Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies
One-pan wonder with flaky salmon and crisp-tender vegetables coated in a homemade teriyaki glaze. This asian-inspired sheet pan ready in about 24 minutes pairs (6 oz each), skin-on salmon fillets, broccoli florets, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 cups broccoli florets
- 1 medium, sliced into 1/4-inch coins carrots
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 tsp sesame seeds
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels, then season both sides with 1/4 tsp black pepper.
- Step 2: In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, and grated ginger until honey dissolves. Set aside.
- Step 3: Place broccoli and carrots in a large bowl. Drizzle with 1 tbsp sesame oil, then toss until evenly coated. Spread vegetables in a single layer on a parchment-lined baking sheet.
- Step 4: Place salmon fillets skin-side down on top of vegetables, pressing gently to adhere. Brush half the teriyaki sauce evenly over salmon and vegetables.
- Step 5: Bake for 12-15 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp with slight browning. Brush with remaining sauce during the last 3 minutes of cooking.
- Step 6: Sprinkle with sesame seeds and serve immediately, with any remaining sauce spooned over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies take to make?
Total time is about 24 minutes (10 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep broccoli florets from drying out.
Can I substitute ingredients in Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Teriyaki Salmon with Sesame-Ginger Veggies?
Asian sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
