Sheet Pan Teriyaki Salmon with Broccoli

Sheet Pan Teriyaki Salmon with Broccoli and Snap Peas is a vibrant, wholesome dish perfect for a quick, flavor-packed meal. Featuring tender salmon fillets glazed in a sticky homemade teriyaki sauce and roasted alongside crisp broccoli and sweet sugar snap peas, this Asian-inspired main dish brings restaurant-quality flavors to your kitchen in just 35 minutes.

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By roasting everything on a single sheet pan, the juices from the salmon and the savory teriyaki glaze meld with the vegetables, creating a cohesive and satisfying dish. It is an ideal solution for busy weeknights when you want a healthy, dairy-free meal that doesn't sacrifice taste.

Ingredients

• Salmon: 4 (5–6 oz) skin-on salmon fillets
• Vegetables: 2 cups broccoli florets, 2 cups sugar snap peas (trimmed), 1 red bell pepper (sliced, optional)
• Teriyaki Sauce: 1/4 cup low-sodium soy sauce, 3 tbsp honey or maple syrup, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 cloves garlic (minced), 1 tsp fresh ginger (grated), 1 tsp cornstarch mixed with 2 tsp water
• Garnishes: 1 tbsp sesame seeds, 2 scallions (thinly sliced), lime wedges

Instructions

Step 1

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2

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, whisking, until thickened (about 1–2 minutes). Remove from heat.

Step 3

Arrange salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with teriyaki sauce, reserving some for the vegetables.

Step 4

In a bowl, toss broccoli, snap peas, and bell pepper with a drizzle of olive oil and a tablespoon of the teriyaki sauce. Spread vegetables in a single layer beside the salmon.

Step 5

Roast for 15–18 minutes, or until the salmon flakes easily and vegetables are crisp-tender.

Step 6

Broil for 1–2 minutes at the end for extra caramelization, if desired.

Step 7

Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, scallions, and a squeeze of lime. Serve immediately.

Zusatztipps für die Zubereitung

To ensure success, use a large sheet pan so the vegetables have enough space to roast rather than steam. Essential tools include a small saucepan, a whisk for the sauce, and a brush for glazing. Please note that this dish contains fish and soy, and sesame oil may be an allergen for some.

Varianten und Anpassungen

For a gluten-free version, substitute the soy sauce with tamari. If you prefer different greens, you can swap the sugar snap peas for green beans or asparagus. Adding the optional red bell pepper is a great way to introduce more color and vitamin C to the meal.

Serviervorschläge

Serve this sheet pan meal over a bed of steamed jasmine or brown rice to soak up the extra sauce. If you are meal prepping, portion the leftovers into airtight containers; they will keep well in the refrigerator for up to 2 days.

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Each serving of this Sheet Pan Teriyaki Salmon provides approximately 340 calories, 28g of protein, and 14g of healthy fats. It is a nutritionally balanced, dairy-free option that brings together the best of Asian-inspired flavors and simple home cooking.

Your Questions Answered

→ Can I use frozen salmon for this dish?

Yes, you can use frozen salmon fillets. Thaw them completely in the refrigerator overnight before cooking, then pat dry thoroughly to ensure proper glazing and even cooking.

→ What vegetables work best with teriyaki salmon?

Broccoli, snap peas, and bell pepper complement teriyaki beautifully. You can also substitute asparagus, green beans, bok choy, or snow peas depending on what's in season or your personal preference.

→ How do I know when the salmon is done?

Salmon is perfectly cooked when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and slightly translucent in the center for moist, tender results.

→ Can I make the teriyaki sauce ahead of time?

Absolutely. Prepare the teriyaki sauce up to 5 days in advance and store it in an airtight container in the refrigerator. Reheat gently before brushing onto the salmon and vegetables.

→ Is this suitable for meal prep?

This dish meal preps wonderfully. Portion leftovers into airtight containers and refrigerate for up to 2 days. Reheat gently in the microwave or enjoy cold over salads for a satisfying lunch.

→ How can I make this gluten-free?

Simply replace regular soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, making this an easy adaptation.