This Maple Teriyaki Salmon with Veggies is a hearty and delicious weeknight dinner recipe! Salmon fillets are soaked in a maple teriyaki marinade and baked with your favorite vegetables.
Healthy Teriyaki Salmon Dinner Idea
Savor the amazing blend of sweet and savory with our Maple Teriyaki Salmon with Veggies! It’s a delicious weeknight dinner featuring salmon fillets brushed with a maple teriyaki marinade and baked alongside a medley of your favorite vegetables. With irresistible flavors and just 30 minutes of roasting, this dish is a healthy and convenient meal for your family. And you gotta love a healthy dinner recipe that includes the main course and its side dish in one pan. The flavors in this dish are irresistible, and you can change up the vegetables you use to suit your preferences. The maple adds a sweetness that perfectly ties everything together, and it’s all ready in under an hour!
Why We Love This Teriyaki Salmon Recipe
- Effortless One-Pan Meal: Enjoy a stress-free dinner with salmon and veggies cooked together in one pan.
- Flavorful Fusion: Taste the perfect blend of sweet maple syrup, savory soy sauce, and fresh ginger in the teriyaki marinade.
- Customizable Veggies: Tailor the dish to your liking by choosing your preferred vegetables.
- Nutritious & Delicious: This meal combines lean protein and veggies for a wholesome yet tasty dinner.
How To Make Teriyaki Salmon
This easy-to-follow recipe combines tender salmon fillets with a homemade maple-infused teriyaki marinade. With just a few simple steps, you’ll create a delightful dinner that’s bursting with irresistible flavors.
Ingredients For The Salmon And Vegetables
- Maple Syrup: Adds sweetness to the marinade.
- Apple Juice: Adds a fruity element to the marinade.
- Minced Garlic
- Soy Sauce
- Light Brown Sugar: Enhances the sweetness and caramelization of the salmon.
- Fresh Minced Ginger: Adds a zesty and aromatic kick to the marinade.
- Salmon Fillets
- Chopped Zucchini: Adds a fresh and tender vegetable element to the dish.
- Sliced Mushrooms
- Sliced Bell Pepper: Provides color, crunch, and a hint of sweetness to the vegetable mix.
- Olive Oil
- Salt & Pepper
- Prepare The Marinade: Mix maple syrup, apple juice, garlic, soy sauce, brown sugar, and ginger in a ziplock bag. Set aside 1/3 cup of the marinade for later use.
- Marinate Salmon: Add salmon fillets to the ziplock bag, seal, and refrigerate for 1 to 3 hours.
- Preheat Oven: Heat oven to 400°F and line a baking sheet.
- Arrange Salmon: Place salmon on the baking sheet, discarding the marinade.
- Prep Veggies: Spread veggies on the baking sheet, drizzle with olive oil, and season with salt and pepper.
- Bake: Bake for 25 to 30 minutes, brushing the salmon and veggies halfway through with the reserved marinade.
- Rest & Serve: Pull it out of the oven, let it rest for a few minutes, then serve and enjoy!
What is Teriyaki Sauce?
Teriyaki sauce is a classic marinade in Asian cuisine. There are many variations of teriyaki sauce, but its main components are soy sauce, sugar, and ginger. My version is super easy to make on your own with maple syrup, minced garlic, and apple juice. Not only does this marinade give your salmon an explosion of flavor, but it keeps it extra tender and flaky, too.
Tips for Making Teriyaki Salmon with Veggies
- Line the Baking Sheet: Don’t forget to line your baking sheet with foil or parchment paper. Since you’re brushing the salmon and veggies with the marinade halfway through the baking process, this will prevent anything from sticking to the pan.
- Use Pure Maple Syrup: Pure Maple Syrup is da bomb, I know, but if you want to cut down on the sugars, reach for sugar-free maple syrup or low-carb/Keto friendly syrup.
- Use Wild Caught Salmon: Wild caught salmon is so much healthier and tastier than farm raised salmon. For a dish that’s higher in minerals and lower in fat, always opt for wild caught salmon.
- Serve with Rice: If you want an additional side dish for your teriyaki salmon and veggies, I recommend serving your salmon over my easy Almond Brown Rice Pilaf!
How to Store and Reheat Leftovers
- Store your leftovers in a shallow, airtight container or wrap them tightly with plastic wrap or aluminum foil. Your leftovers will last for 3 days in the fridge.
- To reheat your salmon and veggies, cook them on a lined baking sheet at 275°F until hot. I suggest wrapping your salmon loosely with aluminum foil when you reheat it to prevent it from drying out.
More Salmon Sheet Pan Recipes
- Garlic Roasted Salmon with Brussels Sprouts
- Baked Sockeye Salmon with Asparagus
- Garlic Butter Baked Salmon
Maple Teriyaki Salmon with Veggies
- 1 zucchini, chopped
- 2 cups sliced mushrooms
- 1 large bell pepper, sliced
- 1 tablespoon olive oil
- salt and fresh ground black pepper, to taste
- In a large ziploc bag, combine maple syrup, apple juice, garlic, soy sauce, brown sugar and ginger; stir to incorporate. Remove ⅓ cup of the mixture and reserve it for later.
- Add salmon fillets to the marinade inside the ziploc bag; seal and refrigerate for 1 to 3 hours.
- Preheat the oven to 400˚F and line a baking sheet with foil or parchment paper.
- Remove the salmon fillets from the marinade and transfer them to the baking sheet. Discard marinade.
- Spread the cut up veggies on the other side of the baking sheet; drizzle the vegetables with olive oil and season with salt and pepper.
- Bake for 25 to 30 minutes, or until salmon is flaky, brushing the salmon and veggies halfway through cooking with the reserved marinade.
- Remove from oven and let rest for 5 minutes.
- Line the Baking Sheet: Use foil or parchment paper to prevent sticking.
- Opt for Sugar-Free Syrup: Try sugar-free or low-carb maple syrup for fewer sugars.
- Choose Wild Caught Salmon: It’s healthier and tastier than farm-raised.
- Pair with Rice for an additional tasty side dish.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.