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- 4 salmon fillets (6 ounces each) - 1/3 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic (minced) - 1 red bell pepper (sliced) - 1 cup broccoli florets - 1 cup snap peas - 2 tablespoons toasted sesame seeds - 2 green onions (chopped) - Salt and pepper to taste When making Sheet Pan Teriyaki Salmon, each ingredient adds its own charm and flavor. The salmon fillets are the star. Choose fresh, vibrant pieces. They should feel firm and look bright. The low-sodium soy sauce gives a deep umami taste, while honey adds just the right sweetness to balance it out. The rice vinegar and sesame oil work together to create a rich sauce. Garlic brings a fragrant kick that makes this dish even better. The vegetables add color and crunch. Red bell pepper brings sweetness, while broccoli and snap peas add a light touch. For garnishing, toasted sesame seeds add a nice crunch. Green onions bring a fresh bite. Salt and pepper enhance all the flavors. All these ingredients come together to create a healthy and tasty meal. You can find the full recipe for more details on how to prepare this dish! Start by making your teriyaki sauce. In a bowl, whisk together: - 1/3 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic (finely minced) - 1 tablespoon fresh ginger (finely grated) This sauce brings a sweet and savory flavor to your salmon. Make sure it mixes well. Take your salmon fillets and place them in a shallow dish. Pour half of the teriyaki sauce over the salmon. Ensure each piece gets a nice coat. Let the salmon marinate for at least 15 minutes. For more flavor, you can refrigerate it for up to 1 hour. Set your oven to 400°F (200°C). Line a large sheet pan with parchment paper. This keeps the salmon and veggies from sticking and makes cleanup easy. On your lined sheet pan, arrange the following vegetables: - 1 red bell pepper (sliced into thin strips) - 1 cup broccoli florets (cut into bite-sized pieces) - 1 cup snap peas (trimmed) Drizzle them lightly with olive oil. Season with salt and black pepper. Toss them to coat evenly. This step helps the veggies roast beautifully. After marinating, take the salmon out of the sauce. Place the fillets on the sheet pan with the veggies. Drizzle the remaining teriyaki sauce over the salmon and vegetables for extra flavor. Put the sheet pan in the oven. Bake for 12-15 minutes. Check if the salmon flakes easily with a fork. The veggies should be tender but still crisp. Once baked, take the sheet pan out of the oven. Sprinkle toasted sesame seeds and chopped green onions over the salmon and veggies. This adds a nice crunch and fresh flavor. Enjoy your meal, and check out the Full Recipe for more details! When picking salmon, look for a few key signs. First, choose fillets with a bright color. Fresh salmon should have a rich pink or red hue. Next, check the texture. The fish should feel firm to the touch. If it feels mushy, skip it. Lastly, check for a clean smell. Fresh salmon should smell like the ocean, not fishy. Marinating salmon is crucial for flavor. I suggest marinating for at least 15 minutes. However, if you have time, let it sit for up to 1 hour. This longer marination allows the teriyaki sauce to soak in deeper. The result is a richer, more flavorful fish. The sugars in the honey caramelize when cooked, adding a nice glaze. You can change up the vegetables to suit the season. Try asparagus or zucchini in the spring. In summer, bell peppers and corn add sweetness. For fall, roasted carrots or Brussels sprouts work well. You can mix and match based on what you like. This keeps the dish fresh and exciting. Plus, seasonal veggies often taste better and are more affordable. {{image_4}} If you like heat, try adding Sriracha or red pepper flakes. This step brings a spicy kick to your dish. Mix some into the teriyaki sauce for a bold flavor. You can adjust the spice level based on your taste. A little goes a long way, so start small. This variation adds excitement and warmth to the classic recipe. For a sweet twist, include pineapple chunks. The juicy pineapple pairs nicely with the savory teriyaki sauce. You can add fresh or canned pineapple, but drain it well if you use canned. This fruity addition brightens up your meal. It balances the richness of the salmon perfectly. Don’t forget to add it to the sheet pan before baking for a delightful caramelized finish. You can switch the salmon for chicken or tofu. Chicken thighs work well and stay juicy when cooked. For a vegetarian option, tofu is a great choice. Just marinate it like the salmon. Both alternatives soak up the teriyaki sauce beautifully. You can enjoy the same delicious flavors while catering to different diets. Each protein choice makes the dish unique and fun. For the full recipe, check out the details above. To keep your teriyaki salmon fresh, use an airtight container. Make sure it seals well. Place the salmon and vegetables in the container after they cool down. Store them in the fridge. They will last for up to three days. If you want to keep them longer, consider freezing. When reheating salmon, avoid drying it out. You can use an oven or a microwave. If using an oven, set it to 350°F (175°C). Place the salmon on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10 minutes. If using a microwave, put the salmon on a microwave-safe plate. Cover it with a damp paper towel. Heat in short bursts of 30 seconds until warm. Freezing is a great way to save your leftovers. First, make sure the salmon is completely cool. Then, wrap each piece tightly in plastic wrap. Place the wrapped salmon in a freezer bag. Remove as much air as possible. It will last for about three months in the freezer. To defrost, move it to the fridge overnight. For a quicker option, you can also use the microwave. Just be careful not to cook it during defrosting. To check if the salmon is done, look for a few signs. The salmon should turn a light pink color and flake easily with a fork. You can also use a meat thermometer. A safe temperature is 145°F (63°C). If you don't have a thermometer, just poke the thickest part of the fillet. It should feel firm but not hard. Yes, you can use regular soy sauce. However, it will make the dish saltier. If you prefer less salt, stick with low-sodium soy sauce. This will help balance the flavors in your teriyaki sauce. The taste will still be great, but it may be richer in saltiness. You can marinate the salmon for as little as 15 minutes. For more flavor, I recommend marinating for up to 1 hour. If you leave it too long, the texture might change. The fish can become mushy, so don’t go overboard with the time. Teriyaki salmon pairs well with many sides. I love serving it with jasmine rice or brown rice. You can also add a fresh green salad for crunch. Steamed vegetables like bok choy or zucchini also match nicely. The options are endless, so find what you enjoy! This recipe for teriyaki salmon is simple and fun. You learned to prepare a tasty sauce, marinate the fish, and bake it with healthy veggies. By following these steps, you can enjoy a delicious meal at home. Consider trying variations like spicy bites or adding pineapple for sweetness. Store leftovers wisely and reheat them well to keep flavors fresh. With this guide, you can master teriyaki salmon and impress your friends or family. Now, let your cooking journey begin!

