Just because I posted that Creamy Salmon and Spinach recipe a mere two weeks ago doesn’t mean I’m not looking out for the next great salmon recipe. After all, can you ever have too many salmon recipes in your arsenal of go-to recipes. As it turns out the next great salmon recipe was just around the corner with this Sheet Pan Teriyaki Salmon.
There’s a homemade teriyaki glaze that does double duty as both a quick marinade for the salmon and a sauce for the roasted broccoli. The fact that everything gets roasted on one sheet pan in the oven makes this great for weeknight meals.
Ingredients for Teriyaki Marinade
You might think that with only four ingredients, the marinade would be lackluster. However, those four ingredients pack quite a bit of flavor. The soy sauce, honey, and mirin create the sweet-savory base and the red miso paste adds the deep umami flavor.
Most recipes call for white miso when it comes to salmon but I have found that red miso works better for creating that deep flavor without the long marinating time.
You can find most miso paste in the Asian or international foods aisle of the grocery store. There are some brands of miso paste that are found in the refrigerated section as well. Once the container of miso paste has been opened, store it in your refrigerator where it will keep almost indefinitely.
What to serve with Sheet Pan Teriyaki Salmon
The beauty of Sheet Pan Teriyaki Salmon is that it’s a meal in a pan and you don’t have to cook anything extra. However, you could also serve the teriyaki salmon and broccoli with some steamed rice to make a delicious rice bowl as well.
Feel free to replace the broccoli with broccolini, carrots or brussel sprouts or a combination. Just cut the vegetables so they will all roast about the same time.
More salmon recipes to try
If you love salmon as much as I do, check out these recipes for salmon in all different shapes and forms – burgers, fish cakes, tacos. I got ’em all.
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons red miso paste
- 2 tablespoons mirin
- 4 skin-on salmon fillets, 1 to 1-1/4 pounds total
- 4–5 cups broccoli florets
- 2 tablespoons olive oil
- Kosher salt
- Fresh ground black pepper
- Heat oven to 425 degrees F.
- In a small bowl, whisk together the soy sauce, honey, miso paste, and mirin until miso is dissolved. Set aside.
- Place the salmon fillets (skin side down) on a large plate or shallow baking pan. Drizzle 4-5 tablespoons of the soy sauce marinade on to the fillets. Rub the marinade into the salmon fillets and turn over so the flesh is facing down in the marinade. Set aside.
- Line a rimmed baking sheet with parchment paper. Spread broccoli florets in a single layer in the pan. Drizzle olive oil over the broccoli and season with salt and pepper. Toss the broccoli until evenly coated with olive oil.
- Roast broccoli in the oven until it just starts to brown, 10-15 minutes.
- Remove pan from the oven. Push the broccoli to one end of the pan to make room for the salmon. Remove the salmon from the marinade and place the salmon skin-side down on the roasting pan with the broccoli. Drizzle the remaining marinade over the broccoli and salmon.
- Return the pan to the oven and roast for 10-15 minutes more until the salmon is just cooked through.
Keywords: teriyaki salmon, sheet pan, one pan dinner, salmon