Teriyaki Salmon Sheet Pan with Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy salmon fillets with a sweet-savory teriyaki glaze, roasted alongside tender broccoli and carrots in one pan for effortless weeknight cooking. This asian-inspired sheet pan (gluten-free) ready in about 29 minutes pairs salmon fillets, broccoli, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (13 ratings) Prep: 15 min Cook: 14 min Serves 4 Asian cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Pat 4 salmon fillets dry with paper towels and season with 1/2 tsp black pepper. Place salmon skin-side down on a parchment-lined baking sheet.
  2. Step 2: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp sugar, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tbsp grated ginger to make the teriyaki glaze. Brush half of the glaze over the salmon fillets.
  3. Step 3: Arrange 2 cups broccoli florets and 1 cup sliced carrots around the salmon on the sheet pan. Drizzle with 1 tsp sesame oil and toss to coat evenly. Brush remaining glaze over vegetables.
  4. Step 4: Roast in preheated oven for 12-14 minutes until salmon is opaque and flakes easily with a fork, and vegetables are tender-crisp with slightly charred edges.
  5. Step 5: Remove from oven and let rest for 3 minutes. Sprinkle with 1 tsp sesame seeds and extra black pepper. Serve immediately with the pan juices for maximum flavor.

Frequently asked questions

How long does Teriyaki Salmon Sheet Pan with Broccoli take to make?

Total time is about 29 minutes (15 min prep + 14 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Teriyaki Salmon Sheet Pan with Broccoli?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Teriyaki Salmon Sheet Pan with Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Teriyaki Salmon Sheet Pan with Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Teriyaki Salmon Sheet Pan with Broccoli gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes