A fuss-free dinner with juicy glazed salmon, roasted veggies, and zero cleanup stress.

There was a time when the idea of cooking fish at home felt... intimidating. Like something only “real” home chefs did with fancy pans and fish spatulas I didn’t own.

But after discovering this One-Pan Teriyaki Salmon, I changed my mind completely.

It’s honestly one of the easiest, most flavorful meals I’ve ever put on the table — and yes, it all cooks together on a single sheet pan. Juicy, flaky salmon coated in a sticky-sweet teriyaki glaze, paired with tender roasted broccoli, bell peppers, and carrots. My kids call it “that shiny fish dinner,” and I call it a weeknight win.

Ingredients:

For the teriyaki glaze:

• ¼ cup low-sodium soy sauce or coconut aminos

• 2 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated fresh ginger

• 1 tsp cornstarch + 1 tbsp water (for thickening)

For the salmon + veggies:

• 4 salmon fillets (skin-on or skinless)

• 1 head broccoli, cut into florets

• 1 red bell pepper, sliced

• 2 carrots, sliced thin

• 1 tbsp olive oil

• Salt and pepper, to taste

• Sesame seeds + sliced green onions for garnish

Instructions:

1. Preheat and prep:
   Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.

2. Make the teriyaki glaze:
   In a small saucepan, combine soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes. Remove from heat.

3. Season the veggies:
   Toss broccoli, bell pepper, and carrots with olive oil, salt, and pepper. Spread on the sheet pan and roast for 10 minutes.

4. Add salmon and glaze:
   Remove the sheet pan, push veggies to the side, and place salmon fillets in the center. Brush generously with teriyaki glaze. Return to oven for another 12–14 minutes, or until salmon is cooked through and flakes easily.

5. Garnish and serve:
   Drizzle any extra glaze over top, sprinkle with sesame seeds and green onions, and serve hot — over rice, quinoa, or on its own!

Sarah’s Kitchen Notes:

• Glaze hack: If you’re short on time, use a store-bought teriyaki sauce — just check for a clean ingredient list.

• Don’t overbake the salmon! Pull it at 140°F internal temp; it’ll continue to cook slightly after you remove it.

• Want a low-carb version? Skip the rice and serve with cauliflower rice or a simple green salad.

Why You’ll Love This:

This recipe is proof that healthy dinners don’t have to be boring or complicated. It’s fast, it’s full of flavor, and it makes you feel like you really have it together — even if you’ve been in yoga pants all day and forgot to defrost anything.

Nutrition (Per Serving, serves 4):

• Calories: 375

• Protein: 32g

• Carbs: 18g

• Fat: 20g

• Fiber: 3g

• Sugar: 10g