Teriyaki Salmon Sheet Pan Dinner
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This Teriyaki Salmon Sheet Pan Dinner can be ready from start to finish in 30 minutes! Fast, flavorful and all in one pan!
This teriyaki salmon sheet pan dinner is perfect for any night of the week! It’s full of flavor, loaded with healthy veg and best of all, can be ready in just 30 minutes! I love salmon because it’s so easy to cook, and my favorite way to cook it is to bake it. A while back I shared with you a teriyaki chicken recipe made in the instant pot, so here’s my teriyaki salmon recipe, on a sheet pan.
Why This Sheet Pan Dinner Works
- Easy To Make
- Takes 30 Minutes
- Simple Ingredients
- One Pan Meal
- Delicious & Nutritious
This sheet pan dinner couldn’t get any easier! All you really have to do is prep the teriyaki sauce and coat the salmon. As for the veggies, I chose brussels sprouts, shiitake mushrooms and cherry tomatoes which I seasoned with salt and pepper, a bit of olive oil and sesame oil. A simple dish that is nutritious and delicious, bonus!
Ingredient Notes
- Soy Sauce – I used low sodium to control the salt!
- Dark Soy Sauce – Dark soy sauce is used mainly for adding colour and flavour. It is richer, slightly thicker, and less salty than typical soy sauce
- Garlic & Ginger – Fresh is best! Minced.
- Brown Sugar – For that sweet and savory glaze.
- Salmon – Baking time can vary for salmon based on the type of salmon you use, or the size and thickness of the salmon. I used a wild caught salmon fillet which I cut into 4 pieces. This salmon requires a lower baking time, so 20 minutes is more than enough for this salmon, however make sure you always check for doneness.
- Vegetables – I used cherry tomatoes, brussels sprouts and shiitake mushrooms! Feel free to use whatever veggies you have on hand.
- Olive Oil – Substitute vegetable oil, sunflower oil, safflower oil or avocado oil.
- Sesame Oil – Peanut oil, olive oil, perilla oil, walnut oil, avocado oil, canola oil, sesame seeds, tahini or sesame paste and roasted peanuts are all suitable substitutes.
- Garnish – Sesame seeds & Chili Pepper (sliced)
How To Make A Teriyaki Salmon Sheet Pan Dinner
- Preheat Oven: Preheat your oven to 425 F degrees.
- Make Sauce: In a small bowl, whisk together the light and dark soy sauce, ginger, garlic, brown sugar, and water. Microwave the sauce for 1 minute to dissolve the brown sugar.
- Prep Salmon: Lay the salmon fillets on a greased pan. Brush each fillet on both sides with the teriyaki sauce. Pour any leftover sauce over the fillets.
- Prep Vegetables: In a separate bowl, combine the brussels sprouts, tomatoes, mushrooms with olive oil, sesame oil, and season with salt and pepper. Arrange the vegetables on the pan around the salmon fillets.
- Bake & Serve: Bake for 20 minutes. Garnish the salmon and vegetables with sesame seeds and chopped chilis. Serve.
*Note: Please note that cooking time can vary based on type of salmon used or size thickness of salmon fillets. Always check for doneness.
FAQs & Expert Tips
FAQs
Frequently Asked Questions
How Do I Know When My Salmon Is Done?
This will vary based on size, thickness and type of salmon. I used a wild caught salmon fillet, which I cut into 4 pieces. This salmon requires a lower baking time, so 20 minutes is more than enough for this salmon, however make sure you always check for doneness.
The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes (separates easily along the white lines that run across the fillet) it’s done!
What Can I Add?
Feel free to modify this recipe to your liking! Use your preference of veggies, spices, etc to make it your own!
How To Serve
This is a nutritious meal on it’s own so you can definitely serve it as is! If you want a little more to your meal, try pairing it with a side of rice, even coconut, brown or cauliflower rice would be great options!
Tips
- Please note that cooking time can vary based on type of salmon used or size thickness of salmon fillets. Always check for doneness!
- Don’t overcrowd your pan! You want a single layer so everything cooks evenly.
- Feel free to use whatever veggies you have! You don’t have to use the exact vegetables I did, however keep in mind the cook time may vary.
Storing Leftovers
To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will last for 3 to 4 days in the fridge.
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Teriyaki Salmon Sheet Pan Dinner
Video
Ingredients
- 2 tablespoon soy sauce (low sodium)
- 1 tablespoon dark soy sauce
- 1 teaspoon ginger (minced)
- 1 teaspoon garlic (minced)
- 1 tablespoon brown sugar
- 1 tablespoon water
- 4 fillets salmon ((about 1 lb))
- 1 cup brussels sprouts (cut in half)
- 1 cup cherry tomatoes
- 1 cup shiitake mushrooms (sliced)
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon sesame seeds
- 1 chili pepper (sliced)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 425 F degrees.
- In a small bowl, whisk together the light and dark soy sauce, ginger, garlic, brown sugar, and water. Microwave the sauce for 1 minute to dissolve the brown sugar.
- Lay the salmon fillets on a greased pan. Brush each fillet on both sides with the teriyaki sauce. Pour any leftover sauce over the fillets.
- In a separate bowl, combine the brussels sprouts, tomatoes, mushrooms with olive oil, sesame oil, and season with salt and pepper. Arrange the vegetables on the pan around the salmon fillets.
- Bake for 20 minutes. Garnish the salmon and vegetables with sesame seeds and chopped chilis.
Equipment
Notes
- Please not that cooking time can vary based on type of salmon used or size thickness of salmon fillets. Always check for doneness.
- To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will last for 3 to 4 days in the fridge.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Made this recipe last night for dinner. Very good. I didn’t use brussel sprouts…I used fresh asparagus instead and also added scallions to the mix. I think next time I’ll use more fresh ginger, too! Thanks for the new and EASY menu item.
Made this for dinner tonight and it was so delicious!
Enjoyed this recipe!!!
The recipe shared by you is looking very delicious,I can’t wait try to try this at home.Thank You!
Tried and really enjoyed this, although I had to make a few alterations. Tomatoes and chilies do not like me, so I left them off and substituted quartered small red potatoes. I also replaced the water in the teriyaki sauce with Mirin to make it a true teriyaki. Now I am figuring out other fish and vegetable combinations to try.