Savory Sheet Pan Teriyaki Salmon & Veggies

$- 4 salmon fillets - 2 cups broccoli florets - 1 cup bell peppers (mixed colors), sliced - 1 cup snap peas For this dish, fresh salmon fillets steal the show. I love using bright, colorful veggies to make the meal pop. Broccoli, bell peppers, and snap peas add great taste and crunch. You can mix and match your favorite veggies too! - Homemade vs. store-bought teriyaki sauce - Additional flavor enhancers (ginger, garlic) You can use either homemade or store-bought teriyaki sauce. I often make my own for better flavor. A simple mix of soy sauce, honey, and rice vinegar works wonders. Ginger and garlic are key players here. They add freshness and depth to the dish. If you're in a hurry, store-bought is a great option too! - Sesame seeds - Chopped green onions Garnishes really elevate this dish. A sprinkle of sesame seeds adds a nice crunch. Chopped green onions bring a fresh taste and color. These little touches make your meal look and taste amazing. Don't skip them! {{ingredient_image_1}} To make the teriyaki sauce, grab a small bowl. Add 3 tablespoons of teriyaki sauce, 2 tablespoons of olive oil, 2 teaspoons of grated ginger, and 2 minced garlic cloves. Whisk these ingredients together until smooth. Taste the sauce and adjust flavors. Add a pinch of salt or more ginger if needed. This sauce adds great flavor to the salmon and veggies. First, line a large sheet pan with parchment paper. This step helps with easy cleanup. Place the 4 salmon fillets on the pan. Sprinkle them with salt and pepper. Then, brush a generous amount of the teriyaki sauce mixture over each fillet. In a mixing bowl, combine 2 cups of broccoli florets, 1 cup of sliced bell peppers, and 1 cup of snap peas. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to coat the veggies. Now, arrange the veggie mixture around the salmon on the sheet pan. Drizzle any leftover teriyaki sauce over the veggies for extra flavor. Preheat your oven to 400°F (200°C). Once the oven is hot, place the sheet pan inside. Bake for 15 to 20 minutes. Check for doneness by using a fork. The salmon should flake easily when it is cooked. If it is still firm, give it a few more minutes. After baking, remove the pan from the oven. Let it cool slightly before serving. This dish is fun to serve right from the pan! To avoid overcooked salmon, use a meat thermometer. Cook until the internal temperature reaches 145°F (63°C). This ensures the salmon stays moist and flaky. If you prefer a bit of pink in the center, aim for 130°F (54°C). For even vegetable cooking, cut them into similar sizes. This helps them cook at the same rate. Toss the veggies in olive oil and seasonings before adding them to the pan. Spreading them out gives each piece room to roast, enhancing their flavor and texture. Want to add spice? Try adding red pepper flakes or sriracha to the teriyaki sauce. For a touch of sweetness, mix in a little honey or maple syrup. This creates a balanced flavor profile that pleases the palate. Using fresh herbs can elevate your dish. Try adding chopped cilantro or basil after cooking. A sprinkle of fresh herbs adds a pop of color and extra flavor. You can also try green onions for a mild onion taste. For special occasions, serve directly from the sheet pan. This gives a casual, homey feel. Alternatively, plate each salmon fillet with a colorful veggie assortment. Drizzle extra teriyaki sauce over the top. Top with sesame seeds for crunch and visual appeal. Creative plating can make your meal shine. Use a large plate and arrange the veggies in a circle. Place the salmon in the center. Add a final touch with a few green onion sprigs on top. This adds height and makes the dish look gourmet. Pro Tips Marinate for More Flavor: Allow the salmon to marinate in the teriyaki sauce mixture for at least 30 minutes before cooking. This enhances the flavor and ensures the salmon is juicy and tender. Use Fresh Ingredients: For the best flavor, use fresh vegetables and high-quality salmon. Fresh ingredients make a significant difference in taste and texture. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as asparagus, zucchini, or carrots. Just ensure they have similar cooking times to the salmon for even cooking. