Baked Teriyaki Salmon Sheet Pan Meal
Baked Teriyaki Salmon Sheet Pan Meal is the perfect weeknight dinner idea! This entire meal cooks up in about 15 minutes and is super healthy and delicious! Paleo, gluten free, dairy free, with low carb and Whole30 adaptations!
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How to make baked teriyaki salmon
Start by making the teriyaki sauce. Pour 1/2 of the teriyaki sauce over the salmon, let it marinade for 20 minutes. Chop the veggies (broccoli, carrots, bell peppers). Add to baking sheet with teriyaki salmon. Sprinkle the veggies with salt. Bake everything for 15 minutes at 450F. Mix together the arrowroot and water. Pour into the rest of the teriyaki sauce and 
Bring the remaining teriyaki sauce to a simmer. Add the arrowroot slurry and cook 2-3 minutes until thickened. When the salmon is cooked, add the teriyaki sauce to the veggies and salmon.
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Baked Teriyaki Salmon Sheet Pan Meal
Baked Teriyaki Salmon and veggies is the perfect healthy weeknight recipe! This super simple sheet pan meal is ready in just 15 minutes and is so easy to make! Paleo, gluten free, with Whole30 and low carb adaptions!
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Servings: 3 servings
Guided Recipe Video
Ingredients
Teriyaki Sauce
- 3 tablespoons rice wine vinegar
- 1/3 cup coconut aminos
- 1 tablespoon fresh grated ginger
- 2 tablespoons maple syrup (or 1-2 dates, pitted)
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1 tablespoon arrowroot powder (tapioca flour)
- 2 tablespoons water
Sheet Pan Meal
- 1 pound salmon
- 3 cups broccoli florets, chopped
- 1 cup red, yellow or orange peppers, chopped
- 1 cup carrots, thinly sliced
- 1 tablespoon sesame seeds (optional)
- 1/4-1/2 teaspoon sea salt
Instructions
- Make the teriyaki sauce by combining the rice wine vinegar, coconut aminos, fresh ginger, maple syrup and salt in a small bowl.3 tablespoons rice wine vinegar, 1/3 cup coconut aminos, 1 tablespoon fresh grated ginger, 2 tablespoons maple syrup (or 1-2 dates, pitted), 1/2 teaspoon sea salt, 1 teaspoon garlic powder
- Place the salmon in a shallow dish and pour half the teriyaki sauce over the salmon. Allow to marinate in the fridge for 20 minutes (up to 8 hours). Reserve the rest of the teriyaki sauce for later.1 pound salmon
- Preheat the oven to 450F.
- While the salmon is marinating, chop the veggies. Be sure to cut the veggies into bite size pieces so they are easy to eat.3 cups broccoli florets, chopped, 1 cup red, yellow or orange peppers, chopped, 1 cup carrots, thinly sliced
- Add a sheet of parchment paper to a rimmed baking sheet. Add the salmon and the veggies. Sprinkle the veggies with salt (about 1/2 tsp)1/4-1/2 teaspoon sea salt
- Bake at 450F for 15 minutes.
- While the salmon is cooking, pour the remaining teriyaki sauce in a small pan and heat over medium heat until slightly simmering.1 tablespoon arrowroot powder (tapioca flour), 2 tablespoons water
- Add 1 tbsp arrowroot to 2 tbsp water in a small bowl. Stir well until the arrowroot is fully dissolved.
- Pour the arrowroot slurry into the simmering teriyaki sauce and stir well. The sauce will thicken quickly. As soon as it reaches the thickness you desire, remove it from the heat.
- Once the salmon is done cooking, take it out of the oven. Pour the teriyaki sauce over the salmon and veggies. Stir well to coat the veggies with the sauce. Sprinkle the salmon with sesame seeds (optional)1 tablespoon sesame seeds (optional)
- Serve over your favorite veggie or rice.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
372
Fat
11
g
Carbohydrates
30
g
Fiber
5
g
Sugar
13
g
Protein
34
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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What veggies would work for this recipe
- Broccoli florets
- Carrots (thinly sliced)
- Bell pepper (red, yellow and orange are best)
- Onions (white or red)
- Mushrooms (thinly sliced)
- Asparagus
How to make this teriyaki sauce Whole30 friendly
Instead of using maple syrup, use 1-2 medjool dates. You will need to blend the ingredients in a high speed blender (remember to remove the pits from the dates).
How to make the sauce low carb?
Omit the maple syrup from the recipe and instead use 1-2 packets of stevia, monk fruit or 1-2 tablespoons of your favorite low calorie maple substitute.
What to serve with teriyaki salmon and veggies
- Cauliflower rice or broccoli rice
- Zucchini noodles or carrot noodles
- Jasmine rice
- Rice noodles
Can you make this sheet pan meal ahead of time
Yes! The teriyaki salmon will last up to 3 days in the fridge once cooked. You can reheat it in the oven (toaster oven is perfect), air fryer or even on the stove! Of course, you could use the microwave too but you don’t really want to be “that” person do you?
Also, this teriyaki salmon is good cold too so it’s perfect for meal prep lunches right out of the fridge!
