I’ve said it before and I’ll say it again. Whoever invented sheet pan recipes is a genius. Just toss everything onto one pan, pop it in the oven, come back in 20 minutes and dinner is served.
This Sheet Pan Salmon Teriyaki recipe is easy and delicious and perfect for this super busy time of year because it’s on the table in just 30 minutes.
Trying to squeeze a home-cooked meal into shopping, baking, working and socializing isn’t an easy task. So I’m always looking for recipes that don’t require much effort. I also try to keep them on the healthy side, because there’s so much indulgence happening all around me, that every little bit of healthy eating helps.
The ingredient list looks a bit long, but this recipe comes together fast. And feel free to take shortcuts to make it even easier. Don’t want to grate ginger? Ground ginger works just as well. Or try frozen ginger cubes. I found them recently at Trader Joes and they’re a great timesaver.
You can use broccoli and red pepper like I did, or swap in your favorite veggies if you prefer. If you’re really pressed for time, pick up veggies from the supermarket that are precut, so you can just add them to the pan. And while the sesame seeds and green onions make this dish look pretty, you can leave them out and the salmon will taste just as delicious!
- 1 tablespoon cornstarch
- 1/4 cup soy sauce*
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 2 cloves garlic, pressed
- 1 tablespoon peeled and grated fresh ginger
- 4 salmon fillets, about 6 ounces each
- 3 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds, toasted
- 2 green onions, chopped
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Preheat oven to 400°F. Combine cornstarch with 1/4 cup water.
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Combine soy sauce, brown sugar, honey, garlic, ginger and 1/2 cup water in small saucepan and bring to a boil over medium-high heat. Stir in cornstarch mixture and simmer until thickened, about 1 minute.
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Arrange salmon fillets down one side of rimmed baking sheet. Arrange broccoli and red bell pepper on other side of baking sheet. Drizzle olive oil over vegetables and season with salt and pepper.
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Pour teriyaki sauce over salmon. Bake 15 minutes or until vegetables are tender and salmon is desired doneness.
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To serve, sprinkle salmon with sesame seeds and green onions and serve with vegetables.
*Use gluten-free soy sauce to make this recipe gluten-free.
To save time, purchase cut-up veggies from the produce section of your supermarket.
This teriyaki sauce is so delicious and easy to make. You may want to double the recipe and store the extra in the fridge to make dinner prep even easier. The sauce is great on chicken, shrimp or veggies too.
