibly flavorful salmon! Served with rice and steamed veggies for a healthy, balanced, and satisfying meal.

honey teryaki salmon on a plate with rice, broccoli, green onion, and a lime.

What You’ll Need to Make Honey Teriyaki Salmon

Salmon: The star of our show – salmon brings a rich, flaky texture and a dose of omega-3 fatty acids to the dish. Opt for fresh, quality fillets for the best results.

Honey: A natural sweet touch – honey brings a luscious sweetness to the teriyaki sauce, balancing the savory elements.

Tamari or Soy Sauce: Tamari adds a gluten-free option for our sauce, while soy sauce brings that classic umami flavor. Choose based on your dietary preferences.

Fresh Ginger: Opt for fresh, not powdered ginger in this recipe! I like to buy my fresh ginger in bulk, then store it in the freezer until I need some. Then, I cut off a hunk of fresh ginger, peel off the skin, and grate it into the honey teriyaki sauce.

salmon fillets in a baking dish with salt on top
salmon fillets in a baking dish with honey teriyaki sauce
cooked honey teriyaki salmon in a baking dish

Tips and Tricks

  • Allow the salmon to marinate for at least 1 hour for optimal flavor infusion. For an extra boost, marinate it up to 8 hours for an even more succulent result.
  • While baking, spoon the sauce from the bottom of the dish over the salmon. This basting ensures that the fillets are coated in the delectable teriyaki goodness.
  • Use a meat thermometer to check the salmon’s internal temperature. Aim for 125°F for a perfectly cooked, moist fillet.
Honey teriyaki salmon flaked apart on a plate.

Adjust This Recipe to Your Dietary Needs

Make it Gluten-Free: Opt for tamari instead of soy sauce to make this dish gluten-free while maintaining that savory teriyaki taste.

Make it Grain-Free: Serve the honey teriyaki salmon over cauliflower rice for a grain-free option, keeping it light and satisfying.

close-up overhead image of honey teriyaki salmon on a plate with rice.
5 from 1 vote

5-Ingredient Baked Honey Teriyaki Salmon Recipe

This honey teriyaki salmon recipe is my new favorite quick and easy weeknight meal! It comes together with just 5 ingredients, is packed with flavor, and super healthy too. The salmon is marinated then baked until perfectly flaky and tender every time!
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Prep Time: 1 hour
Cook Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 4 6-8 ounce salmon fillets
  • salt, to taste
  • 1/4 cup tamari
  • 3 tablespoons honey
  • 2 garlic cloves, grated
  • 1-inch piece fresh ginger, peeled and grated

For serving:

  • 2 cups cooked rice
  • 1 crown broccoli, steamed
  • sliced green onion
  • sesame seeds

Instructions

  • Place the salmon skin side down in a large baking dish. Pat salmon fillets dry with a paper towel and lightly season with salt.
    honey teriyaki salmon step 1
  • In a small bowl, whisk together the tamari or soy sauce, honey, garlic, and ginger.
  • Pour the sauce over the salmon fillets, then cover the baking dish and refrigerate for at least 1 hour or up to 8 hours.
  • Preheat oven to 400° Fahrenheit and remove then uncover baking dish with salmon from the fridge.
  • Spoon the sauce from the bottom of the baking dish over the salmon, then bake for 10-12 minutes or until a thermometer inserted into the thickest part of the salmon reads 125° Fahrenheit.
  • Assemble four bowls with rice and steamed broccoli, then place one salmon fillet into each bowl. Pour they honey teriyaki sauce over top of each fillet, then finish off the bowls with sliced green onion and sesame seeds.
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30 Minutes or Less

Shrimp Spring Rolls with Peanut Sauce

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close-up overhead image of shrimp spring rolls on a plate with peanut sauce.

Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

overhead image of shrimp spring rolls on a plate with peanut sauce on the side.

What You’ll Need to Make Shrimp Spring Rolls with Peanut Sauce

Spring Rolls Rice Wrappers – These light little rice-based wraps are what hold these spring rolls together! I’ve had lots of luck finding these at my local grocery store, in the ethnic food aisle. However, if you can’t seem to track these thin rice sheets down, I recommend ordering these on Amazon. Leftover rice wrappers? Try making my summer rolls recipe next!

