I still remember the first time I made this Sheet Pan Teriyaki Salmon like it was yesterday. I was craving something simple but satisfying after a long day, and this recipe came together so effortlessly. What surprised me most was how the sweet and savory teriyaki glaze seeped into the salmon and roasted vegetables, creating this beautiful harmony of flavors. Sitting down with my family, I watched their faces light up after the first bite—a moment of pure comfort and connection shared at our kitchen table. That’s what makes this Sheet Pan Teriyaki Salmon so special to me: it’s a dish that brings joy without fuss, perfectly reflecting the heart of my approach to cooking on the Carmen Wausa blog.
This easy salmon bake has become a staple in my house because it turns a busy weeknight into a cozy, satisfying occasion. It’s the kind of recipe that invites you to enjoy the process and savor the results without stress or complicated steps. Every time I make this one pan meal, it feels like a small celebration of delicious simplicity. I’m genuinely excited to share this Sheet Pan Teriyaki Salmon recipe with you because I know it will quickly become a favorite in your recipe box, too!
When it comes to comfort food, this sheet pan dinner ticks all the boxes. The teriyaki glazed salmon is a perfect balance of sweet and savory with a touch of tanginess that makes each bite feel like a little treat. Plus, it’s cooked all on one pan, meaning less cleanup and more time enjoying the company of your loved ones. If you’re looking for a recipe that brings warmth and togetherness to your kitchen, this Sheet Pan Teriyaki Salmon is just what you need.
This Sheet Pan Teriyaki Salmon ingredient list is surprisingly simple but delivers incredible comfort! Here’s exactly what you’ll need to create this delicious one pan meal:
- 4 salmon fillets (6 ounces each), skin-on for the best crispy texture
- 1/3 cup low-sodium soy sauce (the secret to amazing Sheet Pan Teriyaki Salmon is using low-sodium soy sauce instead of regular, so your glaze won’t be overwhelming)
- 1/4 cup honey or pure maple syrup for that perfect natural sweetness
- 2 tablespoons rice vinegar (adds a little tang to balance the glaze)
- 2 tablespoons fresh ginger, finely grated (fresh ginger brightens the flavor beautifully)
- 3 cloves garlic, minced (aromatics that bring it all together)
- 1 tablespoon sesame oil (this gives the teriyaki glaze a rich, authentic note)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (to thicken the glaze so it sticks perfectly to the salmon)
- Assorted vegetables for roasting: baby broccoli, snap peas, and thinly sliced bell peppers (fresh, crisp, and colorful)
- Sesame seeds and sliced green onions for garnish (optional but makes everything look and taste extra special)
You’ll find the best ingredients for this Sheet Pan Teriyaki Salmon at your local farmer’s market or grocery store’s fresh fish section. If you want to splurge on one ingredient, make it the salmon itself. Opt for wild-caught if you can; the flavor and texture make a noticeable difference in this easy salmon bake.
For those who love customization, you can swap out honey for brown sugar or use tamari to keep the recipe gluten-free. Frozen salmon fillets work well too, just be sure to thaw before cooking for even results.
If you’re prepping ahead, mix your teriyaki glaze in a small jar and store it covered in the fridge for up to 3 days. This saves time and lets the flavors marry beautifully before hitting the oven. Remember, quality ingredients make the biggest difference in your Sheet Pan Teriyaki Salmon, so choose fresh and flavorful components to get the best results!
Ready to turn your kitchen into a cozy dinner spot with this Sheet Pan Teriyaki Salmon? Follow along with these easy steps, and remember—your one pan meal is going to turn out beautifully!
- Preheat your oven to 400°F (200°C). This temperature gives the salmon a lovely roast without drying it out, and it’s perfect for the vegetables to crisp up alongside.
- Prepare your teriyaki glaze. In a small saucepan over medium heat, combine the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil. Bring to a gentle simmer. Whisk the cornstarch and water mixture into the sauce, stirring until thickened, about 1-2 minutes. Your glaze should coat the back of a spoon nicely.
- Arrange the salmon and vegetables on a large baking sheet. I like to line the sheet with parchment paper for easy cleanup. Place salmon fillets skin-side down and surround them with baby broccoli, snap peas, and those bell peppers. The vegetables will soak up the glaze and create a delicious, savory bed for your fish.
- Brush the teriyaki glaze generously over the salmon and veggies. Don’t be shy here! This is where your Sheet Pan Teriyaki Salmon transforms into something truly special. The glaze makes everything shine and taste incredible.
- Bake for 12-15 minutes. In my kitchen, this timing ensures the salmon is perfectly cooked—juicy and flaky, but not overdone. Vegetables remain tender with slight crisp edges.
- Optional: During the last 2 minutes, turn your oven to broil and watch carefully to get a little caramelized finish on the glaze. This step adds a delightful depth of flavor but requires attention to avoid burning.
- Remove from oven and let rest for a few minutes. This helps the juices redistribute, keeping your salmon moist and flavorful.
Your Sheet Pan Teriyaki Salmon should look glossy and smell fragrant with ginger and garlic. The colors of the veggies will be vivid, inviting you to dig in. Don’t worry if your kitchen smells amazing—it’s part of the magic!
Efficiency tip: While your salmon is baking, tidy up your prep space or set the table. Moments like these make dinner feel worthy of celebration, even on busy nights.
If you’re looking for a similarly fuss-free weeknight dinner, this Sheet Pan Teriyaki Salmon reminds me of another delicious creation, the Air Fryer Salmon Bowl with Spicy Mayo, which also delivers big flavor with minimal effort.
