Easy Crispy Sheet Pan Teriyaki Salmon with Broccoli Recipe for Perfect Dinner

Introduction

Let me tell you, the aroma of sweet teriyaki glaze mingling with roasted salmon and fresh broccoli is enough to make anyone’s mouth water. The first time I baked this easy crispy sheet pan teriyaki salmon with broccoli, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make salmon dishes that felt like warm hugs, but this recipe brings that nostalgic comfort with a modern, dangerously easy twist.

You know what’s great? My family couldn’t stop sneaking bites off the sheet pan while it cooled (and honestly, I can’t really blame them). This recipe quickly became a staple for our family dinners and even for gifting homemade meals to friends. Let’s face it, nothing beats a one-pan dinner that’s quick, flavorful, and leaves you with minimal cleanup.

Perfect for busy weeknights, casual dinners, or brightening up your Pinterest dinner board, this easy crispy sheet pan teriyaki salmon with broccoli delivers that crave-worthy balance of crispy edges, tender fish, and perfectly roasted greens. I’ve tested this recipe multiple times in the name of research, of course, and it never disappoints. You’re going to want to bookmark this one for your go-to dinner plan!

Why You’ll Love This Recipe

Honestly, this easy crispy sheet pan teriyaki salmon with broccoli ticks all the boxes you want for a hassle-free dinner. Here’s why it’s a winner every single time:

• Quick & Easy: Ready in under 30 minutes, making it perfect for those busy weeknights when time is tight but you still want a homemade meal.
• Simple Ingredients: No need for fancy grocery runs. Chances are you have soy sauce, honey, garlic, and salmon waiting in your fridge.
• Perfect for Dinner Parties: Impress your guests with minimal effort—the crispy skin and sticky teriyaki sauce are always crowd-pleasers.
• Crowd-Pleaser: Kids and adults alike rave about the flavor combo and the tender, flaky texture of the salmon.
• Unbelievably Delicious: That crispy skin paired with roasted broccoli and a sweet-savory glaze makes each bite a delight.

What sets this recipe apart is the perfect balance it hits between crispy textures and juicy, flavorful salmon. The secret? Leaving the skin on for that irresistible crunch and roasting everything on one pan for easy clean-up and flavor mingling. Plus, the homemade teriyaki glaze uses pantry staples but tastes like you spent hours perfecting it. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you’re impressing guests or just craving an easy dinner, this recipe delivers every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples or easy to find fresh, and you can swap a few if needed.

• Salmon fillets: Skin-on, about 6 oz (170 g) each for best crispy results. I prefer wild-caught when possible for flavor.
• Broccoli florets: Fresh, about 4 cups (300 g), cut into bite-sized pieces. You can use frozen if pressed for time, just adjust roast time.
• Soy sauce: ¼ cup (60 ml), low-sodium to keep salt in check. Kikkoman is my go-to brand here.
• Honey: 2 tablespoons (30 ml) for natural sweetness and that perfect sticky glaze.
• Garlic: 2 cloves, minced for aromatic punch.
• Rice vinegar: 1 tablespoon (15 ml) adds brightness to the teriyaki sauce.
• Sesame oil: 1 teaspoon (5 ml), optional but highly recommended for a nutty depth.
• Ground ginger or fresh ginger: ½ teaspoon (1 g) freshly grated or ground powder for that classic teriyaki warmth.
• Cornstarch: 1 teaspoon (3 g) mixed with water to thicken the teriyaki glaze.
• Olive oil or avocado oil: 1 tablespoon (15 ml) to toss the broccoli for roasting.
• Salt and pepper: To taste, for seasoning the broccoli and salmon.

Substitutions: For gluten-free, swap soy sauce with tamari; use maple syrup instead of honey for vegan variation. If you don’t have rice vinegar, a splash of apple cider vinegar works in a pinch.

Equipment Needed

• Sheet pan: A rimmed baking sheet, roughly 12×17 inches (30×43 cm), is ideal for roasting salmon and broccoli together.
• Parchment paper or silicone baking mat: To prevent sticking and make cleanup a breeze.
• Mixing bowl: For whisking the teriyaki glaze ingredients.
• Small saucepan: To thicken the teriyaki sauce before brushing it on.
• Measuring spoons and cups: For precise ingredient amounts.
• Sharp knife and cutting board: For prepping broccoli and garlic.

If you don’t have a silicone baking mat, parchment paper is a budget-friendly option. Personally, I’ve tried roasting on bare pans, but the cleanup was a nightmare—definitely worth the small investment. I also recommend a small whisk or fork to mix the sauce evenly. Keeping your tools organized will make this recipe even easier to pull off.

Preparation Method

1. Preheat your oven to 425°F (220°C). This high temperature ensures the salmon skin crisps up nicely and the broccoli roasts to perfection within 15-20 minutes.
2. Prepare the teriyaki glaze: In a small saucepan, combine ¼ cup (60 ml) soy sauce, 2 tablespoons (30 ml) honey, 2 minced garlic cloves, 1 tablespoon (15 ml) rice vinegar, 1 teaspoon (5 ml) sesame oil, and ½ teaspoon (1 g) grated ginger. Bring to a gentle simmer over medium heat. Mix 1 teaspoon (3 g) cornstarch with 1 tablespoon (15 ml) cold water, then whisk into the sauce. Cook for 1-2 minutes until slightly thickened. Remove from heat.
3. Prepare the broccoli: Toss 4 cups (300 g) broccoli florets with 1 tablespoon (15 ml) olive oil, salt, and pepper. Spread evenly on the lined sheet pan, leaving space for the salmon.
4. Season the salmon fillets: Pat dry and lightly salt and pepper the skin and flesh sides. Place salmon skin-side down on the sheet pan next to the broccoli.
5. Brush the salmon: Using a brush or spoon, generously coat the top of each fillet with the teriyaki glaze. Reserve some glaze for serving.
6. Roast in the oven: Place the sheet pan in the preheated oven. Roast for 12-15 minutes, until the salmon is opaque and flakes easily with a fork, and broccoli is tender with crispy edges. (Check broccoli at 10 minutes if florets are small.)
7. Finish with a glaze: Optional but delicious—brush the salmon again with reserved teriyaki glaze right after removing from the oven for extra shine and flavor.
8. Serve immediately: Plate the salmon and broccoli with a sprinkle of sesame seeds or chopped green onions for garnish, if desired.