Cooked Shrimp – Buy pre-cooked shrimp, or quickly boil it yourself before adding to your shrimp spring rolls. The only thing to note here is that you must remove the tails from your shrimp for this recipe! Removing the tails can happen either before or after cooking – it makes no difference.

Fresh Mint and Cilantro – These Asian-inspired rolls taste extra fresh thanks to a few sprigs of fresh mint and cilantro! I highly recommend adding fresh herbs to your rolls. Though if you don’t like cilantro, or don’t like mint, simply swap it out for a different fresh herb.

Peanut Butter – Unsweetened creamy peanut butter is the base to our peanut sauce. However, if you don’t like peanut butter, you can use cashew butter instead. Or, for a nut-free version, try tahini!

Soy Sauce – Found in most Asian recipes, soy sauce adds the perfect savory component to this dish. However, you can certainly swap out the soy sauce for tamari or coconut aminos if that’s more your thing.

shrimp spring rolls on a plate with peanut sauce and fresh limes on the side.

Tips on Handling Rice Wrappers

  • Submerge one rice wrapper at a time in the water! If you attempt more than one, they’ll stick together and you won’t be able to separate them.
  • Don’t leave the rice wrapper in the water for too long. Just 5 seconds submerged in a shallow bowl of warm water will do the trick. Leaving the wrapper to soak for too long will make it too soft and difficult to handle.
  • Place each rice wrapper (one at a time) on a damp paper towel or dish cloth before filling and rolling. The wrapper will lift easily off the damp cloth, making rolling a breeze. If you place the rice wrapper on a kitchen counter or cutting board, it’ll stick and be a nightmare to remove!
shrimp spring rolls being dipped into peanut sauce.

Adjust This Recipe to Your Dietary Needs

Make it Vegan: For vegan spring rolls, use extra firm tofu cut into strips in place of the cooked shrimp!

Make it Gluten-Free: The only non gluten-free ingredient in this recipe is the soy sauce. Therefore, use tamari instead, which tastes just like soy sauce but is 100% gluten-free!

Shrimp Spring Rolls with Peanut Sauce
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Shrimp Spring Rolls with Peanut Sauce

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

0

minutes
Total time

20

minutes

Fun and delicious shrimp spring rolls with an irresistibly good peanut dipping sauce! These spring rolls are an easy and exciting way to pack veggies into your diet – they’re super healthy and tasty.

Ingredients

  • 12 spring roll rice wrappers

  • 1-2 pounds cooked shrimp, shells and tails removed

  • 3 large carrots, peeled and sliced into matchsticks

  • 2 medium red bell peppers, seeded and sliced into matchsticks

  • 1 English cucumber, sliced into matchsticks

  • 1/2 cup fresh mint leaves

  • 1/2 cup fresh cilantro leaves

  • For the peanut sauce:

  • 1/2 cup creamy peanut butter, unsweetened

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon toasted sesame oil

  • 1 garlic clove, grated or finely minced

  • 1-inch piece fresh ginger, peeled and grated or finely minced

  • 2-3 tablespoons warm water

Directions

  • Fill a shallow bowl with warm water. Submerge one sheet of rice wrapper in water for 5 seconds, then transfer to a clean, damp dish towel.
  • Place 2-3 shrimp, a small handful of vegetables, and a few fresh mint and cilantro leaves in the center of the wrapper. Then, fold the end closest to you over the filling, tuck sides in and towards the center, and finish rolling to create a sealed spring roll. Repeat this process with remaining rice wrappers.
  • Make the sauce by adding all ingredients to a bowl and whisking to combine.
  • Serve shrimp spring rolls with peanut dipping sauce on the side.

Recipe Video

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30 Minutes or Less

Asian Cucumber Salad

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spiralized cucumber being lifted off a plate of asian cucumber salad

Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

overhead image of asian cucumber salad on a plate with a spoon

What You’ll Need To Make Asian Cucumber Salad

Mini Cucumbers – Six mini seedless cucumbers are the star of this recipe. I cut mine into fun little spirals for my salad, but you can simply slice them instead. If slicing, I recommend a mandolin to help slice the cucumbers as thin as possible.

