Teriyaki Salmon | Easy Sheet Pan Meal Prep!

This delicious Teriyaki Salmon recipe uses an easy 10-ingredient teriyaki sauce and is baked on a sheet pan along with veggies to make the most delicious meal prep for easy meals during the week!

Overhead view of the sheet pan which has been baked in the oven to cook the teriyaki salmon and veggies.

Now, I love me some salmon teriyaki just like the next girl, but I rarely order it out because it’s usually loaded with sugar and salt so it kinda ruins it for me.  You know?

So, I decided it’d be a good recipe to try out at home for both Dustin and me as a meal prep ‘cuz who wouldn’t want teriyaki salmon as a delicious meal prep option during the week?    I usually make Pan-Fried Salmon (AKA Best Salmon Dish ever!) when we buy salmon, so adding another variation is awesome and I love any chance to add more salmon to our weekly meals — especially since everyone in the house gobbles it up and it’s so dang good for you.

Pouring in the raw honey for the homemade teriyaki sauce to use with the teriyaki salmon.

Is Teriyaki Sauce Healthy?

Sadly, most store-bought teriyaki sauce at restaurants or at the grocery store are loaded in unnecessary sodium, sugar, and other highly processed ingredients, making it a pretty bad option to pour over your salmon. Luckily, it’s actually very easy to make your own teriyaki sauce at home and the result is fabulous – it’s everything you want in a teriyaki sauce, but without all the high sodium, high sugar ingredients.   

How to Make Teriyaki Sauce

  1. In a saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat.  Cook over medium-high heat, until the garlic and ginger start to become fragrant and the mixture is heated through and simmering, about 6-8 minutes, stirring frequently.
  2. Dissolve arrowroot starch in water in a separate mixing bowl (this will help to thicken our teriyaki sauce and is a natural thickener that works just like corn starch).
  3. Add the arrowroot starch mixture to the pan, and then stir to combine. Cook for 3-4 more minutes, stirring frequently, until the sauce is thickened. 
  4. Remove the teriyaki sauce from the heat, and allow it to cool.

Close up of filet of wild-caught salmon for the teriyaki salmon recipe.

Wild-Caught Salmon Vs. Farm-Raised Salmon

Overall, wild-caught salmon is far superior to farmed salmon for a number of reasons, like:

  • wild-caught salmon is rich in omega-3 fatty acids
  • wild-caught salmon is higher in vitamin B12 and vitamin D
  • farm-raised salmon exposed to more toxins in unnatural environment
  • farm-raised salmon are fed antibiotics
  • wild-caught salmon is richer in essential minerals
  • wild-caught salmon is lower in calories and total fat

Given all this, I pay the little bit extra for wild-caught salmon,but farm-raised is by no means a bad option — adding any fish to your diet is a great idea.

Spoon dipping into mason jar filled with homemade teriyaki sauce for the teriyaki salmon.

How To Make Teriyaki Salmon

Okay, so we’ve made our teriyaki sauce (see above), now it’s time to make our teriyaki salmon.  Seriously, this is so dang easy.  Here are the steps for how to make teriyaki salmon:

  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
  2. Wash and pat dry the salmon – make sure any bones have been removed along the center.  No need to remove the skin!

  3. Lay the salmon fillet in the center of the prepared baking sheet.  If you’re also cooking veggies along with the teriyaki salmon, just lay the salmon to the side and arrange the veggies to the other side of the rimmed baking sheet.

  4. Drizzle the homemade teriyaki sauce that’s cooled down and pour it over the salmon (and the veggies, if cooking). Don’t pour all of it, we’ll use it later as well for a finishing touch.

  5. Place the teriyaki salmon into the oven and bake for 12-14 minutes, until the top of the salmon is no longer shiny and becomes lighter in color.  Another way to tell is if the fish flakes when twisted with a fork.

  6. Remove the sheet pan from the oven, and drizzle again with the teriyaki sauce.

  7. Garnish with sliced green onions and sesame seeds, and this tastiness can be stored in the fridge for up to 4-5 days in an air-tight container. 

If you’re meal prepping this salmon, you can then divide the salmon into 4-6 oz. portions and divide into meal prep containers.

Close up of drizzling homemade teriyaki sauce over the raw salmon before placing into the oven to make teriyaki salmon

Overhead view of the teriyaki salmon, broccoli, and carrots in rimmed baking sheet before placing into the oven to bake.

How Long To Marinate Salmon in Teriyaki Sauce – What’s Too Long?

If you wanted to make this teriyaki sauce ahead of time, you could also marinate the salmon for a couple hours instead of pouring the sauce on before baking.  The flavors will get into the fish a little more that way, but it requires a little more time to prep and we’re going to be drizzling with the sauce to finish it anyways so the flavors will still be very tasty without that extra step. 

Typically, you only need a minimum of 30 minutes to marinate fish to really get the flavors into the meat.  Try not to marinate longer than 4-6 hours, however, or the tender fish will start to break down and the fish will lose its flaky texture.

Overhead view of meal prep containers with teriyaki salmon, streamed brown rice, and teriyaki veggies. Close up of drizzling the homemade teriyaki sauce over the baked teriyaki salmon.

What To Serve With Teriyaki Salmon

One of my favorite ways to enjoy teriyaki salmon is with some simple steamed rice and veggies, specifically carrots and broccoli.  So, for this teriyaki salmon meal prep, I also have included instructions for how to bake your carrots and broccoli in the oven along with the salmon for an easy sheet pan dinner AND for how to steam brown rice.

However, there are tons of other options for what to serve with teriyaki salmon.  It goes great with any of these options:

Overhead view of meal prep containers with teriyaki salmon for meal prep. Three meal prep containers lined up showing teriyaki salmon meal prep along with teriyaki carrots and broccoli and steamed rice.

