About this recipe
For a balanced and tasty meal that’s done in a snap, try Scott Karns’ recipe for sheet pan teriyaki salmon.
Simply mix garlic, ginger, teriyaki sauce, honey and sesame seeds to make your delicious sauce. Add half to broccoli and bell peppers and the other half to salmon filets. Use the same sheet pan to roast both the vegetables and salmon for a complete meal in less than 30 minutes.
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This recipe serves two, so simply double the recipe to serve a family of four. Plate up the salmon and vegetables over some brown rice.
Ingredients
Yields: 2 servings
Sheet Pan Teriyaki Salmon
Directions
Sheet Pan Teriyaki Salmon
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Preheat oven to 400°F and prepare a sheet pan by greasing or lining with parchment paper.
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In a saucepan, combine garlic, ginger, teriyaki sauce, honey and sesame seeds and cook over medium-high heat until slightly thickened, about 5 minutes.
TIP:
Stir frequently to prevent burning. -
Toss broccoli and bell pepper with 3 teaspoons olive oil and half of the glaze, then season with black pepper.
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Spread vegetables on one side of the sheet pan and bake for 10 minutes.
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Mix the remaining glaze with 1 teaspoon olive oil.
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Remove the pan from the oven, add salmon fillets to the other side, and top with the remaining glaze.
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Return to oven and bake for 12–14 minutes until salmon is cooked and vegetables are tender.
TIP:
Avoid overcooking to keep salmon moist.
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Serve over brown rice and garnish with green onions and additional sesame seeds.
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