Go Back
–+ servings
side view shot of a fork taking a bite of salmon and veggies from a plate
Print Recipe Add to Collection
4.57 from 16 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Keyword: 30 minute meals, sheet pan dinner, teriyaki salmon
Servings: 4
Calories: 376kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

Instructions

  • Preheat your oven to 425℉.
  • 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.

Video

Notes

  1. Please not that cooking time can vary based on type of salmon used or size thickness of salmon fillets. Always check for doneness.
  2. 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

Serving: 1fillet and veggies | Calories: 376kcal | Carbohydrates: 13g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 901mg | Potassium: 1242mg | Fiber: 3g | Sugar: 7g | Vitamin A: 523IU | Vitamin C: 44mg | Calcium: 56mg | Iron: 3mg