You have no idea how long I’ve been chasing the perfect Sheet Pan Teriyaki Salmon moment, and let me tell you, this recipe I just whipped up blew my mind! The first bite hits you with this incredible sweet and savory teriyaki glaze that’s sticky in all the right ways, layered with that deep umami richness from the soy sauce and a hint of garlic. It’s that perfect balance where every forkful tastes like pure comfort and a tiny celebration at the same time. This Sheet Pan Teriyaki Salmon wasn’t just food; it was a flavor-packed rockstar moment in my kitchen.
What had me hooked was that perfect caramelization on the salmon’s edges while the inside stayed flaky and tender—that contrast made it unforgettable. And because everything cooks together on one sheet pan, I wasn’t stuck babysitting multiple pots or pans. This easy salmon sheet pan setup is literally a dream for weeknights when you want serious flavor without the fuss. I’ve tried plenty of teriyaki salmon recipes, but this one takes the cake because it’s quick, clean, and hits you with that saucy glaze everyone loves.
If you’ve been looking to upgrade your sheet pan dinner game, this baked salmon teriyaki recipe will have you drooling before it even hits the oven. Plus, I finally feel like I nailed that homemade teriyaki balance—not too sweet, just right with that tangy ginger kick. Perfect for impressing friends or treating yourself on a lazy night. Honestly, it’s so good I already have plans to make this one pan teriyaki salmon again this week. Foodie friends, you’re gonna want to make this ASAP and then thank me after every bite—I’m excited for you to taste this vibrant, juicy, sheet pan teriyaki salmon magic!
Ready to load your kitchen with mouthwatering smells and nail a sheet pan dinner that’s all kinds of satisfying? Let’s get to the good stuff.
What You Need
Getting this Sheet Pan Teriyaki Salmon on your table starts with having the right lineup of ingredients—trust me, they make all the difference! Here’s the scoop on what you need for a flawless, easy salmon sheet pan experience:
- 4 salmon fillets (6 oz each)—fresh is best, but thawed wild-caught salmon nails that rich flavor.
- ½ cup soy sauce—go for a low sodium option to balance the sweetness in this sheet pan teriyaki salmon.
- ¼ cup honey or brown sugar—I like honey for a natural floral sweetness that latches so well to salmon.
- 2 tablespoons rice vinegar—grab this from the international aisle; it adds a subtle tang punch that lifts the glaze.
- 2 tablespoons fresh grated ginger—this is a must! It injects that zing everyone craves in teriyaki salmon recipes.
- 2 garlic cloves, minced—nothing beats fresh garlic for that deep savory boost.
- 1 tablespoon toasted sesame oil—splurge here for the nutty aroma; it makes this sheet pan teriyaki salmon incomparable.
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional) to thicken your sauce if you want a clingier glaze.
- Chopped green onions and sesame seeds for topping—for the perfect finishing touch.
- Optional sides: baby bok choy, snap peas, or your favorite stir-fry veggies all roast well right alongside your salmon on the sheet pan.
This Sheet Pan Teriyaki Salmon recipe gets even better when you use real ginger over powdered — it’s fresher and brings out layers of flavor you don’t want to miss.
Pro prep tip: If you’re racing the clock, grab pre-grated ginger or pre-minced garlic in jars. It won’t be quite the same, but your schedule wins that round.
Keep your soy sauce and sesame oil in a cool, dark spot to keep that flavor pristine for each Sheet Pan Teriyaki Salmon attempt. And if you’re like me and like zesty flavors, go heavier on the garlic and ginger—they brighten this sheet pan dinner beyond belief!
If you want to see a version with baby bok choy roasting right alongside the salmon, you’ve got to peek at this Sheet Pan Teriyaki Salmon with Baby Bok Choy by Big Delicious Life. It’s an inspired twist that feels fresh and vibrant.
How to Make It
Ready for your kitchen to smell incredible? This Sheet Pan Teriyaki Salmon comes together in under 30 minutes, making it a total weeknight win.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup. Your Sheet Pan Teriyaki Salmon deserves a sleek, no-fuss setup.
