Sheet Pan Teriyaki Salmon with Broccoli (Printable)

Tender salmon glazed in homemade teriyaki sauce, roasted with crisp broccoli and snap peas for a quick, flavor-packed meal.

# What Goes In:

→ 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

→ 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

→ Garnishes

12 - 1 tablespoon sesame seeds
13 - 2 scallions, thinly sliced
14 - Lime wedges

# How to Make It:

01 - Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
02 - 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 while whisking until thickened, approximately 1-2 minutes. Remove from heat.
03 - Arrange salmon fillets on one side of the prepared sheet pan. Brush each fillet generously with teriyaki sauce, reserving some for the vegetables.
04 - In a bowl, toss broccoli, snap peas, and bell pepper with a light drizzle of olive oil and 1 tablespoon of the teriyaki sauce. Spread vegetables in a single layer beside the salmon.
05 - Roast for 15-18 minutes, or until the salmon flakes easily and vegetables are crisp-tender.
06 - Broil for 1-2 minutes at the end for extra caramelization, if desired.
07 - Drizzle remaining teriyaki sauce over salmon and vegetables. Garnish with sesame seeds, scallions, and a squeeze of lime. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your dinner.
  • The homemade teriyaki sauce tastes restaurant-quality but comes together faster than you'd expect.
  • It's weeknight-friendly yet feels fancy enough to impress someone sitting across from you.
02 -
  • Don't skip the cornstarch slurry. I made this once without it and ended up with a thin, pooling sauce that slid right off the salmon.
  • Arrange your vegetables so they're in a single layer with some breathing room; they'll roast instead of steam, and the difference is everything.
03 -
  • Pat your salmon fillets completely dry before glazing so the sauce adheres instead of sliding off moisture.
  • Don't overcrowd the pan; space gives vegetables room to roast and caramelize instead of steaming themselves into submission.
Return