Sheet Pan Teriyaki Salmon (Print Version)

Salmon glazed in teriyaki, roasted with broccoli and snap peas for a quick, flavorful dish.

# What You'll Need:

→ 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

→ 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
12 - 1 tablespoon olive oil

→ Garnishes

13 - 1 tablespoon sesame seeds
14 - 2 scallions, thinly sliced
15 - Lime wedges for serving

# How To Make It:

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, until thickened, approximately 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 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 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 Tips:

01 -
  • Everything cooks on one sheet pan, so cleanup is a breeze and your stovetop stays blissfully free.
  • The teriyaki sauce caramelizes on the salmon while the vegetables stay tender-crisp, giving you contrast in every bite.
  • Dinner is ready in 35 minutes flat, making it perfect for weeknights when you're genuinely hungry but short on time.
02 -
  • Don't skip the cornstarch slurry or you'll end up with a watery sauce that slides right off the salmon instead of coating it.
  • Fresh ginger and garlic matter more than you'd think—they're what transform this from a decent meal into something you'll actually crave again.
  • Overcrowding the pan makes vegetables steam instead of roast, so resist the urge to pile everything on top of each other.
03 -
  • Pat your salmon dry with a paper towel before it hits the pan—moisture is the enemy of crispy skin and good sauce adhesion.
  • If you're meal prepping, let everything cool completely before storing in airtight containers, and it'll keep in the fridge for up to two days without the texture getting weird.
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