Baked Teriyaki Salmon with Veggies – Easy One-Pan Dinner Recipe

When you’re juggling a busy schedule but still want a flavorful, nourishing dinner on the table, this Baked Teriyaki Salmon with Veggies is your weeknight hero. It’s simple, fast, and totally satisfying-plus, everything bakes on one sheet pan for easy cleanup.

The real star is the homemade teriyaki glaze-no bottled sauce here. Made with just a few pantry staples like soy sauce, garlic, ginger, and a touch of honey, it’s glossy, sticky, and perfectly balanced between sweet and savory. Paired with tender salmon and roasted vegetables, it’s a complete meal that feels indulgent but is actually quite wholesome.

Why You’ll Love This Recipe

This Baked Teriyaki Salmon with Veggies is one of those golden weeknight recipes that checks every box-and then some:

✔️ One-Pan Simplicity

No juggling multiple pots and pans. Everything cooks together on a single sheet tray, which means less mess and more time to relax after dinner.

✔️ Sweet, Savory, and Satisfying

The homemade teriyaki sauce brings the perfect balance of flavor-sweet from honey, savory from soy sauce, and kissed with garlic and ginger for that signature depth.

✔️ Wholesome & Nutrient-Packed

With heart-healthy salmon, fiber-rich veggies, and a naturally dairy-free glaze, this meal nourishes without sacrificing taste. It’s high in protein, omega-3s, and flavor.

✔️ Family-Approved

Even picky eaters will devour this dish. The sticky glaze is a kid favorite, and you can swap in their favorite veggies to keep it familiar and fun.

✔️ Weeknight-Ready

From start to finish, it’s on the table in under 30 minutes-making it ideal for those nights when you want something delicious and homemade, but don’t have hours to spare.

💡 Pro Tip: Make a double batch of the teriyaki sauce-it’s also amazing on chicken, tofu, or stir-fried rice later in the week!

Ingredients

For the Teriyaki Sauce:

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger
• 2 garlic cloves, minced
• 1 teaspoon cornstarch + 2 tablespoons water (for thickening)

For the Salmon & Veggies:

• 4 salmon fillets (about 5–6 oz each, skin on or off)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup carrots, thinly sliced
• 1 tablespoon olive oil
• Salt & pepper, to taste
• Optional garnish: sesame seeds, green onions, lime wedges

Instructions

1️⃣ Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2️⃣ Make the Homemade Teriyaki Sauce

In a small saucepan, whisk together:

• ¼ cup low-sodium soy sauce (or tamari)

• 2 tablespoons honey or maple syrup

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon grated fresh ginger

• 2 cloves garlic, minced

Bring to a simmer over medium heat.
In a separate bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to form a slurry. Add to the sauce and stir continuously until it thickens, about 1–2 minutes. Remove from heat and set aside.

3️⃣ Prep the Veggies

Place broccoli florets, bell pepper slices, and carrot rounds on one side of your prepared baking sheet. Drizzle with olive oil, season with salt and pepper, and toss gently to coat.

4️⃣ Add the Salmon

Place the salmon fillets on the other half of the baking sheet. Pat them dry with a paper towel.
Spoon or brush the thickened teriyaki sauce generously over each fillet.

5️⃣ Bake It All Together

Bake for 12–15 minutes, depending on the thickness of your salmon. The fish should flake easily with a fork, and the vegetables should be slightly crisp on the edges and tender in the center.

6️⃣ Garnish & Serve

Remove from the oven and sprinkle with toasted sesame seeds and chopped green onions. Serve with rice, quinoa, or noodles, and enjoy immediately while warm!

💡 Leftovers? Store them in the fridge for up to 3 days-perfect for meal prep lunches!

Recipe Variations

This recipe is easy to customize based on your preferences, pantry, or what’s in season. Here are some delicious ideas to switch it up:

🔹 Spicy Teriyaki Salmon

Add ½ teaspoon of red pepper flakes to the sauce or a drizzle of sriracha for a gentle kick that balances the sweetness perfectly.

🔹 Citrus Twist

Add 1 tablespoon of fresh orange juice to the teriyaki sauce for a bright, fruity note. Garnish with orange zest for an extra flavor boost.

🔹 Vegetable Swap

No broccoli or peppers? Try zucchini, green beans, snap peas, mushrooms, or baby bok choy. Just keep the cuts uniform so everything cooks evenly.

🔹 Glazed Tofu Option

For a plant-based version, swap salmon with extra-firm tofu slices. Press out moisture, brush with the sauce, and bake as directed. It crisps up beautifully!

🔹 No Honey? No Problem

Use maple syrup or brown rice syrup instead of honey for a vegan-friendly or refined-sugar-free glaze.

🔹 Add Pineapple

Toss in some pineapple chunks on the baking sheet for a sweet-savory pop that pairs perfectly with the teriyaki glaze. Bonus: caramelized pineapple!

🔹 Serve It in a Bowl

Skip the sheet pan presentation and build a beautiful teriyaki bowl: add steamed rice or noodles, a scoop of the veggies, a glazed salmon fillet, and drizzle extra sauce on top.

💡 Make it your own! This recipe is a blank canvas for bold flavors and colorful ingredients.

Frequently Asked Questions (FAQs)

❓ Can I use frozen salmon?

Yes! Just make sure to thaw the salmon completely in the fridge overnight and pat it dry before baking. This helps the teriyaki glaze stick and ensures even cooking.

❓ How do I know when the salmon is done?

The salmon is ready when it flakes easily with a fork and has turned opaque throughout. For the most accurate results, use a meat thermometer-145°F (63°C) is the safe internal temperature for cooked salmon.

❓ Can I prep this ahead of time?

Absolutely! You can:

• Make the teriyaki sauce up to 5 days in advance and store it in the fridge.

• Chop the vegetables and refrigerate them until you’re ready to bake.

• Assemble and bake everything fresh for the best texture and flavor.

❓ What if I don’t have cornstarch?

No problem! You can thicken the teriyaki sauce with arrowroot powder or tapioca starch instead. Use the same amount and method for similar results.

❓ Can I make this gluten-free?

Yes! Just swap soy sauce for tamari or coconut aminos. Make sure any other ingredients, like rice vinegar or thickening agents, are certified gluten-free if needed.

❓ What’s the best way to store leftovers?

Store cooked salmon and veggies in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Tip: Add a splash of water or sauce when reheating to keep everything moist.

❓ Can I use chicken instead of salmon?

Yes! Boneless, skinless chicken thighs or breasts work great.
Just increase the bake time to about 20–25 minutes, or until the internal temperature hits 165°F (74°C).

Conclusion: A Go-To Weeknight Dinner You’ll Crave Again and Again

There’s something incredibly comforting about a sheet pan meal that delivers bold flavor, nourishing ingredients, and minimal cleanup-and this Baked Teriyaki Salmon with Veggies is exactly that. It strikes the perfect balance between sweet and savory, vibrant and cozy, fast and fulfilling.

Whether you’re feeding a hungry family, prepping lunches for the week, or just trying to get a wholesome meal on the table without fuss, this dish checks all the boxes. The homemade teriyaki sauce brings restaurant-quality flavor, while the roasted veggies and flaky salmon make every bite feel like something special.

So next time you’re wondering what to make for dinner, skip the takeout-this easy, oven-roasted favorite is all you need to impress your taste buds (and your kitchen timer).

Print