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To make Teriyaki Salmon Sheet Pan with Broccoli, gather these fresh items: - 4 salmon fillets - 2 cups broccoli florets - 1 bell pepper, sliced (red or yellow) - 1 medium carrot, julienned - ¼ cup soy sauce (low sodium) - 2 tablespoons honey - 2 tablespoons sesame oil - 1 tablespoon rice vinegar - 2 garlic cloves, minced - 1 teaspoon ginger, grated - 1 tablespoon sesame seeds (for garnish) - Salt and pepper to taste - Cooked rice or quinoa (for serving, optional) These ingredients combine to create a dish full of flavor and nutrition. When you choose fresh salmon, look for bright color and a firm texture. The vegetables add crunch and color. Each component works together to make your meal both tasty and healthy. The teriyaki marinade gives a sweet and savory touch. You can adjust the flavors to suit your taste, making this recipe fun and flexible. Enjoy cooking! First, set your oven to 400°F (200°C). This temperature helps cook the salmon and veggies just right. It also makes sure everything bakes evenly. Preheating is key for great results. Next, grab a small mixing bowl. Add ¼ cup of low-sodium soy sauce. Then, mix in 2 tablespoons of honey for sweetness. Pour in 2 tablespoons of sesame oil to give it a rich flavor. Now, add 1 tablespoon of rice vinegar for a little tang. Don't forget 2 minced garlic cloves and 1 teaspoon of grated ginger for a burst of taste. Whisk everything together until smooth. This marinade adds a tasty glaze to the salmon. Now, take a large sheet pan and line it with parchment paper. Place 4 salmon fillets on one side of the pan. Season each fillet with salt and pepper. Then, brush them with the teriyaki marinade. On the other side, arrange 2 cups of broccoli florets, 1 sliced bell pepper, and 1 medium julienned carrot. Drizzle a bit of sesame oil over the veggies and season with salt and pepper. Pour any leftover marinade over the vegetables. This step helps everything soak up the flavors. Slide the sheet pan into your preheated oven. Bake for about 15-20 minutes. You’ll know it’s done when the salmon flakes easily and the veggies are tender but crisp. The salmon should look glossy and caramelized. Once it's ready, take the pan out of the oven. Let it cool for a few minutes. Sprinkle 1 tablespoon of sesame seeds over the salmon and veggies for a nice touch. Serve your teriyaki salmon and vegetables warm over cooked rice or quinoa if you like. When picking salmon, look for bright, shiny skin. The flesh should be firm and moist. Fresh salmon smells like the sea, not fishy. Wild-caught salmon often tastes better than farmed. Varieties like sockeye or king have rich flavors. If you can, buy salmon from a trusted source. Always check the sell-by date to ensure freshness. The teriyaki marinade is key to this dish. Use low-sodium soy sauce for a balanced taste. Honey adds sweetness, while sesame oil gives a nutty flavor. Rice vinegar adds a tangy kick. For depth, don't skip the garlic and ginger. Mix all ingredients well. Let the salmon marinate for at least 15 minutes for the best flavor. To keep your vegetables crisp, don't overcook them. Arrange them on the sheet pan in a single layer. This helps them cook evenly. Drizzle a little sesame oil on top for extra flavor. Season with salt and pepper, but don’t drown them. Bake until they are bright in color and tender but still crunchy. Serve the teriyaki salmon over warm rice or quinoa. This adds a nice base and absorbs the sauce. Top with fresh herbs like cilantro or green onions for color. A sprinkle of sesame seeds adds a lovely crunch. You can also add lime wedges for a zesty twist. Enjoy your meal with a side salad for balance. {{image_2}} You can change up the veggies in this dish. Use snap peas for a crisp bite. Carrots add color and sweetness. Zucchini slices cook fast and soak up flavor. Cauliflower florets are a great option too. Each veggie brings its own taste and texture. Feel free to mix and match based on what you love. Not a fan of teriyaki? Try a honey mustard glaze. Mix honey, mustard, and a splash of vinegar for a tangy kick. You can also use a simple lemon and herb mix. This brings a fresh taste that pairs well with salmon. Barbecue sauce can add a smoky flavor. Choose a sauce that excites your taste buds. Baking is easy, but you can grill the salmon too. This adds a nice char and smoky flavor. Cooking it in a skillet works well for a quick meal. Just sear the salmon on medium heat. If you have a steamer, use it for tender salmon. Each method gives a unique taste to your dish. Experiment to find your favorite way! After enjoying your teriyaki salmon, let any leftovers cool down. Place the salmon and veggies in an airtight container. This keeps them fresh longer. You can store them in the fridge for up to three days. Make sure to cover them well to keep out air. To reheat your salmon, you can use the oven or a microwave. If using the oven, set it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Heat for about 10 minutes or until warmed through. If you prefer the microwave, heat in short bursts, about 30 seconds at a time. Check often to avoid overcooking. You can freeze leftover teriyaki salmon for later. Wrap each fillet tightly in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps the salmon fresh for up to three months. When you are ready to eat, thaw it in the fridge overnight and reheat as mentioned above. You can serve teriyaki salmon with cooked rice or quinoa. Both options soak up the sauce well. You can also add a side of fresh salad for a crunchy feel. Sliced cucumbers with a bit of vinegar make a nice touch. Adding a fruit salad can bring sweetness to your meal. Yes, you can prep the salmon and vegetables ahead of time. Marinate the salmon and chop the veggies. Store them in the fridge for up to a day. When you are ready, just bake them. This saves time and makes dinner easy. The salmon is done when it flakes easily with a fork. It should look glossy and have a nice caramelized color on top. For safety, the internal temperature should reach 145°F (63°C). Use a food thermometer for the best results. To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a great substitute that tastes similar. Check the labels on honey and other sauces to ensure they are gluten-free too. This way, you can enjoy teriyaki salmon without worry. This blog post explains how to make teriyaki salmon, covering ingredients and steps. I provided tips for choosing salmon and using fresh vegetables. You can also explore variations and smart storage tips. In the end, cooking teriyaki salmon is simple and fun. Enjoying this tasty meal can impress your family and friends. Experiment with flavors and ingredients to make it your own. Enjoy your cooking adventure!

