Simple Pan Teriyaki Salmon Recipe
As a mom of three, I’m always on the lookout for easy, flavorful dinners, which is exactly what we’ve got here with this easy salmon dinner. With two coats of teriyaki sauce, this is a marinade-free recipe, which gives you one less thing to think about during meal prep. Speaking of, when I’m really on top of my game, I’ll chop up the veggies ahead of time to make everything come together even quicker.
Looking for More Recipes Like This?
Then try out our teriyaki salmon bowl. It’s full of fresh veggies and bite-sized salmon chunks.
Key Ingredients & Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, and estimated nutritional information.
- salmon – If you’re getting these from the meat counter, ask the butcher to cut them into 4-6 ounce chunks to save yourself time.
- veggies – We picked this trio based off flavor and texture, but feel free to swap with veggies that you like the most. French green beans would be great here!
- teriyaki sauce – Store bought will work, but we promise that the homemade version is always better. Plus, we have a paleo teriyaki sauce on the site for those who need it!
- rice – Rice is a quick way to bulk this meal up, but feel free to omit if you just want the veggies and protein.
How To Make Sheet Pan Teriyaki Salmon
Assemble your veggies on one side of your sheet pan and massage them with some olive oil finished off with a sprinkling of salt. Brush some teriyaki sauce on the salmon and pop everything into the oven. Cook up some rice while the veggies and salmon cook.
Assemble the veggies and salmon over your favorite type of rice, give everything a drizzle of teriyaki sauce, and dig in!
Recipe FAQs and Tips
- How long should I marinate salmon in teriyaki sauce? If you want even more flavor infused into your salmon, feel free to let it marinate in the teriyaki sauce while you chop up your veggies. But beware to not let your salmon marinate for too long (an hour or more) as the acid in the sauce can make your fish mushy.
- Does teriyaki sauce go well with salmon – Yes! Mild flavored fish plus this bold sauce is the perfect combination. Adjust the amount of sauce to make it your own.
- Can you cook teriyaki salmon in the oven? Sure can! And we’ve even got a pan seared salmon recipe on the site if you’d prefer to go that route.
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Sheet Pan Teriyaki Salmon Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Oven
- Cuisine: American
Description
Our super easy Sheet Pan Teriyaki Salmon dinner is made with real ingredients and perfect for a weeknight dinner!
Ingredients
- 3 cups fresh broccoli florets
- 3 medium carrots, peeled and sliced
- 2–3 celery stalks, sliced
- 2–3 tablespoons extra virgin olive oil, divided
- kosher salt and ground black pepper
- 4 (4-6oz) salmon fillets
- 1/2 cup teriyaki sauce
- serving suggestion: long-grain white rice or cauliflower rice
Instructions
- Prep: Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper. Begin the rice cooking, if using.
- Veggies + Salmon: Add the broccoli and carrots to one half of the baking sheet. Drizzle with olive oil and season with salt and pepper. Massage oil into the vegetables. Put the salmon fillets on the other side of the sheet pan, season with salt & pepper, and then brush with some of the teriyaki sauce.
- Bake: Move the whole pan to the preheated oven to bake for about 20-30 minutes or until the internal temperature of the salmon reaches 135/140 degrees F at the thickest part of the fillets (use a meat thermometer). Note: the total cook time will depend upon how thick your salmon fillets are. Check after 20 minutes and then continue cooking in 5 minute increments until you have reached your desired doneness.
- Serve: Enjoy the salmon and roasted vegetables over rice (if using) with a drizzle of additional teriyaki sauce!
Notes
- Teriyaki Sauce: highly recommend following our tutorial on how to make teriyaki sauce or purchase your favorite store-bought version at your local grocery store.
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days. Be sure to keep the teriyaki sauce in a separate container to prevent sogginess.
Nutrition
- Serving Size: 6 oz
- Calories: 659
- Sugar: 8.8 g
- Sodium: 1028.8 mg
- Fat: 26 g
- Carbohydrates: 15.8 g
- Fiber: 3.7 g
- Protein: 92.9 g
- Cholesterol: 202 mg
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