Sheet Pan Teriyaki Salmon Bowls

Name: Sheet Pan Teriyaki Salmon Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4.0
Ingredients: 4 salmon fillets (about 6 oz each); 1/4 cup teriyaki sauce (I like Kikkoman); 1 bell pepper, sliced; 2 cups broccoli florets; 1 carrot, sliced thin; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Cooked rice, for serving; Sesame seeds, for garnish

Highlighted under: World Cuisine

Honestly, this dish makes weeknight dinners feel like a treat. It all comes together on one sheet pan, and the salmon gets nice and caramelized from the teriyaki sauce. Making this is pretty budget-friendly too, as the whole thing runs about $12-15 for four servings. I often whip this up when I'm feeling a bit lazy but still want something fresh and satisfying. My partner couldn't believe how flavorful it turned out.

Created by

The Simplecooktips Team

Last updated on 2026-05-13T10:25:05.996Z

I started making these sheet pan teriyaki salmon bowls during the pandemic when groceries were limited. It was a challenge to make something delicious with what I had on hand. The great thing about this recipe is that you can throw almost any veggies on the pan with the salmon, and it still comes out great. Just remember to cut everything to a similar size for even cooking.

Honestly, the first time I made this, I was surprised by how well the salmon cooked. I was worried I'd overdo it, but the glaze really helps keep it moist. Next time, I might try adding some pineapple for an extra sweet twist. Even my picky eater friend polished off her bowl without complaint!

Why This Works So Well

You only need one pan to clean up afterwards
Takes less than 30 minutes to get to the table
Customize with any veggies you love or have on hand

What to Know Before Making Sheet Pan Teriyaki Salmon Bowls

This recipe is honestly fantastic for busy weeknights. It combines fresh salmon and colorful veggies, all in one pan. You can swap in whatever vegetables you have lying around in your fridge, like green beans or snap peas. Just keep in mind that different veggies might cook at different rates, so cut them into similar sizes for even cooking.

Don’t stress too much about the timing either. Ovens can vary, so just keep an eye on your salmon and make sure it flakes easily when it's done. If your veggies start to look a little too charred for your taste, feel free to pull them out earlier. Each time you make this, it might turn out a bit different, but that’s okay!

Ingredients

Here's what you need to make these salmon bowls:

Ingredients

4 salmon fillets (about 6 oz each)
1/4 cup teriyaki sauce (I like Kikkoman)
1 bell pepper, sliced
2 cups broccoli florets
1 carrot, sliced thin
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Cooked rice, for serving
Sesame seeds, for garnish

Feel free to swap out the veggies based on what you have in the fridge!

Instructions

Let's get started on our sheet pan salmon bowls:

Preheat and Prepare

Preheat your oven to 400°F (200°C). While that’s happening, line a rimmed sheet pan with parchment paper for easy cleanup. Place the salmon fillets on one side of the pan.

Season the Salmon

Drizzle the teriyaki sauce over the salmon, making sure to coat it well. It's okay if a little spills over to the veggies later. You can sprinkle some garlic powder, salt, and pepper on top too for extra flavor. I usually do this part using a brush, which helps distribute the sauce evenly.

Add Veggies

On the other side of the pan, toss the bell pepper, broccoli, and carrot with olive oil, salt, and pepper. Spread them out so everything has a little breathing room. Don't overcrowd the pan, or it won’t roast nicely.

Roast Everything Together

Pop the pan in your preheated oven and let it roast for about 15-20 minutes. You'll want to keep an eye on the salmon, as cooking times can vary slightly. It’s ready when it flakes easily with a fork. The veggies should be tender with some nice charred spots.

Serve and Garnish

Once everything is cooked, serve the salmon over a bed of rice and top with the roasted veggies. Sprinkle some sesame seeds on top for a little crunch and garnish. Honestly, it's so simple but so satisfying!

Make sure to enjoy these while hot, as the flavors really shine!

Pro Tips

If you can, let the salmon marinate in the teriyaki sauce for 15-30 minutes for even better flavor.
Experiment with your favorite sauces or fresh herbs for variations.
For a spicy kick, add some red pepper flakes to the veggies before roasting.

How to Store Sheet Pan Teriyaki Salmon Bowls

If you have leftovers, just store them in an airtight container in the fridge. They'll be good for about 2-3 days. When reheating, I usually pop everything back in the oven for a few minutes at 350°F to keep everything nice and crispy. You could also use the microwave, but I find the veggies lose their texture that way.

For the rice, if you have some left, you can freeze it in individual portions for quick meals later. Just make sure to cool it first before freezing so it doesn’t get all clumpy.

Ways to Switch It Up

Feel free to change up the sauce too. If you're not a huge fan of teriyaki, I’ve tried this with a honey-soy mix or even a spicy chili sauce, which adds a nice kick. Honestly, you can experiment a lot here.

And for a different protein, chicken thighs work great in this same setup. Just adjust the cooking time, so you're checking for doneness with a meat thermometer. Lastly, consider tossing in some nuts or seeds, like sliced almonds or cashews, right before serving for an extra crunch. These small changes keep the recipe feeling fresh each time!