Sheet Pan Teriyaki Salmon and Vegetables is a super easy and flavorful weeknight dinner, all cooked on one sheet pan! This salmon dish is made with a homemade teriyaki marinade, half of which the salmon and vegetables are tossed in, and then the other half is cooked on the stovetop and combined with cornstarch to create a thick and delicious teriyaki glaze.
I don’t know about you, but the less dishes I have to clean after dinner, the better. Without a doubt, this is why I gravitate towards one-dish meals at dinnertime. That, and they’re easy! This Sheet Pan Teriyaki Salmon and Vegetables checks all of those boxes and is healthy and delicious, too. There homemade teriyaki is used as both a marinade and a glaze, and is SO good.
How to Make Sheet Pan Teriyaki Salmon and Vegetables
To start making this one sheet pan meal, make the teriyaki sauce. Simply whisk together water, soy sauce, brown sugar, garlic, ginger, and olive oil.
About 1/4 cup of the mixture is added to the salmon in a tupperware or plastic baggie for the salmon to marinate for at least 20 minutes. Another 1/4 of the marinade is added to the veggies and tossed to combine. The remaining marinade is added to a pot over medium heat, along with a slurry of cornstarch and water, and simmered until it has thickened. This sauce will be used at the end!
The veggies are added to a baking sheet and cooked on their own for about 15 minutes. Then the salmon is added to the baking sheet and baked 10-15 minutes, until it flakes easily. The salmon cooking time can vary depending on the thickness of your filets.
Lastly, the salmon is brushed with the teriyaki sauce and then topped with some sesame seeds. That’s it – so easy!
Common Questions about Teriyaki Salmon and Vegetables
Can other vegetables be used? Definitely! This time I used red bell pepper, brussels sprouts, carrot, and red onion but there are a lot of options for what vegetables to use. Broccoli, cauliflower, sweet potato, and zucchini would all be great options!
Can other fish be used? I’d say so. I think cod, tilapia, and halibut would all work well. The cooking times of the fish will vary. Cod takes about 15-20 minutes, tilapia cooks in 10 minutes, and halibut in 12-15 minutes, so adjust when you add the fish accordingly.
Can store-bought teriyaki be used? Yep. Just marinate the salmon in the sauce, as is. I would thin out the sauce for tossing the vegetables in it. Add 2-4 tbsp of water to 1/4 cup of the sauce to thin it out before tossing it with the vegetables.
What do I serve with this? Teriyaki Salmon and Vegetables is delicious served over rice, as you would have teriyaki chicken. It could also be served with a simple side salad and some bread.
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Sheet Pan Teriyaki Salmon and Vegetables
- 1 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp olive oil
- 1 tbsp cornstarch dissolved in 1/4 cup water
- 16 ounces salmon, cut into 4 filets
- 2 cups brussels sprouts, quartered
- 3 large carrots, cut into bite-sized pieces
- 1 red bell pepper, stem and seeds removed, sliced
- 1 red onion, sliced
- sesame seeds, for garnish, optional
- In a medium bowl, combine water, soy sauce, brown sugar, garlic, ginger, and oil.
- Place salmon in a tupperware or plastic baggie and add 1/4 cup of the sauce. Let it marinate for at least 20 minutes, up to overnight.
- Preheat the oven to 400 degrees F.
- Add chopped veggies to a bowl along with 1/4 cup of the sauce. Arrange on a greased or parchment/foil lined baking sheet.
- Bake in the preheated oven for 15 minutes. Make room for the salmon on the baking sheet and arrange the salmon among the vegetables. Bake an additional 10-15 minutes, until the veggies are roasted and the salmon flakes easily.
- Meanwhile, add the rest of the sauce to a small saucepan over medium heat.
- Once it is simmering, add the cornstarch/water mixture and cook until thickened, just a couple of minutes.
- Brush the teriyaki sauce over the cooked salmon and serve sprinkled with sesame seeds.