This Whole30-compliant sheet pan Teriyaki Salmon is a cinch to make and a breeze to clean up! Don’t 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.

Table of Contents

Simple and healthy sheet pan salmon!

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 it’s not always easy to pair a protein with vegetables that’ll 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 don’t have to line the rimmed baking sheet with parchment paper, though it’ll make clean-up even easier. If you don’t 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 aren’t in season, trimmed asparagus spears or small broccoli florets can be used.

Ingredients

  • Salmon fillets: 4 to 5 ounce portions are the best size for this sheet pan dish
  • All-Purpose Stir-Fry Sauce: My super versatile sauce works great as a Whole30 teriyaki sauce!
  • French green beans
  • Fresh shiitake mushrooms
  • Red bell pepper
  • Avocado oil
  • Toasted sesame seeds
  • Scallions or green onions

How to make sheet pan teriyaki salmon

Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in ⅓ 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 you’re 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 you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.

In a large bowl, whisk together ¼ 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 130°F to 135°F 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.

What do you serve with it?

To keep things paleo or Whole30, you can serve this sheet pan teriyaki salmon dinner with cauliflower rice or a big green salad. You an also serve it with steamed white rice!

How to save leftovers?

You can save leftovers in a sealed container in the fridge for up to 4 days.

More paleo sheet pan recipes

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).

 PRINTER-FRIENDLY RECIPE CARD

Sheet Pan Teriyaki Salmon

5 from 18 votes
Prep Time10 minutes
Cook Time20 minutes
Servings 4
Author Michelle Tam
An overhead shot of Whole30 and paleo Teriyaki Salmon Sheet Pan, four cooked salmon fillets surrounded with cooked green beans and bell peppers.
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This Whole30-compliant sheet pan Teriyaki Salmon is cinch to make and a breeze to clean up!

Ingredients 
 

  • 4 salmon fillets 5 ounces each
  • ¾ cup All-Purpose Stir-Fry Sauce divided
  • 1 tablespoon avocado oil
  • 1 pound French green beans trimmed
  • ¼ pound fresh shiitake mushrooms quartered
  • 1 red bell pepper cored and thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 2 scallions thinly sliced
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Instructions 

  • Place the salmon fillets in a high-sided dish where they’ll fit snugly. Pour in ⅓ cup of All-Purpose Stir-Fry Sauce.
  • Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re 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.)
  • When you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.
  • In a large bowl, whisk together ¼ 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.)
  • Add the green beans, mushrooms, and bell pepper in the sauce and toss well.
  • 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.
  • 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 130°F to 135°F in the thickest part of the fillet.)
  • 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.
  • Sprinkle on toasted sesame seeds and sliced scallions to finish the dish!

Nutrition

Calories: 352kcal | Carbohydrates: 23g | Protein: 33g | Fat: 14g | Fiber: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

Read More About Me

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9 Comments

  1. Looks delicious! It’s not yet sockeye season so I’m wondering if chicken could be done this way. Adjusting for time of course.

    Reply

  4. Made this tonight for the first time! I discovered that shiitake mushrooms are pricy (but probably worth it), that I need a bigger pan (had to use two 13x9s), and that the beans need more cooking time. It was fun to make a new recipe and it really was delicious! Yay – two servings of leftovers for me and one for the neighbour who loaned her soy sauce and garlic powder!

    Reply

  6. 5 stars
    Great recipe! Changed mind about grilling outside 1 1/2 hours before supper, found this recipe, my foster son and I put it together, and we were pronounced geniuses by my wife. Frozen and thawed beans from our garden cooked perfectly with 1” thick salmon fillets.
    I’ve not encountered a clunker recipe on this site yet. Amy, you’re in the right line of work. God bless your efforts as He has blessed us through your recipes

    Reply