Sheet Pan Teriyaki Salmon & Veggies

Salmon, broccoli, snow peas, carrots and bell peppers coated with teriyaki sauce and oven roasted to perfection. This quick and easy sheet pan dinner comes easily and makes a healthy low-carb dinner or meal prep in under 30 minutes! 
Sheet Pan Teriyaki Salmon & VeggiesSalmon is one of our favorite types of fish. It’s always moist, flaky and full of flavor. That’s assuming you cook it right of course. I’ve had very dry salmon in expensive restaurants more time than I can count. I don’t think I can recall a time I had a nice moist and perfectly cooked piece of salmon at a restaurant. I’ve given up on eating salmon outside and stuck to cooking it at home instead.

This homemade teriyaki salmon is the perfect way to have healthy delicious take-out at home without making a mess. Everything is baked in one pan making it much easier to get dinner on the table fast. Sheet Pan Teriyaki Salmon & Veggies

It all begins with a well-balanced teriyaki sauce. You can use a store-bought teriyaki sauce or use my simple sauce is incredibly delicious and requires just a few ingredients you probably already have on hand.


The salmon should be marinated in the sauce for at least 15 minutes to 1 hour but that’s assuming you are not trying to cook the salmon now. If you have time, go ahead and marinate the salmon in a ziplock bag overnight for more flavor.

Once the salmon is done marinating. Place it on a baking sheet along with thinly sliced carrots, snap or snow peas, bell peppers, and broccoli. Coat the veggies and salmon with a few teaspoons of the remaining that’s left in the ziplock bag and pop in the oven for 16-20 minutes or until the salmon is cooked through.

Simmer the remaining sauce (left from marinade) in a small sauce pan until it begins to bubble. Drizzle the thick sauce on the salmon after removing from oven and serve with rice, noodles or eat with a fork if you are on a low-carb diet!Sheet Pan Teriyaki Salmon & Veggies

Sheet Pan Teriyaki Salmon & Veggies

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Cook time:
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Serves: 4


  • 4 (6 ounce) salmon fillets
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 cup bell pepper, chopped
  • 1 cup carrots, sliced into thin strips
  • sesame seeds, for garnish (optional)

  • Teriyaki Sauce:
  • ½ cup light soy sauce (or ¼ cup dark soy & ¼ cup water)
  • ¼ cup brown sugar
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon cornstarch


  1. Pre-heat oven to 400F. Line a baking sheet with foil or grease with oil and set aside.

  2. Whisk all the ingredients for the sauce in a medium bowl.Place salmon in a large ziplock bag or large bowl. Pour sauce over salmon and marinate in the fridge for 15 minutes or up to 24 hours.

  3. Transfer salmon to baking sheet. Reserve the marinade that is left in the bag. Add broccoli, snow peas, bell pepper and carrot to the pan. Spoon a few teaspoons of the marinade oven veggies and drizzle with a teaspoon oil.

  4. Bake at 400 for 15 minutes or until salmon is flaky and cooked through, bake times may vary by thickness of salmon.

  5. While salmon is baking, transfer remaining marinade to a small sauce pan and bring to a boil then reduce heat to a simmer and cook, stirring occasionally until slightly thickened (2-3).

  6. Remove salmon and veggies from the oven and brush remaining sauce on salmon fillets. Top with a sprinkle of sesame seeds if desired. Serve with rice, noodles, salad, or alone. Enjoy!

Sheet Pan Teriyaki Salmon & Veggies

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