Sheet Pan Teriyaki Salmon Delight

$To make this lovely dish, gather these ingredients: - 4 salmon fillets - 1 cup fresh broccoli florets - 1 cup bell peppers, thinly sliced (mix red and yellow) - 1 cup snap peas, trimmed - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame seeds - Salt and freshly ground pepper, to taste - Cooked jasmine rice, for serving You can add some extras to make this dish your own. Try these: - Green onions, sliced for a fresh touch - Carrots, thinly sliced for crunch - Cashews or peanuts for added texture - Chili flakes for a spicy kick Before you start cooking, gather these tools: - Large baking sheet - Parchment paper for easy cleanup - Mixing bowls for the marinade and veggies - Whisk or fork to mix the marinade - Knife and cutting board for chopping These ingredients and tools will help you create a tasty sheet pan meal that is both simple and satisfying. Enjoy the process! {{ingredient_image_2}} First, set your oven to 400°F (200°C). This high heat helps the salmon cook well. To make clean-up easier, line a large baking sheet with parchment paper. This step saves time and keeps your pan clean. In a small bowl, mix together the following: - ¼ cup low-sodium soy sauce - 2 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, grated Whisk these ingredients until they blend well. This marinade gives your salmon a sweet and savory flavor. Place 4 salmon fillets on one side of your sheet pan. Lightly season them with salt and freshly ground pepper. Pour half of the teriyaki marinade over the salmon. Next, toss 1 cup of fresh broccoli, 1 cup of sliced bell peppers, and 1 cup of trimmed snap peas in the leftover marinade. Make sure the veggies are well coated. Spread them out on the other side of the baking sheet. Bake your sheet pan in the preheated oven for 15-20 minutes. The salmon is done when it flakes easily with a fork. Your vegetables should be tender but still crisp. After baking, let the pan cool for a few minutes before serving. Enjoy your meal with a side of cooked jasmine rice! To cook salmon just right, look for a few signs. First, bake it at 400°F (200°C). This high heat helps the salmon cook evenly. Second, check for flakiness. When it flakes easily with a fork, it’s ready. Salmon should also be opaque and moist inside. Lastly, don’t overcook it! Usually, 15-20 minutes is perfect. Remove it when it still looks a bit shiny; it will continue to cook after you take it out. Preparing vegetables is key for a great dish. Start by washing all your veggies well. For color, use red and yellow bell peppers. Slice them thinly to help them cook evenly. Broccoli should be cut into small florets. Snap peas need just a quick trim. Toss them in the leftover teriyaki sauce. This step adds extra flavor. Spread them out on the pan. It helps them roast instead of steam, keeping them crisp. Presentation can make your meal look extra special. Use wide plates to serve. Start with a scoop of jasmine rice as a base. Place the salmon on top, then add your colorful veggies. Drizzle any extra teriyaki sauce over everything. For a final touch, sprinkle sesame seeds on top. A slice of lime or lemon on the side adds freshness and looks nice. Remember, a pretty plate makes food taste even better! Pro Tips Choose Fresh Ingredients: The quality of your salmon and vegetables greatly affects the final dish. Opt for fresh, vibrant produce and wild-caught salmon if possible. Marinate for Flavor: For extra flavor, consider marinating the salmon for 30 minutes to an hour before baking. This allows the teriyaki sauce to penetrate the fish more deeply. Adjust Cooking Time: Depending on the thickness of your salmon fillets, you may need to adjust your cooking time. Thicker fillets may require an additional 5 minutes in the oven. Experiment with Vegetables: Feel free to swap in your favorite vegetables. Asparagus, carrots, or zucchini can also work wonderfully with the teriyaki flavor. {{image_4}} You can swap salmon for other tasty proteins. Options include chicken, tofu, or shrimp. Chicken thighs work well for a juicy bite. Tofu gives a great plant-based choice. Shrimp cooks quickly and adds a nice flavor. Adjust cooking times for each protein. Ensure they are cooked through for safe eating. Feel free to change up your veggies! Carrots, zucchini, or asparagus are great picks. You can use whatever is in your fridge. Toss in some corn for sweetness or bok choy for crunch. Mix and match to suit your taste. Keep the colors bright for a fun plate. Each veggie adds its own flavor and texture. Want to try something new? Change the teriyaki sauce! Use a honey-soy mix or a spicy sriracha blend. Citrus juices like lime or orange add a fresh twist. You can even try hoisin sauce for a sweet flavor. Experimenting with different marinades makes each meal unique. Find a mix that you love for a personal touch. To keep your sheet pan teriyaki salmon fresh, store leftovers in an airtight container. Place the salmon and veggies together or separately, based on your preference. Make sure to let them cool first. Store in the fridge for up to three days. If you want to keep it longer, freezing is a good option. When you’re ready to enjoy leftovers, reheat gently. Use an oven set to 350°F (175°C) for about 10-15 minutes. This helps keep the salmon moist. You can also use a microwave, but do it in short bursts. Heat in 30-second intervals to avoid overcooking. Freezing is great for meal prep. Wrap the salmon and vegetables tightly in plastic wrap, then put them in a freezer bag. This helps avoid freezer burn. Store for up to three months. When you’re ready to eat, thaw in the fridge overnight, then reheat as mentioned above. Yes, you can swap salmon for other fish. Try trout or tilapia. These fish cook well and absorb flavors nicely. Each option provides a different taste. Just adjust cooking time based on the fish thickness. Serve this dish with jasmine rice for a classic touch. You can also add a fresh salad or steamed veggies. For a twist, try quinoa or cauliflower rice. These sides balance the flavors and add nutrition. Absolutely! Use gluten-free soy sauce instead of regular soy sauce. Many brands offer gluten-free options. This small change keeps the taste while meeting dietary needs. Always check labels to be sure. Store leftovers in an airtight container. They stay fresh for up to three days. Reheat gently in the oven or microwave. This keeps the salmon moist and the veggies crisp. Yes, you can prepare the marinade and chop veggies ahead of time. Marinate the salmon for about 30 minutes before baking. This adds flavor and saves time. Just store everything in the fridge until you're ready to cook. This blog details how to make tasty sheet pan teriyaki salmon. We covered the key ingredients, step-by-step cooking instructions, and helpful tips. You can customize your dish with different proteins and vegetables. Remember, proper storage and reheating can keep your meal fresh and delicious. I hope you feel ready to try this easy dish. Enjoy the cooking process and impress your friends with your new skills!$

