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
Scale
- 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.