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Homemade Sheet Pan Teriyaki Salmon and Vegetables photo

Sheet Pan Teriyaki Salmon and Vegetables

A quick sheet-pan meal of teriyaki-glazed salmon roasted with broccoli and mini sweet peppers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings

Equipment

  • Sheet Pan
  • foil or parchment
  • Large Bowl
  • Small Bowl
  • Zip-top Bag
  • Small Skillet
  • Measuring Spoons
  • Brush

Ingredients
  

  • 2 cups bite-size broccoli florets
  • 10 mini sweet rainbow peppers, seeded and halved
  • 1 tablespoon sesame oil (for vegetables)
  • 1/4 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 2 wild salmon fillets (4 ounces each)
  • 1 teaspoon sesame oil (for marinade)
  • 1 garlic clove garlic grated
  • 1/2 teaspoon fresh ginger grated
  • 2 tablespoons reduced-sodium soy sauce or gluten-free soy sauce
  • 1 teaspoon unseasoned rice vinegar
  • 1 teaspoon brown sugar
  • 1/2 teaspoon toasted sesame seeds
  • 1 large scallion chopped

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a large sheet pan with foil or parchment and lightly spray or brush with oil.
  • Make the teriyaki marinade: in a small bowl whisk together 1 teaspoon sesame oil, grated garlic, grated ginger, soy sauce, rice vinegar, and brown sugar until combined.
  • Place the salmon fillets in a large zip-top bag, pour in the marinade, seal, and refrigerate to marinate for 10 minutes.
  • Meanwhile, in a large bowl toss the broccoli florets and halved mini peppers with 1 tablespoon sesame oil, 1/4 teaspoon kosher salt, and freshly ground black pepper to taste.
  • Spread the seasoned vegetables in an even layer on the prepared sheet pan and roast for 10 minutes.
  • Remove the pan from the oven, toss the vegetables, and push them to one side to make space for the salmon. Place the marinated salmon fillets skin-side down on the sheet pan, reserving the marinade.
  • Return the sheet pan to the oven and roast for an additional 7 to 8 minutes, or until the salmon is just cooked through.
  • While the salmon cooks, pour the reserved marinade into a small skillet and simmer over low heat, stirring, until it thickens slightly, about 1 to 1 1/2 minutes.
  • Brush the reduced sauce over the cooked salmon, then sprinkle with toasted sesame seeds and chopped scallion. Serve the salmon with the roasted vegetables.

Notes

  • Marinate salmon only 10 minutes to avoid over-marinating.
  • Use reduced-sodium soy sauce or gluten-free soy sauce as needed.
  • Grate garlic and ginger fine for even flavor.
  • Reserve a small amount of marinade to cook into a glaze.