Sheet pan teriyaki salmon with vegetables

Sheet pan teriyaki salmon with vegetables

Our healthy take on teriyaki – a popular Japanese dish with meat, marinated in a sweet, soy-based sauce served with rice. We have swapped the meat for salmon and decreased the carbs by replacing the sugar with semi-sweet coconut aminos and replaced rice with tender and vibrant veggies. This quick and easy one-pan meal is a keeper for sure!

Teriyaki sauce

  • 3 tbsp tamari soy sauce
  • 2 tbsp coconut aminos
  • 3 tbsp coconut oil
  • 1 tbsp rice vinegar or white vinegar 5%
  • 1 tsp sesame oil
  • 2 tbsp fresh giner (minced)
  • 3 cloves garlic (minced)
  • 1 tbsp sesame seeds

Salmon and vegetables

  • 1¾ lbs salmon, boneless fillets, but into portions
  • 10 oz. broccoli forets (halved)
  • 10 oz. Napa cabbage, cut into smaller pieces
  • 1 red chili pepper (sliced)

  1. Preheat oven to 375°F (175°C). Set aside a large sheet pan.

  2. In a small saucepan, over medium-high heat, mix together the tamari soy sauce, coconut aminos, coconut oil, vinegar, sesame oil, ginger, garlic, and sesame seeds. Once boiling, reduce temperature to medium-low, cover, and simmer while prepping the salmon and vegetables.

  3. Place the salmon on the sheet pan, surrounded by the broccoli and cabbage. Drizzle the teriyaki sauce over everything.

  4. Bake on the middle rack for 15-20 minutes, depending upon the thickness of the salmon.

  5. To serve, top with the red chili slices. Season with salt and pepper to taste.

To add some more fat and flavor, combine mayonnaise with sriracha sauce to make a spicy dip.

You could also garnish the dish with some scallions, lime, and fresh cilantro for an even more impressive presentation.

If you can’t find coconut aminos you could just add more tamari and/or add a little bit of honey for sweetness. Balsamic vinegar would work nicely as well.

Main Course
low-carb