There’s something about a perfectly glazed teriyaki salmon that makes dinner feel extra special—yet this recipe keeps it effortless. Picture tender, flaky salmon coated in a glossy, sweet, and savory teriyaki sauce, roasted alongside colorful veggies, all on one sheet pan. It’s a meal that delivers big on flavor, nutrition, and ease. Whether you’re looking for a quick weeknight dinner, a healthy meal prep option, or a dish that even picky eaters will enjoy, this one checks all the boxes. Plus, minimal cleanup? Yes, please!
I first made this recipe when I was juggling a busy work schedule and needed something satisfying without spending hours in the kitchen. It quickly became a staple in my household because it’s just so easy and delicious. The homemade teriyaki sauce caramelizes beautifully on the salmon, creating a rich umami flavor that pairs perfectly with the crisp-tender roasted vegetables. You can customize it with whatever veggies you have on hand, and it’s just as delicious served over rice, quinoa, or even cauliflower rice for a lower-carb option.
Why You’ll Love This Sheet Pan Teriyaki Salmon Recipe
- One-Pan Wonder – Everything cooks on a single sheet pan, meaning fewer dishes and less mess.
- Healthy & Nutritious – Packed with omega-3 fatty acids from the salmon, fiber from the veggies, and a balanced mix of protein and carbs.
- Quick & Easy – Ready in under 30 minutes, making it a perfect go-to meal when time is short.
- Family-Friendly – The sweet-savory teriyaki glaze is a hit with kids and adults alike.
- Customizable – Swap in your favorite vegetables or add a little spice for extra heat.
Preparation Time & Servings of the Sheet Pan Teriyaki Salmon
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
The Salmon and Veggies:
- 4 salmon fillets (about 5-6 oz each)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 tablespoon olive oil
- Salt and black pepper, to taste
The Teriyaki Sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey (or maple syrup for a refined sugar-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Garnish:
- Sesame seeds
- Sliced green onions
- Cooked rice for serving (optional)
Step-by-Step Instructions to make this Sheet Pan Teriyaki Salmon Recipe
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Prepare the vegetables by cutting them into bite-sized pieces. Place them on one side of the sheet pan and drizzle with olive oil, a pinch of salt, and black pepper. Toss to coat.
- Make the teriyaki sauce by whisking together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. If you prefer a thicker sauce, mix in the cornstarch slurry.
- Arrange the salmon fillets on the empty side of the sheet pan, ensuring they have space to cook evenly.
- Glaze the salmon by brushing half of the teriyaki sauce over the fillets. Reserve the remaining sauce for later.
- Roast in the oven for about 12-15 minutes, depending on the thickness of the salmon. The fish should be opaque and flake easily with a fork.
- Broil for extra caramelization by switching to broil mode for the last 1-2 minutes. This step enhances the glaze, giving it a slightly charred, smoky flavor.
- Brush with the remaining teriyaki sauce immediately after removing from the oven.
- Garnish with sesame seeds and sliced green onions, then serve over warm rice.
How to Serve
- Classic Style: Over steamed white or brown rice for a wholesome meal.
- Low-Carb Option: Serve with cauliflower rice or a simple side salad.
- Noodle Bowl: Pair with soba noodles or stir-fried ramen for a fun twist.
- Wrap it Up: Flake the salmon and tuck it into lettuce wraps or tortillas for a fresh, flavorful wrap.
Pro Tips for the Best Teriyaki Salmon
- Don’t overcook the salmon – It’s best to check the doneness around the 12-minute mark. Overcooked salmon can become dry, so aim for a flaky yet moist texture.
- Use fresh ginger and garlic – These ingredients add a bright, aromatic depth to the sauce that’s hard to achieve with dried versions.
- Make the sauce ahead of time – You can prepare the teriyaki sauce up to a week in advance and store it in the fridge for easy meal prep.
- Customize the veggies – Don’t have broccoli or bell peppers? Try zucchini, carrots, asparagus, or mushrooms instead.
- Broil for a restaurant-quality finish – A quick broil at the end caramelizes the glaze, adding extra depth of flavor.
