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- 4 salmon fillets - 1 cup broccoli florets - 1 cup snap peas - 1 bell pepper, sliced (any color) - 2 tablespoons olive oil - Salt and pepper to taste - Sesame seeds for garnish - Green onions, finely sliced for garnish - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated ginger - 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening) Using fresh and vibrant ingredients makes all the difference in this dish. I love the way salmon pairs with crisp veggies. The olive oil, salt, and pepper bring out the natural flavors. For the teriyaki sauce, I prefer a blend of soy sauce, honey, and rice vinegar. This mix adds a sweet and tangy touch. Garlic and ginger give it a warm, fragrant flavor. The cornstarch thickens the sauce, making it stick perfectly to the salmon and veggies. You can find the full recipe for this delightful Sheet Pan Teriyaki Salmon in the article above. Enjoy cooking! First, preheat your oven to 400°F (200°C). This step is key for even cooking. Next, line a baking sheet with parchment paper. This makes cleanup easy and helps your food not stick. Now, let’s make the teriyaki sauce. In a small saucepan over medium heat, combine these ingredients: - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 teaspoon minced garlic - 1 teaspoon grated ginger Stir the mixture well. Bring it to a gentle simmer. Then, mix 1 teaspoon cornstarch with 1 tablespoon water in a bowl until it’s smooth. Slowly add this to the saucepan. Stir constantly until the sauce thickens. Remove it from heat and set it aside. In a large bowl, toss the following vegetables with 2 tablespoons olive oil, salt, and pepper: - 1 cup broccoli florets - 1 cup snap peas - 1 bell pepper, sliced (any color) Make sure they are evenly coated. Now, place the salmon fillets in the center of the prepared baking sheet. Surround them with your mixed vegetables. Drizzle half of the teriyaki sauce over the salmon and veggies. Save the rest for later. Place the sheet pan in the oven and bake for 15-20 minutes. The salmon should cook through and flake easily with a fork. The vegetables need to be tender but still crisp. After baking, remove the sheet pan from the oven. Drizzle the remaining teriyaki sauce over the salmon and veggies. For a nice finish, sprinkle sesame seeds and sliced green onions on top. This adds extra flavor and texture. Enjoy your meal! For the full recipe, check the section above. - Optimal baking time and temperature: Bake the salmon at 400°F (200°C). This high heat gives it a nice crust while keeping it moist. Bake for 15-20 minutes. Start checking at the 15-minute mark. - How to check salmon doneness: The salmon is done when it flakes easily with a fork. It should look opaque and have a bright color. If you have a meat thermometer, aim for an internal temperature of 145°F (63°C). - Additional seasoning suggestions: Try adding a pinch of red pepper flakes for heat. You can also use garlic powder or onion powder to boost flavor. A squeeze of fresh lime or lemon juice adds brightness too. - Pairing ideas for sides: Serve your teriyaki salmon with steamed rice or quinoa. You can also add a side of sautéed greens or a simple salad for extra crunch. Consider roasted sweet potatoes for a sweet contrast. {{image_2}} You can swap salmon for other proteins. Chicken works well. Use boneless, skinless chicken thighs or breasts. Cut them into similar sizes to the salmon. This way, they cook evenly. Tofu is another great option. Choose firm or extra-firm tofu. Press it to remove extra moisture, then cut it into cubes. Marinate the tofu in the same teriyaki sauce for flavor. Both chicken and tofu will soak up the sauce nicely. You’ll still get a tasty meal without the salmon. Feel free to change up the veggies in this dish. Asparagus is a great choice. It adds a nice crunch and flavor. Carrots are also a good option. Slice them thinly for even cooking. Zucchini works too; just cut it into half-moons. You can even use frozen vegetables if you're short on time. Just remember to adjust the baking time. Each vegetable brings its own taste and texture to the dish. Mix and match to find your favorite combo! For the full recipe, check out the recipe section above. To store leftovers, place the salmon and veggies in an airtight container. Keep them in the fridge for up to three days. Make sure to let the food cool down before sealing it. This way, your dish stays fresh and tasty. If you want to keep it longer, consider freezing it. Wrap the salmon and veggies tightly in plastic wrap, then place them in a freezer bag. They can last for up to three months in the freezer. To reheat your teriyaki salmon, the oven is best. Preheat your oven to 350°F (175°C). Place the salmon and vegetables on a baking sheet. Cover with foil to keep moisture in. Heat for about 10-15 minutes until warmed through. If you’re in a hurry, the microwave works too. Put the salmon on a microwave-safe plate. Cover it with a damp paper towel. Heat for 1-2 minutes, checking often to avoid overcooking. Enjoy your meal just like it was fresh! For the full recipe, check out the complete guide. You can serve this dish with steamed rice or quinoa. Both pair well with the salmon. You might also add a fresh salad or some pickled vegetables for extra crunch. These sides balance the rich teriyaki flavor and make the meal complete. Yes, you can make the teriyaki sauce ahead of time. Just store it in an airtight container in the fridge. It will keep well for up to a week. When you are ready to cook, simply reheat it on the stove before using. Yes, you can freeze cooked teriyaki salmon. Allow it to cool completely, then wrap it tightly. Use freezer-safe bags or containers to prevent freezer burn. It will stay fresh for about three months. To reheat, simply thaw in the fridge and warm in the oven or microwave. For the full recipe, check out the details above. This post covered how to make easy Sheet Pan Teriyaki Salmon. We went over main ingredients, including salmon and vegetables, along with a simple teriyaki sauce. I shared step-by-step cooking tips and alternative options for proteins and veggies. We also discussed storage and reheating methods for leftovers. In the end, this dish is a quick, tasty way to enjoy healthy meals. You can easily customize it to your taste. So grab your ingredients and try this out tonight!

