Health & Fitness

Sheet of pan teriyaki salmon and greens

This simple, delicious tin pan teriyaki salmon and vegetables (I seriously gobbled this, it was so good) is made on a sheet pan and is ready in 20 minutes!

Sheet of pan teriyaki salmon and vegetables

I’m a big fan of pan-fried dishes as they save a lot of time in the kitchen! I like to line the sheets with foil or parchment for easy cleaning, totally optional. Here I marinated the fish and then cooked the sauce on the stove to create a glaze over the fish (I highly recommend this) but if you want to skip this step it will still taste good.

Sheet of Pan Teriyaki Salmon

This recipe can easily be doubled in a larger sheet pan or with two pans. This is filling and can certainly be eaten on its own, but if you want to add a cereal on the side, brown rice, forbidden rice, or quinoa would be great.

The fish marinates for about 10 minutes, which is enough to get great taste. If you want to marinate it longer, you can make it in the morning or in the evening and then cook it when you get home from work.


You can swap mini peppers for larger peppers, cut into strips. A mixture of cauliflower and broccoli would be great too. Asparagus or beans work great here too. How spicy? Add some sriracha to the marinade for heat.Spread the teriyaki glaze on the salmonTeriyaki salmon on a plate with fork

Sheet of pan teriyaki salmon and vegetables

326 Cals 27 protein 17th carbohydrates 17th Fats

Preparation time: 15th min

Cooking time: 20th min

Total time: 35 min

This simple, delicious tin pan teriyaki salmon and vegetables (I seriously gobbled this, it was so good) is made on a sheet pan and is ready in 20 minutes!

For vegetables:

2 cups bite-sized broccoli florets10 Mini sweet rainbow peppers, sown and halved1 tablespoon sesame oil¼ teaspoon kosher saltFreshly ground black pepper, taste

For salmon:

2 (4 oz) Wild salmon fillets1 teaspoon sesame oil1 clove of garlic, rubbed½ teaspoon grated ginger2 tablespoon reduced sodium soy sauce, or gluten-free soy sauce1 teaspoon unseasoned rice vinegar1 teaspoon Brown sugar

For garnish:

½ teaspoon roasted sesame seeds1 large shallot, chopped

Preheat oven to 400F degrees. Cover a large sheet pan with foil or parchment, lightly spray olive oil, and set aside.

In the meantime, combine the sesame oil, garlic, ginger, soy sauce, vinegar, and brown sugar in a small bowl and mix. Pour into a large ziplock bag and add salmon, marinate for 10 minutes.

In a medium bowl, mix the broccoli and paprika with 1 tablespoon sesame oil, ¼ teaspoon salt and pepper. Spread them evenly on the prepared sheet pan and fry for 10 minutes.

Take the vegetables out of the oven, toss them back and forth, and gently move them over to make room for the salmon. Place the salmon on the sheet pan, reserve the marinade and return to the oven, sauté for another 7 to 8 minutes, or until the salmon has just cooked through.

While the salmon is cooking, heat a small pan over low heat. Pour the remaining marinade and simmer, stirring, until the sauce has thickened slightly, about 1 to 1 1/2 minutes.

Spread the sauce over the salmon and sprinkle the fillets with sesame seeds and spring onions. Serve with vegetables on the side.

Portion: 1Fillet with 1 cup of vegetables, Calories: 326kcal, Carbohydrates: 17thG, Protein: 27G, Fat: 17thG, Saturated fatty acids: 2.5G, Cholesterol: 62mg, Sodium: 758mg, Fiber: 4thG, Sugar: 4thG

Blue Smart Points: 4th

Green Smart Points: 7th

Purple Smart Points: 4th

Points +: 8th

Keywords: 20-minute teriyaki salmon and vegetables, easy sheetpan teriyaki salmon, dinner in a sheet pan

Posted February 24, 2021 by Gina

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