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This Sheet Pan Teriyaki Salmon and Broccoli delivers maximum flavor with minimal cleanup. The sweet-savory glaze caramelizes on salmon and broccoli in a hot oven, creating a glossy, irresistible coating. It’s a healthy, complete meal ready in about 30 minutes.

Recipe Overview

Why You’ll Love This Sheet Pan Teriyaki Salmon and Broccoli

Effortless cleanup: One pan means no scrubbing after dinner.
Perfectly balanced flavors: Homemade teriyaki sauce offers sweet-savory harmony.
Incredibly versatile: Swap veggies or protein to suit your taste.
Healthy powerhouse: Packed with lean protein, fiber, and vitamins.

Ingredients & Tools

4 (150 g each) skinless salmon fillets
1 large head of broccoli, cut into florets
2 tbsp olive oil or avocado oil
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
2 cloves garlic, minced
1 tsp freshly grated ginger
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame seeds
2 spring onions, thinly sliced

Tools: A large rimmed baking sheet, parchment paper or aluminum foil, a small saucepan, and a small bowl for mixing the sauce slurry.

Notes: Don’t skip the fresh ginger and garlic—they provide the aromatic backbone. Using cornstarch to thicken the sauce is key for a glossy, clingy glaze.

Nutrition (per serving)

Calories:	415 kcal
Protein:	35 g
Fat:	18 g
Carbs:	28 g
Fiber:	5 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is a small but crucial step for getting a beautifully glazed surface on the salmon, rather than a steamed one. Use a paper towel to gently blot any excess moisture from the fillets before you season them.
Cut the broccoli uniformly. Try to cut your broccoli florets into similar sizes. This ensures they all cook at the same rate, so you don’t end up with some pieces raw and others mushy. You want that perfect tender-crisp texture throughout.
Don’t skip the cornstarch slurry. This is what transforms your sauce from a thin, watery liquid into a luxurious, glossy glaze that will coat everything beautifully. Just mix the cornstarch with cold water first to prevent lumps.
Use a hot oven. A high oven temperature—425°F (220°C) is perfect—is essential. It quickly cooks the salmon while giving the broccoli those delicious, slightly charred edges and helping the sauce caramelize.

How to Make Sheet Pan Teriyaki Salmon and Broccoli

Step 1: Prep the Oven and Pan. Start by preheating your oven to 425°F (220°C). This high heat is key for getting a nice sear and caramelization. Then, line a large, rimmed baking sheet with parchment paper or aluminum foil for the world’s easiest cleanup. A rimmed sheet is important to catch any saucy drips.

Step 2: Make the Teriyaki Glaze. In a small saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Give it a good whisk and bring it to a gentle simmer over medium heat. In a separate small bowl, make a slurry by whisking the cornstarch with the 2 tablespoons of cold water until it’s completely smooth.

Step 3: Thicken the Sauce. Once the soy sauce mixture is simmering, slowly pour in the cornstarch slurry while whisking constantly. You’ll notice the sauce will start to thicken almost immediately. Let it bubble gently for about a minute until it’s glossy and coats the back of a spoon nicely. Then, remove it from the heat and set it aside.

Step 4: Arrange the Salmon and Broccoli. Place the broccoli florets in the center of your prepared baking sheet. Drizzle them with the olive oil and toss with your hands to coat them evenly, then spread them out into a single layer. Pat your salmon fillets dry with a paper towel and nestle them amongst the broccoli florets, spacing everything out so the heat can circulate.

Step 5: Apply the Glaze and Bake. Now, for the fun part! Brush a generous amount of the teriyaki glaze over the top of each salmon fillet, using about half of the sauce. You can also drizzle a little over the broccoli. Pop the entire sheet pan into the preheated oven and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and the broccoli is tender with crispy edges.

Step 6: Finish and Serve. Carefully remove the pan from the oven. The aroma will be incredible! Brush the remaining teriyaki glaze over the salmon for an extra layer of flavor and shine. Finish with a sprinkle of sesame seeds and the sliced spring onions for a fresh, colorful touch. Serve immediately while everything is hot and glorious.

Storage & Freshness Guide

Fridge: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze in a sealed container for up to 1 month. Thaw in fridge before reheating.
Reviving: Reheat gently in oven or skillet to maintain texture.

