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–+ servings

Sheet Pan Sweet Ginger Teriyaki Salmon and Broccoli

Succulent salmon fillets and charred broccoli florets roasted together on one pan and coated in a glossy homemade honey-ginger teriyaki glaze. Ready in 25 minutes for effortless healthy dining.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Weeknight, Asian Inspired
Ingredients Method

Ingredients
  

Salmon & Broccoli
  • 4 fillets (6 oz each) skin-on wild or sustainably farmed salmon, patted dry
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
Homemade Sweet Ginger Teriyaki Glaze
  • 1/3 cup low-sodium soy sauce or tamari (for gluten-free)
  • 3 tbsp pure golden honey
  • 1 tbsp brown sugar or coconut sugar
  • 1 tbsp fresh ginger root, finely grated
  • 3 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar or apple cider vinegar (alcohol-free)
  • 1 tsp cornstarch dissolved in 2 tbsp cold water
Garnish & Serving
  • 1 tbsp toasted white and black sesame seeds
  • 2 whole green onions (scallions), thinly sliced
  • 3 cups cooked jasmine rice or cauliflower rice (for serving)

Method
 

Make Glaze & Prep Oven
  1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a small saucepan over medium heat, combine soy sauce, honey, brown sugar, grated ginger, minced garlic, sesame oil, and rice vinegar. Whisk in the cornstarch slurry and simmer for 2-3 minutes until thickened and glossy. Remove from heat.
Assemble & Roast
  1. Toss broccoli florets with olive oil, salt, and black pepper. Arrange around the edges of the sheet pan, leaving room in the center.
  2. Place salmon fillets skin-side down in the center. Brush generously with half of the teriyaki glaze.
  3. Roast for 12 to 14 minutes until salmon flakes easily with a fork (125°F-130°F internal). Spoon remaining glaze over salmon, sprinkle with sesame seeds and green onions, and serve hot over jasmine rice.

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