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.
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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!
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.
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.
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.
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.
Reserve 1/4 cup of the teriyaki sauce for later use. Drizzle the remaining sauce evenly over the salmon and vegetables.
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!
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.
More Salmon Recipes
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Sheet Pan Teriyaki Salmon and Vegetables
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.
