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

4.69 from 16 votes

Sheet Pan Teriyaki Salmon & Veggies

By: Layla
Prep15 minutes
Cook15 minutes
Total30 minutes
Servings 4



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

  • 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.

  • 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.

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

  • 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).

  • 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!
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Sheet Pan Teriyaki Salmon & Veggies

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  1. This is a hit with all 8 of us at our house!! So easy to make ahead on days that I work and just toss in the oven when I get home. Definitely added to our rotation. Thanks!!

  2. Simple yet delicious! Absolutely will make again. The recipe could work great as a “clean the fridge type” meal using whatever vegetables you happen to have on hand.

  3. So sooo delicious! This will definitely be a weekly staple in our house!

  4. Made this but left out the sesame seeds because my children don’t like them. It was delicious! Full of flavor! Easy to make & quick clean-up! A new favorite for my family. I’m excited to find a recipe for salmon that I actually like!

    1. Yay! so happy to hear the family enjoyed the dish!!

  5. This is one of our new favorite dishes. Easy to make and a great way to get in extra veggies.

    1. why did you give this recipe 3 stars? Did you make it? Did it taste bad?
      I made this dish several times and it’s delicious and deserves 5 stars. Lacking calorie count is not a reason to discredit a recipe.

    2. This would depend on how much you prepared and what kind of sauce. It’s easy to find the information on your original packaging or you can look them up on the internet.

    3. I imported it into My FItness Pal and they say 357.