How To Make Easy “Teriyaki” Salmon Sheet Pan Dinner

Today I’m sharing a delectable recipe for an Easy “Teriyaki” Salmon Sheet Pan Dinner that is not only gluten-free, but also dairy-free and soy-free. Get ready to tantalize your taste buds and impress your guests with this easy-to-make, flavor-packed dish! This dish can satisfy your cravings for a delicious and healthy meal without compromising on flavor. The combination of succulent salmon, vibrant vegetables, and the sweet and savory “teriyaki” marinade creates a delightful harmony of tastes and textures. Whether you’re following a gluten-free, dairy-free and soy-free diet or simply looking for a fantastic dish to share with loved ones, this recipe is sure to become a favorite.

"Teriyaki" Salmon Sheet Pan

Why You’ll Love This Easy “Teriyaki” Sheet Pan Salmon

It’s a quick and easy dinner!

You just pop everything in the oven and it requires no additional attention.

It’s a great way to switch up your salmon flavors!

It’s gluten-free, dairy-free and soy-free.

Equipment Needed

All you need for this Easy “Teriyaki” Salmon Sheet Pan recipe is a baking sheet and a small bowl to mix together the sauce.

Ingredients Needed to Make This Easy “Teriyaki” Salmon Sheet Pan Dinner

Salmon: I prefer using wild-caught and high quality salmon like Butcher Box.

Vegetables: I used broccoli and bok choy in this recipe, but feel free to switch it up!

Ginger: I find that fresh ginger works best here!

Coconut Aminos: These are a great swap for soy sauce if you are not able to have soy.

Garlic: I like to use fresh garlic here, but powdered also works.

Honey: This gives the sauce a sweeter taste! I love Local Hive brand.

Salt: My favorite salt is Redmond’s Real Salt. I love it because it is natural and doesn’t have any filler ingredients added. If you use my code LESSWITHLAUR, you can get 15% off your order on their website.

Substitutions and Variations

Feel free to substitute the vegetables for your favorite veggies!


I find it tastes the best to eat this meal immediately, but you can also store leftovers in the fridge for 3-4 days. If you have issues with histamine, I would recommend cooking from frozen and consuming immediately (everyone will be different in terms of what they can tolerate, so make sure to consult with your medical providers).

Related Recipes

Make sure to try these gluten-free and dairy-free dinner recipes next:

Gluten-Free and Dairy-Free Buffalo Chicken Bake

Gluten-Free Quinoa Chicken Nuggets

Burger Bowls

"Teriyaki" Salmon Sheet Pan
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How To Make Easy “Teriyaki” Salmon Sheet Pan

This gluten-free, dairy-free and soy-free sheet pan will be your new go-to dinner!
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course
Servings: 3


  • 3-4 salmon fillets
  • 1 crown broccoli
  • bok choy
  • 1 tsp fresh ginger
  • 1/4 cup coconut aminos
  • dash salt
  • 1 tsp garlic
  • 1 tsp honey


  • Preheat oven to 400° F.
  • Place vegetables and salmon on baking sheet.
  • Combine coconut aminos, ginger, garlic and honey to make marinade.
  • Brush salmon (and veggies if desired) with marinade.
  • Bake for 15-20 minutes or until done!
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Hi, I'm Lauren!

Combining my passions for food and helping others, I have created a space you can visit for allergy-friendly recipes, chronic illness support, non-toxic lifestyle suggestions and health and wellness tips!

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