Living in Valencia, you learn to appreciate meals that are both incredibly flavorful and quick to whip up, especially after a long day sourcing the freshest ingredients for my Spanish cooking classes. That’s why this Sheet Pan Teriyaki Salmon recipe holds such a special place in my heart! It’s honestly one of the easiest, most satisfying dinners you’ll ever make. Forget complicated steps or tons of dirty dishes; we’re talking about tender, flaky salmon bathed in that irresistible sweet and savory teriyaki glaze, roasted alongside vibrant veggies, all on one single pan. It’s a weeknight dinner lifesaver that tastes like you spent hours in the kitchen, even though it comes together in a flash. Trust me, your taste buds will thank you!
Why You’ll Love This Sheet Pan Teriyaki Salmon
Honestly, this Sheet Pan Teriyaki Salmon is a weeknight miracle! You’re going to adore it because:
- It’s ridiculously fast – ready in about 30 minutes from start to finish!
- Cleanup is a breeze with everything cooking on just one pan.
- It’s wonderfully healthy, packed with good-for-you salmon and colorful veggies.
- The teriyaki glaze is just *chef’s kiss* – that perfect balance of sweet and savory that makes everyone happy.
- It’s so simple, even if you’re new to cooking, you’ll nail it.
Gather Your Ingredients for Sheet Pan Teriyaki Salmon
Alright, let’s get our mise en place ready for this amazing Sheet Pan Teriyaki Salmon! It’s all about fresh, vibrant ingredients coming together beautifully. You’ll need:
- 1.5 lbs salmon fillet: I like to get mine skin-on, but skinless works just as well. Just make sure it’s a nice, thick fillet.
- 1/2 cup teriyaki sauce: You can totally use your favorite store-bought kind, or if you’re feeling adventurous, a quick homemade one is fantastic too!
- 1 lb broccoli florets: Aim for bite-sized pieces so they roast up perfectly.
- 1 red bell pepper: Seeded and sliced into strips, these add a lovely sweetness and color.
- 1 cup pineapple chunks: Whether fresh or canned (just make sure to drain it well!), pineapple is a game-changer here.
- 2 tablespoons olive oil: For tossing our veggies and getting them nice and roasted.
- Salt and freshly ground black pepper: To taste, of course!
Having everything prepped makes the actual cooking so much faster and more enjoyable. It’s like setting the stage for a delicious performance!
Key Ingredients for Your Sheet Pan Teriyaki Salmon
When it comes to this Sheet Pan Teriyaki Salmon, the quality of your ingredients really shines through. For the salmon, I always look for a nice, firm fillet – it should spring back when you gently press it. Whether you keep the skin on or not is totally up to you; the skin can help keep the fish from drying out, but either way, it’s going to be delicious. For the teriyaki sauce, if you’re buying it, just grab a brand you trust. If you want to make your own, it’s super simple: soy sauce, a little mirin or rice wine, sugar, ginger, and garlic. For the veggies, broccoli is my go-to because it gets those lovely crispy edges, but feel free to swap it out! And the pineapple? It adds this gorgeous sweet-tart burst that just sings with the teriyaki. Pick a pineapple that smells sweet and has a nice golden hue!
Step-by-Step Guide to Your Sheet Pan Teriyaki Salmon
Okay, team, let’s get this amazing Sheet Pan Teriyaki Salmon into the oven! It’s so straightforward, you’ll be wondering why you haven’t been making this every week. First things first, get your oven preheated to 400°F (that’s 200°C). While it’s heating up, grab a big baking sheet and line it with parchment paper. Trust me, this makes cleanup an absolute dream!
Preparing the Teriyaki Glaze
Now, for that irresistible glaze! In a little bowl – any bowl will do, really – whisk together your teriyaki sauce, a splash of soy sauce for that extra umami kick, a teaspoon of grated fresh ginger, and a teaspoon of minced garlic. Give it a good whisk until it’s all combined and smells absolutely divine. This is the magic potion!
