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Easy Crispy Sheet Pan Teriyaki Salmon Recipe With Vegetables Perfect For Dinner

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A quick and easy sheet pan recipe featuring crispy salmon skin and caramelized vegetables glazed with a homemade teriyaki sauce. Perfect for a wholesome, flavorful dinner with minimal effort.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on, preferably wild-caught
  • 1/4 cup soy sauce (use low sodium if preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 teaspoon toasted sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 small head of broccoli, cut into florets
  • 1 red bell pepper, sliced into strips
  • 1 medium carrot, peeled and sliced thinly
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: toasted sesame seeds, thinly sliced green onions or scallions, fresh cilantro leaves

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper or a silicone mat for easy cleanup.
  2. Make the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil if using. Stir in the cornstarch slurry to help thicken the sauce during cooking. Set aside.
  3. Prepare the vegetables: Toss broccoli florets, bell pepper strips, carrot slices, and onion wedges in olive oil, salt, and pepper until evenly coated. Spread them out on the sheet pan, leaving space for the salmon. Roast for 10 minutes.
  4. Prepare the salmon: Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper. After the veggies have roasted for 10 minutes, push them to one side of the pan and place the salmon skin-side down on the empty side.
  5. Bake everything together: Return the sheet pan to the oven and roast for about 12-15 minutes, or until the salmon is cooked through and the skin is crisp. The internal temperature should reach 125-130°F (52-54°C) for medium doneness. The vegetables should be tender and caramelized on the edges.
  6. Glaze the salmon: Remove the sheet pan from the oven and brush the teriyaki sauce generously over the salmon and vegetables. Return to the oven for 2-3 more minutes to let the sauce thicken and set.
  7. Serve: Sprinkle toasted sesame seeds and sliced green onions over the salmon and veggies. Serve immediately with steamed rice or noodles.

Notes

Pat salmon skin dry thoroughly before cooking for best crispiness. Do not flip salmon during baking to preserve skin texture. Use high heat (425°F) to roast vegetables and salmon simultaneously. Add cornstarch slurry to teriyaki sauce before baking to thicken it. For extra crispiness, broil salmon skin for 1-2 minutes at the end, watching carefully to avoid burning. Leftovers keep well refrigerated for up to 2 days; reheat in a skillet to maintain crisp skin.

Nutrition

Keywords: teriyaki salmon, sheet pan dinner, crispy salmon skin, roasted vegetables, easy dinner, healthy salmon recipe, quick weeknight meal

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