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Use a meat thermometer for accuracy. {{image_2}} You can swap salmon for chicken or tofu easily. Both options cook well on a sheet pan. For chicken, use boneless thighs or breasts. Ensure they are cut into even pieces, so they cook evenly. For tofu, press it first to remove extra water. Then, cut it into cubes and marinate. This helps it absorb flavors from the teriyaki sauce. Feel free to mix up your veggies with what’s fresh and in season. Try using carrots, zucchini, or asparagus for a change. Each vegetable adds its own unique taste and texture. A colorful mix not only looks great but also packs in different nutrients. You can also toss in some snap peas for crunch or orange bell peppers for sweetness. If you want to make your own teriyaki sauce, it’s simple! Combine soy sauce, honey, and a splash of rice vinegar. You can add sesame oil for depth. For a gluten-free option, look for tamari instead of soy sauce. If you're watching sugar, use less honey or try a sugar substitute. These changes can still give you a tasty sauce for your dish. To keep your teriyaki salmon and veggies fresh, follow these best practices: - Let the dish cool to room temperature first. - Use airtight containers to store leftovers. - Refrigerate within two hours of cooking. - Consume leftovers within 3-4 days for best taste. When it comes to reheating, you have two good options: microwave or oven. - Microwave: Place the salmon and veggies on a microwave-safe plate. Heat for 1-2 minutes. Check to ensure it's warm throughout. - Oven: Preheat your oven to 350°F (175°C). Place the dish in an oven-safe dish and cover with foil. Heat for about 10 minutes. This method keeps the texture and flavor better. You can freeze portions for meal prep. Here’s how: - Wrap salmon and veggies tightly in plastic wrap, then place in a freezer bag. - Label with the date and contents. - Freeze for up to 2 months. To thaw, place the dish in the fridge overnight. - Alternatively, you can use the microwave's defrost setting for quick thawing. Yes, you can use frozen salmon. Just remember to adjust your cooking time. Thaw the salmon first for even cooking. Tips for cooking frozen salmon: - Place the frozen fillets on a sheet pan. - Brush with the teriyaki sauce mixture. - Bake for an extra 5-10 minutes. - Check for doneness before serving. I love to pair this dish with simple sides. Here are some great options: - Steamed rice or quinoa. - A fresh green salad. - Roasted sweet potatoes or mashed potatoes. - Asian-style noodles tossed in sesame oil. These sides blend well with the teriyaki flavors and enhance the meal. You want your salmon to look moist and flaky. Here are the signs of perfectly cooked salmon: - The flesh turns from dark pink to light pink. - It flakes easily with a fork. - The internal temperature reaches 145°F (63°C). Checking these signs ensures a delicious meal every time. In this post, we covered the key ingredients for teriyaki salmon, including salmon fillets and fresh vegetables. We learned how to make a flavorful teriyaki sauce and prepared everything step-by-step. Remember, cooking well means avoiding overcooked salmon and using fresh herbs for great taste. You can switch proteins and try new veggies for fun variations. Store your leftovers properly and reheat for best results. This dish is not hard to make, and you will impress everyone. Start cooking today and enjoy your delicious creation!$

Savory Sheet Pan Teriyaki Salmon & Veggies

A delicious and easy sheet pan meal featuring salmon fillets and colorful vegetables, all coated in a flavorful teriyaki sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon
2 cups broccoli florets
1 cup bell peppers (mixed colors), sliced
1 cup snap peas
3 tablespoons teriyaki sauce
2 tablespoons olive oil
2 teaspoons grated ginger
2 cloves garlic, minced
Salt and pepper to taste
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, whisk together the teriyaki sauce, olive oil, grated ginger, minced garlic, salt, and pepper.
Place the salmon fillets on a large sheet pan lined with parchment paper. Sprinkle the salmon with salt and pepper, then brush generously with the teriyaki sauce mixture.
In a mixing bowl, combine the broccoli, sliced bell peppers, and snap peas. Drizzle with a little olive oil, and season with salt and pepper. Toss until well coated.
Arrange the vegetable mixture around the salmon on the sheet pan. Drizzle any remaining teriyaki sauce over the veggies.
Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Remove from the oven and let cool slightly. Garnish with sesame seeds and chopped green onions before serving.

Notes

Serve directly from the sheet pan for a rustic feel, or plate each salmon fillet with a colorful assortment of veggies.

Keyword salmon, sheet pan, teriyaki, vegetables