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!
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.
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
- 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.
- 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).
- 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.
- Remove the teriyaki sauce from the heat, and allow it to cool.
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.
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:
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper.
Wash and pat dry the salmon - make sure any bones have been removed along the center. No need to remove the skin!
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.
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.
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.
Remove the sheet pan from the oven, and drizzle again with the teriyaki sauce.
- 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.
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.
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:
- sautéed spinach
- steamed rice
- roasted broccoli
- roasted asparagus
- garlic green beans
- simple salad
- soba noodles
- cucumber salad
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!
*This post may contain affiliate links for products I use often and highly recommend.
For the Teriyaki Sauce:
- ½ cup low sodium soy sauce
- ¼ cup raw honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 ½ teaspoon apple cider vinegar
- ⅛ teaspoon crushed red pepper
- 1 teaspoon arrowroot starch
- ¾ cup water
For the Steamed Rice:
- 1 ½ cups brown rice
- 4 cups low sodium chicken broth or water
- ¼ teaspoon sea salt
- ¼ teaspoon 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 teaspoon sesame seeds, for garnish
- 1 tablespoon sliced green onions, for garnish
- Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper, then set aside.
- 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.
- 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.
- While that’s heating, dissolve some arrowroot starch in water in a separate mixing bowl, and then set aside.
- Cook for 6-8 minutes, stirring frequently, until heated through and simmering.
- Add the arrowroot starch mixture to the pan, and then stir to combine.
- Cook for 3-4 more minutes, stirring frequently, until thickened. Remove from heat, and allow to cool.
- Lay the salmon fillets, carrots, and broccoli onto the baking sheet.
- Pour the cooled teriyaki sauce over the salmon and the veggies.
- 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).
- 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.
- Divide the salmon into 4-6 oz. portions.
- To serve, divide the rice into meal prep containers (I use ½ cup portions), followed by the the veggies and the salmon.
- Garnish with slide green onions and sesame seeds.
This post contains affiliate links for products I use often and highly recommend.