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Baked Teriyaki Salmon with broccoli and sweet potatoes on a gray baking sheet
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5 from 8 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Gluten Free, Seafood
Servings: 4
Calories: 486kcal

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

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.

Video

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