Description
This Sheet Pan Teriyaki Salmon recipe features tender, flaky salmon glazed in a sweet and savory teriyaki sauce, roasted alongside colorful vegetables for a simple, healthy, and delicious meal. Perfect for busy weeknights, meal prep, or a nutritious family dinner.
Ingredients
Scale
- 4 salmon fillets
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce
- ¼ cup honey or maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch (mixed with 3 tbsp water)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the broccoli, bell peppers, and snap peas with olive oil, salt, and black pepper, then spread them around the edges of the sheet pan.
- Place the salmon fillets in the center and brush with half of the teriyaki sauce.
- Roast for 12-15 minutes until the salmon is flaky and the vegetables are tender.
- Remove from the oven, brush the remaining teriyaki sauce over the salmon, and garnish with sesame seeds and green onions.
- Serve with rice or quinoa.
Notes
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- Swap veggies for zucchini, carrots, or asparagus.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian-Inspired