Fresh Ginger – Fresh ginger goes a long way in this Asian cucumber salad! Start by cutting about a 1-inch piece from a knob of whole ginger. Then, peel your ginger with either a spoon or a vegetable peeler. Once peeled, run the ginger along a microplane or the fine side of a box grater.

Rice Vinegar – For a hint of acidity, rice vinegar tastes best. However, if you don’t have any, feel free to use white wine vinegar or apple cider vinegar in its place.

Sriracha – While optional, I recommend a tiny drop of sriracha to round out the flavors in this recipe. For a mild version, start with just 1/2 teaspoon. Or, for a spicy Asian cucumber salad, add upwards of 1-2 teaspoons.

close-up image of asian cucumber salad on a plate

How to Cut Cucumbers

  1. Cut 1/4-inch of each end of a mini cucumber.
  2. Place two chopsticks on either side of the cucumber.
  3. Then, make thin (about 1/8-inch) diagonal cuts along the cucumber, stopping when your knife hits the chopsticks.
  4. Flip cucumber over and make the same exact cuts, in the same direction, on the other side.
  5. Lastly, cut each the cucumber in half, then add them to a bowl for this recipe!

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: For a 100% gluten-free Asian cucumber salad, use tamari in place of the soy sauce. Tamari tastes just like soy sauce, but unlike soy sauce, is certified gluten-free!

Make it Vegan: Use maple syrup in place of the honey for a completely vegan side dish.

Asian Cucumber Salad
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Asian Cucumber Salad

3 from 42 votes
Recipe by Samantha Course: SidesCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

Cool and refreshing Asian cucumber salad! Full of flavor, and easy to throw together in a few simple steps. The perfect side dish or healthy lunch recipe.

Ingredients

  • 6 mini cucumbers, spiralized (see Notes) or thinly sliced

  • 1 teaspoon salt

  • 1-inch piece fresh ginger, peeled and grated

  • 1 garlic clove, peeled and grated

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey or maple syrup

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1 teaspoon sriracha, optional

  • 3 scallions, thinly sliced

  • pinch of sesame seeds

Directions

  • Place cucumber in a large bowl and sprinkle with salt, then let sit for 10-15 minutes while you make the dressing.
  • Whisk together the ginger, garlic, rice vinegar, honey, soy sauce, maple syrup, and sriracha in a small bowl.
  • Check on the cucumbers, and drain the water that’s gathered at the bottom of the bowl.
  • Add dressing, scallions, and sesame seeds to the cucumbers and toss to coat. Either serve immediately or let marinate in the fridge for a few hours.

Notes

  • How to Cut “Spiralized” Cucumber: Cut off each end of a cucumber, then place two chopsticks on either long side of the cucumber. Then, make thin diagonal cuts along the cucumber, stopping when your knife hits the chopsticks. Flip cucumber over and make the same cuts on the other side. Last, slice each cucumber in half, now they’re ready for this recipe!

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30 Minutes or Less

Asian Turkey Lettuce Wraps with Savory Peanut Sauce

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overhead image of asian turkey lettuce wraps on a table.

Crisp, fresh, and flavorful Asian-inspired turkey lettuce wraps, topped off with a creamy, savory peanut sauce! Naturally gluten-free, grain-free, dairy-free, and super healthy. These turkey lettuce wraps are the perfect addition to your weekly meal prep, best enjoyed as a quick and easy grab-and-go lunch!

four turkey lettuce wraps on a table, one being picked up.

What You’ll Need To Make Turkey Lettuce Wraps with Peanut Sauce

Ground Turkey – Like chicken, ground turkey is a great source of lean protein. It’s a blank canvas to however you season it, and will leave you feeling full until your next meal. Though if you can’t find ground turkey for this recipe, you can easily use ground chicken instead.

Water Chestnuts – Don’t worry, I didn’t know what a water chestnut was until a few months ago. And while I’m still not exactly sure what it is, I do know that it’s some type of crunchy vegetable commonly sold in cans. You’re most likely to find these canned water chestnuts in either the canned produce aisle, or the ethnic food aisle of your local grocery store. However, if you can’t seem to track down any water chestnuts, don’t worry – this recipe will taste just as delicious without them!

