This sheet pan teriyaki salmon is an easy, healthy dinner that comes together on one pan in about 30 minutes. Flaky salmon fillets are brushed with a quick homemade teriyaki sauce and roasted alongside broccoli and sugar snap peas, then served over rice with the warm sauce poured on top. It is fresh, saucy, and so simple for a busy weeknight.
Why You’ll Love This Sheet Pan Teriyaki Salmon
If you want a wholesome dinner without a pile of dishes, this sheet pan teriyaki salmon is it. The salmon and veggies roast together on one pan, the sauce comes together in one bowl, and the whole thing is ready in about half an hour. It is naturally gluten-free friendly, packed with protein, and endlessly adaptable.
One pan, easy cleanup. The teriyaki salmon and vegetables cook together on a single sheet pan.
Quick homemade sauce. A simple whisk-together teriyaki sauce beats any bottled version and takes 2 minutes.
High protein and healthy. Each serving of this sheet pan salmon has about 34 grams of protein plus a big helping of veggies.
Weeknight fast. Start to finish, this teriyaki salmon is on the table in around 30 minutes.
Ingredients for Teriyaki Salmon
This sheet pan teriyaki salmon uses a short list of fresh ingredients and pantry staples. Here is what you need and why.
Salmon fillets. The star of the dish. Use 2 to 3 salmon fillets, skin-on or off.
Broccoli. Cut into florets, it roasts up tender with crispy edges.
Sugar snap peas. They add a sweet, crisp bite and go in later so they stay bright.
Soy sauce. The savory base of the teriyaki sauce. Use tamari to keep this sheet pan salmon gluten-free.
Rice vinegar. A splash of rice vinegar brightens and balances the sauce.
Sesame oil. Just a teaspoon of sesame oil adds that nutty, toasty flavor.
Brown sugar or maple syrup. For a touch of sweetness and sticky glaze. I love maple syrup for a refined-sugar-free option.
Garlic and chili flakes. Fresh garlic and a pinch of chili flakes round out the teriyaki salmon with warmth.
How to Make Sheet Pan Teriyaki Salmon
This teriyaki salmon could not be simpler. Here is the quick overview, with full measurements in the recipe card above.
Preheat and make the sauce. Preheat the oven to 400F and whisk together the teriyaki sauce. Set aside half for serving and use the rest as the marinade.
Marinate the salmon. Pat the salmon dry, rub it with the marinade, and let it sit for 10 minutes.
Roast the broccoli. Toss the broccoli with oil, salt, and pepper on a lined sheet pan and roast for 10 minutes to give it a head start.
Add the salmon and snap peas. Push the broccoli aside, add the salmon (rub it again with marinade) and the sugar snap peas.
Finish roasting. Bake another 8 to 10 minutes, depending on the thickness of your salmon, until it flakes easily.
Warm the sauce and serve. Heat the reserved sauce until slightly thickened, then build bowls with rice, salmon, and veggies and pour the warm sauce over top.
Rub the salmon with the marinade, then arrange it on the pan with the roasted broccoli and the snap peas:
Tips for the Best Teriyaki Salmon
Give the broccoli a head start. Roasting the broccoli first means the salmon and snap peas stay perfectly tender and do not overcook.
Do not overcook the salmon. It is done when it flakes easily with a fork, usually at an internal temperature of 125 to 130F.
Reserve sauce for serving. Always set aside the serving sauce before the marinade touches the raw salmon, then warm that clean portion to drizzle over the finished teriyaki salmon.
Pat the salmon dry. Drying the fillets first helps the marinade cling and the salmon roast instead of steam.
Variations and Substitutions
This sheet pan salmon is easy to make your own. A few ideas:
Change the veggies. Green beans, bell peppers, asparagus, zucchini, or bok choy all work in place of the broccoli and snap peas.
Swap the sweetener. Use maple syrup, honey, or brown sugar depending on what you have.
Make it gluten-free. Use tamari or coconut aminos in place of regular soy sauce.
Add garnishes. Finish with sesame seeds and sliced green onion for extra flavor and color.
Leftover teriyaki salmon keeps well in an airtight container in the fridge for up to 3 days, which makes this a great meal prep dinner. Store the rice, salmon, and veggies together or separately, and keep any extra sauce on the side. Reheat gently in the microwave or a low oven just until warmed through, since salmon can dry out if overheated.
