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Baked Teriyaki Salmon and Vegetables

Course Main Course, seafood
Cuisine American, Asian Inspired
Keyword roasted-salmon, sheet-pan-teriyaki-salmon-pineapple-and-vegetables, teriyaki-salmon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 501kcal


  • 4 6 oz salmon fillets (¾-1 inch thick)
  • 1 16 oz package fresh sugar snap peas ends trimmed
  • 2 large carrots peeled cut into ¼ inch slices on bias
  • 1 medium red onion cut into ½ inch wedges
  • 2 tablespoon olive oil
  • 1 teaspoon garlic salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup teriyaki sauce
  • 3 tablespoon light brown sugar
  • 1 teaspoon granulated garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 ½ cups fresh pineapple cut into ½ inch wedges
  • 1 tablespoon 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 ¼ 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 ¼ 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