There’s nothing better than a quick and flavorful meal that comes together with minimal effort. That’s exactly why this Sheet Pan Salmon Teriyaki is a winner! With just one pan, a handful of ingredients, and a perfectly balanced sweet-savory glaze, you’ll have a restaurant-quality dish at home in no time.
Weeknight dinners can be stressful, but this recipe eliminates the hassle. The combination of tender, flaky salmon, roasted bok choy, and a glossy teriyaki sauce makes every bite absolutely satisfying. Plus, with easy cleanup, you’ll spend more time enjoying your meal and less time scrubbing dishes.
If you love effortless meals that don’t compromise on taste, this is for you. Whether you’re cooking for your family, meal prepping, or hosting a casual dinner, this recipe ensures a wholesome and delicious meal without the fuss.
Why You’ll Love This Recipe
- Quick and easy – Ready in just 35 minutes, this dish is perfect for busy nights.
- Minimal cleanup – Everything cooks on one sheet pan, making cleanup a breeze.
- Incredible flavor – The rich, glossy teriyaki sauce adds a delicious depth of taste.
- Nutritious – Packed with omega-3 fatty acids, vitamins, and minerals.
- Versatile – Pair with rice, noodles, or even a fresh salad for variety.
Ingredients Overview
This recipe keeps things simple but flavorful. Here’s a quick breakdown:
- Salmon fillets – Opt for center-cut pieces for even cooking and maximum juiciness.
- Teriyaki sauce – A thick bottled sauce adds convenience, but homemade works too.
- Bok choy – A mild, slightly sweet green that roasts beautifully in the oven.
- Scallions – Add a pop of freshness and mild onion flavor.
- Canola oil – Helps the vegetables roast evenly without overpowering flavors.
- Seasonings – A mix of kosher salt and black pepper enhances every component.
- Rice – Microwaveable white rice is the perfect accompaniment.
How to Make the Recipe
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This ensures even cooking for the salmon and vegetables. Line a large baking sheet with aluminum foil to make cleanup effortless after baking.
Step 2: Prep the Vegetables
Trim and cut all but one scallion into 1 1/2-inch pieces for roasting. Thinly slice the remaining scallion and set it aside for garnish. Halve the bok choy lengthwise to allow for even roasting and caramelization.
Step 3: Season and Arrange
Place the bok choy and scallion pieces in a mixing bowl. Drizzle with canola oil, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly, then spread them in a single layer on the prepared baking sheet, cut side down.
Step 4: Roast the Vegetables
Transfer the baking sheet to the oven and roast the vegetables for 5 minutes. This quick initial roast helps soften the bok choy slightly, ensuring that it cooks evenly with the salmon later on.
Step 5: Prep the Salmon
After the initial roasting, push the bok choy to the edges of the baking sheet. Place the salmon fillets skin-side down in the center, spacing them about 1 inch apart. Season the fillets with the remaining salt and pepper, then brush each fillet with 2 tablespoons of teriyaki sauce.
Step 6: Bake to Perfection
Return the baking sheet to the oven and bake for 18-20 minutes. The salmon should be cooked through but still moist, and the bok choy should be tender. The internal temperature of the salmon should reach 130°F (55°C) when measured with a thermometer.
Step 7: Finish and Serve
Once done, drizzle the remaining teriyaki sauce over the salmon and bok choy for an extra boost of flavor. Serve immediately with microwavable white rice, and top with the reserved sliced scallion for a fresh garnish.
Tips for the Best Recipe
- Choose the right salmon – Center-cut fillets cook evenly and remain juicy.
- Don’t remove the skin – It acts as insulation and helps retain moisture.
- Use a thermometer – Ensuring the salmon reaches 130°F prevents overcooking.
- Let it rest – Resting allows the interior temperature to distribute evenly.
- Glaze properly – If the teriyaki sauce is too thin, simmer it for a thicker consistency.
Variations to Try
- Spicy Teriyaki – Add a dash of sriracha or red pepper flakes for heat.
- Garlic Ginger Twist – Mix minced garlic and ginger into the sauce.
- Honey-Soy Glaze – Combine honey and soy sauce for a unique twist.
- Vegetable Swap – Try asparagus, bell peppers, or snap peas instead of bok choy.
- Citrus Zing – A squeeze of lime or orange juice brightens up the dish.
Frequently Asked Questions (FAQs)
1. Can I use frozen salmon?
Yes! Just thaw it completely and pat dry before seasoning and baking.
2. How do I know when the salmon is done?
Use a thermometer to check for 130°F, or ensure the center looks slightly translucent.
3. Can I make this ahead of time?
Yes! Prep the ingredients and store them in the fridge until ready to bake.
4. What’s the best way to thicken teriyaki sauce?
Simmer it on the stove until it coats the back of a spoon.
5. Can I use a different protein?
Absolutely! Chicken thighs or tofu make great alternatives.
How to Store and Reheat
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the Oven: Warm at 300°F for 10 minutes until heated through.
- Reheat in the Microwave: Heat in 30-second intervals until warm.
- Freezing: Salmon can be frozen for up to 3 months; reheat gently after thawing.
Conclusion
If you’re looking for an easy, delicious, and foolproof dinner, Sheet Pan Salmon Teriyaki is the perfect choice. With minimal effort, you get a perfectly cooked salmon fillet glazed in a sweet-savory sauce and paired with tender roasted vegetables.
Not only does this meal come together quickly, but it also provides a well-balanced mix of protein, healthy fats, and fiber. Plus, it’s versatile enough to be customized with your favorite ingredients and flavors.
Try this recipe today, and don’t forget to follow Ava Foodie on Pinterest for more quick and tasty meal ideas!
