Sheet Pan Teriyaki Salmon is the ultimate easy and healthy dinner idea for busy weeknights. This one-pan meal combines tender, flaky salmon fillets glazed with a rich, homemade teriyaki sauce and tender broccolini.
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Looking for an easy meal that's as healthy as it is flavorful? This healthy salmon dinner is so simple and can be baked to perfection along with a nutritious veggie for an all-in-one meal, great for busy weeknights.
Why this recipe works
It can be stressful to worry about making a good entree and a healthy side dish for dinner every night. That's why I love sheet pan dinners like this teriyaki salmon, which combines easy prep with so much flavor!
This dish features perfectly cooked, flaky salmon with a sweet and savory teriyaki sauce and roasted broccolini. The result is a filling and healthy dinner that's perfect for even busy nights.
And if you can't get enough salmon, I recommend my Air Fryer Lemon Butter Salmon or this Herb Grilled Salmon inspired by the Olive Garden dish!
Ingredients Needed
- Salmon: I like to cut my salmon filets into strips about 2 inches wide to keep cooking time as short as possible.
- Sauce: For the homemade sauce, you'll need soy sauce, teriyaki sauce, and hoison sauce.
- White Vinegar: To add a little tang.
- Brown Sugar: Light or dark will work.
- Garlic: Fresh minced is always recommended.
- Red Pepper Flakes: For some heat.
- Ginger: Fresh or ground.
- Broccolini: This tender and delicate vegetable roasts to perfection alongside your salmon!
- Salt and Black Pepper
- Cornstarch: Helps the sauce take on a thicker, richer consistency.
How to Make this Salmon Sheet Pan Dinner
- Step 1: In a medium mixing bowl, combine sauces, vinegar, brown sugar, garlic, and red pepper flakes.
- Step 2: Marinate the salmon in about 1/3 of the sauce for 30 minutes to 2 hours.
- Step 3: Toss the broccolini in a large bowl with a bit of olive oil and some salt.
- Step 4: Once the salmon fillets have marinated, place them with the seasoned broccolini on a rimmed baking sheet covered with aluminum foil and bake for 12 to 15 minutes.
- Step 5: While the salmon bakes, heat the rest of the sauce in a saucepan. Whisk in a cornstarch slurry and gently cook until the sauce has thickened.
- Step 6: Once the salmon is finished baking, brush or drizzle the thickened sauce over top, then garnish and serve.
Recipe Tips
- Regular broccoli florets can be used instead of broccolini, or you could even add other vegetables bell peppers, cauliflower, zucchini, baby potatoes, green beans, brussels sprouts, or whatever you have one hand.
- Garnish with fresh green onions or sesame seeds for a bit of extra flavor and presentation. Another option is some lemon slices or a squeeze of fresh lemon juice.
- Serve your salmon over top some white rice or brown rice, your favorite noodles, or on a bed of greens.
- Store leftovers in an airtight container for 2 to 3 days. Reheat in the oven at 350 degrees, or you could microwave smaller portions.
- For a sweeter take on this recipe, use a bit of maple syrup in the sauce.
Recipe FAQ's
If you don't take the proper precautions, just about anything can stick to your baking sheet! I like to use aluminum foil or some kind of oven-safe parchment paper. It also makes cleanup much easier!
Take a fork to the salmon and see if it flakes away easily--this indicates fully cooked fish. You can also use a digital thermometer of some kind to check for an internal temperature of at least 145 degrees F.
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Sheet Pan Teriyaki Salmon
Equipment
Ingredients
- 1 1/2 lbs salmon cut into 2 inch slices
- 6 tablespoons teriyaki sauce
- 2 tablespoons Hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 2/3 cup brown sugar
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons freshly grated ginger or 1/2 teaspoon ground
- 2-3 bunches broccolini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon cornstarch
- Green onions or sesame seeds for garnish
Instructions
- Line a baking sheet with parchment paper or aluminum foil (if using skin-on salmon give the foil a spritz of nonstick spray just in case) for easy clean up. Or spray the baking sheet with nonstick cooking spray.
- In a small bowl add the teriyaki sauce, hoisin sauce, soy sauce, vinegar, sugar, garlic and red pepper flakes and mix until combined.
- Place the salmon in a dish or large ziplock bag and pour 1/3 of the sauce on the salmon. place in the refrigerator and let marinate at least 30 minutes or up to 2 hours.
- In a medium bowl add the broccolini and toss with the olive oil, salt and pepper.
- In a small bowl add the cornstarch with 1 tablespoon of water and mix until you get a slurry.
- Add the remaining marinade to a sauce pan and whisk in the cornstarch slurry and heat on medium heat until thickened about 3-4 minutes whisking so it doesn't burn.
- Preheat the oven to 400 degrees and place the salmon strips onto the baking sheet along with the broccolini.
- Bake for 12-15 minutes or until salmon is flakey and cooked through and reaches 145 degrees.
- Brush with thickened sauce and garnish with sliced green onions or sesame seeds.
Notes
- You can use skinless or skin on salmon.
- You can use 3-4 cups of broccoli instead of broccolini bunches if you prefer.
- Store leftovers in an airtight container the refrigerator for 2 to 3 days.
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