Sheet Pan Teriyaki Salmon with Green Beans Recipe
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This Sheet Pan Teriyaki Salmon with Green Beans Recipe is a quick, tasty dinner made with fresh salmon, green beans, and homemade teriyaki sauce, all baked on a single sheet pan! Ready in under 30 minutes, it’s perfect for busy weeknight dinners and meal prep.
The flaky salmon, crisp and tender green beans, and flavorful teriyaki glaze in this sheet pan dinner make it a favorite easy meal! This recipe, a favorite in my kitchen, combines fresh ingredients with pantry staples for a delicious, one-pan dish that’s perfect for a quick weeknight meal. It’s a satisfying crowd-pleaser!
Why You’ll Love This Sheet Pan Teriyaki Salmon and Green Beans Recipe
- Quick and Easy: Ready in under 30 minutes, cooked in one pan with minimal prep.
- Minimal Ingredients: Made with salmon, green beans, and a few pantry staples.
- Customizable and Versatile: Use homemade or store-bought teriyaki. Serve as is or over rice.
- Family-Friendly: Kid-approved mild flavors; perfect for meal prep or busy weeknights.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Salmon: Use fresh 6-ounce salmon filets.
- Green Beans: Fresh with ends trimmed for best results.
- Teriyaki Sauce: Use my homemade sauce or your favorite store-bought sauce.
- Olive Oil, Salt, and Pepper: For seasoning.
How to Make Sheet Pan Teriyaki Salmon with Green Beans
Step-by-Step Instructions
- Prep: Preheat the oven to 425º F and line a rimmed baking sheet with parchment paper.
- Arrange ingredients on sheet pan: Add salmon and trimmed green beans to the sheet pan.
- Season and Add Sauce: Drizzle the green beans with olive oil. Sprinkle salmon and beans with salt and pepper. Top salmon with teriyaki sauce.
- Bake: Bake until the salmon flakes easily with a fork, about 15 minutes. The USDA recommends cooking salmon to 145ºF when checked with an internal thermometer.
- Serve: Drizzle with extra teriyaki sauce if desired before serving. Enjoy served hot.
Note: I like my green beans with a bit of crunch, but if you prefer yours much more tender, I suggest cooking them on the sheet pan for about 12 minutes, then add your salmon and cook until the salmon is ready.
Recipe Success Tips
- Cook Evenly: Don’t overcrowd the pan; Arrange in a single layer.
- Check for Doneness: Use a thermometer to ensure salmon reaches 145°F for flaky results.
- More Tender Beans: For tender beans, bake them 12 minutes first, then add salmon.
- Homemade Teriyaki Sauce: Make teriyaki ahead to allow deeper flavor to develop.
- Use Parchment Paper: Prevents sticking and makes cleanup effortless.
Storage Instructions
- Store: Cool, then refrigerate in airtight containers for up to 3 days.
- Freeze: Cool. Place in an airtight container to freeze for up to 2 months; thaw in refrigerator.
- Reheat: Warm in the oven for 10 minutes at 350°F, or heat gently in the microwave.
- Meal Prep: Cook ahead; reheat for lunches or a quick dinner.
Frequently Asked Questions
If using frozen salmon, thaw completely first for even cooking.
Salmon should reach an internal temperature of 145°F for flaky results.
Avoid overcooking the salmon – check the temperature at 12 minutes.
More Favorite Seafood Recipes
Baked Salmon with Parmesan Crust
Here’s my Sheet Pan Teriyaki Salmon with Green Beans recipe. I hope you enjoy it as much as my family does!
Sheet Pan Teriyaki Salmon Green Beans Recipe
Ingredients
- 3 (6-ounce) salmon filets
- 1 pound green beans, ends trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons teriyaki sauce, if desired
Instructions
- Preheat oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Arrange salmon filets on the lined sheet pan and arrange green beans around the salmon. Drizzle the olive oil over the green beans and sprinkle the green beans and salmon with the salt and pepper.
- Spread the teriyaki sauce, about 2 tablespoons per fillet, over the salmon.
- Bake the salmon and green beans until the salmon easily flakes with a fork, about 15 minutes. Remove from the oven and drizzle with additional teriyaki sauce, if desired.
Notes
- Store: Cool, then refrigerate in airtight containers for up to 3 days.
- Freeze: Cool. Place in an airtight container to freeze for up to 2 months; thaw in refrigerator.
- Reheat: Warm in the oven for 10 minutes at 350°F, or heat gently in the microwave.
- Meal Prep: Cook ahead; reheat for lunches or a quick dinner.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This looks awesome. Will try this this weekend. We love salmon here!
Hope you enjoy, Deborah.
Made this last night was delicious and so quick and easy! Definitely making it part of our dinner routine.
Hi Robin, not really complaining but, why do some of your recipes include the Yum button and other don’t? I was so happy to see you use it but then it is not always there. I much prefer to use Yummly rather than Pinterest. Thanks! Jan
Thanks so much for letting me know about that, Jan! I appreciate you telling me and I’ve got it fixed now.
Thanks so much! xo