Easy • Seafood
Sheet-Pan Teriyaki Salmon and Snap Peas
Flaky salmon fillets and sweet sugar snap peas roasted together in a speedy homemade teriyaki glaze.
- Prep
- 10 min
- Cook
- 12 min
- Servings
- 4
- Level
- Easy
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When you need a vibrant, nutrient-dense dinner on the table in under twenty minutes, this sheet pan wonder delivers. The sticky-sweet homemade teriyaki sauce caramelizes over the salmon while snap peas stay perfectly crisp-tender.
Ingredients
Yield: 4 servings
Main
- 4 skin-on salmon fillets (about 6 oz each)
- 12 oz sugar snap peas, trimmed
- 1 tbsp neutral oil (like canola or avocado)
- 1 tbsp toasted sesame seeds
- 2 scallions, thinly sliced
Teriyaki Glaze
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey or brown sugar
- 1 tbsp mirin or rice vinegar
- 2 cloves garlic, finely grated
- 1 tsp grated fresh ginger
- 1 tsp cornstarch whisked with 1 tbsp water
Preparation
Step 1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2
In a small saucepan over medium heat, combine soy sauce, honey, mirin, garlic, and ginger. Bring to a simmer, whisk in the cornstarch slurry, and cook for 1 to 2 minutes until glossy and thickened. Remove from heat.
Step 3
Toss sugar snap peas with neutral oil and a pinch of salt on one side of the baking sheet. Arrange salmon fillets skin-side down on the other side.
Step 4
Brush salmon generously with half of the teriyaki glaze.
Step 5
Bake for 10 to 12 minutes, or until the salmon flakes easily with a fork. Brush with remaining glaze and garnish with sesame seeds and sliced scallions.
Tips
- Look for salmon fillets of even thickness so they cook through uniformly.
- Serve alongside steamed jasmine rice or quinoa to soak up the extra glaze.
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