There’s something so satisfying about building a colorful bowl — grains, veggies, protein, a little sauce to bring it all together. And when it all comes from one sheet pan? Even better.

These sheet pan teriyaki salmon bowls are one of my favorite feel-good dinners. They’re packed with flavor, loaded with veggies, and come together with minimal cleanup. The salmon is coated in a sticky-sweet homemade teriyaki glaze that caramelizes beautifully in the oven while the broccoli and bell peppers roast to perfection right alongside it.

It’s the kind of meal that feels nourishing and exciting — all in under 30 minutes. My family loves customizing their own bowls, and I love that I only have one pan to clean.

Ingredients for Sheet Pan Teriyaki Salmon Bowls Recipe

For the salmon + veggies:

• 4 salmon fillets (4–6 oz each)

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 2 cups cooked brown rice or jasmine rice, for serving

For the teriyaki glaze:

• ¼ cup low-sodium soy sauce

• 2 tablespoons honey or maple syrup

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger

• 1 teaspoon cornstarch + 1 tablespoon water (slurry)

How to Make Sheet Pan Teriyaki Salmon Bowls Recipe

1. Preheat oven to 400°F. Line a sheet pan with parchment paper or foil for easy cleanup.

2. Make the teriyaki glaze. In a small saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook until thickened (about 1–2 minutes). Remove from heat.

3. Prep the veggies. Toss broccoli and bell pepper in olive oil, salt, and pepper. Spread on one side of the sheet pan.

4. Add the salmon. Place salmon fillets skin-side down next to the veggies. Brush generously with the teriyaki glaze.

5. Bake. Bake for 12–15 minutes, or until salmon is flaky and veggies are tender.

6. Assemble the bowls. Scoop rice into bowls, top with salmon and veggies, and drizzle with extra teriyaki glaze. Garnish with sesame seeds or green onions if desired.

Sarah’s Simple Tips

• Use parchment or foil. Makes cleanup quick and easy (no sticking!).

• Add variety. Try swapping in snap peas, zucchini, or carrots.

• Make it ahead. These bowls are great for meal prep — just store the glaze separately and reheat before serving.

Flavorful Conclusion

These sheet pan teriyaki salmon bowls are everything dinner should be — simple, flavorful, and packed with wholesome ingredients. Whether you're feeding the whole family or prepping lunches for the week, this recipe makes it easy to eat well and enjoy the process.

Nutrition (per serving, based on 4 servings):
Calories: 490
Fat: 22g
Saturated Fat: 4g
Carbohydrates: 38g
Sugar: 12g
Protein: 35g
Sodium: 720mg