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.
An Easy and Healthy Salmon Dinner Idea
I love a healthy dinner recipe that includes its own side dish. This easy maple teriyaki salmon is made with mixed veggies that are brushed with the maple teriyaki glaze and cooked alongside the salmon. It’s never been easier to serve your family a healthy and nutritious dinner.
The flavors in this dish are irresistible, and you can change up the vegetables you use to suit your preferences. The maple adds a touch of sweetness that ties everything together perfectly. Plus, everything bakes in one pan for just 30 minutes!
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.
For the Teriyaki Salmon
- Maple Syrup: This recipe also works well with low carb or Keto maple syrup.
- Apple Juice
- Minced Garlic
- Soy Sauce: I like to use low sodium soy sauce in my teriyaki.
- Light Brown Sugar
- Fresh Minced Ginger
- Salmon Fillets
For the Veggies
- Chopped Zucchini
- Sliced Mushrooms
- Sliced Bell Pepper: You can use whichever color bell pepper you like!
- Olive Oil
- Salt & Pepper
How to Make Maple Teriyaki Salmon with Veggies
- Make Marinade: In a large ziploc bag, combine the maple syrup, apple juice, garlic, soy sauce, brown sugar, and ginger; stir to incorporate.
- Set Some Aside for Later: Remove ⅓ cup of the mixture and reserve it for later.
- Marinate Salmon: Add your salmon fillets to the marinade inside the ziploc bag; seal and refrigerate for 1 to 3 hours.
- Prepare for Baking: Preheat the oven to 400˚F and line a large baking sheet with foil or parchment paper.
- Assemble Salmon Fillets: Remove salmon from the marinade and transfer to the baking sheet. Discard marinade.
- Assemble Veggies: Spread the cut up veggies on the other side of the baking sheet; drizzle veggies with olive oil and season with salt and pepper.
- Bake: Bake for 30 minutes, brushing the salmon and veggies halfway through cooking with the reserved marinade.
- Let Cool & Serve: Remove the baking sheet from the oven, let it stand for a few minutes, and serve!
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 3-4 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
Tools Used in this Recipe
Maple Teriyaki Salmon with Veggies
- 1/3 cup maple syrup (whenever possible, use sugar free or low carb/Keto maple syrup)
- 1/3 cup apple juice
- 2 cloves garlic, minced
- 3 tablespoons low sodium soy sauce
- 1 tablespoon light brown sugar
- 1/4 teaspoon fresh minced ginger
- 4 salmon fillets
- 1 zucchini, chopped
- 2 cups sliced mushrooms
- 1 large bell pepper, sliced
- 1 tablespoon olive oil
- salt and fresh ground 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 oven to 400˚F and line a baking sheet with foil or parchment paper.
- Remove salmon from marinade and transfer 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 salmon and veggies halfway through cooking with the reserved marinade.
- Remove from oven and let stand for a few minutes.
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.