Recipe Variations
- Spicy Teriyaki Salmon: Add ½ teaspoon of red pepper flakes or a drizzle of sriracha to the sauce for a little heat.
- Garlic Butter Version: Swap out the teriyaki sauce for a garlic butter glaze by mixing melted butter, minced garlic, and lemon juice.
- Miso-Glazed Salmon: Replace the teriyaki sauce with a mixture of white miso, honey, and soy sauce for a rich umami twist.
- Gluten-Free: Use tamari or coconut aminos in place of soy sauce.
- Kid-Friendly: Reduce the amount of garlic and ginger for a milder, sweeter teriyaki sauce.
Storage and Meal Prep Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Cooked salmon can be frozen for up to 2 months. Wrap it tightly and store in a freezer-safe bag. Reheat in the oven at 350°F (175°C) until warmed through.
- Meal Prep: Portion cooked salmon and veggies into individual containers with rice for grab-and-go lunches.
Frequently Asked Questions
Can I use frozen salmon?
Yes! Just thaw it in the fridge overnight before cooking. Pat it dry to remove excess moisture for the best texture.
What if I don’t have fresh ginger?
You can use ¼ teaspoon of ground ginger as a substitute, but fresh ginger adds more depth of flavor.
Can I cook this on the stovetop?
Absolutely! Sear the salmon in a pan over medium heat for 4-5 minutes per side, then sauté the veggies separately.
How do I know when the salmon is done?
Salmon is cooked when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
Can I make this ahead of time?
Yes! You can marinate the salmon in the teriyaki sauce for up to 2 hours before baking for even more flavor.
Final Thoughts
This sheet pan teriyaki salmon and veggies recipe is one you’ll want to keep in your regular dinner rotation. It’s packed with bold flavors, easy to prepare, and perfect for any night of the week. Plus, with so many ways to customize it, you can make it your own every time. Whether you’re cooking for yourself, feeding a family, or meal prepping for the week ahead, this dish is a stress-free way to enjoy a delicious homemade meal without spending hours in the kitchen.
One of the things I love most about this recipe is how versatile it is. You can swap out the veggies based on what’s in season, adjust the sweetness or saltiness of the teriyaki sauce to your taste, or even make it spicier if you like a bit of heat. If you’re hosting a dinner, this is also a great option because it looks beautiful on the plate with all the vibrant colors, yet it’s effortless to prepare.
And let’s not forget about leftovers! This dish reheats beautifully, making it perfect for lunch the next day. Just warm it up in the microwave or oven, and you have a meal that tastes just as good as when it was freshly made. If you’re looking to get creative, you can even flake the leftover salmon into a salad, stir it into a noodle bowl, or wrap it in a tortilla with some extra sauce for a quick and tasty wrap.
I can’t wait for you to try this recipe! If you do, I’d love to hear how it turned out for you. Leave a comment, share your thoughts, or even snap a photo and tag me on Instagram—I love seeing your delicious creations! Happy cooking, and enjoy every bite! 😊
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Sheet Pan Teriyaki Salmon and Vegetables – Easy One-Pan Dinner
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Sheet Pan Teriyaki Salmon is an easy and healthy meal featuring tender, flaky salmon glazed in homemade teriyaki sauce, roasted alongside colorful vegetables. Ready in just 25 minutes, it’s perfect for busy weeknights, meal prep, or a nutritious family dinner.
Ingredients
- 4 salmon fillets
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 1 tbsp olive oil
- Salt & black pepper, to taste
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp cornstarch mixed with 1 tbsp water (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Arrange veggies on one side of the sheet, drizzle with olive oil, salt, and pepper.
- Place salmon fillets on the other side and brush with half the teriyaki sauce.
- Bake for 12-15 minutes until salmon flakes easily with a fork.
- Optional: Broil for 1-2 minutes for extra caramelization.
- Brush with remaining sauce, garnish with sesame seeds and green onions, and serve with rice.
Notes
- For a gluten-free version, use tamari instead of soy sauce.
- Swap in your favorite vegetables like zucchini, carrots, or asparagus.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Asian-inspired