I’ll never forget the first time I whipped up Sheet Pan Teriyaki Salmon and Broccoli on a hectic weeknight. My kitchen was a mess, I was juggling a million things, and I just needed something quick that didn’t taste like “desperation dinner.” This dish was a game-changer—juicy salmon with that sticky-sweet teriyaki glaze and crispy broccoli all on one pan? Yes, please!
Honestly, my family went nuts for it. My husband, who’s usually pretty “meh” about fish, couldn’t stop raving, and my picky eater kid actually asked for seconds of the veggies. So, if you’re looking for an easy, flavorful win like Sheet Pan Teriyaki Salmon and Broccoli, stick with me—I’ve got you covered.
I’ve made this recipe dozens of times since that chaotic night, tweaking it here and there to get it just right. Whether you’re a busy parent or just craving something tasty without a sink full of dishes, Sheet Pan Teriyaki Salmon and Broccoli is about to become your go-to. Let’s dive in!
Why You’ll Love This Recipe
I’ve found that Sheet Pan Teriyaki Salmon and Broccoli checks all the boxes for a perfect meal. It’s stupidly simple—just toss everything on a pan, pop it in the oven, and boom, dinner’s ready. Plus, the flavors are out of this world with that homemade teriyaki sauce soaking into every bite.
And let’s talk cleanup, y’all. In my kitchen, fewer dishes mean more time to relax (or, ya know, scroll TikTok). With Sheet Pan Teriyaki Salmon and Broccoli, you’re looking at one pan and maybe a small bowl for the sauce—total lifesaver on busy nights!
Ingredients List
I’m all about keeping things real and accessible when it comes to Sheet Pan Teriyaki Salmon and Broccoli. I usually buy my salmon fresh from the local market when I can, but frozen works just as well if you thaw it properly. And for the broccoli, I prefer fresh florets for that perfect crunch, though I’ve used frozen in a pinch.
Here’s everything you’ll need to make this killer Sheet Pan Teriyaki Salmon and Broccoli dish. I’ve included exact measurements because, trust me, precision matters with that teriyaki glaze!
For the Salmon and Broccoli
- 4 salmon fillets (6 oz each), skin-on or skinless, depending on your vibe
- 4 cups broccoli florets, washed and trimmed for even cooking
- 2 tablespoons olive oil, for a nice crispy edge on the veggies
- 1 teaspoon sesame seeds, for a fancy little garnish (optional, but I love the crunch)
For the Teriyaki Sauce
- 1/3 cup soy sauce, low-sodium if you’re watching salt
- 2 tablespoons honey, for that sticky sweetness I can’t resist
- 1 tablespoon rice vinegar, for a tangy balance
- 1 teaspoon sesame oil, to amp up the flavor
- 1 teaspoon grated fresh ginger, because fresh is best
- 2 garlic cloves, minced, for that savory punch
- 1 tablespoon cornstarch, mixed with 2 tablespoons water for thickening
These ingredients come together like magic for Sheet Pan Teriyaki Salmon and Broccoli, and I promise, they’re mostly pantry staples!
Variations
I’ve played around with Sheet Pan Teriyaki Salmon and Broccoli so many times, and let me tell ya, there are endless ways to switch it up. Whether you’re catering to picky eaters or just wanna keep things fresh, these variations have saved my butt on nights when I’m bored with the usual. I’ve tried most of these myself, and they’re all winners in my book.
Here are some fun twists on Sheet Pan Teriyaki Salmon and Broccoli to keep your taste buds guessing. Mix and match based on what you’ve got in the fridge!
- Spicy Kick: Add 1 teaspoon of red pepper flakes or a drizzle of sriracha to the teriyaki sauce for some heat. I tried this once, and my husband was obsessed, though I had to chug water!
- Veggie Swap: Replace broccoli with asparagus or green beans if you’re not feeling the florets. My kids always ask for green beans, so this is a regular switch-up.
- Sweet Pineapple: Toss in 1 cup of pineapple chunks for a tropical vibe. I did this for a summer BBQ, and it was a total crowd-pleaser.
- Chicken Switch: Use boneless chicken thighs instead of salmon for a different protein. I’ve done this when salmon wasn’t on sale, and it’s just as tasty with Sheet Pan Teriyaki Salmon and Broccoli vibes.
- Low-Carb Twist: Swap broccoli for zucchini slices to cut down on carbs. I’m not usually low-carb, but this was a nice change.
- Extra Crunch: Sprinkle 2 tablespoons of chopped peanuts over the dish before serving. I stumbled on this by accident, and now it’s a must-have for me.
