Thai Grilled Salmon Sheet-Pan with Peanut Butter Sauce

Name: Thai Grilled Salmon Sheet-Pan with Peanut Butter Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 skin-on salmon fillets (150g each), patted dry; 200g green beans, trimmed; 1 red bell pepper, sliced into strips; 1 small red onion, thinly sliced; 2 tbsp vegetable oil, divided; 3 tbsp natural peanut butter; 2 tbsp soy sauce; 1 tbsp fresh lime juice; 1 tbsp honey; 1 tsp grated fresh ginger; 1 garlic clove, minced; 1/2 tsp chili flakes; 2 tbsp chopped fresh cilantro; 1 tbsp roasted peanuts, chopped (for garnish)

This sheet-pan salmon features a nutty peanut butter glaze infused with Thai flavors, roasted alongside crisp-tender veggies for a buttery, savory lunch.

Prep15 minCook20 minTotal35 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 220°C (425°F). Line a large sheet pan with parchment paper.
02
In a small bowl, whisk peanut butter, soy sauce, lime juice, honey, ginger, garlic, and chili flakes until smooth.
03
Place green beans, bell pepper, and red onion on the sheet pan. Drizzle with 1 tbsp vegetable oil and toss to coat evenly. Spread vegetables out in a single layer.
04
Roast vegetables for 10 minutes until they start to soften.
05
Remove the sheet pan from the oven. Push vegetables to the sides, leaving space in the center.
06
Place salmon fillets skin-side down in the cleared center. Brush each fillet generously with the peanut sauce.
07
Drizzle remaining 1 tbsp vegetable oil over salmon and return the sheet pan to the oven.
08
Roast for 10-12 minutes until salmon is just cooked through and flakes easily with a fork (internal temp 60°C / 140°F).
09
Sprinkle chopped cilantro and roasted peanuts over salmon and vegetables before serving.

From the editor

Cooking tips

Use skin-on salmon to help keep the fillets moist while roasting and create a slight crisp on the skin.
If peanut butter is too thick, warm it slightly before mixing to make the sauce easier to whisk.
Substitute green beans with asparagus or snap peas for similar texture and flavor.
Leftovers keep well refrigerated up to 2 days; reheat gently in a low oven to preserve the salmon’s texture.

Published August 17, 2026