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- 4 salmon fillets - 1 cup broccoli florets - 1 cup bell peppers, sliced (red and yellow) - 1 cup snap peas - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon sesame seeds - Salt and pepper to taste - Cooked jasmine rice, for serving To make this dish shine, I use fresh salmon fillets. They bring a rich flavor that pairs well with the teriyaki sauce. I love adding bright veggies like broccoli, bell peppers, and snap peas. They not only taste great but also make the plate look colorful. The teriyaki marinade is simple yet powerful. It combines soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Each ingredient adds a unique flavor that makes the salmon taste amazing. Don’t forget the sesame seeds! They add a nice crunch and look great on the dish. Sprinkling salt and pepper enhances all the flavors. Finally, serve the salmon over jasmine rice. This way, the rice soaks up the delicious sauce. Enjoy! {{ingredient_image_1}} - Preheat the oven to 400°F (200°C). - Line a large baking sheet with parchment paper. This makes cleanup easy. - In a small bowl, whisk together: - 1/4 cup soy sauce (low sodium) - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, grated This marinade adds a sweet and savory touch to the salmon. - Place 4 salmon fillets on one side of the baking sheet. - Season them with salt and pepper to taste. - Pour half the teriyaki marinade over the salmon. Make sure they are well coated. - In another bowl, toss: - 1 cup broccoli florets - 1 cup sliced bell peppers (red and yellow) - 1 cup snap peas - Coat the veggies with the remaining marinade. Arrange them on the other side of the baking sheet. - Sprinkle 1 tablespoon sesame seeds over the salmon and vegetables. - Bake in the preheated oven for 15-20 minutes. - Check for doneness. The salmon should flake easily with a fork, and the veggies should be tender yet crisp. This simple process leads to a delicious meal! - Use fresh salmon for the best flavor. Fresh salmon tastes better and cooks well. - A meat thermometer helps check doneness. Salmon is perfect at 145°F (63°C). - You can customize the marinade. Add spices like red pepper flakes for heat. - Marinate the salmon for extra flavor. If you have time, let it sit for 30 minutes. - Serve the salmon with jasmine rice to soak up the sauce. - Add colorful veggies to the plate for a nice look. - Drizzle extra marinade over the dish for more flavor. Pro Tips Marinade Time: For enhanced flavor, let the salmon marinate for at least 30 minutes, or up to 2 hours in the refrigerator before baking. Vegetable Variations: Feel free to mix and match your favorite veggies, such as carrots, zucchini, or asparagus, to add variety and nutrition to the dish. Perfectly Cooked Salmon: Use a meat thermometer to ensure the salmon reaches an internal temperature of 145°F (63°C) for optimal doneness. Serving Suggestions: Add a sprinkle of chopped green onions or a squeeze of lime juice right before serving for an extra burst of flavor. {{image_2}} You can switch the broccoli, bell peppers, and snap peas with other tasty veggies. Try using zucchini, carrots, or asparagus for a new flavor. Seasonal veggies like green beans in spring or squash in fall add freshness. Mixing colors makes your dish more appealing and fun. If you prefer chicken or tofu, you can easily swap them for salmon. For chicken, use boneless, skinless breasts. Cook them for about 20-25 minutes. If you choose tofu, press it to remove extra water. Cut it into cubes and bake for 15-20 minutes. Adjust the marinade to soak in more flavor. To heat things up, add spices or chili flakes to the marinade. You can also toss in fresh herbs like cilantro or basil for a bright taste. A squeeze of lime or lemon juice adds a zesty punch. These small changes can make your meal feel completely new. To store leftovers, first let the salmon and veggies cool. Place them in an airtight container. Keep it in the fridge for up to three days. When you reheat salmon, use low heat to keep it moist. A microwave works well; just cover it with a damp paper towel. You can also use an oven at 300°F (150°C) for about ten minutes. This helps keep the fish flaky. You can freeze leftover teriyaki salmon. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. For the veggies, store them in a separate bag. They freeze well for up to three months. To thaw, move the salmon to the fridge overnight. You can reheat it in the oven or microwave, just like before. Stored salmon and vegetables last about three days in the fridge. After that, the quality may drop. Check for off smells or slimy textures. If you see any of these signs, it's best to throw it away. Proper storage keeps your meal fresh and safe to eat. Cooking teriyaki salmon takes about 15 to 20 minutes. The oven should be set to 400°F (200°C). Factors like thickness of the salmon and oven type can change the time slightly. Always check if the salmon flakes easily with a fork. This shows it is done. Yes, you can prep this meal ahead. Marinade the salmon in the teriyaki sauce for extra flavor. You can chop the veggies and store them in the fridge. This way, you save time on busy days. Just bake everything when you are ready to eat. If you need a rice substitute, try brown rice or quinoa. Both add a nutty taste and are healthy. You could also use cauliflower rice for a low-carb option. Each of these sides pairs well with the teriyaki flavors. This recipe offers a simple way to enjoy teriyaki salmon with fresh veggies. We covered main ingredients, step-by-step cooking, and tips for perfect results. Remember, you can customize the dish with different proteins and veggies. With proper storage, leftovers can be just as tasty. So, get ready to impress family and friends with this healthy and flavorful meal. Enjoy your cooking journey, and savor every bite!

Sheet Pan Teriyaki Salmon

A delicious and easy sheet pan meal featuring salmon fillets and colorful vegetables, all coated in a homemade teriyaki sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 fillets salmon
  • 1 cup broccoli florets
  • 1 cup bell peppers, sliced
  • 1 cup snap peas
  • 1 quarter cup soy sauce (low sodium)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon sesame seeds
  • to taste salt and pepper
  • for serving cooked jasmine rice

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  • In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.
  • Place the salmon fillets on one side of the prepared baking sheet. Season with a pinch of salt and pepper.
  • Pour half of the teriyaki marinade over the salmon fillets, ensuring they are well coated.
  • In a separate bowl, toss the broccoli, bell peppers, and snap peas with the remaining teriyaki sauce until evenly coated. Arrange the vegetables on the other side of the baking sheet.
  • Sprinkle sesame seeds over both the salmon and vegetables.
  • Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender but still crisp.
  • Remove the baking sheet from the oven and let it cool for a couple of minutes.
  • Serve the salmon and vegetables over a bed of cooked jasmine rice, drizzling with any leftover marinade if desired.

Notes

Serve with cooked jasmine rice for a complete meal.
Keyword healthy, salmon, sheet pan, teriyaki