- Citrus Zest: Add a squeeze of fresh lime or orange juice to the sauce for brightness. My family loved this zing with Sheet Pan Teriyaki Salmon and Broccoli!
These tweaks make the recipe so versatile, and I bet you’ll find a combo that’s your jam. Got other ideas? I’d love to hear ‘em!
Servings and Timing
I’ve cooked Sheet Pan Teriyaki Salmon and Broccoli enough to know exactly how long it takes in my kitchen, and I’m happy to share the deets. In my experience, this recipe is perfect for a family meal or even a small gathering. Here’s the breakdown to help you plan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 portions
That’s right, Sheet Pan Teriyaki Salmon and Broccoli comes together in just half an hour—perfect for those nights when you’re racing the clock. I’ve even prepped it ahead on crazy days, and it still turns out great.
Step-by-Step Instructions
Let’s get cooking with Sheet Pan Teriyaki Salmon and Broccoli! I’m breaking this down step by step with all my little tricks and shortcuts. Trust me, I’ve burned a few batches learning what works (and what doesn’t), so follow along for a no-fail dish.
Step 1: Preheat and Prep
Crank your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup. I’ve skipped this step before, and scrubbing stuck-on sauce is no fun. Toss your broccoli florets with 1 tablespoon of olive oil, a pinch of salt, and spread them on half the pan.
Step 2: Season the Salmon
Pat your salmon fillets dry with a paper towel—wet fish doesn’t crisp up, y’all. Rub the other tablespoon of olive oil over them, sprinkle a little salt, and place them skin-side down on the other half of the sheet pan. I like spacing everything out so nothing steams instead of roasts for Sheet Pan Teriyaki Salmon and Broccoli.
Step 3: Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic over medium heat. Add the cornstarch slurry (that’s the cornstarch and water mix) and stir until it thickens—takes about 2 minutes. I always taste-test here; sometimes I’ll add a touch more honey if it’s too salty.
Step 4: Glaze and Bake
Brush half the teriyaki sauce over the salmon fillets, saving the rest for later. Pop the pan in the oven and bake for 15-20 minutes, until the salmon flakes easily with a fork. I’ve learned to check at 15 minutes since my oven runs hot—overcooked salmon is the worst!
Step 5: Final Touches
Pull the pan out and drizzle the remaining teriyaki sauce over the salmon and broccoli. If you’re feeling extra, sprinkle on some sesame seeds for a little pizzazz. I’ve forgotten this step a million times, but it really makes Sheet Pan Teriyaki Salmon and Broccoli look restaurant-fancy.
Step 6: Serve It Up
Dish up your Sheet Pan Teriyaki Salmon and Broccoli straight from the pan—less mess, more yum. I usually pair it with rice or just eat it as is when I’m feeling lazy. Dig in while it’s hot for the best flavor!
Nutritional Information
I’m no dietitian, but I’ve looked into the numbers for Sheet Pan Teriyaki Salmon and Broccoli because I like knowing what I’m eating. This dish is pretty balanced, in my opinion, with good protein and veggies. Here’s the rough breakdown per serving.
- Calories: 350 per serving
- Fat: 18g
- Protein: 30g
- Carbohydrates: 15g
- Sodium: 800mg
These stats are based on my recipe for Sheet Pan Teriyaki Salmon and Broccoli, but they can vary if you tweak the sauce or portions. Honestly, I don’t stress too much about it—it’s a wholesome meal in my book!
Healthier Alternatives
I’ve tweaked Sheet Pan Teriyaki Salmon and Broccoli a few times when I’m trying to eat a bit lighter, and I’m happy to share what’s worked for me. These swaps don’t skimp on flavor, which is key because I’m not about sad diet food. Try these out if you’re looking to cut calories or sodium.
- Low-Sodium Soy: Use reduced-sodium soy sauce to cut down on salt without losing that umami kick. I’ve done this a lot lately, and it’s just as tasty.
- Honey Reduction: Halve the honey and add a splash of orange juice for sweetness with fewer calories. I tried this when watching sugar, and it’s a solid trick for Sheet Pan Teriyaki Salmon and Broccoli.
- Less Oil: Cut the olive oil to 1 tablespoon total and use a non-stick spray on the pan. I’ve done this, and the broccoli still crisps up nicely.
- Leaner Cut: If salmon feels too rich, swap for cod or another white fish. I’ve gone this route for variety in Sheet Pan Teriyaki Salmon and Broccoli, and it works great.
Serving Suggestions
I love getting creative with how I plate Sheet Pan Teriyaki Salmon and Broccoli, and I’ve got a few ideas that always hit the spot. These pairings make the meal feel special, whether it’s a weeknight or I’ve got friends over. Give ‘em a try!