Serving Suggestions

Complementary Dishes

Fluffy white or brown rice — This is the classic, no-fail pairing. The rice soaks up the extra teriyaki sauce beautifully, making every bite a perfect combination of flavors and textures.
Simple cucumber salad — A quick salad of thinly sliced cucumbers with a splash of rice vinegar provides a crisp, cool, and acidic contrast that cuts through the richness of the teriyaki glaze wonderfully.
Quick-pickled carrots and radishes — Their bright tang and crunch offer a lovely palate cleanser between bites of the rich salmon and savory broccoli, balancing the whole meal.

Drinks

Iced green tea — Its light, slightly grassy notes are a fantastic non-alcoholic option that complements the umami flavors without overpowering the delicate salmon.
A crisp Pinot Gris or Sauvignon Blanc — These white wines have enough acidity to stand up to the sweet and salty glaze, while their citrusy notes enhance the overall freshness of the dish.
A light Japanese lager — A cold, clean lager is incredibly refreshing with this meal, its effervescence helping to cleanse the palate and making each bite taste as good as the first.

Something Sweet

Green tea ice cream — The subtly bitter, earthy notes of matcha are a sophisticated and delightful follow-up to the savory-sweet teriyaki, creating a perfect end to the meal.
Fresh pineapple spears — The natural sweetness and acidity of fresh pineapple feel light and refreshing, and it subtly echoes the tropical notes often found in teriyaki flavors.
Mochi ice cream — These chewy, sweet little bites are fun, festive, and the perfect portion-controlled treat to finish your Japanese-inspired feast on a high note.

Top Mistakes to Avoid

Overcrowding the pan. If you pack everything in too tightly, the ingredients will steam instead of roast. You’ll miss out on those delicious caramelized, slightly crispy edges on the broccoli and the perfectly glazed surface on the salmon.
Using a low-quality, store-bought sauce. Many bottled teriyaki sauces are overly sweet, salty, and thin. The

Sheet Pan Teriyaki Salmon And Broccoli

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, japanese

Servings 4

Total Time 30 minutes

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Make this easy Sheet Pan Teriyaki Salmon and Broccoli for a healthy, flavorful dinner in 30 minutes with minimal cleanup. Get the simple recipe now!

Ingredients

For the main ingredients

4 skinless salmon fillets (150 g each)
1 large head broccoli (cut into florets)
2 tbsp olive oil or avocado oil
1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp honey or maple syrup
1 tbsp rice vinegar
2 cloves garlic (minced)
1 tsp freshly grated ginger
1 tbsp cornstarch
2 tbsp water
1 tbsp sesame seeds
2 spring onions (thinly sliced)

Instructions

01
Start by preheating your oven to 425°F (220°C). This high heat is key for getting a nice sear and caramelization. Then, line a large, rimmed baking sheet with parchment paper or aluminum foil for the world's easiest cleanup. A rimmed sheet is important to catch any saucy drips.
02
In a small saucepan, combine the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Give it a good whisk and bring it to a gentle simmer over medium heat. In a separate small bowl, make a slurry by whisking the cornstarch with the 2 tablespoons of cold water until it's completely smooth.
03
Once the soy sauce mixture is simmering, slowly pour in the cornstarch slurry while whisking constantly. You'll notice the sauce will start to thicken almost immediately. Let it bubble gently for about a minute until it's glossy and coats the back of a spoon nicely. Then, remove it from the heat and set it aside.
04
Place the broccoli florets in the center of your prepared baking sheet. Drizzle them with the olive oil and toss with your hands to coat them evenly, then spread them out into a single layer. Pat your salmon fillets dry with a paper towel and nestle them amongst the broccoli florets, spacing everything out so the heat can circulate.
05
Brush a generous amount of the teriyaki glaze over the top of each salmon fillet, using about half of the sauce. You can also drizzle a little over the broccoli. Pop the entire sheet pan into the preheated oven and bake for 12-15 minutes. The salmon is done when it flakes easily with a fork and the broccoli is tender with crispy edges.
06
Carefully remove the pan from the oven. The aroma will be incredible! Brush the remaining teriyaki glaze over the salmon for an extra layer of flavor and shine. Finish with a sprinkle of sesame seeds and the sliced spring onions for a fresh, colorful touch. Serve immediately while everything is hot and glorious.