Sticky Sheet Pan Teriyaki Salmon
A delightful and easy-to-make teriyaki salmon dish that's perfect for busy weeknights.
Equipment
- 1 sheet pan lined with parchment paper
- 1 saucepan
- 1 basting brush
Ingredients
Salmon and Glaze
- 4 salmon fillets skin-on
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 cloves garlic minced
- 1 tbsp freshly grated ginger
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
Garnish
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
Preparation
- Preheat oven to 400°F. Line a sheet pan with parchment paper. Place salmon fillets on the prepared pan, skin-side down. Season with salt and pepper.
- In a saucepan, combine soy sauce, brown sugar, garlic, ginger, honey, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes until slightly thickened.
- Brush the salmon fillets generously with the glaze. Let them marinate at room temperature for 30 minutes.
- Bake in the preheated oven for 15-20 minutes, basting with additional glaze halfway through, until the salmon is cooked through and reaches an internal temperature of 145°F.
- For an extra caramelized finish, broil the salmon for the last 2-3 minutes of cooking, watching carefully to avoid burning.
Serving
- Remove the salmon from the oven and let rest for a few minutes. Garnish with sliced green onions and sesame seeds before serving.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Notes
Pro Tips: Ensure salmon skin is dry for crispiness. Marinate for extra flavor. Adjust glaze sweetness to taste.
Ingredient Substitutions: Use tamari for gluten-free. Substitute honey with maple syrup.
How to Serve: Pair with rice or quinoa, and a cucumber salad.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store it in the fridge until ready to use.
Ingredient Substitutions: Use tamari for gluten-free. Substitute honey with maple syrup.
How to Serve: Pair with rice or quinoa, and a cucumber salad.
Storage & Freshness: Keep leftovers in the fridge for up to 2 days.
Make-Ahead Tips: Prepare the glaze in advance and store it in the fridge until ready to use.