Teriyaki Salmon Sheet Pan Dinner

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

1. Preheat Oven: Preheat your oven to 425 F degrees.
2. 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.
3. 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.
4. 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.
5. 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

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.

More Related Recipes:

• Instant Pot Teriyaki Chicken
• Beef Teriyaki Skewers
• Baked Thai Salmon
• Honey Garlic Salmon and Veggies
• Crockpot Teriyaki Chicken
• Baked Lemon Pepper Salmon
• Maple Soy Grilled Salmon Steaks
• Firecracker Salmon