Peanut Butter – The two main things your peanut butter should be for this recipe are creamy and unsweetened. Most peanut butters on the market today unfortunately come sweetened, with some kind of sugar added to them. While I never recommend buying sweetened peanut butter (it doesn’t need the added sugar!), I definitely recommend against buying it for this recipe. Any sugar in your peanut butter will definitely throw off the savory balance of flavors in this peanut sauce.

Butter Lettuce Leaves – This particular variety of leaf is perfect for filling, folding, then eating. They’re crisp, mild, and pretty much melt in your mouth. Though if you can’t find butter lettuce leaves, you can use either iceberg lettuce leaves or romaine lettuce leaves in their place. Really, any type of leaf that will cradle your filling will work here!

turkey lettuce wraps being assembled

Tips and Tricks

  • I highly recommend prepping a big batch of these turkey lettuce wraps ahead of a busy week! They’re my all-time favorite grab-and-go meal, requiring no time at all to heat up and assemble. If meal prepping, I recommend storing the turkey mixture separate from the peanut sauce, and keeping lettuce and any toppings separate as well. When ready to eat, simply reheat the turkey, then fill your lettuce wraps any way you’d like!
  • Feel free to top these wraps however you’d like! I’ve topped mine with everything from kimchi, to shredded carrots, to even simply eating them on their own. It truly doesn’t matter which way you serve these guys, they’re always going to taste delicious.
  • If you’re like me and like a little spice, go ahead and spice these babies up with a little sriracha! Add a couple teaspoons of sriracha to either the filling, as a topping, or both.

Adjust This Recipe To Your Dietary Needs

Make it Paleo: For an entirely paleo meal, use creamy almond butter instead of peanut butter in the savory sauce. Otherwise, these lettuce wraps are an entirely paleo recipe!

Make it Nut-Free: Make this recipe nut-free by swapping out the peanut butter for an equal amount of creamy sunflower seed butter (just make sure it’s unsweetened!).

Asian Turkey Lettuce Wraps with Savory Peanut Sauce

5 from 2 votes
Recipe by Samantha Course: MainCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

Crisp, fresh, and flavorful Asian-inspired turkey lettuce wraps, topped off with a creamy, savory peanut sauce! Naturally gluten-free, grain-free, dairy-free, and super healthy. These turkey lettuce wraps are the perfect addition to your weekly meal prep, best enjoyed as a quick and easy grab-and-go lunch!

Ingredients

  • For the turkey:

  • 1 tablespoon olive oil

  • 1 pound ground turkey

  • pinch of salt

  • 8 ounces mushrooms, chopped

  • 1 (8-ounce) can chopped water chestnuts, drained

  • 3 scallions, chopped

  • 2 garlic cloves, minced

  • 1 tablespoon fresh grated ginger

  • 1/4 cup coconut aminos, see Notes

  • 1 tablespoon rice vinegar

  • For the peanut sauce:

  • 1/2 cup creamy peanut butter, unsweetened

  • 2 tablesoons coconut aminos

  • 2 tablespoons rice vinegar

  • 1 tablespoon toasted sesame oil, optional

  • 1 garlic clove, grated

  • 1 tablespoon fresh grated ginger

  • 2-3 tablespoons warm water, add more to thin sauce

  • For the lettuce wraps:

  • 12 butter lettuce leaves

  • shredded carrots

  • bean sprouts

  • fresh cilantro

Directions

  • Heat olive oil in a large skillet over medium-high heat. Add in ground turkey and a pinch of salt, cook until no longer pink.
  • While turkey cooks, whisk together all peanut sauce ingredients in a bowl and set aside.
  • Once turkey is cooked through, add in mushrooms, scallions, garlic, ginger, and water chestnuts. Cook 2-3 minutes or until mushrooms are soft.
  • Add in coconut aminos and rice vinegar, stir and cook for about 1 minute then remove from heat.
  • Fill butter lettuce leaves with ground turkey mixture and top with peanut sauce, shredded carrots, bean sprouts, and fresh cilantro.

