Sheet Pan Teriyaki Salmon and Broccoli (30-Minute One-Pan Dinner)
One pan, 30 minutes, zero drama — teriyaki salmon tonight.
When you're exhausted and staring into the fridge, sheet pan salmon is your best friend. Everything goes on one pan, the oven does the work, and you get a genuinely satisfying dinner with a sticky-sweet teriyaki glaze and perfectly roasted broccoli in about 30 minutes. The cleanup is minimal, the flavors are crowd-pleasing, and the salmon comes out tender every time as long as you don't overbake it. This is the kind of meal that makes you feel like you pulled it together even when you really didn't.
Ingredients
- 2 unit salmon fillets — about 6 oz each, skin-on or skinless
- 4 cup broccoli florets — fresh or thawed frozen
- 3 tbsp soy sauce — low-sodium preferred
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 unit garlic cloves — minced or pressed
- 1 tsp fresh ginger — grated; or 1/4 tsp ground ginger
- 1 tsp cornstarch
- 2 tbsp neutral oil — such as avocado or vegetable oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp sesame seeds — optional garnish
- 2 unit scallions — thinly sliced, optional garnish
Method
- 1 Preheat your oven to 425°F. Line a large sheet pan with foil or parchment for easy cleanup.
- 2 In a small bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and cornstarch until the cornstarch dissolves. Set aside.
- 3 Toss the broccoli florets with the neutral oil, a pinch of salt, and a pinch of black pepper directly on the sheet pan. Spread into a single layer.
- 4 Roast the broccoli for 10 minutes, until it starts to get tender and lightly charred at the edges.
- 5 Push the broccoli to the sides of the pan and place the salmon fillets in the center, skin-side down.
- 6 Spoon or brush half the teriyaki sauce generously over the salmon fillets. Reserve the rest.
- 7 Return the pan to the oven and roast for 10–12 minutes, until the salmon flakes easily with a fork and is cooked through. Thinner fillets (under 1 inch) will be done closer to 10 minutes.
- 8 While the salmon finishes, pour the remaining teriyaki sauce into a small saucepan or microwave-safe bowl and heat for 30–60 seconds until slightly thickened. Drizzle over the finished salmon.
- 9 Garnish with sesame seeds and sliced scallions if using. Serve immediately over steamed rice or on its own.
Variations
- Vegetarian swap — Replace the salmon with a 14 oz block of extra-firm tofu, pressed and cut into 1-inch slabs. Press out as much moisture as possible, then follow the same glazing steps. Roast tofu for 15 minutes before adding the sauce, then 10 more minutes.
- Faster swap — Use store-bought teriyaki sauce (about 3 tbsp) instead of making your own — skip the cornstarch step entirely. Dinner is on the table even faster.
- Vegetable substitution — No broccoli? Use green beans, asparagus, snap peas, or sliced bell peppers — all roast well at 425°F in about the same time.
- Spicy version — Add 1–2 tsp of sriracha or a pinch of red pepper flakes to the teriyaki sauce for a sweet-heat glaze.
Notes
Don't overbake the salmon — pull it when it just starts to flake. A meat thermometer reading 125–130°F in the thickest part gives you medium doneness; 145°F is fully cooked but still moist. If your broccoli is frozen, pat it very dry before roasting or it will steam instead of char. Doubling the recipe? Use two sheet pans and rotate them halfway through.
Equipment that helps
- Rimmed sheet pan — A rimmed pan keeps the glaze and juices from dripping into your oven.
- Foil or parchment paper — Lining the pan means you can skip scrubbing sticky teriyaki glaze off the metal entirely.
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