How To Store and Reheat Teriyaki Salmon

This teriyaki salmon can be stored in the fridge for up to 4-5 days in an air-tight container.  Then, when you’re ready to eat, just remove the lid and reheat in the microwave for 2-3 minutes or until heated through.  You’ll be enjoying easy teriyaki salmon in this nice and tasty meal prep recipe all week long! 

Also, check out my How to Meal Prep playlist on YouTube for more delicious and easy meal prep ideas that are clean-eating approved! I even have a pan-roasted salmon meal prep how recipe in there for ya to check out, too!

Teriyaki Salmon | Easy Sheet Pan Meal Prep Idea!

5 from 2 votes
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Teriyaki Salmon
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins

This delicious Teriyaki Salmon recipe uses an easy 10-ingredient teriyaki sauce and is baked on a sheet pan along with veggies to make the most delicious meal prep for easy meals during the week!

Categories: Easy Dinner, Easy Weeknight Dinner, fish, Meal Prep, Sheet Pan
Difficulty: Easy
Keyword: salmon teriyaki, sweet teriyaki
Servings: 4 meals
Calories: 348 kcal
Author: Lacey Baier of A Sweet Pea Chef
For the Teriyaki Sauce:
  • 1/2 cup low sodium soy sauce
  • 1/4 cup raw honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 1/2 tsp apple cider vinegar
  • 1/8 tsp crushed red pepper
  • 1 tsp arrowroot starch
  • 3/4 cup water
For the Steamed Rice:
  • 1 1/2 cups brown rice
  • 4 cups low sodium chicken broth or water
  • 1/4 tsp sea salt
  • 1/4 tsp garlic powder
For the Salmon & Veggies:
  • 2 lbs salmon filet (wild-caught, if possible)
  • 1 lb carrots, sliced on the bias (diagonally)
  • 1 lb broccoli florets
  • 1 tsp sesame seeds, for garnish
  • 1 tbsp sliced green onions, for garnish
  1. Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper, then set aside.

  2. For the rice, combine uncooked brown rice, low sodium chicken broth, sea salt, and garlic powder in a deep stock pot and bring to a simmer. Cook until the liquid is completely absorbed by the rice and the rice is tender, about 20-30 minutes.

  3. For the teriyaki sauce, in a medium saucepan, combine low sodium soy sauce, raw honey, minced garlic, minced fresh ginger, apple cider vinegar, and crushed red pepper flakes over medium-high heat, stirring frequently.

  4. While that’s heating, dissolve some arrowroot starch in water in a separate mixing bowl, and then set aside.
  5. Cook for 6-8 minutes, stirring frequently, until heated through and simmering.
  6. Add the arrowroot starch mixture to the pan, and then stir to combine.
  7. Cook for 3-4 more minutes, stirring frequently, until thickened. Remove from heat, and allow to cool.
  8. Lay the salmon fillets, carrots, and broccoli onto the baking sheet.
  9. Pour the cooled teriyaki sauce over the salmon and the veggies.
  10. Place onto the oven and bake 12-14 minutes, until the top is on longer shiny and the fish flakes with twisted with a fork (125 - 140 degrees F range).
  11. Remove from the oven. If you’d like the veggies to cook a little longer, you can remove the salmon and let rest and return the veggies to the oven until more tender, though they will cook more when reheated during the week.
  12. Divide the salmon into 4-6 oz. portions.
  13. To serve, divide the rice into meal prep containers (I use 1/2 cup portions), followed by the the veggies and the salmon.

  14. Garnish with slide green onions and sesame seeds.

Nutrition Facts
Teriyaki Salmon
Amount Per Serving (1 meal)
Calories 348 Calories from Fat 169
% Daily Value*
Fat 18.8g29%
Saturated Fat 4g20%
Cholesterol 62.4mg21%
Sodium 1239.9mg52%
Carbohydrates 18.9g6%
Fiber 0.8g3%
Sugar 15.5g17%
Protein 22.5g45%
Vitamin A 50IU1%
Vitamin C 12.4mg15%
Calcium 40mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links for products I use often and highly recommend.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

18 thoughts on “Teriyaki Salmon | Easy Sheet Pan Meal Prep!

  1. 5 stars
    Hi there! I had fun cruising around your website/blog. Your recipe for Terayaki Salmon caught my eye. I had everything except the salmon and our friendly grocery store, just a couple blocks away, fixed me right up with some wild caught salmon steaks. I would never have thought of putting teryaki and salmon together, but I have to say, it was very yummy! Thanks for sharing!

  2. Made this and OMG just melted in my mouth! Brilliant! Whole family loved it, no leftovers. YUMYUM Thankyou Lacey

  3. This was amazing! I made this tonight for my husband, but left out the orange zest because he sounds a lot like yours. 😉 It was perfect! I also added a tablespoon or so of prepared horseradish is the sauce. YUM! Served it over rice with stir-fried veggies!

  4. I made this recipe last night and it was absolutely amazing! I loved it! Will definitely be adding it to the rotation!! Only thing I changed was omitted the orange zest (didn’t have any oranges) and the sauce got thick for me pretty quickly so I only cooked it for 4-5 minutes max.

  5. Your dishes look yum … loved the presentation of the food ! good work
    you can view some of my dishes on http://kitchensojourn.blogspot.com ! i would be really happy if you follow it

  6. Sounds like a replica of me and my husband! He’s coming around to the softie sushi, though. Your Salmon Teriyaki looks delish!

  7. Just lovely. Like you, I’m a softie when it comes to my sushi 🙂 I also adore salmon teriyaki, and I’m eager to try your variation out. Thank you for sharing your words, pictures and recipes. And thank you for your kind thoughts on my blog. I appreciate you!

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