Easy Crispy Teriyaki Salmon Sheet Pan Dinner
A quick and delicious sheet pan dinner featuring crispy skin salmon glazed with homemade teriyaki sauce and roasted vegetables, perfect for weeknight meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 4 skin-on salmon fillets (6 ounces / 170 grams each)
- ½ cup (120 ml) teriyaki sauce (soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 1 teaspoon rice vinegar)
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 3 cups (450 grams) mixed vegetables (snap peas, bell peppers, thinly sliced carrots)
- 1 tablespoon olive oil
- 1 teaspoon toasted sesame seeds (optional)
- 2 stalks green onions, thinly sliced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Make the teriyaki sauce by combining ½ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 teaspoon rice vinegar in a small bowl. Whisk until sugar dissolves and set aside.
- Toss 3 cups of chosen vegetables with 1 tablespoon olive oil, salt, and pepper in a large bowl. Spread evenly on a parchment-lined baking sheet.
- Pat dry 4 skin-on salmon fillets with paper towels and season lightly with salt and pepper on both sides.
- Arrange salmon fillets skin-side down among the vegetables on the baking sheet.
- Brush the salmon fillets generously with the teriyaki sauce, reserving some for glazing after cooking.
- Roast in the oven for 12-15 minutes, tossing the vegetables halfway through if desired, until salmon is opaque and flakes easily and skin is crispy.
- Brush remaining teriyaki sauce on the salmon for extra shine, then sprinkle with toasted sesame seeds and sliced green onions.
- Serve immediately while hot for maximum crispness and flavor.
Notes
Pat salmon skin dry before seasoning for best crispiness. Brush teriyaki sauce mostly on the flesh side before roasting to prevent burning. Toss veggies halfway through roasting for even cooking. Rest salmon a few minutes after roasting to keep moist. For gluten-free, use tamari instead of soy sauce. Leftovers keep well for 2 days; reheat gently in a low oven to maintain crisp skin.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: teriyaki salmon, sheet pan dinner, crispy salmon, easy weeknight meal, roasted vegetables, healthy salmon recipe