Sheet Pan Teriyaki Salmon (Printable version)

Tender salmon fillets glazed in teriyaki, roasted with broccoli and snap peas for a vibrant, easy meal.

# Ingredient List:

→ Salmon

01 - 4 skin-on salmon fillets, 5-6 oz each

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups sugar snap peas, trimmed
04 - 1 red bell pepper, sliced (optional)

→ Teriyaki Sauce

05 - 1/4 cup low-sodium soy sauce
06 - 3 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Garnishes

12 - 1 tablespoon sesame seeds
13 - 2 scallions, thinly sliced
14 - Lime wedges

# How-To Steps:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook, whisking constantly, until thickened, about 1-2 minutes. Remove from heat.
03 - Arrange salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with teriyaki sauce, reserving some for the vegetables.
04 - In a bowl, toss broccoli, snap peas, and bell pepper with a light drizzle of olive oil and 1 tablespoon of the teriyaki sauce. Spread vegetables in a single layer beside the salmon.
05 - Roast for 15-18 minutes, or until the salmon flakes easily with a fork and vegetables are crisp-tender.
06 - Broil for 1-2 minutes at the end for extra caramelization if desired.
07 - Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, scallions, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying your meal.
  • The teriyaki sauce is homemade and glossy in the best way, coating the salmon until it's slightly caramelized at the edges.
  • You get crisp vegetables and tender fish in the same thirty-five minutes, making weeknight dinners feel genuinely effortless.
02 -
  • Don't skip making your own teriyaki sauce—the bottled versions are often too salty and lack that nuanced flavor that makes people say this tastes like restaurant food.
  • If your salmon sticks to the pan even with parchment, your oven temperature might be running low; a quick 25-degree bump makes all the difference.
03 -
  • Line your pan with foil instead of parchment if you plan to broil—parchment can scorch under the broiler, and foil handles high heat without complaining.
  • Make the teriyaki sauce while your oven preheats; this way you're not scrambling and everything stays on schedule.
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