Save This Sheet Pan Teriyaki Salmon with Broccoli and Snap Peas is a vibrant, wholesome dish featuring tender salmon fillets glazed in a luscious homemade teriyaki sauce. Roasted alongside crisp greens on a single pan, it is a quick and flavor-packed meal that simplifies dinner time without compromising on taste.
Save The secret to this dish lies in the balance of the garlic-ginger glaze and the perfectly roasted vegetables. By using a single sheet pan, the flavors of the honey and sesame oil meld together beautifully, creating a restaurant-quality experience right in your own kitchen.
Ingredients
- 4 (5–6 oz) skin-on salmon fillets
- 2 cups broccoli florets
- 2 cups sugar snap peas, trimmed
- 1 red bell pepper, sliced (optional)
- 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 (slurry)
- 1 tbsp sesame seeds
- 2 scallions, thinly sliced
- Lime wedges
Instructions
- Step 1: Prep
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
- Step 2: Sauce
- 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: Glaze
- 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: Vegetables
- 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
- Roast for 15–18 minutes, or until the salmon flakes easily and vegetables are crisp-tender.
- Step 6: Broil
- Broil for 1–2 minutes at the end for extra caramelization, if desired.
- Step 7: Finish
- Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, scallions, and a squeeze of lime. Serve immediately.
Zusatztipps für die Zubereitung
Using parchment paper is essential for preventing the honey-based sauce from sticking to your pan. For the smoothest sauce, ensure the cornstarch is fully dissolved in the water before adding it to the simmering liquid.
Varianten und Anpassungen
For a gluten-free version, simply substitute the soy sauce with tamari. You can also customize the vegetables by swapping the snap peas for green beans or asparagus, depending on what you have on hand.
Serviervorschläge
Pair this flavorful salmon with a side of steamed jasmine or brown rice to soak up the extra teriyaki glaze. Fresh lime wedges are highly recommended to add a bright, acidic pop to the finished dish.
Save This easy sheet pan meal is a fantastic way to enjoy a nutritious dinner with minimal effort. With 340 calories and 28g of protein per serving, it provides a balanced and satisfying meal for any night of the week.
Recipe FAQ
- → Can I use frozen salmon fillets?
Yes, thaw frozen salmon completely before cooking and pat dry to ensure proper glazing and even roasting.
- → What vegetables work best with this preparation?
Broccoli and snap peas are ideal because they roast in similar time to the salmon. You can also use asparagus, green beans, or bell peppers.
- → How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque and moist.
- → Can I make the teriyaki sauce ahead?
Yes, prepare the sauce up to 3 days in advance and store refrigerated. Reheat gently before brushing onto the salmon and vegetables.
- → Is this suitable for meal prep?
Leftovers keep well in airtight containers for 2 days. Reheat gently to maintain the salmon's texture, though the glaze may thin slightly.