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Sheet Pan Teriyaki Salmon Dinner - Simple, Saucy, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 skin-on fillets (about 5–6 oz each)
  • Vegetables: 1 small broccoli crown, cut into florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced into wedges
  • 1 cup snap peas or green beans
  • 1 medium carrot, thinly sliced on a bias
  • Teriyaki Sauce: 1/3 cup low-sodium soy sauce or tamari
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 1/2 cup water
  • 2 teaspoons cornstarch
  • To Finish: 1 tablespoon neutral oil (for the veggies)
  • Sesame seeds
  • Sliced green onions
  • Lime wedges (optional)
  • Cooked rice or quinoa, for serving
  • Equipment: Large rimmed sheet pan, parchment paper or foil, small saucepan, whisk

Method
 

  1. Preheat and prep the pan. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil for easy cleanup.
  2. Make the teriyaki sauce. In a small saucepan, whisk the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and 1/3 cup of the water. Bring to a gentle simmer over medium heat.
  3. Thicken it. In a cup, whisk the cornstarch with the remaining water to make a slurry. Slowly whisk it into the simmering sauce. Cook 1–2 minutes until glossy and slightly thick. Remove from heat. Reserve about 1/4 cup for serving.
  4. Toss the vegetables. On the sheet pan, combine broccoli, bell pepper, red onion, snap peas, and carrot with the neutral oil and a pinch of salt. Spread into an even layer. Roast for 8–10 minutes to give them a head start.
  5. Add the salmon. Pat the salmon dry and place the fillets skin-side down among the vegetables. Brush generously with teriyaki sauce. Spoon some sauce over the veggies too.
  6. Roast until just done. Return the pan to the oven and cook 8–12 minutes, depending on thickness. The salmon should flake easily and read about 125–130°F (52–54°C) in the thickest part for medium.
  7. Broil for gloss (optional). If you want a stickier finish, switch to broil for 1–2 minutes. Keep a close eye—sugars can burn fast.
  8. Finish and serve. Drizzle the reserved teriyaki sauce over the salmon. Sprinkle with sesame seeds and green onions. Serve with steamed rice or quinoa and a squeeze of lime.