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Easy One-Pan Teriyaki Salmon and Vegetables Recipe for Perfect Weeknight Dinners

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A quick and easy one-pan recipe featuring flaky salmon and tender roasted vegetables glazed with a homemade teriyaki sauce. Perfect for busy weeknights, this dish balances sweet and savory flavors with minimal cleanup.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170g each), skin on for crispiness
  • 1 red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets (fresh or frozen)
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil or avocado oil (for roasting)
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 2 teaspoons fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon cornstarch mixed with 2 teaspoons cold water (to thicken sauce)
  • Optional garnishes: sesame seeds, thinly sliced green onions, fresh cilantro or parsley

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a small mixing bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, grated ginger, minced garlic, and sesame oil. Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water). Set aside.
  3. On a large rimmed baking sheet, toss the red bell pepper slices, zucchini, broccoli florets, and red onion wedges with 2 tablespoons olive oil. Season lightly with salt and pepper. Spread them out in an even layer.
  4. Roast the vegetables in the oven for about 10 minutes.
  5. Remove the pan from the oven. Push the veggies to the sides to create space in the center and place the salmon fillets skin-side down in the middle. Brush some of the teriyaki sauce over the salmon and drizzle a bit on the veggies.
  6. Return the pan to the oven and roast everything together for another 12-15 minutes, or until the salmon flakes easily with a fork and the veggies are tender with a slight caramelized edge.
  7. Remove the pan again and brush the salmon with any remaining teriyaki sauce. For a thicker glaze, warm the sauce gently on the stove before brushing.
  8. Garnish with sesame seeds, sliced green onions, or fresh herbs if desired. Serve immediately.

Notes

Use room temperature salmon for even cooking. Don’t overcrowd the pan to avoid soggy vegetables. The cornstarch slurry is key for a glossy teriyaki glaze. Keep salmon skin-side down only for crispy skin. Tent with foil if veggies brown too fast. Leftovers keep well refrigerated for up to 3 days. Reheat gently to avoid drying out the salmon.

Nutrition

Keywords: teriyaki salmon, one-pan dinner, easy weeknight meal, roasted vegetables, healthy salmon recipe, quick dinner, homemade teriyaki sauce

Find it online: https://yumyep.com/easy-one-pan-teriyaki-salmon-and-vegetables-recipe-for-perfect-weeknight-dinners/