Sheet Pan Teriyaki Salmon

Discover the deliciousness of Sheet Pan Teriyaki Salmon, a perfect weeknight dinner that’s healthy and easy to make! This flavorful dish combines fresh salmon fillets with vibrant veggies like broccoli and bell peppers, all drizzled in a homemade teriyaki sauce. With just 10 minutes of prep, you'll have a tasty meal ready in 30 minutes. Click through to get the full recipe and make this mouthwatering dish tonight!
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Ingredients
  

4 salmon fillets

1 cup broccoli florets

1 cup snap peas

1 bell pepper, sliced (any color)

2 tablespoons olive oil

Salt and pepper to taste

Sesame seeds for garnish

Green onions, finely sliced for garnish

For the Teriyaki Sauce:

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon minced garlic

1 teaspoon grated ginger

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Teriyaki Sauce: In a small saucepan over medium heat, combine the soy sauce, honey or maple syrup, rice vinegar, minced garlic, and grated ginger. Stir until well mixed and bring to a gentle simmer.

      Thicken the Sauce: Mix the cornstarch and water in a small bowl until smooth. Slowly add this mixture to the saucepan, stirring constantly until the sauce thickens. Remove from heat and set aside.

        Prepare the Vegetables: In a large mixing bowl, toss the broccoli, snap peas, and bell pepper with olive oil, salt, and pepper until evenly coated.

          Arrange on the Sheet Pan: Place the salmon fillets in the center of the prepared baking sheet. Surround them with the mixed vegetables.

            Add Sauce: Drizzle half of the teriyaki sauce over the salmon and vegetables, reserving the rest for later.

              Bake: Place the sheet pan in the oven and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The vegetables should be tender yet crisp.

                Finish with Sauce: Remove the sheet pan from the oven and drizzle the remaining teriyaki sauce over the salmon and veggies.

                  Garnish: Sprinkle sesame seeds and sliced green onions over the dish for added flavor and texture.

                    Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4

                      - Presentation Tips: Serve the teriyaki salmon directly from the sheet pan or plate it individually. Use a sprinkle of sesame seeds and green onions for a vibrant touch. Enjoy with steamed rice or quinoa for a complete meal!