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You are here: Home / Recipes / Main Dish / Seafood / Easy Sheet Pan Teriyaki Salmon

Easy Sheet Pan Teriyaki Salmon

Published November 22, 2019. Last updated June 22, 2020 by Lauren Vavala

Thanks for sharing!

Sheet Pan Teriyaki Salmon is an easy complete dinner recipe made with a simple from-scratch teriyaki sauce, broccoli, and sweet potatoes. It’s a perfect recipe for busy weeknights, as well as an impressive meal for entertaining. 

Sheet Pan Teriyaki Salmon with Veggies on a gray sheet pan

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Who doesn’t love a simple one-pan meal? This Sheet Pan Teriyaki Salmon recipe is so easy and so full of flavor. The salmon is accompanied with shallots, broccoli, and sweet potatoes to help you get in plenty of healthy vegetables, as well.

You might be a little confused by the addition of sweet potatoes to this recipe. It was inspired by a sweet potato sushi in which crispy sweet potatoes are wrapped in rice and topped with a sweet sauce very similar to teriyaki sauce. It’s an absolutely delicious combination!

Why This Recipe Works

This is a quick and simple recipe. It is as ideal for busy weeknights as it is for entertaining dinner guests.

The recipe includes a homemade teriyaki sauce and fresh vegetables for incredible flavor.

This recipe can easily be made gluten free, if necessary,

How to Make Sheet Pan Teriyaki Salmon

Ingredients

For the Salmon and Vegetables, you will need:

  • 2 cups sweet potatoes, cubed
  • 2 tablespoons extra virgin olive oil, divided
  • salt and pepper, to taste
  • 4 6-ounce salmon fillets
  • 2 cups broccoli florets
  • 2 shallots, sliced

For the Teriyaki Sauce, you will need:

  • 1/2 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 cup brown sugar, packed
  • 1 tablespoon corn starch
  • 1 tablespoon water
  • 1 teaspoon sesame seeds

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Ensure that your salmon fillets are completely defrosted.

Dice the sweet potatoes into bite size pieces, cut the broccoli into bite size florets, slice the shallots and mince the garlic.

Preheat your oven to 400°F.

Create!

Diced sweet potatoes on a gray baking sheet

In a medium bowl, add the diced sweet potatoes and 1/2 tablespoon of olive oil. Toss until the potatoes are all coated.

Transfer the sweet potatoes to a large baking sheet and season with salt and pepper.

Roasted diced sweet potatoes on a gray sheet pan

Place the sheet pan in the oven and roast the potatoes for 15 minutes, tossing once halfway through.

While the sweet potatoes are roasting, make the teriyaki sauce.

Close up of teriyaki sauce on a spoon over a glass jar filled with more sauce

In a medium saucepan, add the soy sauce, rice vinegar, sesame oil, minced garlic, ground ginger, and brown sugar. Mix well and bring to a boil over medium high heat.

Tip: you can use reduced sodium soy sauce if you don’t like your sauces to be salty. Be use to use gluten free soy sauce, if necessary.

Whisk together the cornstarch and water. Once the sauce is boiling, mix in the cornstarch slurry. Stir for a few seconds until the sauce thickens, then remove the pan from the heat, stir in the sesame seeds, and set aside to cool.

Salmon, broccoli, sweet potatoes. and shallots spread out on a gray sheet pan

After the potatoes are done roasting, push them to the outside edge of the sheet pan. Lay the fillets of salmon in the center, sightly apart from each other. Brush on 1/2 tablespoon of olive oil and season with salt and pepper.

Mix the broccoli and shallots with the remaining tablespoon of olive oil in the same bowl that was used for the sweet potatoes. Season lightly with salt and pepper and toss well.

Add the broccoli mixture to the sheet pan all around the salmon.

Teriyaki sauce being drizzled over salmon fillets on a gray sheet pan with broccoli around it

Reserve 1/4 cup of the teriyaki sauce for later use. Drizzle the remaining sauce evenly over the salmon and vegetables.

Baked Teriyaki Salmon with broccoli and sweet potatoes on a gray baking sheet

Return the sheet pan to the oven and roast for an additional 15 minutes or until the salmon is slightly translucent in the center and it flakes easily with a fork. The vegetables should be fork tender.

Present!

A teriyaki salmon fillet over white rice with broccoli and sweet potatoes with a baking tray in the background

You can serve this meal as is, right off the sheet pan. Or, serve it over rice or noodles for a heartier dish. Drizzle with the reserved teriyaki sauce, if desired.