- Mix the teriyaki sauce by whisking together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and toasted sesame oil in a small bowl. If you love a thicker glaze, stir in that cornstarch slurry. This step is where the magic happens with your Sheet Pan Teriyaki Salmon!
- Marinate your salmon fillets in half of this glorious teriyaki sauce for 10-15 minutes. This short soak is key for infusing every flaky bite with deep, crave-worthy flavor.
- Arrange the salmon on your sheet pan and pour the remaining sauce over the tops. For a one pan teriyaki salmon dinner, toss your veggies around the edges to soak up those luscious juices.
- Bake for 12-15 minutes until the salmon is golden and gorgeous and flakes easily with a fork. The smell of this Sheet Pan Teriyaki Salmon roasting will have everyone asking what’s cooking.
- Broil for 2 minutes to get that perfect caramelization on top. Keep an eye on it—you want a shiny, sticky finish without burning.
- Garnish with chopped green onions and toasted sesame seeds. These little extra steps add texture and pop on your Sheet Pan Teriyaki Salmon that make plating feel special.
Pro tip: Don’t overcrowd your sheet pan—space allows the heat to do its work evenly, guaranteeing perfectly cooked baked salmon teriyaki every time.
Every time I make this, I remind myself that patience during marinating multiplies the flavor payoff. This Sheet Pan Teriyaki Salmon recipe is worth a few extra minutes upfront!
For another fun one pan teriyaki salmon take, see this incredible One Pan Baked Teriyaki Salmon and Vegetables from Creme De La Crumb for inspo. It brings a fresh way to enjoy all those bold flavors on one tray.
Serving This Up
Nothing feels nicer than plating this Sheet Pan Teriyaki Salmon and watching reactions as flavors hit their peak. The balance of sweet, salty, and umami means you can serve this bad boy up countless ways.
I love pairing this baked salmon teriyaki with a simple bowl of steamed jasmine rice or cauliflower rice for a low-carb twist. The rice soaks up every drop of that delicious sauce on your sheet pan dinner.
If you want to boost the veggie game, roast crisp-tender broccoli florets or snap peas right on the same pan. The lightly charred vibe of veggies combined with the salmon’s richness is next-level yum. Adding a small drizzle of sriracha mayo on the side kicks spice up without stealing the show.
Hosting friends? Serve your Sheet Pan Teriyaki Salmon on a wooden board surrounded by lemon wedges and green onions for an Insta-worthy spread that devours fast. No one is bored when dinner looks this good.
Got leftovers? Flake up your sheet pan teriyaki salmon the next day and toss it into a crunchy salad or make teriyaki salmon tacos with slaw. It stretches your flavor experience beyond dinner and makes meal prepping fun.
Want a spring twist? Swap regular sesame seeds for toasted black sesame. For winter warmth, add a sprinkle of chili flakes in your sauce. Foodies love how versatile this sheet pan dinner is.
I’m telling you, serve this Sheet Pan Teriyaki Salmon at your next hangout, and trust me, it will disappear faster than you can say “more, please!”
For another take on roasted veggies and salmon goodness, you’ve got to check out the Sheet Pan Teriyaki Salmon and Vegetables recipe over at Skinnytaste. That combo of wholesome flavors is just what you want on a busy night.
Your Questions Answered
Q: How do I make this Sheet Pan Teriyaki Salmon extra flavorful?
A: Marinating the salmon in the glaze for at least 15 minutes before baking is the secret. I take it a step further by adding fresh ginger and garlic—they make the flavors pop like nothing else. Plus, finishing with a quick broil caramelizes the sauce, bringing a wow factor.
Q: Can I meal prep this Sheet Pan Teriyaki Salmon?
A: Absolutely! Cook it and store portions in airtight containers in the fridge for up to 3 days. The flavor deepens over time, making leftovers even tastier. Just remember to reheat gently to keep salmon moist.