Recipe Video

Notes

  • Coconut Aminos: If you don’t have coconut aminos, you can use soy sauce instead!

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30 Minutes or Less

Thai Fried Rice with Chicken

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thai fried rice in a bowl.

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is bursting with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Thai fried rice in a pan with fresh thai basil on top

What You’ll Need To Make This Thai Fried Rice

Chicken – Either chicken, shrimp, beef, pork, or tofu will taste amazing in this Thai-inspired recipe. Or, you can easily omit the protein altogether. I chose chicken since it’s a crowd-favorite. But for other proteins, simply slice them into small strips or cubes, then season and cook them just as you would the chicken. For shrimp, beef, and pork adjust the cook time until they’re cooked through. Then, for tofu, simply cook until golden brown and crispy.

Cooked White Rice – The key here is cooked and cooled rice. Leftover rice works especially well since it’s dryer, meaning it’ll cook up even crispier. However, if you don’t have leftover rice, simply make a batch of rice and then leave it to cool, uncovered, for as long as possible before using it in this stir-fry. The less moisture present in your cooked rice, the better. And while white rice tastes the best in this recipe, feel free to use brown rice instead.

Oyster Sauce – What is oyster sauce, you ask?? It’s a thick brown sauce comprised of oyster juices, sugar, and salt. It’s sweet, with a hint of savory, and doesn’t at all taste like oysters in my opinion. Oyster sauce works to balance out the intensely savory flavors of this Thai fried rice.

Thai fried rice in a serving bowl with a fork and a spoon

Adjust This Recipe To Your Dietary Needs

Make it Paleo/Grain-Free: For a paleo meal, use cauliflower rice in place of the cooked white rice in this recipe. Also, replace the soy sauce with coconut aminos and the oyster sauce with 1 tablespoon of maple syrup.

Make it Gluten-Free: Most of this dish is already gluten-free, though to guarantee it’s gluten-free, replace the soy sauce with tamari. Tamari is the gluten-free equivalent to soy sauce and tastes exactly the same!

Make it Vegan: For a vegan Thai fried rice, replace the chicken with cubed extra-firm tofu, and leave out the eggs. Also, replace the oyster sauce with 1 tablespoon of brown sugar.

Thai Fried Rice with Chicken

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ThaiDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

A wholesome and delicious Thai chicken fried rice, ready in under 20 minutes! This healthy one-pan dinner is loaded with flavor. Fresh, savory, hearty, and oh-so satisfying – who doesn’t love a good fried rice?!

Ingredients

  • 2 chicken breasts, thinly sliced

  • salt and pepper, to taste

  • 3 tablespoons avocado oil

  • 1/2 tablespoon fresh ginger, grated

  • 3 garlic cloves, minced

  • 3 green onions, chopped (white and green parts separated)

  • 1 carrot, peeled and chopped

  • 2 eggs, lightly beaten

  • 3 cups cooked white rice, see Notes

  • For the sauce:

  • 3 tablespoons soy sauce, use tamari for gluten-free

  • 1 tablespoon oyster sauce, see Notes

  • 1-2 teaspoons hot sauce or chili paste

Directions

  • Season sliced chicken with salt and pepper on all sides.
  • Heat avocado oil in a large skillet over medium-high heat. Once hot, add in chicken and cook for 2-3 minutes per side or until cooked through. Remove chicken from skillet and set aside.
  • Add ginger, garlic, white part of green onion, and carrots to the skillet. Cook for about 3 minutes, tossing frequently, until carrots are tender.
  • Push veggies to one side of the skillet and pour whisked eggs into the other side. Gently scramble eggs until fully cooked, then combine with the veggies.
  • Add rice to skillet and mix together all sauce ingredients in a small bowl, then pour sauce into skillet as well.
  • Cook for about 2 minutes or until everything is coated in sauce, then stir in green part of green onions and cooked chicken, serve warm.

Notes

  • Rice: You can use brown rice, white rice, or even cauliflower rice in this recipe.
  • Oyster Sauce: If you can’t find oyster sauce, you can use hoisin sauce or brown sugar in its place.

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