Tips and Techniques for the Best Teriyaki Salmon

  • To make this dish gluten free, be sure to use gluten free soy in the teriyaki sauce. You can use reduced sodium soy sauce to lower the sodium content, if desired.
  • You can swap in different vegetables, if preferred. The time needed to cook the vegetables will vary depending on what you swap in.
  • Store leftovers in an air tight container in the refrigerator. Use within 3 days for the best results.

FAQ’s

How Do You Know When Salmon Is Done Cooking?

Salmon is done cooking when the center is slightly translucent and it flakes apart easily with a fork.

If it’s completely opaque in the center, it’s overcooked. If it’s completely translucent in the center, it still needs to cook a little longer.

Is Salmon Safe To Eat?

Eating 6-7 ounces of fatty fish, like salmon, every week is recommended for a heart-healthy diet. Wild caught salmon is generally accepted as safer than farmed salmon.

Is Teriyaki Sauce Gluten Free?

Some teriyaki sauces are gluten free. Be sure to read the labels before purchasing. If you are making your own teriyaki sauce, be sure to use a gluten free soy sauce.

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Baked Teriyaki Salmon with broccoli and sweet potatoes on a gray baking sheet
Print

Sheet Pan Teriyaki Salmon and Vegetables

Sheet Pan Teriyaki Salmon is an easy complete dinner recipe made with a simple from-scratch teriyaki sauce, broccoli, and sweet potatoes. It’s a perfect recipe for busy weeknights as well as an impressive meal for entertaining.
Course Main Course
Cuisine American, Gluten Free, Seafood
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 486kcal
Author Lauren Harris

Ingredients

Salmon and Vegetables

  • 2 cups sweet potatoes * cubed
  • 2 tablespoons extra virgin olive oil * divided
  • salt * to taste
  • pepper * to taste
  • 4 6 ounce salmon fillets
  • 2 cups broccoli florets
  • 2 shallots * sliced

Teriyaki Sauce

  • 1/2 cup soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 cloves garlic * minced
  • 1/4 teaspoon ground ginger
  • 1/4 cup brown sugar * packed
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon sesame seeds

Instructions

  • Preheat oven to 400°F.
  • Combine diced sweet potatoes and 1/2 tablespoon olive oil in a medium bowl and toss to coat.
  • Transfer sweet potatoes to a sheet pan and season with salt and pepper.
  • Roast for 15 minutes, tossing once halfway through.
  • While the sweet potatoes are roasting, make the teriyaki sauce by combining the soy sauce, rice vinegar, sesame oil, garlic, ginger and brown sugar in a medium saucepan over medium high heat.
  • Whisk together the cornstarch and water.
  • Bring the sauce to a boil, then whisk in the cornstarch slurry. Continue whisking a few more seconds until the mixture thickens.
  • Remove the pan from the heat, stir in the sesame seeds, and set aside to cool.
  • When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges.
  • Place the salmon fillets in the center and brush with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.
  • Combine the broccoli, shallots, and remaining tablespoon of olive oil in the medium bowl used for the sweet potatoes. Season with salt and pepper, then toss well to combine.
  • Spread the broccoli mixture around the salmon.
  • Reserve 1/4 cup of the teriyaki sauce, then drizzle the remaining sauce over the salmon and vegetables.
  • Place the sheet pan back in the oven and roast for an additional 15 minutes, or until the salmon is slightly translucent, flakes easily with a fork, and the vegetables are fork-tender.
  • Serve right from the sheet pan with an extra drizzle of the sauce or alongside rice or noodles.

Notes

Tips and Techniques for the Best Sheet Pan Teriyaki Salmon

  • To make this dish gluten free, be sure to use gluten free soy in the teriyaki sauce. You can use reduced sodium soy sauce to lower the sodium content, if desired.
  • You can swap in different vegetables, if preferred. The time needed to cook the vegetables will vary depending on what you swap in.
  • Store leftovers in an air tight container in the refrigerator. Use within 3 days for the best results.
** Nutritional information is an estimate and may vary.

Nutrition

Calories: 486kcal | Carbohydrates: 36g | Protein: 40g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 1753mg | Potassium: 1323mg | Fiber: 4g | Sugar: 18g | Vitamin A: 9786IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 3mg

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Filed Under: Gluten Free, Main Dish, Recipes, Seafood

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