Sheet Pan Teriyaki Salmon & Vegetables

Are you a salmon fan? Sheet pan recipes are a great way to fix delicious meals while keeping the mess to a minimum in your kitchen.


Sheet Pan Teriyaki Salmon & Vegetables


For Vegetables:
2 cups bite-size broccoli florets
10 mini sweet rainbow peppers, seeded and halved
1tbsp sesame oil
1/4 tsp kosher salt
Freshly ground black pepper, to taste

For Salmon;
2 (4 oz) wild salmon filets
1 tsp sesame oil
1 garlic clove, grated
1 tsp grated ginger
2 tbsp reduced-sodium soy sauce
1 tsp unseasoned rice vinegar
1 tsp brown sugar

For garnish:
1/2 tsp toasted sesame seeds
1 large scallion, chopped


1. preheat oven to 400 degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil and set aside.
2. Meanwhile, combine sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate 10 minutes.
3. In a medium bowl, toss broccoli and peppers with 1 tbsp sesame oil, 1/4 tsp salt, and pepper.
4. Remove veggies from oven, toss, and move them slightly to make room for the salmon. Place the salmon on the sheet pan, reserving the marinade and return to oven, roast an additional 7-8 minutes, or until salmon is just cooked through.
5. While salmon is cooking, heat a small skillet over low heat. Pour the remaining marinade and simmer stirring until the sauce has thickened slightly about 1 to 1 1/2 minutes.
6. Brush sauce over salmon and sprinkle fillets with sesame seeds and scallions. Serve with veggies on the side.


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