Sheet pan teriyaki salmon with vegetables

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This recipe has been reposted here with permission from Diet doctor. The original recipe can be found here.
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!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course


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

  • 1 ¾ 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


  • Preheat oven to 375°F (175°C). Set aside a large sheet pan.
  • 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.
  • Place the salmon on the sheet pan, surrounded by the broccoli and cabbage. Drizzle the teriyaki sauce over everything.
  • Bake on the middle rack for 15-20 minutes, depending upon the thickness of the salmon.
  • To serve, top with the red chili slices. Season with salt and pepper to taste.


Carbohydrates: 8g
Keyword low-carb
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