Sheet Pan Teriyaki Salmon
A healthy, sweet, and savory salmon meal that is easy to make and clean up. Everything gets roasted together for a delicious weeknight dinner.
Ingredients
For the salmon
- 4 pieces salmon fillets Adjust cooking time based on thickness.
For the teriyaki sauce
- 1/4 cup soy sauce Can substitute with tamari for gluten-free.
- 2 tablespoons honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated Increase for a ginger-heavy flavor.
- 1 teaspoon rice vinegar Add more for flavor.
- 1 tablespoon cornstarch For thickening; optional.
For the vegetables
- 2 cups broccoli florets Adjust cook time if using thicker pieces.
- 1 cup bell peppers, sliced
- 1 cup snap peas
Optional ingredients
- 1 cup pineapple chunks Add during the last 8 minutes of roasting.
- 1 spoon sriracha or red pepper flakes For a spicy teriyaki variant.
- 1 lime freshly squeezed juice Add before serving for citrus flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare the teriyaki sauce by combining soy sauce, honey or brown sugar, garlic, ginger, and rice vinegar. If using, stir cornstarch into a little cold water and add to the sauce.
- Line a sheet pan with parchment paper for easy cleanup.
Cooking
- Place the salmon fillets on the sheet pan and brush with teriyaki sauce. Arrange the broccoli, bell peppers, and snap peas around the salmon.
- Roast in the preheated oven for approximately 10-14 minutes, brushing with more teriyaki sauce halfway through, until the salmon is cooked through.
- If adding pineapple, toss it in during the last 8 minutes of cooking.
Serving
- Remove from the oven and squeeze fresh lime juice over the dish before serving.
Notes
To save leftovers, store in airtight containers in the fridge for up to 3 days. Reheat gently to maintain the salmon's texture. Combine flaked leftover salmon with rice or a salad for a quick lunch.