Sheet Pan Teriyaki Salmon

Dazzle your dinner table with this Savory Sheet Pan Teriyaki Salmon recipe! This quick and easy dish combines tender salmon fillets, vibrant veggies, and a delightful teriyaki sauce for a flavor explosion. Perfect for busy evenings, it cooks in just 30 minutes!You won't want to miss it!
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Ingredients
  

4 salmon fillets, approximately 6 ounces each

1/3 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

2 cloves garlic, finely minced

1 tablespoon fresh ginger, finely grated

1 red bell pepper, sliced into thin strips

1 cup broccoli florets, cut into bite-sized pieces

1 cup snap peas, trimmed

2 tablespoons sesame seeds, toasted

2 green onions, finely chopped

Salt and freshly ground black pepper to taste

Instructions
 

Prepare the Teriyaki Sauce: In a medium mixing bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the mixture is smooth and well combined. This flavorful sauce will infuse the salmon with sweetness and umami.

    Marinate the Salmon: Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the teriyaki sauce over the salmon, ensuring each fillet is well coated. Let the salmon marinate for at least 15 minutes, or for enhanced flavor, refrigerate for up to 1 hour.

      Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup a breeze.

        Prepare the Vegetables: On the lined sheet pan, arrange the sliced red bell pepper, bite-sized broccoli florets, and trimmed snap peas. Drizzle with a touch of olive oil, season liberally with salt and freshly ground black pepper, and toss the vegetables to coat them evenly. This will enhance their natural flavors during roasting.

          Add the Salmon: After marinating, remove the salmon fillets from the marinade and arrange them on the sheet pan nestled among the vibrant vegetables. Drizzle the remaining teriyaki sauce evenly over both the salmon and the vegetables for extra flavor.

            Bake: Place the prepared sheet pan in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp. Keep an eye on them to avoid overcooking.

              Garnish: Once baked, remove the sheet pan from the oven. Sprinkle toasted sesame seeds and chopped green onions generously over the salmon and vegetables for an added crunch and burst of flavor.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4

                  - Presentation Tips: For a rustic and inviting presentation, serve the salmon and vegetables directly from the sheet pan. Alternatively, plate each serving individually, garnishing with extra sesame seeds and a refreshing slice of lime on the side for an appealing pop of color. Enjoy your meal!