This Sheet Pan Teriyaki Salmon & Veggies is the perfect quick and easy dinner for busy nights or meal prepping. Tender salmon fillets paired with vibrant veggies—broccoli, snow peas, carrots, and bell peppers—are all roasted together on one pan with a flavorful homemade teriyaki sauce. This dish is not only healthy but incredibly easy to make, with minimal clean-up, and is ready in under 30 minutes!
Why You’ll Love This Recipe
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Healthy & Delicious: Packed with omega-3-rich salmon and nutrient-dense veggies, this dish is a great choice for a balanced meal. Plus, the teriyaki sauce adds the perfect sweet and savory flavor to every bite.
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One-Pan Wonder: With everything cooking together on a single sheet pan, this recipe saves you time and effort, making clean-up a breeze.
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Customizable: While the recipe uses a variety of vegetables, feel free to swap in your favorites or use whatever you have on hand.
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Low-Carb Option: Serve the salmon and veggies on their own for a delicious, low-carb meal or pair it with rice or noodles if you prefer.
Ingredients
For the Teriyaki Sauce:
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1/2 cup light soy sauce (or 1/4 cup dark soy sauce & 1/4 cup water)
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1/4 cup brown sugar
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2 garlic cloves, minced
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1 teaspoon sesame oil (optional)
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1 teaspoon cornstarch
For the Salmon & Veggies:
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4 6-ounce salmon fillets
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2 cups broccoli florets
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1 cup snow peas
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1 cup bell pepper, chopped
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1 cup carrots, sliced into thin strips
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Sesame seeds for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Prepare the Teriyaki Sauce
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In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, sesame oil, and cornstarch. Set aside.
2. Marinate the Salmon
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Place the salmon fillets in a large ziplock bag or bowl. Pour the prepared teriyaki sauce over the salmon and let it marinate in the fridge for 15 minutes to 1 hour. If you have time, marinate the salmon overnight for even more flavor.
3. Preheat the Oven
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Preheat your oven to 400°F (200°C). Line a baking sheet with foil or lightly grease it with oil and set it aside.
4. Prepare the Veggies
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On the prepared baking sheet, arrange the broccoli florets, snow peas, bell pepper, and carrot strips. Drizzle a few teaspoons of the remaining marinade from the ziplock bag over the veggies, then drizzle with a little oil.
5. Bake the Salmon & Veggies
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Remove the salmon from the marinade and transfer it to the baking sheet with the veggies. Spread the veggies evenly around the salmon. Bake for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork. (Baking time may vary depending on the thickness of the salmon fillets.)
6. Make the Teriyaki Sauce Glaze
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While the salmon and veggies are baking, transfer the remaining marinade to a small saucepan. Bring it to a boil, then reduce the heat and simmer for 2-3 minutes until the sauce thickens slightly.
7. Serve
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Once the salmon is done, remove it from the oven. Brush the thickened teriyaki sauce over the salmon fillets and sprinkle with sesame seeds for garnish, if desired.
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Serve the salmon and veggies with rice, noodles, or enjoy them as is for a low-carb option.
Servings and Timing
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Servings: 4 servings
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Prep Time: 10 minutes (plus marination time)
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Cook Time: 20 minutes
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Total Time: 30 minutes (including marination)
Variations and Substitutions
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Different Veggies: Feel free to swap in your favorite vegetables like asparagus, zucchini, or snap peas for a unique twist.
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Spicy Teriyaki: Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a spicy kick.
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Gluten-Free: Make sure to use a gluten-free soy sauce or tamari to make this recipe gluten-free.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: To reheat, place the salmon and veggies in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
FAQs
Can I use frozen salmon?
Yes, frozen salmon can work, but make sure to thaw it properly before marinating and baking.
Can I make this ahead of time?
You can marinate the salmon and prep the veggies the day before. Just assemble and bake when you’re ready to serve.
Can I use a different protein?
Yes, you can swap the salmon for chicken breasts or thighs, shrimp, or tofu for a different protein option.
Conclusion
This Sheet Pan Teriyaki Salmon & Veggies is an easy and healthy dinner that’s full of flavor and perfect for busy nights or meal prepping. With tender salmon, crunchy veggies, and a rich, flavorful teriyaki sauce, it’s a dish that’s both satisfying and nutritious. Plus, everything cooks together on one pan, making it a stress-free meal to enjoy any day of the week!
Print
Sheet Pan Teriyaki Salmon & Veggies
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Enjoy this quick and easy Sheet Pan Teriyaki Salmon & Veggies, featuring tender salmon fillets, broccoli, snow peas, carrots, and bell peppers, all roasted to perfection with a delicious homemade teriyaki sauce. A healthy low-carb dinner or meal prep option, this dish is ready in under 30 minutes with minimal cleanup. Perfect for busy weeknights or a flavorful weekend meal!
Ingredients
For the Salmon & Veggies
4 (6-ounce) salmon fillets
2 cups broccoli florets
1 cup snow peas
1 cup bell pepper, chopped
1 cup carrots, sliced into thin strips
Sesame seeds, for garnish (optional)
For the Teriyaki Sauce
½ cup light soy sauce (or ¼ cup dark soy and ¼ cup water)
¼ cup brown sugar
2 garlic cloves, minced
1 tsp sesame oil (optional)
1 tsp cornstarch
Instructions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or grease it with oil, then set aside.
Make the Teriyaki Sauce:
In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, sesame oil (if using), and cornstarch until smooth.
Marinate the Salmon:
Place the salmon fillets into a large ziplock bag or bowl. Pour the teriyaki sauce over the salmon and marinate in the fridge for at least 15 minutes or up to 24 hours for more flavor.
Prepare the Veggies:
While the salmon is marinating, prep your veggies. Slice the carrots into thin strips, chop the bell pepper, and trim the snow peas and broccoli.
Assemble the Sheet Pan:
Transfer the marinated salmon fillets to the prepared baking sheet. Reserve the leftover marinade. Add the broccoli, snow peas, bell pepper, and carrots to the pan. Spoon a few teaspoons of the remaining marinade over the veggies and drizzle with a teaspoon of oil.
Bake:
Place the sheet pan in the preheated oven and bake for 15-20 minutes or until the salmon is flaky and cooked through (baking time may vary based on the thickness of your salmon).
Make the Teriyaki Glaze:
While the salmon is baking, transfer the remaining marinade to a small saucepan. Bring to a boil, then reduce the heat to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Finish & Serve:
Remove the salmon and veggies from the oven. Brush the remaining teriyaki glaze onto the salmon fillets and garnish with sesame seeds, if desired. Serve with rice, noodles, salad, or enjoy it on its own.
Notes
Cooking the Salmon: For the perfect flaky salmon, make sure to check the salmon at the 15-minute mark. It should flake easily with a fork when it’s cooked through.
Vegan Option: Replace the salmon with tofu or tempeh and follow the same marinade and baking process for a plant-based version.
Make It Spicy: If you like a bit of heat, add a dash of sriracha or chili flakes to the sauce.
Storage:
Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
Reheating: Gently reheat in the oven or microwave. For extra crispiness, you can reheat in the oven for a few minutes.
- Prep Time: 10 minutes (plus marination time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Asian Fusion