Pro tip: If your salmon is thicker, add a couple of minutes to the roast time but watch closely to avoid drying out. For crispier skin, don’t flip the salmon during cooking and make sure it’s patted dry before seasoning.

Cooking Tips & Techniques

Getting that perfectly crispy skin and tender salmon is easier than you might think, but a few pro tips help:

• Pat the salmon dry: Moisture is the enemy of crispiness. I always use a paper towel to dry the skin thoroughly before seasoning.
• High heat roasting: It’s what gives the salmon skin that addictive crunch while cooking the fish through evenly.
• Don’t overcrowd the pan: Give the broccoli some breathing room so it roasts instead of steams. Crowding leads to soggy veggies.
• Thick versus thin fillets: Adjust cooking time accordingly. Thicker pieces need more time; thinner ones cook faster.
• Glaze with care: Brush the teriyaki sauce lightly at first to avoid burning the sugars. Save some glaze for finishing touches after baking.
• Use fresh garlic and ginger: They really make a difference in the sauce’s brightness and depth.

One time, I tried tossing the salmon directly in the sauce before roasting—big mistake! The fish steamed instead of crisping. Lesson learned: apply glaze on top only, and roast skin-side down. Multitasking tip: prepare the glaze while chopping broccoli to save time.

Variations & Adaptations

This easy crispy sheet pan teriyaki salmon with broccoli is super flexible to fit your tastes or dietary needs:

• Vegetarian/Vegan: Swap salmon for thick tofu slabs or tempeh; marinate and roast the same way.
• Low-Carb: Serve with cauliflower rice or sautéed greens instead of broccoli for a keto-friendly plate.
• Spicy Twist: Add a teaspoon of sriracha or chili flakes to the teriyaki sauce for a smoky heat kick.
• Seasonal Swap: Use asparagus or Brussels sprouts in place of broccoli depending on what’s fresh and in season.
• Grilling Option: Cook the salmon on a hot grill pan skin-side down, and roast the broccoli in the oven separately for a smoky flavor.

Personally, I’ve tried adding pineapple chunks to the sheet pan for a sweet contrast—it’s a hit every time with family gatherings!

Serving & Storage Suggestions

Serving this easy crispy sheet pan teriyaki salmon with broccoli straight from the oven while it’s hot is just perfect. The skin stays crispy, and the broccoli has that slight caramelized crunch. I like to sprinkle toasted sesame seeds or sliced green onions on top for a fresh pop of flavor and color.

Pair it with steamed jasmine rice or quinoa to soak up the extra teriyaki sauce. For drinks, a chilled glass of crisp white wine or iced green tea complements the meal beautifully.

Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat gently in a low oven or skillet to keep skin crispiness intact—microwaving can make it soggy, so avoid that if you can. Flavors tend to deepen and meld after a day, making leftovers almost better than fresh!

Nutritional Information & Benefits

This recipe packs a nutritious punch with omega-3 fatty acids from salmon, fiber and vitamins from broccoli, and a moderate amount of natural sugar from honey. Per serving (one fillet and broccoli portion), expect roughly:

Nutrient	Amount
Calories	350-400 kcal
Protein	35 g
Fat	15 g (mostly healthy fats)
Carbohydrates	12 g
Fiber	4 g

Gluten-free when using tamari instead of soy sauce. Contains fish and soy allergens. This meal supports heart health, brain function, and balanced energy—perfect for a wholesome weeknight dinner that feels indulgent but is packed with benefits.

Conclusion

Honestly, this easy crispy sheet pan teriyaki salmon with broccoli is one of those recipes that just feels right every time you make it. It’s simple, fast, and satisfying—a rare combo in the kitchen world! You can easily customize it based on your taste or pantry, making it a versatile staple you’ll come back to again and again.

I love how it brings together crispy textures, bold flavors, and wholesome ingredients with minimal fuss. If you try it, I’d love to hear how you made it your own—drop a comment or share your twists! This recipe truly feels like a warm hug on a plate, and I’m sure it’ll become a favorite in your dinner rotation too.

Go on, give it a shot—your taste buds will thank you.

FAQs

Can I use frozen salmon for this recipe?

Yes, but make sure to thaw it completely and pat dry before roasting to achieve crispy skin and even cooking.

How do I prevent the broccoli from getting soggy?

Don’t overcrowd the pan. Toss the broccoli with oil and roast at high heat to get those crispy edges.

Can I make the teriyaki sauce ahead of time?

Absolutely! The sauce keeps well in the fridge for up to 5 days. Reheat gently before using.

What if I don’t have cornstarch to thicken the sauce?

You can omit it—the sauce will be thinner but still flavorful. Alternatively, use arrowroot powder as a substitute.

Is it necessary to keep the salmon skin on?

For the best crispy texture, yes. But if you prefer skinless, just roast the fillets a bit more carefully to avoid drying out.

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