Assembling Your Sheet Pan
Time to get everything onto the pan! Place your beautiful salmon fillet right in the center, or maybe slightly to one side of your baking sheet. Brush about half of that glorious teriyaki glaze all over the salmon. Now, in a separate bowl, toss your broccoli florets, sliced red bell pepper, and those sweet pineapple chunks with the olive oil, salt, and pepper. Spread these colorful veggies all around the salmon on the baking sheet. Make sure not to overcrowd the pan; you want everything to roast and get a little caramelized, not steam!
Pop that sheet pan into your preheated oven. You’ll want to bake it for about 12 to 15 minutes. Keep an eye on it! You’re looking for the salmon to be cooked through and flake easily with a fork, and for those veggies to be tender-crisp. During the last 5 minutes of baking, give the salmon another generous brush with the remaining teriyaki glaze. This helps it get that beautiful, sticky finish. And that’s it! Serve it up immediately and enjoy the best Sheet Pan Teriyaki Salmon you’ve ever had.
Tips for the Perfect Sheet Pan Teriyaki Salmon
Making this Sheet Pan Teriyaki Salmon is pretty forgiving, but a few little tricks from my kitchen will ensure it’s absolutely perfect every single time. The biggest thing is not to overcook the salmon! It cooks really fast, so keep an eye on it. You want it to flake easily with a fork, but still be moist inside. If your salmon fillet is super thick, you might need an extra minute or two, or if it’s thinner, it might cook even faster. For the veggies, I aim for that lovely tender-crisp texture – you know, where they’re cooked through but still have a little bite. That’s why tossing them with olive oil, salt, and pepper before they hit the pan is key! And that gorgeous teriyaki glaze? Brushing it on during the last few minutes of baking really helps it caramelize beautifully without burning. It just gives everything that extra sticky, sweet-savory punch. It’s all about tasting as you go and trusting your instincts, just like in my Spanish kitchen!
Vegetable Variations for Sheet Pan Salmon
While broccoli, bell peppers, and pineapple are my absolute favorites for this Sheet Pan Teriyaki Salmon, don’t be afraid to mix and match! Asparagus spears are fantastic; they roast up quickly and have a lovely delicate flavor. Snap peas or snow peas add a wonderful crunch and vibrant green color. Carrots, sliced thinly or into matchsticks, work great but might need a few extra minutes in the oven to soften up. Zucchini or even some red onion wedges would be delicious too! Just remember, denser vegetables like carrots might need to go onto the pan a few minutes before the salmon and quicker-cooking veggies like asparagus or snap peas can go on at the same time as everything else. It’s all about getting everything perfectly cooked together!
Achieving the Best Glaze on Your Salmon
That beautiful, sticky teriyaki glaze is really the star of the show for this Sheet Pan Teriyaki Salmon, right? To get it to caramelize perfectly without burning, my favorite trick is to reserve about half of the glaze and brush it onto the salmon during the last 5 minutes of baking. This gives the sugars in the sauce a chance to get nice and golden and slightly sticky, creating that irresistible glossy finish. If you brush it on too early, especially with a sweeter teriyaki sauce, it can sometimes scorch in the oven. Just a quick brush right at the end, and voila! Perfect, caramelized teriyaki salmon every time.
Serving Suggestions for Sheet Pan Teriyaki Salmon
This vibrant Sheet Pan Teriyaki Salmon is a complete meal all on its own, but sometimes you just want a little something extra, don’t you? My favorite way to serve it is over a bed of fluffy steamed jasmine or basmati rice. The rice soaks up any extra teriyaki glaze and is just heavenly! If you’re looking for something a bit lighter or lower-carb, fluffy quinoa is also a fantastic option. And for a fresh contrast, a simple side salad with a light vinaigrette is always a winner. It really brightens up the plate! Honestly, though, this salmon is so flavorful, it’s delicious served just as it is, straight from the pan.
Frequently Asked Questions about Sheet Pan Teriyaki Salmon
Got questions about my super easy Sheet Pan Teriyaki Salmon? I’ve got answers! Here are some things people often ask.
Can I use a different type of fish? Absolutely! While salmon is my go-to because it’s so forgiving and delicious, you could totally try this with cod, halibut, or even thick-cut swordfish. Just keep an eye on the cooking time, as different fish cook at different rates. Thicker cuts will generally work best.
