Sheet Pan Teriyaki Salmon and Broccoli

Salmon fillets glazed with homemade teriyaki and roasted with broccoli on one pan in about 15 minutes. Serves 4.

Dairy-freeHigh-protein

Contains: fish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Sheet pan teriyaki salmon with roasted broccoli and sesame seeds

A quick stovetop teriyaki of soy sauce, honey, ginger and garlic glazes the salmon while the broccoli roasts alongside.

Serve with steamed rice and a sprinkle of sesame seeds.

Instructions

  1. Make the teriyaki. Simmer the soy sauce, honey, vinegar, ginger and garlic in a small saucepan. Stir in the cornstarch mixture and cook 1 minute, until glossy. Set aside half for serving.
  2. Heat the oven. Heat the oven to 400°F. Toss the broccoli with the oil and salt on a large rimmed baking sheet.
  3. Roast. Add the salmon, brush with teriyaki and roast 12 to 15 minutes, until the salmon flakes and reaches 145°F and the broccoli is browned at the edges.
  4. Serve. Drizzle with the reserved sauce and sprinkle with sesame seeds and green onions. Serve with rice.

Nutrition per serving (estimated)

530Calories
24 gCarbohydrates
3 gFiber
20 gNet carbs
39 gProtein
30 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Dairy-freeHigh-protein

Tips

  • Use tamari in the sauce for a gluten-free version.
  • Line the pan with foil; the glaze can stick.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Make ahead

Refrigerate up to 3 days. The teriyaki sauce keeps 1 week in the refrigerator. Reheat the salmon gently or serve it cold over rice.

Questions about this recipe

How long does salmon take at 400°F?
About 12 to 15 minutes for 1-inch fillets.
Can I use bottled teriyaki?
Yes, about 1/2 cup; homemade is less salty.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

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