Sheet Pan Teriyaki Salmon (Print version)

Tender teriyaki-glazed salmon with roasted broccoli and snap peas, ready in under 40 minutes.

# What You'll Need:

→ 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 (optional)

→ 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
12 - 1 tablespoon olive oil

→ Garnishes

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

# How-To Steps:

01 - Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup and even cooking.
02 - In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer, then stir in cornstarch slurry. Cook while whisking continuously until sauce thickens, approximately 1-2 minutes. Remove from heat.
03 - Position salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with teriyaki sauce, reserving approximately 3 tablespoons for the vegetables.
04 - In a mixing bowl, toss broccoli florets, snap peas, and bell pepper with olive oil and 1 tablespoon of reserved teriyaki sauce. Spread vegetables in a single layer beside the salmon fillets.
05 - Roast for 15-18 minutes, or until salmon flakes easily with a fork and vegetables achieve a crisp-tender texture.
06 - If desired, broil for 1-2 minutes at the end to develop extra caramelization and enhance visual appeal.
07 - Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, sliced scallions, and lime wedges. Serve immediately while hot.

# Tips from the pros:

01 -
  • The whole thing lives on one sheet pan, which means cleanup is almost nonexistent and your brain stays happy.
  • Homemade teriyaki sauce tastes nothing like the bottled stuff, and once you taste the difference, you'll never go back.
  • It's restaurant-quality plating without any of the restaurant-level stress or timing games.
02 -
  • Don't skip the cornstarch slurry because a watery teriyaki sauce will just run off your salmon and leave you disappointed and sticky.
  • Resist the urge to flip the salmon fillets because the skin side gets crispy and gorgeous if you leave it alone, and flipping usually just sticks it to the pan and breaks the fish apart.
03 -
  • Pat your salmon dry before brushing with sauce because moisture is the enemy of a good glaze, and you want the sauce to stick and caramelize rather than slide around.
  • Arrange your vegetables so they don't pile on top of each other because they roast faster and crisper when they have breathing room and direct contact with the hot pan.
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