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This delicious teriyaki sheet pan salmon with veggies is quick, easy, and healthy—all the things we want and need on a busy weeknight!
Why You’ll Love Sheet Pan Salmon
The days of resorting to unhealthy foods or takeout for quick weeknight meals are over, friends. This yummy marinated teriyaki-glazed sheet pan salmon is the perfect example. Aside from being quick and clocking in at just 20 minutes of cook time, it’s incredibly nourishing. You get a nice dose of protein and omega-3 fatty acids from the salmon, along with fiber, vitamins, and minerals from the rainbow of roasted veggies. And it’s SO EASY. You’ll love getting your fill of salmon this way!
And if you can’t get enough of that teriyaki flavor, you’ve got to try these grilled pineapple chicken kabobs with teriyaki sauce or my healthy teriyaki salmon bowl!
Ingredients
A full list of ingredients and measurements can be found in the recipe card.
- Salmon — Skinless or not is up to you. With roasting a sheet pan salmon, you don’t get that crispy skin like you do from a high-heat skillet, but I still go for skin-on because the skin is nutrient dense. As for the type of salmon, we always opt for a nice Atlantic salmon, sometimes labeled as Faroe Island salmon or Chinook or King.
- Freshly grated ginger — You could also use ginger paste
- Teriyaki sauce — You can use my homemade teriyaki sauce recipe for this, or you could use your favorite store-bought variety.
Recipe Variations & Modifications
- Vegetables — In this recipe I’ve used broccoli, sugar snap peas, bell peppers, and scallions. But you can easily swap in other veggies. Some great options are baby corn, carrots, bok choy, green beans, mushrooms, cauliflower, and zucchini!
Pro Tip
Letting your salmon come to room temp prior to cooking helps you get a more even cook. This is why in this recipe, I don’t instruct to put the salmon in the fridge while marinating—unless of course you’re marinating hours in advance.
How to Make Sheet Pan Salmon With Veggies
Preheat the oven to 425º F.
In a large mixing bowl, whisk 2 tablespoons of the sesame oil with the grated ginger (a microplane makes grating super easy), garlic cloves, soy sauce, and 2 tablespoons of the teriyaki sauce. Pop the salmon fillets into the marinade face down. Make sure each fillet is covered with the marinade; set the bowl aside.
In a separate mixing bowl, whisk together the remaining 2 tablespoons of sesame oil, garlic powder, salt, and pepper. Transfer the chopped veggies into that bowl and toss to evenly coat them all.
Line a baking sheet with parchment paper then dump the chopped veggies onto the baking sheet, spreading them out evenly. Pop them in the oven to bake for 10 minutes.
After 10 minutes, move the veggies off to the sides of the baking sheet with a spatula to make room for the salmon. Using tongs, transfer the salmon fillets to the baking sheet.
Pop the baking sheet into the oven again for another 10-12 minutes, or until the salmon registers at 135-140º F using a meat thermometer. You want the salmon to be medium to over medium, so try not to pass 145º F.
When done, take the baking sheet out of the oven, slather the rest of the teriyaki sauce over the salmon fillets, and garnish with sesame seeds.
What to Serve With Sheet Pan Salmon
- This coconut rice is a killer pairing. Perfect flavors!
- Feeling potato-y? Try these miso roasted sweet potatoes.
- As a side salad, this smashed cucumber salad will be a hit.
Storage, Freezing, & Reheating
- To store: Both the salmon and veggies will keep in the fridge in an airtight container for up to 4 days.
- To freeze: Pack the salmon and the veggies individually. Once everything has cooled, spread the veggies out on a baking sheet and pop them into the freezer for about an hour or two until the veggies have solidified, then transfer them into a gallon-sized freezer bag. Flatten it out so you can lay it down flat in the freezer which will save on space and prevent veggies from sticking together. The salmon fillets can be individually wrapped in plastic wrap, then packed together in a freezer bag or freezer-friendly contiainer.
- To reheat: Plate your salmon and veggies on a microwave-safe plate and reheat in the microwave in 25 second increments until warmed through.
More Tasty Weeknight Salmon Recipes
Fish and Seafood
Easy Poached Salmon in Tomato Wine Sauce
Fish and Seafood
Easy Miso Salmon
Fish and Seafood
Easy Curry Salmon With Coconut Milk
If you try this Homemade Teriyaki Sauce, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
Teriyaki Sheet Pan Salmon With Veggies
Ingredients
- 2 lbs boneless salmon; can be skin on or off, I suggest a nice fatty variety of salmon, like Atlantic—sometimes labelled as Chinook, King, or Faroe Island
Salmon Marinade
- 2 TBSP sesame oil
- 2 TBSP soy sauce
- 1/4 cup Teriyaki sauce
- 1 TBSP freshly grated ginger , You could also use ginger paste
- 2 cloves of garlic, minced
Vegetables
- 2 TBSP sesame oil
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 3-4 cups broccoli florets
- 2 cups sugar snap peas
- 2 bell peppers, cut into 1-inch pieces, I like to stick with sweeter peppers like red, orange, or yellow.
- 1 bunch of scallions, cut into 1-inch pieces
Garnish
- 1/4 cup teriyaki sauce, to slather over the salmon fillets
- Sesame seeds, for garnish
- Hot chili sauce, if you like it spicy!
Instructions
- Preheat the oven to 425º F.
- Whisk 2 tablespoons of the sesame oil in a mixing bowl with the ginger, garlic, soy sauce, and 2 tablespoons of teriyaki sauce. Transfer the salmon fillets to the marinade, drenching each fillet to ensure coverage. Leave the fillets to marinate skin-side up with the coral sides down in the marinade; set the bowl aside.
- In a different mixing bowl, whisk together the remaining 2 tablespoons of sesame oil with the garlic powder, salt, and pepper. Place the chopped veggies into that bowl and toss them to coat.
- Prepare a baking sheet lined with parchment paper or a silicone mat. Transfer the chopped veggies to it, making sure they're nicely spread out. Place them into the oven and roast for 10 minutes.
- When 10 minutes is up, take the baking sheet out of the oven and push the veggies off to the sides of the baking sheet with a spatula. Using tongs, transfer the salmon fillets to the middle of the baking sheet.
- Place the baking sheet back into the oven for another 10-12 minutes, or until the salmon registers at 135-140º F using a meat thermometer.
- When the salmon is done, remove the baking sheet out of the oven, brush the rest of the teriyaki sauce over the salmon fillets, and garnish with sesame seeds and hot chili sauce like, sambal oelek or Sriracha, if you like it spicy.
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