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!
To be honest, I love salmon and would eat it every night if I could afford it! Dave on the other hand does not care for seafood and I have to go out of my way to find ways he will enjoy it! Luckily I didn’t have to work too hard to get Dave to love this super simple baked teriyaki salmon recipe!
The teriyaki sauce comes together in under 2 minutes and serves as a marinade for the salmon as well as a sauce for the vegetables and salmon after cooking!
How to make homemade teriyaki sauce?
Start by combining these ingredients in a bowl:
- Rice wine vinegar
- Coconut aminos
- Garlic olive oil (or olive oil + 1 tsp garlic powder)
- Fresh grated ginger
- Maple Syrup
- Salt
Once the teriyaki sauce is combined, you will want to thicken it with arrowroot powder or tapioca flour so it will coat the salmon and vegetables. See the directions below.
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 low carb teriyaki sauce?
Omit the maple syrup from the recipe and instead use 1-2 packets of stevia, monk fruit or 1-2 tbsp. of your favorite low calorie maple substitute.
How to make baked teriyaki salmon:
- Start by making the teriyaki sauce.
- Pour half of the teriyaki sauce over the salmon and allow it to marinade for at least 20 minutes (up to 8 hours). Reserve the other half of the teriyaki sauce.
- After marinating for at least 20 minutes, place the teriyaki salmon on a sheet pan lined with parchment paper. Add the chopped veggies and bake everything for 15 minutes at 450F.
- While the salmon and veggies are cooking, thicken the teriyaki sauce. Pour the reserved teriyaki sauce in a small pan and bring to a simmer.
- Combine water with arrowroot flour/tapioca flour in a small bowl and stir well until the flour is completely dissolved.
- Add the arrowroot slurry to the teriyaki and stir well. The sauce will thicken quickly. Take off the heat as soon as it reaches the thickness you desire as it will continue to thicken with heat.
- After 15 minutes in the oven, remove the salmon and veggies and pour the thickened sauce over the salmon and veggies and top with optional sesame seeds.
What to serve with teriyaki salmon?
- Veggies (broccoli, carrots, bell pepper, asparagus, onions, mushrooms, cauliflower)
- Cauliflower rice or broccoli rice
- Zucchini noodles or carrot noodles
- Regular rice
- Rice noodles
What else can you use this vegan teriyaki sauce with?
This teriyaki sauce is good on chicken, shrimp, veggies, and is even great as a stir fry sauce! Once you make this homemade teriyaki sauce, you are going to want to add it to everything!
What veggies can you bake with the teriyaki salmon in 15 minutes?
- Broccoli florets
- Carrots (thinly sliced)
- Bell pepper (red, yellow and orange are best)
- Onions (white or red)
- Mushrooms (thinly sliced)
- Asparagus
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!
If you love this teriyaki salmon recipe you should try:
Baked Teriyaki Salmon Sheet Pan Meal
Ingredients
Teriyaki Sauce
- 3 tbsp rice wine vinegar
- 1/3 cup coconut aminos
- 1 tbsp fresh grated ginger
- 2 tbsp maple syrup or 1-2 dates, pitted
- 1/2 tsp salt
- 1 tbsp arrowroot flour tapioca flour
- 2 tbsp water
Sheet Pan Meal
- 1 pound wild caught salmon
- 3 cups broccoli florets, chopped
- 1 cup red, yellow or orange peppers, chopped
- 1 cup carrots, thinly sliced
- 1 tbsp sesame seeds optional
- 1/4-1/2 tsp salt
Instructions
- Make the teriyaki sauce by combining the rice wine vinegar, coconut aminos, garlic olive oil, fresh ginger, maple syrup and salt in a small bowl.
- 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.
- 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.
- 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)
- 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.
- 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)
- Serve over your favorite veggie or rice.
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