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One Pan Baked Teriyaki Salmon and Vegetables | lecremedelacrumb.com

One Pan Baked Teriyaki Salmon and Vegetables

Easy and healthy One Pan Baked Teriyaki Salmon and Vegetables is a quick, 30-minute meal chock full of hearty vegetables and topped with a tasty homemade teriyaki sauce.
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 4 servings
Calories 379kcal
Author Tiffany


  • 1 large salmon fillet (or 4 6-ounce salmon fillets)
  • 2 bell peppers (red or green), chopped (see note)
  • ½ white or red onion chopped
  • 1 cup chopped or sliced carrots
  • 2 cups broccoli florets
  • salt and pepper to taste
  • 2 tablespoons oil
  • 1 ½ cups of your favorite teriyaki sauce OR use my favorite recipe below

Teriyaki Sauce

  • 1 cup water
  • ¼ cup soy sauce
  • 2 teaspoons minced garlic
  • ¼ teaspoon ground ginger
  • ¼ cup packed brown sugar
  • 2 tablespoons honey
  • ¼ cup cold water + 2 tablespoons corn starch
  • 2 teaspoons sesame seeds

Meal Prep

  • 4 resealable containers
  • 2-3 cups steamed white rice


Teriyaki Sauce

  • Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. 
  • Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.

Salmon and Veggies

  • Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat. 
  • Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
  • Drizzle 2/3 of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
  • Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.

For Meal Prep:

  • Divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refrigerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce.


You can easily swap out any of these suggested veggies for your favorites. I have tried this recipe with cauliflower, asparagus, and zucchini as well and they are all delicious and work perfectly.
Pro Tip for reheating: I highly recommend investing in an inexpensive plastic splatter guard (sold at almost any grocery store like Walmart, Target, etc) and using whenever you are reheating, especially for a dish like this one - not only will it keep your microwave from getting messy, it will also act as a bit of a steamer and keep a lot of the natural moisture in the food so it doesn't get dried out.


Calories: 379kcal | Carbohydrates: 57g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 877mg | Potassium: 695mg | Fiber: 4g | Sugar: 28g | Vitamin A: 7510IU | Vitamin C: 120mg | Calcium: 82mg | Iron: 2mg