- With Rice: Serve over fluffy jasmine rice to soak up that teriyaki goodness. I’m obsessed with this combo.
- Low-Carb Option: Pair with cauliflower rice if you’re cutting carbs. I’ve done this for Sheet Pan Teriyaki Salmon and Broccoli on lighter days.
- With Noodles: Toss some cooked soba noodles on the side for an Asian-inspired twist. My family loves this!
- Extra Veggies: Add a side of steamed edamame for more green on the plate. It’s a go-to for me with Sheet Pan Teriyaki Salmon and Broccoli.
Common Mistakes to Avoid
I’ve made my fair share of oopsies with Sheet Pan Teriyaki Salmon and Broccoli, and I’m spilling the tea so you don’t have to learn the hard way. Trust me on these—I’ve got the battle scars (and overcooked fish) to prove it. Avoid these pitfalls for a perfect dish.
- Overcrowding the Pan: Don’t jam everything too close, or it’ll steam instead of roast. I did this once, and the broccoli was mushy—yuck!
- Skipping the Dry: Not patting the salmon dry leads to soggy fish. I learned this after a sad, rubbery batch of Sheet Pan Teriyaki Salmon and Broccoli.
- Overcooking Salmon: Check it at 15 minutes; overdone fish is dry as cardboard. Been there, hated that.
- Thin Sauce: Don’t skip the cornstarch slurry, or your teriyaki won’t cling. I forgot this early on with Sheet Pan Teriyaki Salmon and Broccoli, and it was a runny mess.
Storing Tips
I’ve found that Sheet Pan Teriyaki Salmon and Broccoli holds up pretty well if you’ve got leftovers, though it’s best fresh outta the oven. In my experience, proper storage is key to keeping the flavors intact. Here’s how I do it.
- Refrigerator: Store in an airtight container for up to 3 days. I’ve reheated it for lunch, and it’s still yummy.
- Freezer: Freeze for up to 1 month, though the broccoli might get a bit soft. I’ve frozen Sheet Pan Teriyaki Salmon and Broccoli portions for quick meals.
- Reheating: Warm in the oven at 350°F for 10 minutes to avoid a soggy microwave texture. That’s my pro tip for Sheet Pan Teriyaki Salmon and Broccoli!
Frequently Asked Questions
I get tons of questions about Sheet Pan Teriyaki Salmon and Broccoli, so I’ve rounded up the most common ones. Here are my answers, straight from the heart (and my messy kitchen). Let’s clear things up!
Can I use frozen salmon?
Totally! Just thaw it overnight in the fridge before cooking Sheet Pan Teriyaki Salmon and Broccoli. I’ve done this plenty of times, and as long as it’s fully thawed, you’re golden.
Can I make the sauce ahead?
Yup, you can whip up the teriyaki sauce a day or two in advance. Store it in the fridge, and give it a quick stir before using. I’ve prepped it early for Sheet Pan Teriyaki Salmon and Broccoli on busy days.
Is this recipe kid-friendly?
In my experience, yep! My kids love the sweet glaze, though I sometimes cut back on ginger if they’re being picky. Sheet Pan Teriyaki Salmon and Broccoli is a regular at our table.
Can I use store-bought teriyaki sauce?
Sure thing, if you’re short on time. I prefer homemade for Sheet Pan Teriyaki Salmon and Broccoli, but a good bottled version works in a pinch—just check for sugar content.
What if I don’t have a sheet pan?
No worries! Use any large baking dish; just don’t overcrowd it. I’ve made do with what I had before.
Can I double the recipe?
Absolutely, just use two pans or cook in batches. I’ve doubled it for guests, and it scales up nicely.
How do I know when the salmon is done?
Look for it to flake easily with a fork, or check if it’s 145°F inside. I’ve overcooked it before, so I always keep an eye on it now.
Can I grill this instead?
You bet! Grill the salmon and broccoli separately on medium heat for about 10-12 minutes. I’ve tried this twist, and it’s awesome.
Conclusion
I hope you’re as pumped as I am to try Sheet Pan Teriyaki Salmon and Broccoli in your kitchen. It’s honestly one of those recipes that makes you feel like a pro without much effort, and I’m all about that life. Give Sheet Pan Teriyaki Salmon and Broccoli a shot, tweak it to your liking, and let me know how it goes—I’d love to hear your stories!
Conclusion
I hope you enjoyed this recipe for Sheet Pan Teriyaki Salmon and Broccoli! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.
Happy cooking!