Kitchen notes · a little help before you start
Teriyaki Salmon Sheet Pan Dinner
Teriyaki salmon has an appealing sweet, savory glaze, especially alongside roasted vegetables that can share in the sauce. Here, mushrooms and Brussels sprouts give the plate some substance, with tomatoes scattered among them. A little chili at the finish adds a lively bite to the salmon.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Main course
- Primary protein
- Fish
- Cuisine
- Asian · Japanese
- Cooking method
- Baking · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Warm the sauce before brushing
That minute in the microwave helps the brown sugar dissolve, so the teriyaki brushes on smoothly instead of leaving gritty sweet spots on the salmon.
2. Coat the salmon on both sides
Brush the fillets all over, then pour any extra sauce on top. That gives the salmon plenty of flavor before it goes into the oven.
3. Give the vegetables their own toss
Mix the brussels sprouts, tomatoes, and mushrooms with both oils and seasoning before they hit the pan. They'll roast more evenly around the salmon that way.
Get to know the ingredients
Two soy sauces, two jobs
Low-sodium soy sauce brings the main salty base, while dark soy sauce deepens the color and flavor of the teriyaki. Use both here if you have them.
Halved brussels sprouts
The sprouts are cut in half so they can roast in the same window as the salmon. Keep that prep step, especially if yours are on the larger side.
Sliced shiitakes cook quickly
Use the shiitake mushrooms sliced, as listed. They only need the sheet pan time alongside the tomatoes and brussels sprouts.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Teriyaki Salmon Sheet Pan Dinner
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the pan comes out, scatter over the sesame seeds and sliced chili. They go on at the end, so the sesame stays nutty and the chili tastes fresh rather than roasted down.
A little more help as you go
Check the salmon before serving
Salmon thickness can affect the exact cooking time, so check for doneness even after the listed bake time. Thicker fillets may need a closer look.
Use the pan space well
Arrange the vegetables around the fillets, not piled over them. The salmon needs direct heat, and the vegetables need room to roast in their oil and seasoning.
A few questions you might have
Do I need to marinate the salmon first?
No. The fillets are brushed on both sides with the teriyaki sauce, then any leftover sauce is poured over them before baking.
Why microwave the teriyaki sauce?
It helps dissolve the brown sugar into the soy sauce mixture before you brush it onto the salmon.
Should the vegetables be sauced too?
No, the vegetables get olive oil, sesame oil, salt, and pepper. The teriyaki sauce is for the salmon.
Can the chili go on before baking?
The directions add the sliced chili after baking with the sesame seeds, so keep it as a garnish at the end.
What should I watch for with the salmon?
Check for doneness, since cooking time can vary with the type of salmon and the thickness of the fillets.
Any more cooking tips?
Please not that cooking time can vary based on type of salmon used or size thickness of salmon fillets. Always check for doneness. To maximize the shelf life of your leftover salmon, refrigerate in a shallow airtight container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Properly stored, your leftovers will last for 3 to 4 days in the fridge.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: jocooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
