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Baked Teriyaki Salmon and Vegetables

This sheet pan Baked Teriyaki Salmon and Vegetables recipe includes chunks of sweet fresh pineapple to balance the flavor profile. Serve it on a bed of sticky rice and it becomes a complete meal.


Easy Teriyaki Salmon with Vegetables Recipe

The beauty of this recipe is the ingredients aren’t difficult to find and apart from rice, it’s all made using one pan! I love meals like this, and sheet pan meals rotate through my kitchen often. For this recipe you’ll need four salmon fillets, fresh sugar snap peas, carrots and onion. You’ll also need extra virgin olive oil, salt, teriyaki sauce, brown sugar and crushed red pepper flakes to season along with chunks of sweet fresh pineapple. Kitchen tools you’ll need: A large sheet pan, a sharp knife and chopping board, a pineapple corer if you have one, a mixing bowl and a spatula for serving. How to make Sheet Pan Teriyaki Salmon with Vegetables:

  • Salmon – Four 6 ounce salmon fillets (3/4-1 inch thick).
  • Oil – Olive oil or vegetable oil.
  • Vegetables – Fresh sugar snap peas, carrots and red onion.
  • Seasonings – Garlic salt, granulated garlic, black pepper and crushed red pepper flakes.
  • Sauce – Teriyaki sauce and light brown sugar.
  • Fruit – Fresh pineapple.
  • Garnish – Toasted sesame seeds, green onions and lemon wedges.

How to Make the Best Baked Teriyaki Salmon and Vegetables Recipe

  • Ingredients you’ll need to make sheet pan Baked Teriyaki Salmon and Vegetables: Four salmon fillets, sugar snap peas, carrots, red onion, olive oil, garlic salt, black pepper, teriyaki sauce, light brown sugar, garlic, crushed red pepper flakes, fresh pineapple, toasted sesame seeds and green onion for garnishing. You can also add 1/4 tsp of ground ginger to the sauce for extra flavor. Fresh ginger may burn while roasting.
  • When choosing the salmon, try to choose fillets that are close to even thickness. Thinner portions will cook more quickly than a thicker fillet. Adjust the baking time accordingly depending on the thickness of the salmon pieces used.
  • It’s helpful to place the vegetables into a mixing bowl to season and toss with olive oil. Should you choose, you could also toss them into a large Ziploc bag, then seal and shake. The flavor of roasted vegetables glazed ever so lightly with the sweet teriyaki sauce will ensure they brown and char slightly for added flavor.
  • If sugar snap peas aren’t available, you may opt to use one pound of trimmed asparagus instead.
  • You can adjust the amount of crushed red pepper flakes to suit your desired level of heat or you can omit them altogether, if that’s your preference.
  • Fresh pineapple is the ideal choice for this baked salmon recipe as it holds up the roasting process the best. If you have one, a pineapple corer and slicer will be your best friend for preparing it to bake. While it’s not a tool you’ll use daily, once you have one to core a fresh pineapple, you’ll never look back. It also peels and slices the pineapple at the same time. It doesn’t get any better than that.
  • Toasted sesame seeds form the perfect topping for the baked salmon and enhances the Asian inspired flavors. To toast your own, place plain unsalted sesame seeds into a non-stick skillet over medium heat. Stir using a silicone spatula until fragrant and lightly golden. This happens quickly, don’t walk away or they will burn. Immediately remove them from the pan and let them cool while the salmon bakes.
  • This recipe for Baked Teriyaki Salmon is best when it’s made and served fresh. Like most seafood, it’s not ideal for reheating.

More Southern Style Salmon Recipes to Make

Salmon is not only loaded with nutrients and healthy fats but it cooks up in no time flat.Whether it’s grilled, roasted, pan seared or smoked, salmon is an easy and quick entrée for a busy day family meal. Other easy salmon recipes you may like to add to the menu:


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Baked Teriyaki Salmon and Vegetables

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, seafood
Cuisine: American, Asian Inspired
Keyword: roasted-salmon, sheet-pan-teriyaki-salmon-pineapple-and-vegetables, teriyaki-salmon
Servings: 4 servings
Calories: 501kcal


  • 4 6 oz salmon fillets (3/4-1 inch thick)
  • 1 16 oz package fresh sugar snap peas ends trimmed
  • 2 large carrots peeled cut into 1/4 inch slices on bias
  • 1 medium red onion cut into 1/2 inch wedges
  • 2 Tbsp olive oil
  • 1 tsp garlic salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup teriyaki sauce
  • 3 Tbsp light brown sugar
  • 1 tsp granulated garlic
  • 1 tsp crushed red pepper flakes
  • 1 1/2 cups fresh pineapple cut into 1/2 inch wedges
  • 1 Tbsp toasted sesame seeds
  • thinly sliced green onion and lemon wedges for garnishing


  • Preheat oven to 425 degrees. Spray a large rimmed sheet pan with nonstick cooking spray or brush with oil. Set aside.
  • In a medium size mixing bowl toss together sugar snap peas, carrots and onion wedges with olive oil. Season with garlic salt and black pepper. Add to one section on prepared pan. Roast for 10 minutes.
  • Meanwhile, in a small bowl, whisk together teriyaki sauce, brown sugar, garlic and red pepper flakes until sugar has dissolved.
  • After 10 minutes, add a row of pineapple to the center of the pan. Pat salmon dry with paper towels. Arrange salmon on pan alongside pineapple. Brush salmon and pineapple with 1/4 cup teriyaki sauce.
  • Roast for 15-18 minutes or until salmon flakes easily with a fork and is 145°F internal temperature and vegetables are crisp-tender. Turn pineapple and vegetables halfway through cooking.
  • Brush remaining 1/4 cup teriyaki sauce on salmon, pineapple, and vegetables. Sprinkle sesame seeds on salmon. May broil to char further. (Don't broil the sesame seeds if they're already toasted, add them before serving.)
  • Serve immediately over cooked rice garnished with green onion and lemon wedges, if desired.


To lighten this dish further, use an oil mister or cooking spray in place of olive oil. 


Serving: 1serving | Calories: 501kcal | Carbohydrates: 30g | Protein: 34g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 90mg | Sodium: 2099mg | Potassium: 948mg | Fiber: 3g | Sugar: 23g | Vitamin A: 6204IU | Vitamin C: 34mg | Calcium: 66mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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