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To make Sheet-Pan Teriyaki Salmon & Broccoli, you need a few simple ingredients. - 4 salmon fillets (about 6 oz each) - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 tablespoon sesame oil - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 2 cloves garlic, minced - 1 tablespoon sesame seeds - Salt and pepper to taste - Green onions, chopped (for garnish) Each ingredient plays a key role in flavor and nutrition. Salmon is rich in omega-3 fatty acids, which are great for heart health. Broccoli adds fiber and vitamins. The bell pepper and carrot bring color and crunch. The teriyaki sauce components blend sweet and savory flavors. Honey balances the saltiness of soy sauce. Rice vinegar adds a hint of tang. Ginger and garlic give a warm spice. Gather these ingredients before starting. This way, you can enjoy cooking without interruptions. 1. Preheat oven and prepare baking sheet Start by preheating your oven to 400°F (200°C). While it heats, line a large baking sheet with parchment paper. This makes cleanup easy and helps the food cook evenly. 2. Make the teriyaki sauce In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Mix until it’s smooth. This teriyaki sauce will give your dish a sweet and savory flavor. 3. Season the salmon fillets Place the salmon fillets on one side of the sheet pan. Sprinkle salt and pepper on top. This simple seasoning enhances the salmon’s natural taste. 1. Arrange vegetables and season In a large bowl, toss the broccoli, red bell pepper, and carrot with a drizzle of olive oil, salt, and pepper. Make sure the veggies are well-coated for the best flavor. Then, spread them on the other side of the sheet pan. 2. Bake salmon and vegetables Brush half of the teriyaki sauce over the salmon. Then, place the sheet pan in the oven. Bake for 12-15 minutes. The salmon should flake easily when done, and the veggies should be tender-crisp. 3. Add final touches before serving Once the salmon and veggies are ready, drizzle the remaining teriyaki sauce over everything. Sprinkle sesame seeds on top for a nice crunch. Finally, garnish with chopped green onions for a fresh touch. To achieve perfectly cooked salmon, make sure to use salmon fillets that are the same size. This helps them cook evenly. When you bake salmon, keep an eye on the time. Salmon usually cooks in 12 to 15 minutes at 400°F (200°C). Check for doneness by using a fork. If it flakes easily, it is ready! For cutting vegetables, uniform size is key for even cooking. Cut your broccoli florets into similar sizes. Aim for pieces about one to two inches. Slice the red bell pepper into strips and julienne the carrot thinly. This way, all your veggies will cook at the same rate, giving you tender, crisp bites. Adjusting the teriyaki sauce sweetness can make a big difference. If you like it sweeter, add more honey. If you prefer less sweetness, reduce the honey and soy sauce. Taste the sauce before adding it to the salmon. This lets you find the balance that suits your palate. For garnishing and presentation, sprinkle sesame seeds on top of the salmon and veggies after baking. This adds crunch and a nice look. Chopping up green onions for garnish also adds a pop of color. You can even serve the dish on a colorful plate to make it stand out on your table. {{image_2}} You can switch up the protein in this dish. If you don’t have salmon, try chicken breasts. They work well and absorb the teriyaki flavor nicely. Simply follow the same steps, but adjust the cooking time. Chicken usually needs a bit more time in the oven, about 20-25 minutes. For a vegetarian option, use firm tofu. Cut the tofu into cubes and press it to remove excess water. Toss the tofu in the teriyaki sauce before baking. It will soak up the flavors, making it delicious and satisfying. Feel free to mix in different veggies! Seasonal vegetables like asparagus or green beans can add variety to your meal. If you want a sweeter touch, try adding snap peas or zucchini. You can also adapt the recipe based on your family’s tastes. If someone doesn’t like broccoli, use cauliflower or carrots instead. Just make sure to cut them into similar sizes for even cooking. The key is to keep it colorful and tasty! Store your leftovers in an airtight container. This keeps them fresh and safe. Make sure to cool the salmon and broccoli first. They can last in the fridge for up to three days. If you want to enjoy them later, keep the teriyaki sauce separate. This helps maintain the flavor and texture. To freeze your meal, place it in a freezer-safe bag or container. Be sure to remove as much air as you can. This prevents freezer burn. You can freeze the salmon and veggies for about three months. For reheating, thaw the meal overnight in the fridge. Then, reheat it in the oven at 350°F (175°C). This method keeps the salmon moist and the veggies crisp. You can also use a microwave, but be careful not to overcook. Enjoy your meal just like the first time! You can tell the salmon is done when it flakes easily with a fork. The fish should look opaque and not translucent. Cook it for 12-15 minutes at 400°F (200°C). This will give you moist, tender salmon that melts in your mouth. Yes, you can make the teriyaki sauce ahead of time. Just mix the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a bowl. Store it in an airtight container in the fridge. It will stay fresh for about a week, making meal prep easier. This recipe is not gluten-free due to the soy sauce. However, you can use gluten-free soy sauce or tamari as a substitute. This small change keeps the flavor while making the dish safe for those with gluten sensitivities. You can serve this dish with rice or quinoa for a complete meal. Steamed rice works well, or try jasmine rice for added flavor. You could also add a side salad for some extra crunch and freshness. In this post, I shared a simple recipe for sheet-pan teriyaki salmon with fresh veggies. We covered each step, from preparing the salmon and sauce to cooking and serving. I also offered tips for perfecting flavors and suggested variations for different tastes. Remember, you can customize this dish to fit your needs. Follow my storage tips to enjoy leftovers later. Cooking can be fun and easy! Try this recipe, and enjoy a tasty meal that’s good for you.

Sheet-Pan Teriyaki Salmon & Broccoli

Looking for a quick and tasty dinner option? Try this Sheet-Pan Teriyaki Salmon & Broccoli recipe! With just a few simple ingredients, you can create a delicious meal that’s ready in about 25 minutes. Enjoy the savory salmon paired with colorful veggies, all coated in a homemade teriyaki sauce that’s bursting with flavor. Click through to explore the full recipe and make your weeknight dinner a breeze!
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Ingredients
  

4 salmon fillets (about 6 oz each)

2 cups broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

1 tablespoon sesame oil

1/4 cup low-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 teaspoon grated ginger

2 cloves garlic, minced

1 tablespoon sesame seeds

Salt and pepper to taste

Green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil until well combined. This will be your teriyaki sauce.

      Place the salmon fillets on one side of the prepared sheet pan and season them with salt and pepper.

        In a large bowl, toss together the broccoli, bell pepper, and carrot with a drizzle of olive oil, salt, and pepper until evenly coated.

          Arrange the vegetables on the other side of the sheet pan.

            Brush half of the teriyaki sauce over the salmon fillets.

              Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.

                After removing from the oven, drizzle the remaining teriyaki sauce over everything.

                  Sprinkle sesame seeds on top of the salmon and vegetables for added crunch.

                    Garnish with chopped green onions before serving.

                      Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4