Easy Sheet Pan Teriyaki Salmon with Broccoli
A quick and easy sheet pan dinner featuring tender salmon glazed with a sticky-sweet teriyaki sauce and crisp-tender roasted broccoli, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Asian
Ingredients
Scale
- 4 salmon fillets (about 6 oz / 170 g each), skin-on or skinless depending on preference
- 1 large head of broccoli, cut into florets (about 4 cups / 300 g)
- 2 tablespoons sesame oil
- Salt and freshly ground black pepper, to taste
- ⅓ cup soy sauce
- 3 tablespoons brown sugar or maple syrup
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger (or ½ teaspoon ground ginger)
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Optional garnishes: toasted sesame seeds, thinly sliced green onions, red chili flakes
Instructions
- Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper or a silicone mat for easy cleanup.
- Prepare the teriyaki glaze: In a small saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, grated fresh ginger, and minced garlic. Whisk to combine and bring to a gentle simmer.
- Mix the cornstarch slurry: Stir cornstarch with water until smooth, then whisk it into the simmering sauce. Continue cooking for 2-3 minutes until the glaze thickens. Remove from heat and set aside.
- Toss the broccoli florets with sesame oil, salt, and pepper in a mixing bowl until evenly coated.
- Arrange broccoli on one side of the baking sheet in a single layer. Place salmon fillets on the other side, skin side down if applicable. Brush salmon generously with the teriyaki glaze.
- Bake for 12-15 minutes until salmon is opaque and flaky and broccoli is tender with caramelized edges. If broccoli needs more time, roast separately after salmon is done.
- Optional: Brush salmon with more glaze before serving and sprinkle with toasted sesame seeds and sliced green onions.
Notes
Use tamari instead of soy sauce for gluten-free needs. For thicker salmon fillets, use a meat thermometer aiming for 125°F (52°C) for medium-rare. Add a splash of water if glaze thickens too much. Do not overcrowd the pan to ensure even roasting. Fresh ginger is preferred for better flavor. Leftovers keep well for up to 2 days in the fridge and reheat gently in the oven.
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sugar: 10
- Sodium: 700
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 15
- Fiber: 4
- Protein: 32
Keywords: teriyaki salmon, sheet pan dinner, easy salmon recipe, roasted broccoli, quick dinner, healthy dinner, weeknight meal