Q: What’s the best way to reheat Sheet Pan Teriyaki Salmon without losing quality?
A: Reheat covered at 275°F for about 10 minutes. This slow warm-up prevents drying out but keeps that gorgeous glaze intact. Alternatively, a quick zap in the microwave with a damp paper towel helps, but oven is always best.
Q: Can I substitute the salmon for another fish?
A: Sure! Firm fish like cod or halibut works well. Just adjust baking time since they might cook faster or slower. The teriyaki sauce is versatile enough to shine on many fish types.
Q: How do I make this Sheet Pan Teriyaki Salmon less sweet?
A: Reduce honey or sugar in the marinade by half, and add more soy sauce or a splash of lime juice for tang. You want balance, so tweak to your taste!
Q: What veggies are best to roast with this Sheet Pan Teriyaki Salmon?
A: Broccoli, snap peas, bell peppers, and baby bok choy are my go-tos. They roast evenly alongside salmon and soak up the sauce for extra flavor. For more veggie ideas, check out this One Pan Baked Teriyaki Salmon and Vegetables recipe from Creme De La Crumb.
Q: Can I prepare the sauce ahead of time?
A: 100%! Make the teriyaki sauce a day before, and marinade the salmon right before baking. It saves time and keeps the sheet pan salmon fresh-tasting.
Many fellow foodies ask about the texture, and I find my Sheet Pan Teriyaki Salmon remains perfectly moist and flaky every time. The marinade locks in richness while the baking method seals it all in. It’s a recipe worth repeating.
Final Bites
This Sheet Pan Teriyaki Salmon deserves a permanent spot in your dinner lineup because it delivers bold flavor with zero stress. It’s savory, sweet, and tangy with that irresistible sticky-sauce charm every salmon lover dreams of. Best of all? It’s a one-pan wonder that saves you time in the kitchen without sacrificing a single delicious detail.
My Foodie Tips:
- Always marinate your salmon for at least 15 minutes—flavor soaks in deep and stays.
- Use fresh ginger and garlic to punch up that authentic teriyaki vibe.
- Broil for the last 2 minutes to get that mouthwatering caramelized finish.
For fun variations, try swapping honey for maple syrup, adding chili flakes for heat, or roasting baby bok choy alongside your salmon for a fresh bite.
The version with baby bok choy from Big Delicious Life constantly gets the most love from my crew—textured greens with sweet-salty fish? Yes please. And for another simple weeknight hit, the Sheet Pan Teriyaki Salmon and Vegetables from Skinnytaste is a flavor-packed companion that’s worth bookmarking.
Customize this as you like and make it your own. I’m so excited for you to taste-test this Sheet Pan Teriyaki Salmon and add your own flair. Trust me, once you nail this recipe, it’s going to be on repeat in your house. Get ready for all those happy food sighs and dinner applause—go make this magic happen!
For a related flavor-packed twist, check out my garlic butter lemon salmon right here and my garlic butter salmon delight for that buttery goodness if you want to mix it up, but I promise your sheet pan teriyaki salmon will be the new favorite.
Sheet Pan Teriyaki Salmon
Sheet Pan Teriyaki Salmon is a simple, flavorful dish featuring tender salmon fillets glazed with a homemade teriyaki sauce and roasted alongside crisp vegetables for an easy, nutritious dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: Asian
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 1 tablespoon sesame seeds
- 2 green onions, sliced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic to make the teriyaki sauce.
- If desired, mix cornstarch with water and stir into the sauce to thicken it slightly.
- Place the salmon fillets on the prepared sheet pan and arrange the bell pepper, snap peas, and carrot slices around the fish.
- Brush the salmon and vegetables generously with the teriyaki sauce. Season vegetables lightly with salt and pepper.
- Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.
- Drizzle any remaining sauce from the pan over the cooked salmon and vegetables.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
For extra flavor, serve with steamed jasmine rice and a side of steamed broccoli or your favorite greens.