Sheet Pan Salmon Teriyaki

Sheet Pan Salmon Teriyaki

The Spruce / Leah Maroney

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
577 Calories
16g Fat
82g Carbs
33g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 577
% Daily Value*
Total Fat 16g 20%
Saturated Fat 3g 15%
Cholesterol 71mg 24%
Sodium 1289mg 56%
Total Carbohydrate 82g 30%
Dietary Fiber 13g 47%
Total Sugars 56g
Protein 33g
Vitamin C 294mg 1,469%
Calcium 249mg 19%
Iron 3mg 15%
Potassium 1574mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sheet pan meals are incredible. They are so easy to prepare, are a complete meal in a pan, and are packed with whatever protein and flavor you want. It's your perfect weeknight go-to meal.

This sheet pan salmon teriyaki could not be easier or more delicious. It's chock full of vegetables, heart healthy salmon, and a sweet and tangy teriyaki sauce.

You can totally customize the veggies in this dish, as well. Try whatever looks good in the grocery store; snow peas, carrots, bell pepper, broccoli, green beans, Brussels sprouts, and even pineapple all work great. Pick what is in season if you can. Do different amounts of different veggies depending on what you like.

Serve this sheet pan with some freshly cooked rice on the side. Or add some cauliflower rice to a quarter of the pan for a low-carb meal. Yum!


  • 2 (8-ounce) salmon fillets

  • 2 cups broccoli florets

  • 1/2 pound green beans, trimmed

  • 1 medium red bell pepper, sliced

  • 1 medium orange bell pepper, sliced

  • 2 large carrots, sliced

  • 1/3 cup soy sauce

  • 1/2 cup brown sugar

  • 1 teaspoon garlic powder

  • 2 tablespoons white vinegar

  • 1/2 teaspoon ground ginger

  • 1 tablespoon cornstarch

  • 2 teaspoons sesame seeds, for garnish

Steps to Make It

  1. Gather your ingredients.

    Sheet Pan Salmon ingredients
     The Spruce / Leah Maroney
  2. Lay the vegetables and fish on your greased sheet pan. Preheat the oven to 425 F.

    Salmon and vegetables
    The Spruce /  Leah Maroney
  3. Whisk together all of the other ingredients in a small bowl.

    Teriyaki sauce
     The Spruce / Leah Maroney
  4. Drizzle half of the sauce over the top of the salmon and veggies. Use a brush to brush the sauce over the salmon too.

    Salmon and vegetable with teriyaki sauce drizzled on top
     The Spruce / Leah Maroney
  5. Bake the salmon in the preheated oven for 15 to 20 minutes. While it is baking add the rest of the sauce to a saucepan and cook it on medium heat, whisk frequently until it has thickened, about 3 minutes.

    Teriyaki sauce being whisked
    The Spruce /  Leah Maroney
  6. Remove the sheet pan from the oven and pour the remainder of the sauce over the top of the salmon and veggies.

    Sheet pan salmon teriyaki and vegetables
     The Spruce / Leah Maroney
  7. Garnish with the sesame seeds and dig in.

Sesame seeds sprinkled on top of salmon teriyaki and vegetables
The Spruce / Leah Maroney


  • Make sure to grease the sheet pan with a little nonstick spray.
  • Leave the skin on the salmon. This will also prevent the flesh from sticking to the pan.
  • You can marinade the salmon in some of the sauce for up to 12 hours before cooking. This will intensify the flavor. But if you are looking for a quick dinner it is totally not necessary.


  • You can totally do this recipe with chicken or shrimp. Shrimp will take a little less time to cook. Chicken will usually take a little longer.
  • You can substitute honey for the brown sugar and rice vinegar is a great substitute for the white vinegar.
  • You can use premade marinades if you want to make this super easy. The possibilities are endless.

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