Sheet Pan Teriyaki Salmon Delight

A delicious and easy sheet pan meal featuring salmon and colorful vegetables, all coated in a flavorful teriyaki marinade.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon
1 cup fresh broccoli florets
1 cup bell peppers, thinly sliced
1 cup snap peas, trimmed
0.25 cup low-sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, finely minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame seeds
to taste salt and freshly ground pepper
for serving cooked jasmine rice

Instructions

Start by preheating your oven to 400°F (200°C). To make clean-up a breeze, line a large baking sheet with parchment paper.
In a small mixing bowl, combine the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until the marinade is smooth and well blended.
Place the salmon fillets on one side of the prepared baking sheet. Season them lightly with salt and freshly ground pepper to enhance the flavor.
Carefully pour half of the teriyaki marinade over the salmon fillets, making sure they are evenly coated. Set aside the remaining marinade for the vegetables.
In a separate mixing bowl, toss the fresh broccoli, sliced bell peppers, and snap peas with the leftover teriyaki sauce until all the veggies are thoroughly coated. Once mixed, arrange the veggies on the other side of the baking sheet, ensuring there’s ample space around each element for even cooking.
To add a nutty flavor and crunch, sprinkle sesame seeds generously over both the salmon and the vegetables.
Bake your tray in the preheated oven for 15-20 minutes. You’ll know it’s ready when the salmon flakes beautifully with a fork and the vegetables are tender yet crisp.
Once baked, carefully remove the baking sheet from the oven and allow it to cool for a few minutes before serving.
When ready to serve, place a generous helping of cooked jasmine rice on each plate, then top with the teriyaki salmon and veggies. Drizzle any remaining marinade over the top for extra flavor if you desire.

Notes

For an appealing presentation, serve on wide plates and garnish with extra sesame seeds and a slice of lime or lemon on the side for a touch of freshness.

Keyword healthy, quick meal, salmon, sheet pan, teriyaki