What if I don’t have teriyaki sauce? No worries! You can whip up a quick homemade teriyaki-style glaze. Just mix about 1/4 cup soy sauce with 2 tablespoons of honey or brown sugar, a teaspoon of grated ginger, and a clove of minced garlic. Simmer it gently for a few minutes until it thickens slightly. It’s a great alternative for this Sheet Pan Dinner!
How can I make this spicier? Ooh, I love a little heat! For a spicier kick in your Sheet Pan Salmon Dinner, just add a pinch of red pepper flakes to your teriyaki glaze mixture. You could also add a swirl of sriracha or a dash of your favorite hot sauce. Taste and adjust until it’s just right for you!
Can I meal prep this Sheet Pan Teriyaki Salmon? Yes, you totally can! This is a fantastic Sheet Pan Salmon Meal Prep recipe. Let the salmon and veggies cool completely, then store them in airtight containers in the fridge for up to 3 days. Reheat gently in the oven or microwave. The flavors meld even more overnight, making it super convenient!
What temperature should I bake salmon at for a sheet pan meal? We’re sticking with the 400°F (200°C) we used in the recipe. It’s a great temperature for getting the salmon cooked through and flaky while also roasting the vegetables nicely. It’s the sweet spot for most of my One Pan Teriyaki Salmon with Vegetables creations!
Leftover Sheet Pan Teriyaki Salmon is still delicious, but you want to store it properly to keep it tasting its best. Once it’s cooled down a bit after dinner, pop any extra salmon and veggies into an airtight container. You can store it in the refrigerator for up to about 3 days. When you’re ready to enjoy it again, I find the best way to reheat is in a moderately hot oven, around 350°F (175°C), for about 10-15 minutes, just until warmed through. This helps keep the salmon from getting too mushy. A quick zap in the microwave works too, but be careful not to overheat it, or the salmon can get a bit dry. Either way, it’s still a super tasty and quick meal!
About the Chef Behind This Sheet Pan Teriyaki Salmon
Hola! I’m Carmen Velasco, a chef who lives and breathes the vibrant flavors of my home, Valencia, Spain. While my heart truly sings when I’m teaching the soulful art of Spanish cuisine, I also adore finding those magical recipes that make busy weeknights feel special. This Sheet Pan Teriyaki Salmon is one of those gems! Even though my roots are in Spanish cooking, I believe that delicious, well-balanced meals are universal. This recipe is all about bringing beautiful flavors and fresh ingredients together with minimal fuss, proving that incredible taste can come from the simplest methods. It’s a little taste of my passion for good food, shared with you!
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Sheet Pan Teriyaki Salmon: 1 Dish Wonder
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple and flavorful sheet pan dinner featuring salmon glazed with teriyaki sauce, roasted alongside your favorite vegetables for a quick and healthy meal.
Ingredients
- 1.5 lbs salmon fillet
- 1/2 cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 tsp minced garlic
- 1 lb broccoli florets
- 1 red bell pepper, sliced
- 1 cup pineapple chunks
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together teriyaki sauce, soy sauce, ginger, and garlic.
- Place salmon fillet on one side of the prepared baking sheet. Brush generously with half of the teriyaki glaze.
- In a separate bowl, toss broccoli florets, red bell pepper, and pineapple chunks with olive oil, salt, and pepper. Spread the vegetables around the salmon on the baking sheet.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the vegetables are tender-crisp.
- Brush the remaining teriyaki glaze over the salmon during the last 5 minutes of baking.
- Serve immediately.
Notes
- You can substitute other vegetables like asparagus, snap peas, or carrots.
- Adjust the amount of teriyaki glaze to your preference.
- For a spicier kick, add a pinch of red pepper flakes to the glaze.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Sheet Pan Teriyaki Salmon, Sheet Pan Dinner, Teriyaki Salmon, Easy Dinner, Healthy Meal, One Pan Meal, Salmon Recipe, Weeknight Dinner, Roasted Vegetables, Glazed Salmon