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healthy sheet pan teriyaki salmon

Healthy Sheet Pan Teriyaki Salmon

Sheet Pan Teriyaki Salmon with asparagus, broccoli, red bell peppers, and carrots - the perfect easy weeknight dinner recipe. Best of all, easy to customize with low carb, keto options and takes only 30 minutes to make – skip the takeout!

Course Main Course
Cuisine Asian
Keyword fish, keto, low carb, salmon, sheet pan dinners
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 327 kcal




  • 1/3 cup low sodium soy sauce OR coconut aminos for low carb
  • 4 Tablespoons honey (use low carb sweetener, such as Swerve for keto and adjust amounts according to taste)
  • 5 Tablespoons rice wine vinegar OR apple cider vinegar
  • 2 teaspoons sesame oil plus more for drizzling on vegetables OR macadamia nut oil for keto
  • 1 teaspoon Mirin (Japanese rice wine) optional, can leave out for low carb keto
  • 3 garlic cloves minced
  • 3/4 teaspoon grated or ground ginger
  • 1/2 Tablespoon cornstarch OR arrowroot starch
  • 4 Tablespoons water


  • salt and black pepper to taste
  • 20 oz salmon fillets 4 fillets (5 oz each), skinless
  • cup broccoli florets
  • 12 spears asparagus ends trimmed
  • 1/3  cup julienned carrots leave out for keto
  • 1/4 cup edamame beans optional - leave out for keto
  • Green onions and sesame seeds for garnish optional - leave out for keto


For the Sauce:

  1. In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, Mirin, garlic, ginger, cornstarch, and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the Salmon and Vegetables:

  1. Preheat oven to 400°F. Lightly coat a large sheet pan with cooking spray or for easier clean-up - line pan with parchment paper or foil, set aside.
  2. Arrange the asparagus, broccoli florets, carrots, edamame in a single layer on the sheet pan. Season with black pepper and drizzle with 1/4 teaspoon of sesame oil and teriyaki glaze and toss to coat.

  3. Bake in preheated for 10 minutes. Remove pan from the oven, flip and push the vegetables to the side. Arrange the salmon fillets in the middle of the pan. Season salmon with salt and black pepper then drizzle 1-2 spoonfuls of the reserved over each piece, coating well. Reserve more sauce for drizzling later. 

  4. Return pan back to the oven and cook for another 12-15 minutes (this depends on the size of your salmon) or until tender and flaky and vegetables are done to your liking. (increase cooking times if you prefer your vegetables more tender).

  5. Remove pan from oven and drizzle with remaining sauce. Serve over your favorite sides and garnish with green onions and sesame seeds, if desired.

Nutrition Facts
Healthy Sheet Pan Teriyaki Salmon
Amount Per Serving (1 fillet)
Calories 327 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g5%
Cholesterol 77mg26%
Sodium 798mg33%
Potassium 901mg26%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 19g21%
Protein 31g62%
Vitamin A 2005IU40%
Vitamin C 22.2mg27%
Calcium 45mg5%
Iron 2.1mg12%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.