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
Units
Scale
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.
