This easy, family-friendly dinner has a crazy-delish homemade teriyaki sauce and is gluten-free and dairy-free!
Hey guys! I'm so excited for you to have this easy sheet pan Teriyaki Salmon recipe in your back pocket. I mean, easy cleanup, crazy flavorful sauce, gluten-free and dairy-free - what's not to love??
Also, the homemade teriyaki sauce in this recipe is SO delicious and if you end up loving it as much as I do you should definitely check out my Instant Pot Teriyaki Chicken and my Ginger Teriyaki Turkey Meatloaf, so good!
Let's do a little Q&A and then I'll show you how easy it is to make!
Frequently asked questions
Can I make this in the air fryer or grill?
Absolutely! Just follow the instructions from my Honey Mustard Salmon post!
What should I serve this with?
While it's delish as is, we often will serve it with brown rice or cauliflower rice - it would also be great over quinoa, or with some roasted sweet potatoes (or butternut squash)!
How do I choose salmon at the grocery store?
Here are a couple of my quick top tips:
- Choose wild over farmed if possible. Pacific (for ex: Alaskan) salmon is likely wild and Atlantic salmon is almost always farmed.
- That being said, don't assume that all farmed salmon is the devil. Look for sustainably-farmed salmon, you can get more information on whether or not a fish is sustainably farmed here at seafoodwatch.org.
Can I use frozen salmon in this recipe?
Yes! Frozen, thawed salmon is a great option if you can't get your hands on fresh. Definitely thaw it out in the fridge overnight before you use it though, as I've found the "quick thaw" method to sometimes change the texture of the fish.
Is this good for meal prep?
I love this Teriyaki Salmon for meal prep!
Is this healthy?
I always like to stipulate that "healthy" is subjective, BUT. This beauty is packed with protein and gorgeous veggies. Plus it's gluten-free, dairy-free, and 21 Day Fix and Weight Watchers friendly! Lots of good, nutritious stuff going on here 🙂
How to make Sheet Pan Teriyaki Salmon and Vegetables
In a small pot, whisk together the maple syrup and cornstarch until smooth, then add the rest of the sauce ingredients. Cook over medium heat until bubbly and thickened and gorgeous, 3-4 minutes. Set aside 3 Tbs for basting.
Put your veggies on a parchment-lined baking sheet, give 'em a spray of olive oil and season. Give them a toss (I also like to give them a taste to check the seasoning), then push them off to the side so you have space to add your salmon.
Add your salmon to the sheet pan, season with salt and pepper, then baste each fillet with some of the sauce. Bake for 10 minutes and baste again, then bake for another 2-5 minutes (depending on thickness), until your salmon flakes easily with a fork.
Serve your salmon and veggies with the remaining teriyaki sauce and enjoy!
If you guys give this healthy Teriyaki Salmon and Veggies a try, let me know what you think! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
Don't forget to save this Sheet Pan Teriyaki Salmon and Vegetables dinner to Pinterest! ⇓
📖 Recipe
Sheet Pan Teriyaki Salmon and Vegetables
This sheet pan teriyaki salmon and vegetables dinner is so flavorful, plus it's gluten-free and dairy-free!
Ingredients
Teriyaki Sauce:
- 3 Tbs Maple Syrup
- ½ Tbs cornstarch
- 3 ½ Tbs low-sodium soy sauce or gluten-free tamari if you're GF!
- 3 ½ Tbs low-sodium chicken broth
- 2 teaspoon rice vinegar
- 2 teaspoon grated ginger
- ½ teaspoon minced garlic
- ⅛ teaspoon chile paste (such as sambal oelek) or more, to taste
Remaining Ingredients:
- 4 salmon fillets (around 5 oz each, a little under 1 ½ lbs total)
- 2 cups broccoli, cut into small florets
- 1 cup red bell pepper, sliced
- 1 cup onion, sliced
Instructions
Preheat oven to 425°, then prepare a large baking sheet with a piece of parchment paper and set aside.
Make Teriyaki Sauce:
- In a small pot, whisk together the maple syrup and cornstarch until smooth, then add remaining sauce ingredients. Cook over medium heat until bubbly and thickened, 3-4 minutes. Remove from heat and set aside 3 Tbs of sauce for basting. Pop a lid on the pot to keep warm.
Salmon & Vegetables:
- To your prepped baking sheet, add the veggies, then give them a good spray of olive oil and season them with salt and pepper. Push them over to one side of the baking sheet.*
- On the empty side of the baking sheet, place your salmon fillets, seasoning them also with salt and pepper. Baste each fillet with the sauce (don't forget the sides!) and bake for 10 minutes.
- Baste the salmon pieces again and bake for another 2-5 more minutes or until salmon flakes easily with a fork.
- Serve your salmon and veggies with the remaining teriyaki sauce (this should be about 2 Tbs per serving) and enjoy!
Notes
*If you prefer your veggies to get a little more roast-y and crispy, you may want to spread everything out over two sheet pans so they have a little more room to groove 🙂
21 Day Fix Counts per Serving: 1 Red, 1 Green, 2 sweetener teaspoons
Weight Watchers Points: Sheet Pan Teriyaki Salmon and Vegetables
Nutrition Information:
Yield: 4 Serving Size: 1 salmon fillet, 2 Tbs teriyaki sauce, ¼ of the vegetablesAmount Per Serving: Calories: 293Total Fat: 8gCarbohydrates: 20gProtein: 33g
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