Sheet Pan Teriyaki Salmon

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This Whole30-compliant sheet pan Teriyaki Salmon is a cinch to make and a breeze to clean up! Dont you love when you can throw everything on a sheet pan and have dinner ready in 30 minutes?

An overhead shot of Whole30 and paleo Teriyaki Salmon Sheet Pan. Four cooked salmon fillets are surrounded with cooked green beans, bell peppers, and shiitake mushrooms and topped with black sesame seeds and scallions.

After developing my Easy Teriyaki Salmon recipe using my favorite flavor booster, All-Purpose-Stir-Fry Sauce, I started brainstorming different ways to turn it into a complete sheet pan dinner. I love the idea of sheet pan suppers, but its not always easy to pair a protein with vegetables thatll cook at the same time AND taste good together. Luckily, this combo hits the mark!

A collage of the cooking steps to make healthy sheet pan teriyaki salmon

Key cooking tips

  • Make sure you use thin French green beans (a.k.a. haricots verts) as opposed to regular old fat green beans. The skinnier green beans will be cooked through with a little crunch when the salmon is ready. If you can find only regular green beans, blanch them in boiling salted water first to par-cook them.
  • Cut the red bell pepper into thin strips so it cooks at the same time as the French green beans and quartered shiitake mushrooms.
  • Keep the veggies and salmon in a single layer so that everything cooks evenly!
  • You dont have to line the rimmed baking sheet with parchment paper, though itll make clean-up even easier. If you dont use parchment, brush on some avocado oil before placing the ingredients directly on the sheet pan.

What are some other options for fish or vegetables?

I love using salmon fillets for this dish because fattier fish is a little more forgiving than leaner fish. However, you can definitely use cod, barramundi, or halibut in place of salmon. If green beans arent in season, trimmed asparagus spears or small broccoli florets can be used.

Time to make Sheet Pan Teriyaki Salmon!

Serves 4

Ingredients:

  • 4 salmon fillets, 5 ounces each
  • cup All-Purpose Stir-Fry Sauce, divided
  • 1 pound French green beans, trimmed
  • pound fresh shiitake mushrooms, quartered
  • 1 red bell pepper, cored and thinly sliced
  • 1 tablespoon avocado oil
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced

Equipment:

  • All of my recommended kitchen tools are listed here.

Instructions:

Place the salmon fillets in a high-sided dish where theyll fit snugly. Pour in cup of All-Purpose Stir-Fry Sauce.

Pouring All-Purpose Stir-Fry Sauce from a measuring cup onto four salmon fillets in a white square container.

Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until youre ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)

Flipping the salmon fillets skin-side up in the Whole30 teriyaki marinade.

When youre ready to cook the sheet pan dinner, heat the oven to 400F with the rack in the middle.

In a large bowl, whisk together cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of clean All-Purpose Stir-Fry Sauce remaining to brush over everything later.)

Whisking together avocado oil and All-Purpose Stir-Fry Sauce to make the sauce for the Whole30 Sheet Pan Teriyaki Salmon.

Add the green beans, mushrooms, and bell pepper in the sauce and toss well.

Tossing green beans, red bell pepper slices, and shiitake mushrooms in the Whole30 teriyaki marinade.

Place the salmon skin-side down in the middle of a parchment-lined rimmed baking sheet.

Placing the marinated teriyaki salmon fillets on a parchment lined rimmed baking sheet.

Arrange the vegetables evenly and in a single layer around the salmon.

Arranging the vegetables in a single layer around the teriyaki salmon on the sheet pan.

Bake the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130F to 135F in the thickest part of the fillet.)

Placing paleo-friendly sheet pan teriyaki salmon into the oven to cook.

Once the salmon is finished cooking and the vegetables are browned, brush on the reserved fresh All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.

Brushing All-Purpose Stir-Fry Sauce on top of the finished Sheet Pan Teriyaki Salmon.

Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!

Sprinkling toasted black sesame seeds on the Sheet Pan Teriyaki Salmon

Time to eat!

An overhead shot of a black plate topped with two Whole30 Teriyaki salmon fillets and roasted green beans, red bell peppers, and shiitake mushrooms.

Looking for more recipe ideas? Head on over to myRecipe Index. Youll also find exclusive recipes onmy iPhone and iPad app,and in my cookbooks,Nom Nom Paleo: Food for Humans(Andrews McMeel Publishing 2013) andReady or Not!(Andrews McMeel Publishing 2017)!

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Sheet Pan Teriyaki Salmon

This Whole30-compliant sheet pan Teriyaki Salmon is cinch to make and a breeze to clean up!

  • 4 salmon fillets (5 ounces each)
  • cup All-Purpose Stir-Fry Sauce (divided)
  • 1 pound French green beans (trimmed)
  • pound fresh shiitake mushrooms (quartered)
  • 1 red bell pepper (cored and thinly sliced)
  • 1 tablespoon avocado oil
  • 1 tablespoon toasted sesame seeds
  • 2 scallions (thinly sliced)

  1. Place the salmon fillets in a high-sided dish where theyll fit snugly. Pour in cup ofAll-Purpose Stir-Fry Sauce.

  2. Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until youre ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)

  3. When youre ready to cook the sheet pan dinner, heat the oven to 400F with the rack in the middle.

  4. In a large bowl, whisk together cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of clean All-Purpose Stir-Fry Sauce remaining to brush over everything later.)

  5. Add the green beans, mushrooms, and bell pepper in the sauce and toss well.

  6. Place the salmon skin-side down in the middle of a parchment-lined rimmed baking sheet. Arrange the vegetables evenly and in a single layer around the salmon.

  7. Bake the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (I like the salmon cooked to about medium, about 130F to 135F in the thickest part of the fillet.)

  8. Once the salmon is finished cooking and the vegetables are browned, brush on the reserved freshAll-Purpose Stir-Fry Sauce(not the stuff the salmon was marinated in) to add a bright kick of flavor.

  9. Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!

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