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- 4 salmon fillets - 2 cups broccoli florets - 1 bell pepper, sliced - 1 tablespoon olive oil - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - Sesame seeds - Chopped green onions - Salt and pepper to taste When I make teriyaki salmon and broccoli, I love how simple the ingredients are. You only need fresh salmon, bright veggies, and a few pantry staples. The main stars are the salmon and broccoli. I choose salmon fillets that look fresh and firm. For the broccoli, I use florets that are bright green. I also like to add a bell pepper for extra color and crunch. Olive oil helps to bring all the flavors together. The teriyaki sauce is what makes this dish shine. I mix soy sauce with honey or maple syrup for sweetness. Rice vinegar adds a nice tang, while garlic and ginger give the sauce depth. Together, they create a rich flavor that coats the salmon and veggies perfectly. For garnish, I sprinkle sesame seeds and chopped green onions. They add a nice crunch and fresh taste. I also season with salt and pepper to make everything pop. Gathering these ingredients makes cooking this meal fun and easy. You can find most of them at your local store. - Preheat oven to 400°F (200°C). - Prepare the sheet pan with parchment paper. This helps with easy cleanup. - In a small bowl, whisk together: - 1/4 cup low-sodium soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated This sauce adds a sweet and tangy flavor to your salmon. - Place 4 salmon fillets on one side of the prepared sheet pan. - Season with salt and pepper. - Brush generously with teriyaki sauce. - On the other side, add: - 2 cups broccoli florets - 1 sliced bell pepper - Drizzle 1 tablespoon of olive oil over the veggies. - Season them with salt and pepper. - Pour the remaining teriyaki sauce over the vegetables and toss to coat. - Bake for 15-20 minutes. - Check when the salmon flakes easily with a fork. - Ensure the broccoli is tender and bright green. - Let the dish sit for a couple of minutes. - Serve hot and garnish with sesame seeds and chopped green onions for extra flavor. - Use fresh ingredients for the best taste. Fresh salmon and bright broccoli make a big difference. - Customize the teriyaki sauce to fit your taste. You can add more honey for sweetness or more garlic for a punch. - To check salmon doneness, look for the color change. Cook until it turns opaque and flakes easily with a fork. - For perfectly cooked broccoli, you want it bright green and tender. Avoid overcooking to keep it crisp. - Involve children in meal prep with simple tasks. Let them brush the teriyaki sauce on the salmon. - They can help wash and cut vegetables with a safe knife. Cooking together makes it fun and teaches them skills. {{image_2}} You can change up the veggies in this dish. Try using snap peas for a sweet crunch. Carrots add a nice color and flavor too. You might also like to add zucchini or asparagus. Just chop them into bite-sized pieces. This way, they cook well with the salmon and broccoli. Feel free to mix and match your favorites. The teriyaki sauce pairs well with many veggies. Not in the mood for salmon? You can use tilapia or cod instead. These fish cook well and have a mild taste. If you want a vegetarian option, try tofu. Use firm tofu for the best results. Press it to remove water, then cut it into cubes. Coat the tofu in the teriyaki sauce like you do the salmon. It will soak up all that great flavor. To make this dish gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. Check the labels on honey and rice vinegar to ensure they are gluten-free too. This way, everyone can enjoy the tasty teriyaki salmon and broccoli without worries. To keep your teriyaki salmon and broccoli fresh, store leftovers in the fridge. First, let the dish cool down to room temperature. Then, place it in an airtight container. This helps to lock in the flavor and moisture. I recommend using glass containers. They are sturdy and do not retain odors. To reheat the salmon and broccoli, use your oven or microwave. For the oven, preheat it to 350°F (175°C). Place the leftovers on a baking sheet. Cover it with foil to keep moisture in. Heat for about 10-15 minutes, or until warm. If using a microwave, place the food in a microwave-safe dish. Heat it in short bursts of 30 seconds. Stir in between to ensure even heating. When stored correctly, your teriyaki salmon and broccoli will last about 3 to 4 days in the fridge. Make sure to check for any off smells or changes in color before eating. If you do not plan to eat it within that time, freeze it. Properly stored, it can last up to three months in the freezer. Yes, you can use frozen salmon. Just thaw it fully before cooking. Place the salmon in the fridge overnight or use cold water to speed up thawing. This helps the fish cook evenly. You can serve teriyaki salmon with rice or quinoa. Both add a nice base to soak up the sauce. You might also try a side salad for extra crunch and freshness. Salmon is done when it flakes easily with a fork. The center should look opaque and not translucent. You can also use a food thermometer; it should read 145°F (63°C) for safe eating. Yes, you can meal prep teriyaki salmon and broccoli. Cook the dish, let it cool, and store it in airtight containers. It will last for up to three days in the fridge. Just reheat before eating! This blog post covered a simple teriyaki salmon and broccoli dish. We went through the ingredients you'll need and the step-by-step instructions for making it. The tips and tricks section shared ways to enhance flavor and ensure perfect cooking. Variations showed you can adapt this recipe easily. Finally, I shared storage info and answered FAQs for your convenience. With easy preparation and cooking, you can enjoy a tasty meal that's nutritious and fun to make!

Teriyaki Salmon & Broccoli Sheet Pan

Delight in this Teriyaki Salmon & Broccoli recipe that’s both delicious and quick to prepare! With just 25 minutes from prep to plate, you’ll enjoy tender salmon fillets paired with vibrant broccoli and bell peppers, all tossed in a homemade teriyaki sauce. Perfect for a healthy weeknight dinner, this dish is sure to please everyone at the table. Click through for the full recipe and elevate your meal tonight!
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 tablespoon olive oil

1/4 cup soy sauce (low-sodium)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

Sesame seeds for garnish

Green onions, chopped for garnish

Salt and pepper to taste

Instructions
 

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. This will be your teriyaki sauce.

      Place the salmon fillets on one side of the prepared sheet pan. Season them with salt and pepper, then brush generously with the teriyaki sauce.

        On the other side of the sheet pan, add the broccoli florets and sliced bell pepper. Drizzle olive oil over the vegetables and season with a pinch of salt and pepper.

          Pour the remaining teriyaki sauce over the vegetables, tossing them to coat evenly.

            Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender but still vibrant green.

              Once done, remove from the oven and let it sit for a couple of minutes.

                Serve hot, garnished with sesame seeds and chopped green onions for added flavor and visual appeal.

                  Prep Time: 10 min | Total Time: 25 min | Servings: 4