Sheet Pan Teriyaki Salmon and Veggies: A Simple, Flavorful Weeknight Dinner
Craving a delicious, no-fuss dinner? This sheet pan teriyaki salmon and veggies is your answer! Succulent salmon fillets glazed with a rich teriyaki sauce, paired with vibrant, roasted veggies—all cooked to perfection on a single pan. It’s the ultimate weeknight dinner: quick, healthy, and bursting with bold flavors. Plus, cleanup is a breeze! Serve with jasmine rice or quinoa for a wholesome, satisfying meal in under 30 minutes.
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- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 4 salmon fillets (about 6 oz each)
- 2 cups broccoli florets (fresh or frozen, if using frozen, thaw and pat dry)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas (trimmed)
- 1/4 cup teriyaki sauce (homemade or store-bought)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon honey (adds a touch of natural sweetness)
- 1 tablespoon sesame oil (for rich, nutty flavor)
- 1 tablespoon rice vinegar (adds brightness)
- 2 cloves garlic, minced (for a punch of flavor)
- Sesame seeds and sliced green onions (for garnish)
- Cooked rice (white, brown, or jasmine rice for serving)
Instructions
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Preheating ensures even cooking and helps the veggies caramelize nicely.
Step 2: Make the Teriyaki Glaze
In a small bowl, whisk together:
- 1/4 cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
This homemade sauce is packed with umami, sweetness, and a tangy kick. Taste and adjust if needed—add more honey for sweetness or a splash of vinegar for extra zing.
Step 3: Arrange the Salmon and Veggies
- Line a baking sheet with parchment paper.
- Place the salmon fillets in the center, skin-side down if they have skin.
- Arrange the broccoli, bell peppers, and snap peas around the salmon.
Step 4: Apply the Glaze
- Brush half of the teriyaki sauce over the salmon and veggies. Make sure everything gets a nice, even coating.
- Pro Tip: Use a spoon to drizzle extra sauce into the nooks of the veggies for added flavor.
Step 5: Bake
Place the sheet pan in the preheated oven.
- Bake for 12–15 minutes, depending on the thickness of your salmon.
- Check for Doneness: The salmon should be opaque and easily flake with a fork. The internal temperature should reach 145°F (63°C) if you’re using a meat thermometer.
- Veggie Check: They should be tender-crisp with lightly browned edges.
Step 6: Final Touches
Remove from the oven and brush the remaining teriyaki glaze over the hot salmon and veggies. This adds a glossy finish and an extra burst of flavor.
Step 7: Serve
Plate the salmon and veggies over a bed of cooked rice. Garnish with:
- Sesame seeds for crunch
- Sliced green onions for freshness
Enjoy your vibrant, flavorful meal!
Notes
Common Troubleshooting Advice
- Salmon Overcooked? If it’s dry, try reducing the baking time next time. Adding extra teriyaki sauce before serving can help, too.
- Veggies Overcooked? Cut them into larger pieces or add them halfway through the baking time.
- Sauce Too Runny? Simmer it on the stovetop for a few minutes to thicken before brushing it on.
Helpful Kitchen Tips
- Prep Ahead: Chop veggies and make the sauce in advance to save time.
- Use a Meat Thermometer: It’s the easiest way to ensure perfectly cooked salmon without guessing.
- Foil Hack: If you don’t have parchment paper, foil works just as well. Lightly oil it to prevent sticking.