One-Pan Teriyaki Salmon with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Salmon fillets glazed in homemade teriyaki sauce with caramelized broccoli and carrots. This asian-inspired one pot (gluten free) ready in about 26 minutes pairs salmon fillets, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 10 min Cook: 16 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 salmon fillets on a parchment-lined baking sheet. Season both sides with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  2. Step 2: In a small bowl, whisk together 3 tablespoons teriyaki sauce, 2 tablespoons olive oil, 2 minced garlic cloves, 1 tablespoon rice vinegar, and 1 teaspoon honey.
  3. Step 3: Arrange 2 cups broccoli florets and 2 sliced carrots around the salmon on the baking sheet. Drizzle with the teriyaki mixture and toss to coat vegetables evenly.
  4. Step 4: Bake for 15-18 minutes, or until salmon flakes easily with a fork and vegetables are tender.
  5. Step 5: Remove from oven, garnish with 1/4 cup sliced green onions, and serve immediately.

Frequently asked questions

How long does One-Pan Teriyaki Salmon with Roasted Vegetables take to make?

Total time is about 26 minutes (10 min prep + 16 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pan Teriyaki Salmon with Roasted Vegetables?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in One-Pan Teriyaki Salmon with Roasted Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pan Teriyaki Salmon with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pan Teriyaki Salmon with Roasted Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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