Sheet Pan Teriyaki Salmon (Print Version)

Tender teriyaki-glazed salmon roasted with crisp broccoli and snap peas for a quick, wholesome meal.

# Components:

→ Salmon

01 - 4 skin-on salmon fillets, 5-6 oz each

→ Vegetables

02 - 2 cups broccoli florets
03 - 2 cups sugar snap peas, trimmed
04 - 1 red bell pepper, sliced

→ Teriyaki Sauce

05 - 1/4 cup low-sodium soy sauce
06 - 3 tablespoons honey or maple syrup
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon sesame oil
09 - 2 cloves garlic, minced
10 - 1 teaspoon fresh ginger, grated
11 - 1 teaspoon cornstarch mixed with 2 teaspoons water

→ Garnishes

12 - 1 tablespoon sesame seeds
13 - 2 scallions, thinly sliced
14 - Lime wedges

# Directions:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook while whisking until thickened, approximately 1-2 minutes. Remove from heat.
03 - Arrange salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with teriyaki sauce, reserving some for the vegetables.
04 - In a bowl, toss broccoli, snap peas, and bell pepper with a drizzle of olive oil and one tablespoon of the teriyaki sauce. Spread vegetables in a single layer beside the salmon.
05 - Roast for 15-18 minutes, or until the salmon flakes easily and vegetables are crisp-tender.
06 - Broil for 1-2 minutes at the end for extra caramelization, if desired.
07 - Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, scallions, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -
  • The teriyaki sauce gets slightly caramelized and sticky, making even plain salmon feel like restaurant quality.
  • Everything roasts together, so you've only got one pan to wash and maybe fifteen minutes of actual prep work.
  • It feels fancy enough to serve guests but casual enough to throw together on a random Tuesday night.
02 -
  • Don't skip the cornstarch slurry—without it, your sauce stays too thin and just pools at the bottom of the pan instead of coating everything beautifully.
  • The teriyaki sauce thickens as it cools, so what seems slightly loose on the stove will be perfect once everything comes together on the pan.
03 -
  • Brush the salmon with sauce early and again halfway through—those extra coatings build layers of flavor and create that glossy, caramelized look everyone photographs.
  • Don't move things around too much while roasting; let everything stay still and develop that slight char and caramelization that makes the difference between good and craveable.
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