Sheet Pan Teriyaki Salmon
- Yield 4 servings
- Prep 10 minutes
- Cook 20 minutes
Sheet Pan Teriyaki Salmon sits in the Seafood section of Regbie. The card serves 4 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 4 salmon fillets, 5 ounces each
- ¾ cup All-Purpose Stir-Fry Sauce, divided
- 1 tablespoon avocado oil
- 1 pound French green beans, trimmed
- ¼ pound fresh shiitake mushrooms, quartered
- 1 red bell pepper, cored and thinly sliced
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Method
Set the salmon fillets in a high-sided dish where they’ll fit snugly. Tip in ⅓ cup of All-Purpose Stir-Fry Sauce .
Flip the salmon around in the marinade to coat well. Keep the fillets skin-side up in the marinade until you’re ready to cook. (Marinate the fish for as little as 15 minutes, but no longer than 8 hours in a sealed container in the fridge.)
When you’re ready to cook the sheet pan dinner, heat the oven to 400°F with the rack in the middle.
In a large bowl, whisk together ¼ cup All-Purpose Stir-Fry Sauce with 1 tablespoon avocado oil. (You should have about 2 tablespoons of “clean” All-Purpose Stir-Fry Sauce remaining to brush over everything later.)
Tip in the green beans, mushrooms, and bell pepper in the sauce and toss well.
Set the salmon skin-side down in the middle of a parchment-lined rimmed baking sheet. Lay out the vegetables evenly and in a single layer around the salmon.
Roast the sheet pan dinner for 10 to 15 minutes or until the salmon is cooked to your preferred doneness. (the cook like the salmon cooked to about medium, about 130°F to 135°F in the thickest part of the fillet.)
Once the salmon is finished cooking and the vegetables are browned, brush on the reserved “fresh” All-Purpose Stir-Fry Sauce (not the stuff the salmon was marinated in) to add a bright kick of flavor.
Scatter on toasted sesame seeds and sliced scallions to finish the dish!
