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Serve this Easy Teriyaki Salmon and Vegetables over rice to create delicious teriyaki salmon bowls. A healthy busy day recipe!
It’s so easy to turn to unhealthy options for dinner when we are running short on time and energy. That package of hot dogs in your fridge starts to seem like a pretty decent solution after a tough day. I cannot tell you how much I get this.
That’s why wholesome recipes that also happen to be quick and easy are such a vital part of my collection. This salmon teriyaki recipe is baked on a sheet pan with fresh, vibrant vegetables in nothing flat. Cook up some white or brown rice for incredibly tasty Teriyaki Salmon Bowls that are loaded with nutrition.
- I always have a package of frozen skinless salmon fillets from Costco in my freezer for healthy, busy day meals. Each piece is vacuum sealed so you can thaw and cook just as many as you need. If you are concerned about the quality of frozen fish, I hope I can put those worries to rest. When fish is handled and immediately frozen, it locks in the texture, flavor, and nutritional value so the quality remains very high. The Kirkland salmon is honestly better than most fresh fish I’ve purchased. If your salmon is frozen, thaw it completely in your refrigerator before starting this recipe.
- When time permits, I like to make my homemade teriyaki sauce and I’ve included the recipe on the recipe card below. However, another staple in my kitchen is bottled teriyaki sauce. When you utilize ready made sauce, this is one of the quickest and easiest recipes ever! Another Costco item I like to keep on hand is a bottle of Kinder’s Teriyaki Marinade and Sauce. It’s good stuff!
- For the veggies, I went with green beans, bell pepper, and onion but you could substitute any veggies love. Mushrooms, asparagus, or broccoli florets are also great choices.
How to Make Sheet Pan Teriyaki Salmon
- Place 4 salmon fillets in a medium bowl and pour 1/2 cup teriyaki sauce over the top.
- Move the fillets around until well coated with the sauce, cover the bowl with plastic wrap and transfer it to the refrigerator to marinate while you cook the rice and prepare the veggies.
- Place the veggies on a large rimmed baking sheet and drizzle with olive oil.
- Sprinkle the veggies with salt, pepper, and granulated garlic and toss with your hands to distribute the oil. Spread them out into an even layer and roast at 400 degrees F for 10 minutes.
- Remove the baking sheet from the oven and toss the veggies with a spatula. Spread the veggies out, making space for the salmon fillets.
- Place the marinated salmon into the empty spaces with the veggies around them (there should not be veggies under the salmon). Return to the oven and roast for an additional 10 to 12 minutes or until the internal temperature of the thickest salmon fillet is at least 145 degrees F.
- Warm a little additional teriyaki sauce in the microwave and brush the fillets with the warmed sauce.
- Garnish the salmon with sesame seeds and green onion.
Delicious all on its own, but I like to serve this Teriyaki Salmon and Vegetables served over white or brown rice. I absolutely love it served over Cilantro Lime Rice. Such a great flavor combination!
This is a fresh and healthy meal that is devoured by the folks in my house.
Easy Asian-Inspired Recipes
If you love Asian flavors, you’ll want to give these recipes a try!
- Orange Sesame Ginger Glazed Salmon
- Baked Chicken Teriyaki
- Korean Ground Beef Bowls
- Grilled Steak Teriyaki
- Cashew Chicken
Easy Teriyaki Salmon and Vegetables
- 4 skinless salmon fillets (6 to 8 ounces each) fully thawed if frozen
- ¾ cup teriyaki sauce (store-bought or see ingredients below for homemade) divided
- 1 cup long grain white or brown rice
- water as needed for rice
- 1 pound green beans stemmy ends trimmed as needed and cut into smaller pieces, if desired
- 1 small red and 1 small yellow bell pepper seeded and cut into 1-inch pieces
- 1 small yellow onion cut into about 8 (1 ½-inch) chunks (they separate as they roast)
- 2 tablespoons olive oil or as needed
- ½ teaspoon salt
- ¼ teaspoon granulated garlic or garlic powder
- freshly ground black pepper to taste
- 3 green onions thinly sliced
- 1 tablespoon sesame seeds or as needed
Homemade Teriyaki Sauce
- ⅔ cup less sodium soy sauce
- ⅔ cup mirin (sweet rice wine)
- ¼ cup sugar
- 2 tablespoons sesame oil
- 1 teaspoon finely grated or minced fresh ginger
- 1 teaspoon minced garlic
- ⅔ cup water
- 2 tablespoons cornstarch
For the Teriyaki Salmon and Vegetables
- Preheat oven to 400 degrees F.
- Remove the salmon fillets from the packaging and place them in a medium bowl. Pour ½ cup teriyaki sauce over the top. Move the fillets around until well coated with the sauce, cover the bowl with plastic wrap, and transfer it to the refrigerator.
- Prepare the rice (if using) with water according to the package directions.
- While the rice is cooking, place the veggies on a large rimmed baking sheet, drizzle with olive oil, sprinkle with salt, pepper, and granulated garlic and toss with your hands to distribute the oil and seasonings. Spread them out in an even layer and roast in the preheated oven for 10 minutes.
- Remove the baking sheet from the oven and toss the veggies with a spatula. Spread the veggies out, making space for the salmon fillets. The empty spaces on the baking sheet should have a little oil on them. If they seem dry, drizzle with a small amount of olive oil. Place the salmon into the empty spaces with the veggies around them (there should not be veggies under the salmon). Return the baking sheet to the oven and roast for an additional 10 to 12 minutes or until the internal temperature of the thickest salmon fillet is at least 145 degrees F. Remove the baking sheet from the oven.
- Warm an additional ¼ cup teriyaki sauce in the microwave and brush the salmon with the warmed sauce. Garnish with sesame seeds and green onion and serve over rice with the veggies.
For the Homemade Teriyaki Sauce
- Whisk together all of the Teriyaki Sauce ingredients through the garlic in a medium saucepan. Place over MEDIUM-HIGH heat. In a small bowl or measuring cup, whisk the cornstarch and water until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce the heat to MEDIUM-LOW and cook for several minutes, stirring, until slightly thickened. Remove from the heat.