Teriyaki Salmon Sheet Pan with Broccoli

Indulge in the delicious flavors of teriyaki salmon with this easy recipe! Whip up a delightful meal featuring tender salmon fillets paired with vibrant veggies like broccoli, bell peppers, and carrots. Marinated in a sweet and savory teriyaki sauce, this dish is sure to impress your family and friends. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner. Click through for full details and more mouthwatering recipes! #TeriyakiSalmon #HealthyEats #QuickRecipes #DinnerInspo
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Ingredients
  

4 salmon fillets

2 cups broccoli florets

1 bell pepper, sliced (red or yellow)

1 medium carrot, julienned

¼ cup soy sauce (low sodium)

2 tablespoons honey

2 tablespoons sesame oil

1 tablespoon rice vinegar

2 garlic cloves, minced

1 teaspoon ginger, grated

1 tablespoon sesame seeds (for garnish)

Salt and pepper to taste

Cooked rice or quinoa (for serving, optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small mixing bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create a teriyaki marinade.

      Place the salmon fillets on one side of a large, lined sheet pan. Season each fillet with salt and pepper, then brush generously with the teriyaki marinade.

        On the other side of the sheet pan, arrange the broccoli florets, sliced bell pepper, and julienned carrot in a single layer. Drizzle with a little sesame oil and season with salt and pepper to taste.

          Pour any remaining teriyaki marinade over the vegetables to infuse them with flavor.

            Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender but still crisp. The salmon should be glossy and caramelized.

              Remove from the oven and let it cool for a few minutes. Sprinkle sesame seeds over the salmon and vegetables for a lovely garnish.

                Serve the teriyaki salmon and vegetables warm over a bed of cooked rice or quinoa if desired.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4