Sheet Pan Teriyaki Salmon (Printable)

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

# What You 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

→ Garnishes

12 - 1 tablespoon sesame seeds
13 - 2 scallions, thinly sliced
14 - Lime wedges
15 - Olive oil for tossing vegetables

# Directions:

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 while 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 a 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 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 Suggestions:

01 -
  • Everything cooks on one pan, which means your cleanup is basically just rinsing a sheet and calling it a night.
  • That teriyaki glaze strikes this perfect balance between savory and sweet, caramelizing just enough to make the salmon sing.
  • Dinner is ready in thirty-five minutes flat, and it tastes like you actually planned something fancy.
02 -
  • Don't crowd the sheet pan or your vegetables will steam instead of roast, and you'll lose that crispy caramelization that makes this dish special.
  • That cornstarch slurry is the difference between a thin, watery sauce and something that actually clings to the food, so don't skip it even though it seems like a small detail.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving to unlock their nuttiness; it's a two-minute step that makes a surprising difference.
  • Always use fresh ginger and garlic if you can, because the difference between fresh and jarred is actually noticeable in the sauce and worth the extra thirty seconds of prep.
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