Sheet Pan Teriyaki Salmon with Rice
This Sheet Pan Teriyaki Salmon with Rice is a flavorful, easy, and nutritious one-pan meal with tender salmon, fluffy jasmine rice, and vibrant veggies.
Servings: 4 servings
Ingredients
- 4 fillets salmon around 6 ounces each, skin-on or skinless
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons sesame oil
- 2 cloves garlic minced
- 1 inch fresh ginger grated
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 tablespoon sesame seeds toasted
- 2 green onions sliced
- salt and pepper to taste
Instructions
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and keep covered for 5 minutes before fluffing with a fork.
- In a small mixing bowl, whisk together 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons sesame oil, minced garlic, and grated ginger to make the teriyaki glaze.
- Preheat your oven to 400°F (200°C). On a large sheet pan, arrange the broccoli florets and sliced red bell pepper in an even layer. Season lightly with salt and pepper. Place the salmon fillets on the same pan, skin side down if they have skin. Brush the salmon generously with the teriyaki glaze, reserving a little for later.
- Roast the salmon and vegetables for about 12-15 minutes or until the salmon flakes easily with a fork and the vegetables are tender but still crisp. Halfway through cooking, brush the salmon once more with the reserved teriyaki glaze for a glossy finish.
- Sprinkle the roasted salmon and vegetables with toasted sesame seeds and sliced green onions. Serve hot over the fluffy jasmine rice.
Equipment
- Sheet pan
- Medium Saucepan
- Mixing bowl
- Grater
- Knife and cutting board
- Measuring cups and spoons
- Spatula or Tongs
Notes
- Do not overcrowd the sheet pan to ensure even roasting and caramelization.
- Use fresh ginger and garlic in the teriyaki glaze for the best flavor.
- Reserve some teriyaki sauce to brush on the salmon halfway through baking for an intense glaze.
- Toast sesame seeds in a dry skillet before sprinkling for extra nutty flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently with a splash of water.
