Sheet Pan Teriyaki Salmon

This Sheet Pan Teriyaki Salmon is my answer to busy nights when I want a nutritious dinner everyone actually loves but I do not have the energy for a pile of dishes. You get sweet and savory salmon with crisp broccolini all cooked on one pan and the bold glaze turns out sticky and irresistible every time.

My family never turns down this salmon and it makes me feel like a kitchen superhero every time. I remember the first time making this for friends and no one could believe it was all baked together.

Ingredients

• Salmon: fresh and firm with bright color and zero fishy smell is best for juicy results
• Teriyaki sauce: this gives that craveworthy sweet and salty base I love choosing a brand without too many additives
• Hoisin sauce: adds richness and umami depth choose one with a thick glossy texture
• Soy sauce: for extra savory punch low sodium versions work just fine
• White vinegar: sharpens up the sauce rice vinegar also works if that is what you have
• Brown sugar: gives caramel notes and the sticky finish that sets this glaze apart
• Garlic: fresh cloves add so much aroma and pop finely mince for best flavor
• Red pepper flakes: just a small dash for warmth adjust to your heat preference
• Ginger: fresh grated packs more zing but ground is fine in a pinch look for firm smooth knobs
• Broccolini: tender stems are sweet and roast beautifully but broccoli florets work great too
• Olive oil: coats the veggies so they roast instead of steam pick extra virgin for richness
• Salt and black pepper: classic seasoning to balance the flavors always taste and adjust
• Cornstarch: this thickens the glaze so it clings every bite mix smoothly with water
• Green onions or sesame seeds: for a fresh and toasty garnish adds color and crunch

Step-by-Step Instructions

Prep the Baking Sheet:

Line your baking sheet with parchment or foil for instant cleanup If you have skin on salmon give the foil a light spray of oil to prevent sticking

Mix the Marinade:

Whisk teriyaki sauce hoisin sauce soy sauce vinegar brown sugar garlic and red pepper flakes together in a small bowl until the sugar is dissolved and everything smells amazing

Marinate the Salmon:

Place salmon pieces in a dish or zip top bag Pour in a third of the marinade making sure every piece gets coated Refrigerate for at least thirty minutes up to two hours for best flavor

Dress the Veggies:

Toss broccolini with olive oil salt and black pepper in a mixing bowl so it is evenly slicked and ready to roast

Make the Sauce Glaze:

Mix cornstarch with a splash of water until smooth Heat the remaining marinade in a saucepan over medium heat Whisk in the cornstarch slurry Keep whisking gently until the mixture thickens and bubbles three or four minutes Take off the heat so it does not burn

Arrange on the Sheet Pan:

Take your marinated salmon out and nestle the pieces on your prepared sheet pan Scatter the broccolini on the same tray Give them space for good roasting

Bake Everything:

Slide the pan in a four hundred degree oven Bake twelve to fifteen minutes checking that your salmon flakes easily and reads one hundred forty five degrees inside on a meat thermometer

Finish with Glaze and Garnish:

Brush the thick sauce over the hot salmon for shiny flavor Packed servings Sprinkle with chopped green onions or sesame seeds for the final touch

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Broccolini is my go to because I absolutely love how the ends crisp and caramelize Even my picky sister would sneak extra pieces and we now joke the greens might be more popular than the salmon itself

Storage Tips

Store leftovers in an airtight container in the refrigerator for two to three days If you want to reheat keep the oven low two hundred seventy five degrees to prevent the salmon from drying out The glaze will stay sticky and the broccolini gets even more flavor as it sits

Ingredient Substitutions

Broccolini swaps easily for broccoli florets asparagus or even snap peas If you do not have hoisin sauce you can double up on teriyaki but add a dash of extra brown sugar and a spoon of tomato paste for depth Ground ginger works as a substitute for fresh if needed

Serving Suggestions

Pile the salmon and broccolini over a mound of jasmine rice or fluffy quinoa For a heartier meal add roasted sweet potato or a side of cucumber salad I like to keep extra glaze to drizzle on top of everything

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Cultural Context

Teriyaki is a Japanese cooking technique of grilling with a sweetened soy sauce glaze While this is not a traditional Japanese recipe the influence shines through in the addictive sauce and caramelized finish This dish is a favorite in American households because it bridges familiar flavors with just the right amount of adventure

Frequently Asked Questions

→ Can I use regular broccoli instead of broccolini?

Yes, you can substitute 3-4 cups of broccoli florets for broccolini if you prefer. Adjust roasting time as needed.

→ How should I marinate the salmon?

Place salmon in a dish or resealable bag, pour one-third of the prepared marinade over it, and refrigerate for 30 minutes to 2 hours.

→ What oven temperature works best for baking?

Bake the salmon and broccolini at 400°F (204°C) for 12 to 15 minutes, or until the salmon is flakey and cooked through.

→ How do I thicken the teriyaki sauce for brushing?

Combine cornstarch with water to form a slurry, whisk it into the marinade over medium heat, and cook until thickened, about 3–4 minutes.

→ How should leftovers be stored?

Store any leftovers in an airtight container in the refrigerator for up to 2–3 days for best freshness and flavor.

→ Can I use skin-on salmon?

Both skin-on and skinless salmon work well. For skin-on fish, use foil with nonstick spray for easy removal after baking.