This is a go-to weeknight dinner you can get on the table quickly with minimal effort. I have the recipe for the teriyaki sauce below, but if your short on time…a store bought sauce will be just as good. Sprinkle on some sesame seeds at the end, and no one will suspect anything!
I like to serve this salmon on top of steamed white or brown rice. I start my rice cooker when I put the pan in the oven and they end up Throw in some veggies, in this case broccolini, and you are all set.
The teriyaki sauce can be made ahead of time. If you have some extra time on your hands, you can marinate the salmon filets in the homemade or store bought teriyaki sauce for 20 minutes before cooking to add in some extra flavor.
Sheet Pan Teriyaki Salmon
This easy salmon is prepared right on a sheet pan with your favorite veggies. For this go round, I am using broccolini.
Ingredients
Salmon & Veggies
- 4 salmon filets, 5 ounce each
- 1 package broccolini, 6 ounce
- 2 tablespoons olive oil
Teriyaki Sauce
- ¾ cup reduced sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 teaspoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon sesame oil
- ½ cup brown sugar
- ½ cup water
- 2 tablespoon corn starch
Instructions
- Preheat oven to 400°.Prepare a rimmed baking sheeting by spreading lightly with oil or nonstick spray.
- In a medium sized saucepan over medium high heat whisk together soy sauce, vinegar, honey, ginger, garlic, sesame oil and brown sugar. Heat to a simmer.
- In a small bowl, whisk together the water and cornstarch. Slowly add to the saucepan while whisking constantly until the sauce thickens. Remove from heat and let cool.
- Place the salmon filets on one side of the baking sheet and drizzle with teriyaki sauce. Fill the remaining side of the sheet with your veggie and drizzle with olive oil, salt and pepper to taste.
- Bake until the salmon flakes easily with a fork, roughly 14 to 18 minutes.
- Serve immediately. Top with additional teriyaki sauce and sesame seed if desired.
Notes
Your cooking time with vary based on the size and thickness of the salmon filets. I try to pick our similar sized filets so they all have the same cooking time.
I store my ginger in the freezer to maintain freshness and it makes it very easy to grate.