Presentation is where this Sheet Pan Teriyaki Salmon really shines at dinnertime. Whether you’re feeding the family or hosting friends, plating with care makes the moment feel special.
To serve, arrange each salmon fillet alongside a generous helping of roasted vegetables from the pan. Drizzle any leftover teriyaki glaze over the top for extra glaze salmon goodness. A sprinkle of sesame seeds and thinly sliced green onions brings color and a bit of freshness—simple touches that delight.
This sheet pan dinner pairs beautifully with fluffy jasmine rice or steamed quinoa to soak up every bit of that teriyaki glaze. I also like to serve it with a light cucumber salad on the side to add crunch and brightness. The contrast between warm, tender salmon and fresh salad brings balance to the plate.
People always smile when I serve this Sheet Pan Teriyaki Salmon at family dinners. One evening, my kids asked for seconds without hesitation — that’s when I knew this recipe was a keeper. It’s a wonderful dish for casual weeknights or a cozy weekend meal.
Leftovers taste great cold in a salad or reheated gently in the oven. For a fresh twist, I sometimes flake leftover salmon into a bowl with rice and veggies for a quick teriyaki salmon bowl inspired by this salmon pasta sundried tomato recipe. It’s a perfect way to stretch the meal into something new.
Seasonal variations are also fun to try. Swap the spring vegetables for roasted sweet potatoes and asparagus in fall, or add snap peas and baby bok choy in spring, much like this Sheet Pan Teriyaki Salmon with Baby Bok Choy. These little changes keep the recipes feeling fresh and exciting throughout the year.
I know Sheet Pan Teriyaki Salmon brings up some questions, so here are a few I’ve heard from fellow food lovers like you!
Can I make this Sheet Pan Teriyaki Salmon ahead of time?
Yes! You can prepare the glaze up to 3 days ahead and store it in the fridge. The salmon and veggies are best cooked fresh but leftover cooked salmon keeps well for 2 days in an airtight container.
What if I don’t have fresh ginger for my Sheet Pan Teriyaki Salmon?
You can substitute with 1/2 teaspoon ground ginger, though fresh grated ginger adds a brighter flavor. If you love garlic, add an extra clove to keep those aromatic notes bold and satisfying.
How do I know when my Sheet Pan Teriyaki Salmon is perfectly done?
Your salmon should flake easily with a fork but still feel moist. The internal temperature should reach about 145°F. If you’re using a broil step, watch closely to avoid burning the glaze.
Can I use frozen salmon for this sheet pan dinner?
Absolutely. Thaw the fillets completely before cooking for even roasting. Pat them dry with paper towels to help the glaze stick well.
Is this teriyaki glaze salmon recipe gluten-free?
By swapping soy sauce for tamari, yes! The rest of the ingredients are naturally gluten-free.
What vegetables work best for this easy salmon bake?
I recommend vegetables that roast quickly and hold some crunch like broccoli, bell peppers, snap peas, or baby bok choy. If you want to try something different, this Sheet Pan Teriyaki Salmon and Vegetables inspiration is lovely.
How should I store leftovers?
Keep leftover Sheet Pan Teriyaki Salmon in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or enjoy cold in a salad or rice bowl.
If you’re curious for more simple salmon recipes, take a peek at my Garlic Butter Lemon Salmon for a lovely buttery twist.
This Sheet Pan Teriyaki Salmon embodies everything I love about home cooking: approachable, comforting, and reliably delicious. It’s a recipe that fits seamlessly into busy lives while making meals feel special. Whether you’re feeding a crowd or enjoying a quiet night in, this sheet pan dinner delivers warmth and satisfaction every time.
My Sheet Pan Teriyaki Salmon Success Tips:
- Use fresh ingredients, especially ginger and garlic, for bright flavor.
- Brush the glaze generously for that glossy, sticky finish.
- Don’t overcook your salmon—keep it just flaky and tender.
I’ve created some variations to keep this dish versatile, such as adding spicy sriracha to the glaze for a kick, swapping out veggies for roasted carrots and Brussels sprouts, or turning it into a Sheet Pan Teriyaki Salmon bowl with jasmine rice and avocado topping. The version that gets the most smiles is the classic glaze with broccoli and snap peas—comforting and fresh!
I encourage you to make this Sheet Pan Teriyaki Salmon a part of your dinner lineup. You’ll find the process stress-free, the flavors satisfying, and your family asking for repeats. Cooking like this creates memorable moments, and I can’t wait to hear how your Sheet Pan Teriyaki Salmon turns out.
If this recipe brings you joy, you’ll love visiting Damn Delicious for another take on Sheet Pan Teriyaki Salmon that’s equally fuss-free and delicious. Please share your delicious results with me—I live for hearing how these recipes brighten your table!
Sheet Pan Teriyaki Salmon
Deliciously tender and flaky salmon glazed with a homemade teriyaki sauce, baked effortlessly on a single sheet pan for a quick and healthy meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook until the sauce thickens, about 1-2 minutes. Remove from heat.
- Place salmon fillets on the prepared sheet pan and brush generously with teriyaki sauce.
- Bake for 12-15 minutes until salmon is cooked through and flakes easily with a fork.
- Optional: Sprinkle sesame seeds and sliced green onions over the salmon before serving.
Notes
Serve with steamed rice and sautéed vegetables for a complete meal. Leftover teriyaki sauce can be refrigerated for up to 3 days.