Frequently Asked Questions
Can I use frozen salmon? Yes, just thaw it completely and pat it very dry before marinating so the teriyaki salmon roasts instead of steams.
How do I know when the salmon is done? It should flake easily with a fork and reach 125 to 130F internally. Thicker fillets need a few extra minutes.
Can I make this sheet pan salmon ahead? You can whisk the sauce and chop the veggies in advance, then roast when ready. Leftovers also reheat well for lunch the next day.
Is teriyaki salmon gluten-free? It can be. Use tamari or coconut aminos in place of soy sauce to keep the whole dish gluten-free.
How To Make Sheet Pan Teriyaki Salmon and Veggies
The Ingredients
Here is everything you need for this sheet pan teriyaki salmon, with my go-to products linked and an easy swap for each.
2 to 3 salmon fillets. Fresh or fully thawed; skin-on or skinless both work.
1 small head broccoli, cut into florets. Green beans or asparagus are nice swaps.
1 cup sugar snap peas, ends trimmed. Snow peas or bell pepper strips work too.
1 tbsp oil, for the broccoli. Avocado or olive oil.
1/4 cup soy sauce. Use tamari or coconut aminos for gluten-free.
1 tbsp rice vinegar. Apple cider vinegar works in a pinch.
For serving: cooked rice, plus sesame seeds and green onion.
What You Need
The Steps
Preheat the oven to 400F and line a baking sheet.
Whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and chili flakes. Set aside about half of the sauce for serving, and use the rest as the marinade.
Pat the salmon dry and rub it with the marinade. Set aside to marinate for 10 minutes.
Meanwhile, add the broccoli to the lined baking sheet, toss with the oil, salt, and pepper, and bake for 10 minutes.
Remove the pan, push the broccoli to one side, and add the salmon (rub it again with the marinade) and the sugar snap peas.
Bake for another 8 to 10 minutes, depending on the thickness of your salmon, until it flakes easily.
Meanwhile, heat the reserved sauce in a small pan until slightly thickened.
Assemble bowls with rice, salmon, and veggies, then pour the warm sauce over top. Garnish with sesame seeds and green onion if using.
Recipe Tips
For food safety, reserve the serving sauce before the marinade touches the raw salmon; only the warm, reserved sauce goes over the finished bowls.
Thicker fillets need a few extra minutes.
Swap the broccoli and snap peas for green beans, bell peppers, asparagus, or bok choy.
Use maple syrup in place of brown sugar for a refined-sugar-free version, and tamari to keep it gluten-free.
This sheet pan teriyaki salmon is the kind of easy, healthy dinner I come back to on repeat. Flaky salmon fillets are brushed with a quick homemade teriyaki sauce and roasted right alongside broccoli and sugar snap peas, so everything cooks on one pan. Serve the teriyaki salmon over rice with the warm sauce poured on top, and you have a fresh, saucy, feel-good meal on the table in about 30 minutes.
Scroll down for the full recipe card, then keep reading for my tips, swaps, and serving ideas.
Whisk together the soy sauce, rice vinegar, sesame oil, brown sugar, garlic, and chili flakes. Set aside about half of the sauce for serving, and use the rest as the marinade.
Pat the salmon dry and rub it with the marinade. Set aside to marinate for 10 minutes.
Meanwhile, add the broccoli to the lined baking sheet, toss with the oil, salt, and pepper, and bake for 10 minutes.
Remove the pan, push the broccoli to one side, and add the salmon (rub it again with the marinade) and the sugar snap peas.
Bake for another 8 to 10 minutes, depending on the thickness of your salmon, until it flakes easily.
Meanwhile, heat the reserved sauce in a small pan until slightly thickened.
Assemble bowls with rice, salmon, and veggies, then pour the warm sauce over top. Garnish with sesame seeds and green onion if using.
Notes
For food safety, reserve the serving sauce before the marinade touches the raw salmon; only the warm, reserved sauce goes over the finished bowls.
Thicker fillets need a few extra minutes.
Swap the broccoli and snap peas for green beans, bell peppers, asparagus, or bok choy.
Use maple syrup in place of brown sugar for a refined-sugar-free version, and tamari to keep it gluten-free.
Recipe creator, toddler mama & wellness enthusiast. Happy&Full is a blog all about quick and easy recipes for every day living! Eating well (and feeling well) doesn’t have to be complicated or expensive.
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