This Healthier Sheet Pan Teriyaki Salmon is made completely without refined sugar, but still retains that essential ‘teriyaki’ flavor! This super easy sheet pan super is naturally gluten free, dairy free, and paleo.
I’ve been on a bit of a kick trying to make ‘healthier’ versions of my favorite recipes. Teriyaki sauce has always been a go-to in our house, but I’ve moved away from it over the years because it has so much sugar in it.
I started making lower sugar versions with this Teriyaki Chicken Stir Fry. And now today, I have a no sugar, super flavorful teriyaki sauce to share with you.
So even if salmon isn’t your thing, (see substitutions below) you’ll want to have this teriyaki sauce in your regular rotation. I know I’ve often leaned on sweeteners like maple syrup and honey to add a touch of sweetness here and there in my recipes. But as it would happen, you don’t really need them at all!
And now, let’s make this Healthier Sheet Pan Teriyaki Salmon recipe step by step!
First up, we’re going to make the teriyaki sauce by simmering together coconut aminos with ginger and garlic. You can also use your favorite bottled sauce.
While the sauce is cooking, line a baking sheet with parchment paper. Then lay out the salmon fillet(s) and veggies.
Then drizzle most of the teriyaki sauce over the salmon and veggies, reserving a little to drizzle again when it comes out of the oven.
And finally it’s time to roast it all together in the oven until the salmon is just done. I had salmon fillets that were about 5-6 ounces each, and they cooked in just 10 minutes. However they were on the thick side, so if you have thin fillets, I would start checking even sooner, (see more notes below about cooking times).
Ok… now let’s talk about substitutions for this Healthier Teriyaki Sheet Pan Dinner:
- Salmon – now I know salmon isn’t everyone’s thing, so you can definitely sub in boneless skinless chicken thighs, which for the usual sizes have about 5 additional minutes of cooking time.
- Baby Bok Choy – I would definitely encourage you to try this veggie as we love it. However it’s not always affordable where we live. So when prices are too high, I usually sub in green beans, or fresh broccoli, cut up into small florets. Thin spears of asparagus are also awesome with this, and are my #1 pick when they’re in season, (which is admittedly a very short time here).
How to cook better sheet pan dinners:
- First up the #1 thing to consider is the cooking times of what you’re putting on your sheet pan. If you have very thin salmon fillets that cook in 5 minutes, your veggies are still going to be mostly raw. Aim for fillets that are 1″ thick so everything cooks evenly.
- My #2 tip is to broil for 2-3 minutes near the end of the cooking time just to make sure everything is properly browned for the best flavor.
- While baby bok choy cooks quickly, to sub in other veggies, you need to take into consideration how long they need to cook. Thin asparagus will cook in 10 minutes as well as small florets of broccoli. If you have large chunks of veggies, you’ll need to cook them to almost done before adding the salmon to the pan. If you’re using chicken thighs, that gives you an additional 5 minutes or so of cooking time to play with.
More Sheet Pan Dinner Recipe Inspiration:
- Healthy Chicken Sheet Pan Fajitas
- Double Ranch Pork Chop Sheet Pan Dinner
- Honey Mustard Chicken & Potato Sheet Pan Dinner
- Italian Chicken and Veggie Sheet Pan Dinner
- Lemon Chicken & Asparagus Sheet Pan Dinner
I hope you’ll enjoy having a new extra easy, (only 5 ingredients!) dinner to put into your weeknight rotation! And please let me know below if you’d like to see more sheet pan dinners? If you do make this, I hope you’ll leave me a comment/rating below. And I always love hearing from you here. Or over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
This easy sheet pan dinner has been a crowd pleaser, and I love that it’s healthier with no added sugars!
Whole30 Teriyaki Sauce:
2/3 cup coconut aminos, see notes
2 clove garlic, minced
2 Tablespoons minced ginger
Sheet Pan Dinner:
4 salmon fillets, 1 1/2 pounds, 5-6 ounces each and 1 1/2″ thick
3 heads baby bok choy, 1 1/2 pounds, separated into leaves, washed and spun dry in a salad spinner
Steamed rice or cauliflower rice
Thinly sliced green onions
Preheat the oven to 425ºF and line a baking sheet with parchment paper.
While the oven preheats, place all the ingredients for the teriyaki sauce into a saucepan. Bring the mixture to a boil, then lower the heat to maintain a simmer. Cook over low heat until the sauce begins to thicken, and is reduced by just over half, about 15 minutes.
Meanwhile lay the salmon fillets out evenly on the lined baking sheet. Then arrange the bok choy leaves evenly around the fillets.
When the sauce is done, drizzle most of it evenly over the salmon and veggies. Reserve a bit, (less than 1/4 cup) to drizzle over the top at the end.
Place the salmon in the oven, and roast for about 8 minutes. Then turn the oven up to broil for 2-3 minutes to brown everything. Be careful not to overcook the salmon. The timing will depend on the thickness of your salmon fillet.
When the salmon is just done, remove it from the oven, and drizzle it with the remaining teriyaki sauce. Sprinkle with sesame seeds, green onions, and serve immediately.
I use coconut aminos here in place the the usual soy sauce in teriyaki sauce for 2 reasons. First up many people are allergic to soy, and secondly coconut aminos has a natural sweetness to it that allows you to make a tasty teriyaki sauce without sugar.
- Category: Sheet Pan Dinner
- Method: Oven
- Cuisine: Asian
Keywords: Teriyaki Salmon, Baked Teriyaki Salmon, Teriyaki Salmon Recipe, Teriyaki Salmon with Vegetables, Teriyaki for Salmon