This easy, flavorful Sheet Pan Teriyaki Salmon and Vegetables is a one-pan dinner ready in about 20 minutes from start to finish. The salmon is marinated briefly, then finished with a glossy teriyaki-style glaze while roasted alongside crisp-tender vegetables. It’s fast, simple to clean up, and perfect for busy weeknights.
Sheet Pan Teriyaki Salmon and Vegetables
Sheet pan meals are a big time-saver in the kitchen: everything roasts together, cleanup is minimal, and flavors concentrate beautifully. For this recipe, the salmon gets a short marinade that infuses it with sesame, garlic and ginger. While the fish marinates, the vegetables roast first so they get a head start and develop a slight char. Reserving the marinade and simmering it briefly on the stove creates a silky glaze to brush onto the salmon just before serving—this extra step adds great depth, though the dish will still be tasty if you skip it.
This recipe is easy to scale: double the ingredients and use a larger sheet pan or two pans to feed more people. The combination of protein and vegetables is filling on its own, but you can serve it with a grain such as brown rice, forbidden rice, or quinoa for a heartier plate. The salmon only needs a short 10-minute marinade to pick up flavor; if you prefer, marinate it longer in the morning or overnight and roast it when you’re ready to cook.
Variations
- Swap mini sweet peppers for larger bell peppers cut into strips for a different texture.
- Substitute a cauliflower and broccoli medley for a more substantial vegetable mix.
- Asparagus or green beans make excellent alternatives to the peppers and broccoli.
- Want heat? Add a teaspoon or two of sriracha or a splash of chili garlic sauce to the marinade.
Recipe: Sheet Pan Teriyaki Salmon and Vegetables
Yield: 2 servings • Serving size: 1 filet with 1 cup veggies
Prep time: 15 mins • Cook time: 20 mins • Total time: 35 mins
Ingredients
For the vegetables
- 2 cups bite-size broccoli florets
- 10 mini sweet rainbow peppers, seeded and halved
- 1 tablespoon sesame oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper, to taste
For the salmon and marinade
- 2 (4-ounce) wild salmon filets
- 1 teaspoon sesame oil (for the salmon)
- 1 garlic clove, grated
- ½ teaspoon grated fresh ginger
- 2 tablespoons reduced sodium soy sauce (or gluten-free soy sauce)
- 1 teaspoon unseasoned rice vinegar
- 1 teaspoon brown sugar
For garnish
- ½ teaspoon toasted sesame seeds
- 1 large scallion, chopped
Instructions
- Preheat the oven to 400°F (204°C). Line a large sheet pan with foil or parchment for easy cleanup and lightly coat with olive oil or nonstick spray.
- Make the marinade: in a small bowl combine 1 teaspoon sesame oil, grated garlic, grated ginger, 2 tablespoons soy sauce, 1 teaspoon rice vinegar and 1 teaspoon brown sugar. Mix until the sugar dissolves. Pour the marinade into a sealable bag and add the salmon filets. Marinate for about 10 minutes at room temperature.
- Toss the broccoli florets and halved peppers in a medium bowl with 1 tablespoon sesame oil, ¼ teaspoon kosher salt and a few grinds of black pepper. Spread the vegetables in an even layer on the prepared sheet pan.
- Roast the vegetables for 10 minutes to begin caramelizing and softening them.
- Remove the pan from the oven, give the vegetables a quick toss, and move them slightly to make room for the salmon. Place the marinated salmon filets skin-side down (if applicable) on the sheet pan and return to the oven. Reserve the leftover marinade.
- Roast for an additional 7 to 8 minutes, or until the salmon is just cooked through and flakes easily with a fork. Cooking time can vary slightly by thickness; avoid overcooking to keep the salmon moist.
- While the salmon finishes, pour the reserved marinade into a small skillet and simmer over low heat for 1 to 1½ minutes until it reduces and thickens slightly into a glaze.
- Brush the reduced glaze over the cooked salmon, then sprinkle with toasted sesame seeds and chopped scallion. Serve the fillets with the roasted vegetables alongside.
Storage and make-ahead tips
Leftovers keep well in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a skillet to avoid drying the salmon. You can marinate the fish overnight in the refrigerator if you want deeper flavor and faster prep before cooking.
Nutrition (per serving)
Calories: 326 kcal • Carbohydrates: 17 g • Protein: 27 g • Fat: 17 g • Saturated Fat: 2.5 g • Cholesterol: 62 mg • Sodium: 758 mg • Fiber: 4 g • Sugar: 4 g
Whether you’re feeding two or scaling this up for a family, this sheet pan teriyaki salmon offers a fast, tasty weeknight option with minimal cleanup. Pair it with steamed rice or a simple grain salad for a complete meal, and feel free to swap or add vegetables to suit your preferences.