If you’re craving a dinner that’s bursting with flavor yet effortlessly simple, this Sheet Pan Teriyaki Salmon and Vegetables – Easy One-Pan Dinner Recipe is exactly what you need. Juicy salmon paired with crisp, colorful veggies all roasted together with a luscious homemade teriyaki glaze—talk about a perfect weeknight meal that’s both nourishing and exciting!
Why You Should Make This Recipe
Effortless cleanup: Everything cooks on one pan, so no piles of dishes after dinner.
Balanced nutrition: Protein and vibrant veggies all in one dish—healthy and satisfying.
Flavor-packed glaze: The homemade teriyaki sauce brings the perfect sweet-savory punch.
Customizable veggies: Easily swap in your favorite seasonal produce for variety and freshness.
Ingredients & Substitutions
This recipe relies on simple yet essential ingredients that each play a special role. The fresh salmon offers a tender and flaky base, while the mixed vegetables contribute color, crunch, and brightness. Meanwhile, the teriyaki sauce blends sweet, salty, and tangy notes that elevate the entire sheet pan to a delicious masterpiece.
- Salmon fillets: Opt for fresh or thawed wild-caught salmon for the best flavor and texture.
- Broccoli florets: Adds a hearty, slightly bitter green base that balances the sweetness of the sauce.
- Bell peppers (red & yellow): Their natural sweetness and vibrant colors brighten the dish visually and taste-wise.
- Snap peas: Provide a crisp, fresh snap that contrasts beautifully with the tender salmon.
- Olive oil: Enhances roasting by crisping the vegetables and adding mild richness.
- For the teriyaki sauce: Soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger combine for that classic, irresistible flavor.
- Cornstarch slurry (optional): Helps thicken the teriyaki sauce if you prefer it more glaze-like.
How to Make Sheet Pan Teriyaki Salmon and Vegetables – Easy One-Pan Dinner Recipe
Step 1: Prepare Your Oven and Pan
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. This sets the stage for an even roast, ensuring your salmon and vegetables cook beautifully together.
Step 2: Arrange and Season the Vegetables
Place the broccoli, red and yellow bell peppers, and snap peas on one side of the sheet pan. Drizzle with olive oil, then sprinkle generously with salt and pepper. Toss everything lightly to coat the veggies evenly, getting ready for that perfect roast.
Step 3: Prep and Place the Salmon
Set the salmon fillets on the opposite side of the pan from the veggies. Brush each fillet with half of the teriyaki sauce—this ensures the salmon soaks up plenty of that gorgeous flavor as it bakes.
Step 4: Bake to Perfection
Pop the sheet pan into the oven and bake for 12-15 minutes. You’ll know your salmon is ready when it flakes easily with a fork and the veggies are tender-crisp. For an extra caramelized finish, feel free to broil for 1-2 minutes—just keep a close eye so it doesn’t burn!
Step 5: Final Touches and Serve
Brush the salmon with the remaining teriyaki sauce, then garnish with toasted sesame seeds and chopped green onions for that irresistible finishing touch. Serve with fluffy rice to soak up every last bit of sauce!
How to Serve Sheet Pan Teriyaki Salmon and Vegetables – Easy One-Pan Dinner Recipe
Garnishes
Simple garnishes like toasted sesame seeds and fresh green onions add a delightful crunch and pop of color. A sprinkle of chili flakes can also bring a gentle heat that pairs beautifully with the sweet teriyaki glaze.
Side Dishes
This one-pan wonder shines best on its own, but serving it alongside steamed jasmine or brown rice amplifies the meal. For extra freshness, toss together a light cucumber salad or a crisp seaweed salad.
Creative Ways to Present
Plate the salmon over a bed of rice and arrange the roasted veggies artfully on the side for a vibrant, restaurant-quality look. Drizzle a little extra teriyaki sauce over everything just before serving to make it glisten and taste irresistible.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps your salmon moist and preserves the crispness of the veggies as much as possible.
Freezing
While fresh is best, you can freeze cooked salmon and vegetables in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating to enjoy later.
Reheating
Reheat gently in a low oven or microwave to keep the salmon tender and avoid overcooking the veggies. Adding a splash of water or broth when reheating can help maintain moisture.
FAQs
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Can I use a different fish instead of salmon for this recipe?
Absolutely! While salmon is perfect because of its fat content, firm-fleshed fish like cod or halibut can also work well with this recipe. Just adjust the cooking time slightly depending on the thickness of the fillets.
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How can I make the teriyaki sauce gluten-free?
Simply swap out soy sauce for tamari or coconut aminos, which are both great gluten-free alternatives. This won’t compromise the flavor and keeps the dish safe for gluten-sensitive diets.
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Can I prepare the sauce in advance?
Yes! The teriyaki sauce can be made ahead and stored in the fridge for up to a week. This makes weeknight cooking even faster since you’ll just need to brush it on the salmon and veggies before baking.
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What vegetables can I swap in if I don’t like the ones listed?
You can easily customize with your favorite veggies such as asparagus, zucchini, carrots, or green beans. Just remember to cut them into uniform sizes to ensure even cooking on the sheet pan.
Final Thoughts
This Sheet Pan Teriyaki Salmon and Vegetables – Easy One-Pan Dinner Recipe is a true gem for any home cook looking for a flavorful, fuss-free dinner option. It’s a fun way to enjoy fresh, wholesome ingredients with minimal effort and mess. I can’t wait for you to give it a try and see how quickly it becomes a favorite in your weekly rotation!
Print
Sheet Pan Teriyaki Salmon and Vegetables – Easy One-Pan Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Description
This Sheet Pan Teriyaki Salmon and Vegetables recipe is an easy and healthy one-pan dinner featuring tender salmon fillets baked alongside vibrant vegetables, all coated with a flavorful homemade teriyaki sauce. Perfect for a quick weeknight meal, it’s a balanced dish rich in protein and fresh veggies with a delicious savory-sweet glaze.
Ingredients
Salmon and Vegetables
- 4 salmon fillets
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 tbsp olive oil
- Salt & black pepper, to taste
Teriyaki Sauce
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and simplify cleaning.
- Arrange Vegetables: Spread the broccoli florets, red and yellow bell pepper slices, and snap peas on one side of the baking sheet. Drizzle with olive oil and season with salt and black pepper to taste.
- Prepare Salmon: Place the salmon fillets on the other side of the baking sheet. Brush each fillet generously with half of the prepared teriyaki sauce for flavor infusion during baking.
- Bake: Bake the sheet pan in the preheated oven for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Optional Broil: For extra caramelization and a slightly crisp top, broil the salmon and vegetables for 1-2 minutes at the end of cooking, watching closely to avoid burning.
- Finishing Touches: Remove from oven, brush the salmon and vegetables with the remaining teriyaki sauce, then garnish with sesame seeds and sliced green onions if desired.
- Serve: Serve immediately alongside steamed rice or your preferred side for a complete meal.
Notes
- For a gluten-free version, substitute regular soy sauce with tamari.
- You can switch the vegetables with your favorites like zucchini, carrots, or asparagus according to season or preference.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
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