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- 4 salmon fillets - 2 cups broccoli florets - 1 cup bell peppers, sliced (mixed colors) - 1 cup carrots, sliced For this dish, I love using salmon fillets because they cook quickly and taste great. The veggies add color and crunch. Broccoli, bell peppers, and carrots work well together. They soak up the teriyaki sauce and make every bite delicious. - 1/4 cup soy sauce (low sodium) - 1 tablespoon honey - 2 cloves garlic, minced - 1 teaspoon grated ginger - 1 tablespoon rice vinegar - 1 teaspoon sesame oil The teriyaki sauce is the star of this dish. It blends soy sauce, honey, garlic, and ginger. The rice vinegar and sesame oil add depth. You can adjust the sweetness to your taste. This sauce makes the salmon shine! - Sesame seeds - Chopped green onions Garnishes elevate the dish. Sesame seeds add a nice crunch. Chopped green onions bring freshness. These toppings make the plate pop with color and flavor. You’ll want to use them for a lovely finish! {{ingredient_image_1}} Set your oven to 400°F (200°C). This high heat helps cook the salmon and veggies fast. Line a large sheet pan with parchment paper. This makes cleaning easy later. In a bowl, toss together: - 2 cups broccoli florets - 1 cup sliced bell peppers (mixed colors) - 1 cup sliced carrots Add 1 tablespoon of olive oil. Mix well. Season with salt and pepper to taste. Spread the veggies on one side of the sheet pan. In a small bowl, whisk together: - 1/4 cup low-sodium soy sauce - 1 tablespoon honey - 2 cloves minced garlic - 1 teaspoon grated ginger - 1 tablespoon rice vinegar - 1 teaspoon sesame oil This mix is your teriyaki sauce. Place 4 salmon fillets on the empty side of the pan, skin-side down. Brush each fillet with the teriyaki sauce. Save some sauce for later. Put the sheet pan in the preheated oven. Bake for 15 to 20 minutes. The salmon is done when it flakes easily with a fork. The veggies should be tender and slightly caramelized. In the last few minutes of baking, brush more teriyaki sauce over the salmon. This adds a lovely glaze. Once done, remove the pan from the oven. Garnish the salmon and veggies with sesame seeds and chopped green onions before serving. For this dish, you can use fresh or frozen salmon. Fresh salmon tastes great, but frozen is also good. If you choose frozen, let it thaw in the fridge overnight. The best types for this recipe are sockeye or Atlantic salmon. They have a nice flavor and cook well in the oven. The teriyaki sauce is key to this dish. Adjust the sweetness by adding more honey or less, based on your taste. If you want more saltiness, add a bit more soy sauce. You can also add flavors like sesame seeds, green onions, or even a splash of orange juice for a twist. Feel free to swap out veggies based on what you have. Zucchini, snap peas, or asparagus work well too. Just remember, different veggies may need different cooking times. For example, thin veggies like zucchini may cook faster, so check them early. Pro Tips Marinate for More Flavor: If time allows, marinate the salmon in the teriyaki sauce for 30 minutes to an hour before baking to enhance the flavor. Cut Vegetables Evenly: Ensure that the vegetables are cut into uniform sizes to help them cook evenly and achieve that perfect caramelization. Use Fresh Ingredients: Fresh garlic and ginger significantly improve the flavor of your teriyaki sauce compared to their powdered counterparts. Customize Your Veggies: Feel free to swap in your favorite vegetables like snap peas or zucchini based on what you have on hand or in season. {{image_2}} You can make this dish ahead of time. To do this, prepare the salmon and veggies as usual. Store the teriyaki sauce in a separate container. When ready to eat, bake the salmon and veggies, then add the sauce before serving. This keeps your meal fresh and tasty! Adding rice makes this dish even better. You can serve plain white rice or brown rice on the side. Cook the rice while the salmon bakes. Use a rice cooker or stovetop method. Both options work well and save time. Want to mix it up? Try different marinades! A citrus-infused sauce gives a fresh twist. Use lemon or orange juice for this. If you like spice, add chili flakes or sriracha to your sauce. These changes can bring new flavors to your table. To keep your Teriyaki Salmon fresh, use airtight containers. Place the salmon and veggies in separate containers. This helps the flavors stay fresh. You can store them in the fridge for up to three days. Always let the food cool down before sealing it. This helps avoid condensation inside the container. You can freeze leftover salmon easily. First, let the salmon cool completely. Wrap each fillet tightly in plastic wrap. Then, place the wrapped salmon in a freezer bag. Make sure to remove as much air as possible. This keeps the salmon fresh for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat gently in the oven or on the stovetop for the best results. It takes 15 to 20 minutes to cook salmon in the oven. The salmon should be at 400°F (200°C). Check for doneness by using a fork. The salmon should flake easily when it is done. Yes, you can use other fish like trout or tilapia. These fish will also soak up the teriyaki flavor well. Cook them the same way as salmon. Adjust the cooking time if needed, as thinner fish may cook faster. Teriyaki sauce can be gluten-free. Traditional soy sauce contains gluten. Look for gluten-free soy sauce made from tamari. Always check the label to be sure. This way, you can enjoy the dish without worry. This blog post outlined a simple and tasty teriyaki salmon recipe. You learned about the main ingredients, like salmon and fresh veggies. We discussed how to make the teriyaki sauce and its garnishes. I shared tips for selecting the best salmon and perfecting the sauce. You explored meal prep ideas and storage tips. In conclusion, you can enjoy a healthy meal with ease. Give this recipe a try, and feel proud of your cooking!

Savory Teriyaki Salmon Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring salmon and colorful vegetables, drizzled with a homemade teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 fillets salmon
  • 2 cups broccoli florets
  • 1 cup bell peppers, sliced (mixed colors)
  • 1 cup carrots, sliced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 0.25 cup soy sauce (low sodium)
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • for garnish sesame seeds
  • for garnish green onions, chopped

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
  • In a bowl, toss together the broccoli, bell peppers, and carrots with olive oil. Season generously with salt and pepper. Spread them out evenly on one side of the prepared sheet pan.
  • In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.
  • Place the salmon fillets on the empty side of the sheet pan, skin-side down. Brush each fillet generously with the teriyaki sauce, reserving some for later.
  • Transfer the sheet pan to the preheated oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork and the vegetables are tender and slightly caramelized.
  • In the last few minutes of cooking, brush additional teriyaki sauce over the salmon for an extra glaze.
  • Remove the sheet pan from the oven, and let it cool slightly. Garnish the salmon and vegetables with sesame seeds and chopped green onions before serving.

Notes

For extra flavor, let the salmon marinate in the teriyaki sauce for 30 minutes before cooking.
Keyword dinner, salmon, sheet pan, teriyaki