Save This sheet pan teriyaki salmon with Brussels sprouts transforms ordinary weeknight dinners into something spectacular with minimal effort. The homemade teriyaki sauce caramelizes beautifully on the salmon while the Brussels sprouts develop irresistible crispy edges—all on one pan for easy cleanup.
This recipe saved me countless times during busy weeknights when I wanted something impressive yet effortless. My family initially claimed they didn't like Brussels sprouts until I paired them with this teriyaki glaze—now they fight over the crispiest pieces.
Ingredients
- Salmon fillets: 4 skin on salmon fillets 5–6 oz each. Look for wild caught salmon with firm flesh and a fresh ocean scent for best flavor
- Brussels sprouts: 1 pound Brussels sprouts trimmed and halved. Choose bright green sprouts that feel firm and heavy for their size
- Low sodium soy sauce: 1/3 cup The foundation of our teriyaki sauce provides umami depth without overwhelming saltiness
- Honey or maple syrup: 3 tablespoons Creates that signature teriyaki gloss and balances the salty soy beautifully
- Rice vinegar: 2 tablespoons Adds brightness that cuts through the richness of the salmon
- Toasted sesame oil: 1 tablespoon Provides nutty undertones that enhance the Asian flavor profile
- Fresh ginger and garlic: Always use fresh for vibrant flavor that dried simply cannot match
- Cornstarch: The secret to a thick glossy teriyaki sauce that clings to the salmon
- Sesame seeds and green onions: These finishing touches add texture and fresh flavor
Instructions
- Preheat and Prepare:
- Turn your oven to 425°F and line your baking sheet with parchment paper. This temperature creates the perfect environment for caramelization while ensuring the salmon remains moist. The parchment prevents sticking and makes cleanup virtually effortless.
- Make the Teriyaki Sauce:
- Combine soy sauce honey rice vinegar sesame oil minced garlic and grated ginger in a small saucepan over medium heat. Bring to a gentle simmer allowing the flavors to meld together about 2 minutes. Whisk in the cornstarch slurry and continue stirring until the sauce thickens to a glossy consistency that will beautifully coat the salmon. Remove from heat immediately to prevent over thickening.
- Prepare the Brussels Sprouts:
- Toss halved Brussels sprouts with olive oil salt and pepper ensuring each piece is evenly coated. Arrange them cut side down on half of your sheet pan. This position maximizes caramelization creating those irresistible crispy edges and sweet interiors that convert even the most stubborn sprout skeptics.
- Prepare the Salmon:
- Place salmon fillets skin side down on the other half of your baking sheet giving them enough space to cook evenly. Brush with olive oil and season lightly with salt and pepper. The oil helps the fish stay moist while developing a beautiful exterior.
- Apply the Sauce:
- Generously brush about half of your teriyaki sauce over each salmon fillet creating an even layer that will caramelize during baking. Reserve the remaining sauce for serving which allows for two layers of flavor a subtle cooked glaze and a fresh bright finish.
- Roast to Perfection:
- Bake everything together for 15 to 18 minutes until the salmon flakes easily with a fork but remains moist in the center. The Brussels sprouts should be tender with golden crispy edges. For extra caramelization broil for the final 2 minutes watching carefully to prevent burning.
- Finish and Serve:
- Remove from the oven and brush the salmon with the reserved teriyaki sauce. Sprinkle with sesame seeds and sliced green onions. The contrast between the sticky glazed salmon and the roasted vegetables creates a restaurant quality presentation with minimal effort.
Save The homemade teriyaki sauce is truly the heart of this recipe. I discovered that reducing the sauce until it reaches a maple syrup consistency creates the most beautiful glaze that clings perfectly to the salmon. My daughter who typically avoids fish entirely now requests this dish specifically for her birthday dinner each year.
Storage and Reheating
Leftover salmon and Brussels sprouts can be stored in an airtight container in the refrigerator for up to 3 days. The salmon is delicious cold flaked over a salad for lunch the next day. If reheating cover loosely with foil and warm in a 275°F oven for about 10 minutes until just heated through. Avoid microwaving salmon as it can become dry and develop a strong fishy odor.
Smart Substitutions
Brussels sprouts can be replaced with broccoli florets asparagus spears or green beans depending on your preference and what's in season. For a gluten free version substitute tamari or coconut aminos for the soy sauce. If you prefer a different protein boneless skinless chicken thighs work beautifully with this recipe though they'll require about 5 7 minutes longer cooking time to reach 165°F internally.
Serving Suggestions
Serve this teriyaki salmon over steamed jasmine rice or brown rice to soak up the delicious sauce. For a lower carb option cauliflower rice makes an excellent base. A simple cucumber salad with rice vinegar and sesame seeds provides a cooling contrast to the rich salmon. For a dinner party presentation serve family style on a large platter with additional sauce on the side and lime wedges for brightness.
Make Ahead Tips
The teriyaki sauce can be prepared up to 5 days ahead and stored in the refrigerator. Brussels sprouts can be trimmed and halved the day before and stored in a sealed container in the refrigerator. For ultimate convenience assemble everything on the sheet pan in the morning cover with plastic wrap and refrigerate until ready to bake just add 2 3 minutes to the cooking time to account for the chilled ingredients.
Save This sheet pan teriyaki salmon with Brussels sprouts is a flavorful and simple meal perfect for any night of the week. Enjoy the delicious combination of tender salmon and crispy sprouts.
Recipe FAQ
- → Can I use another fish besides salmon?
Yes, you can substitute trout or Arctic char. Just adjust the roasting time for thinner fillets.
- → What can I serve with this meal?
Steamed rice or quinoa are great options. You can also include extra veggies or a fresh salad.
- → How do I ensure the salmon stays moist?
Brush the fillets with olive oil and avoid overcooking. Remove from the oven as soon as just cooked through.
- → Is this suitable for gluten-free diets?
Yes, if you use tamari or coconut aminos instead of soy sauce in the teriyaki glaze.
- → Can I prepare the sauce ahead?
Absolutely. You can make the teriyaki glaze up to two days in advance and refrigerate until ready to use.
- → How do I make this dish more spicy?
Add a pinch of red pepper flakes or a drizzle of sriracha to the teriyaki sauce for extra heat.