This easy teriyaki roasted salmon and vegetables is great for a quick weeknight meal. The vegetables stay crispy and delicious after a short roast in the oven. And the salmon is perfectly flaky, covered in sweet and salty teriyaki sauce. If you enjoy the ease of sheet pan meals, you'll love this one!
Green beans, salmon and teriyaki sauce form the trifecta of flavor perfection. But green beans can sometimes be a little hard and fibrous. That's why the vegetables are roasted in the oven for an extra 10 minutes before adding the salmon to the sheet pan. This provides the vegetables the time they need to soften in the oven.
Ingredients and Substitutions
- Salmon filet - You can either use one big 1-pound salmon filet, or four individual 4-ounce salmon filets
- Green beans - Adds a pop of green and a great flavor pairing with the teriyaki salmon
- Bell peppers - You can mix two different colored bell peppers for more variation
- Carrots - Add a crunchy texture and mildly sweet flavor
- Sesame oil - You could substitute olive oil or melted coconut oil, but the flavor of sesame tastes great in teriyaki sauce
- Salt and ground black pepper - Enhances the flavors of the other ingredients
- Soy sauce - You can substitute Bragg Liquid Aminos to ensure your meal stays gluten-free
- Garlic - I recommend mincing a fresh clove of garlic
- Ginger - You can either peel and mince fresh ginger or sometimes I use the pre-minced ginger in a tube for ease
- Rice vinegar - Adds a pop of acidity to balance the salty and savory flavors
- Maple syrup or honey - Adds the essential sweet notes to the teriyaki sauce
- Sriracha - Optional; adds a little kick of spice
How to Make Roasted Salmon and Vegetables
Mix the teriyaki sauce: In a small mixing bowl, mix together the teriyaki salmon marinade ingredients.
Marinate the salmon: Pour the marinade over the salmon filet in a shallow dish or a Ziplock bag. Marinate the salmon in the fridge for 20-30 minutes.
Prepare the oven: Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Prepare and bake the vegetables: Toss the green beans, bell peppers and carrots on the baking sheet with sesame oil, salt and black pepper. Bake the vegetables in the oven for 10 minutes.
Add the salmon: Remove the baking sheet from the oven and push the vegetables to the edges to make room for the salmon. Place the marinated salmon in the center of the baking sheet.
Continue baking: Return to the oven and continue baking for 10-15 minutes, until the salmon is 145°F and flakes easily when pierced with a fork.
Serve and enjoy: Serve on its own or with rice topped with chopped green onions and sesame seeds. Enjoy!!
More Salmon and Seafood Recipes
What vegetables go well with salmon?
Green beans, carrots and bell peppers all taste great with salmon, especially teriyaki salmon. The salty and umami flavors of teriyaki salmon pair perfectly with the crunchy and mildly sweet vegetables.
Should I flip my salmon in the oven?
While cooking salmon in a pan on the stove may require it to be flipped, roasting it in the oven does not require this step. The ambient heat throughout the oven bakes the salmon in just 10-15 minutes.
Is it better to bake salmon at 350°F or 400°F?
Salmon baked at 400°F develops a slightly crispy outside and it only takes about 10-15 minutes to cook through. If you bake salmon at 350°F, it'll take about twice as long to bake and it won't develop any crispiness.
Which is better - farm raised or wild caught salmon?
There are pros and cons to both. Farm raised salmon ensures there aren't any illegal fishing practices happening out in the wild. But farm raised salmon can be more prone to disease, since the salmon are usually more densely populated. Wild caught salmon has less calories, less omega-3 fatty acids and less saturated fat.
Overall, I try to buy wild caught salmon from local sources and only eat fish once in a while.
Roasted Salmon and Vegetables
Salmon and Vegetables
- 1 pound salmon filet (or four individual 4 ounce filets)
- 1 pound green beans, with the ends trimmed
- 2 bell peppers, sliced into ½-inch thick slices
- 2 large carrots, peeled and sliced into ½-inch thick slices
- 2 tablespoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon sesame oil
- ¼ cup soy sauce
- 1 clove garlic, minced
- 1 tablespoon minced ginger
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sriracha (or more to add more spice)
- In a small mixing bowl, mix together the teriyaki salmon marinade ingredients.Pour the marinade over the salmon filet in a shallow dish or a Ziplock bag.Marinate the salmon in the fridge for 20-30 minutes.
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil.Toss the vegetables on the baking sheet with sesame oil, salt and black pepper.
- Bake the vegetables in the oven for 10 minutes.
- Remove the baking sheet from the oven and push the vegetables to the edges to make room for the salmon. Place the marinated salmon in the center of the baking sheet.
- Return to the oven and continue baking for 10-15 minutes, until the salmon is 145°F and flakes easily when pierced with a fork. Serve on its own or with rice topped with chopped green onions and sesame seeds. Enjoy!!
- Green beans, carrots and bell peppers all taste great with teriyaki salmon. You can substitute any crunchy and mildly sweet vegetables.
- Oven baked salmon does not need to be flipped while it's roasting.