Sheet Pan Salmon Teriyaki with Sweet Potatoes and Broccoli
Sheet Pan Salmon Teriyaki with Sweet Potatoes and Broccoli is a simple, flavorful, and nutrient-packed meal that comes together with minimal effort. The rich, umami-packed teriyaki glaze caramelizes beautifully on the salmon while the roasted sweet potatoes and broccoli add natural sweetness and crunch. With the oven doing most of the work, this is an easy, no-fuss dinner that’s perfect for busy weeknights.
Why You’ll Love This Recipe
Sheet pan Salmon Teriyaki is Bryan’s most requested meal – it’s a perfect balance of sweet, savory, and umami flavors with a mix of protein and vegetables that make every bite irresistibly satisfying! The homemade teriyaki sauce is simple yet packed with deep umami flavor, coating the salmon in a sticky glaze. The finishing touch is a sriracha mayo sauce that adds a bit of spicy, creating the perfect bite. Since everything but the sauces are cooked on sheet pans, cleanup is easy, making it a stress-free option for weeknights. Plus, it’s a well-balanced meal full of protein, fiber, and healthy fats to keep you feeling nourished and satisfied.
Bryan and I affectionately call this dish Dog Food Bowls because it was inspired by salmon and sweet potato dog food. That combination sounded so good to me, I couldn’t get it out of my head. And from there, Dog Food Bowls were born!
Ingredient Notes
Salmon Fillets – Rich in omega-3s and the perfect protein for absorbing the teriyaki glaze.
Sweet Potatoes and Broccoli – Adds variety of textures and fiber. The sweet potatoes add sweetness and caramelized when roasted, adding depth to the dish. The broccoli is roasted until its slightly crisp and tender
Teriyaki Sauce – You can use store bought teriyaki sauce but homemade is super simple to make and tastes so much better! Traditional teriyaki sauce is made with only 3 ingredients- soy sauce, mirin, and sake. Though over the years of making this dish I’ve made a lot of variations based on the ingredients I have on hand- see the notes section of the recipe for substitutions.
Sriracha Mayo – Don’t skip this!!! Two sauces in one dish may seem over the top, but trust me, it takes the meal to the next level. You can also use store bought Yum Yum Sauce instead of making your own.
Tips for Making This Recipe
- Line Your Sheet Pan – Use parchment paper or foil for easy cleanup.
- Roast in Stages – The sweet potatoes go in the oven first for 20 minutes to ensure they have enough time to cook. Then add the broccoli and salmon later to prevent them from overcooking.
- Marinate the Salmon – Marinate the salmon in the teriyaki sauce as you prep and cook the sweet potatoes. This gives the salmon time to soak some teriyaki flavors.
- Don’t Overcook the Salmon – Keep an eye on it and remove it from the oven as soon as it flakes easily with a fork.
- Finish Off the Teriyaki Sauce– After marinating the salmon cook down the teriyaki on the stove to a thick and sticky sauce.
More Weeknight Dinners You’ll Love
Sheet Pan Meatballs and Roasted Kale Salad
Vietnamese Pork Crumbles (Only 20 Minutes!!)
30 Minute Shiitake and Kimchi Noodle Stir Fry
Ginger Turkey Burgers with Kimchi
Sheet Pan Salmon Teriyaki with Sweet Potatoes and Broccoli
PRINT PINIngredients
- 2 medium sweet potatoes
- oil
- salt
- 1 lb salmon cut into 4 4-oz portions
- 1 large head of broccoli
Teriyaki Sauce
- ½ c soy sauce or tamari for a gluten-free version
- ¼ c mirin see notes for alternative
- ¼ c sake see notes for alternative
Sriracha Mayo
- ½ c mayo
- 1 tbsp chili garlic sauce
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 400℉. Line two baking sheets with parchment paper. Cut sweet potatoes into ½-inch pieces and toss with oil and a sprinkle of salt. Split between the two prepared sheet pans and roast for 20 minutes.
- While the sweet potato is in the oven, combine the teriyaki sauce ingredients in a medium saucepan. Add salmon fillets and set aside while the sweet potato is in the oven. Trim the broccoli and cut into bite-sized pieces and toss in oil and salt, set aside.
- Once the timer for the sweet potato goes off, remove both sheet pans from the oven. Push the sweet potato to one half of each pan. Add the broccoli to the other half of one pan. Remove the salmon fillets from the marinade and arrange on the empty half of the second pan. Place both pans back in the oven for another 10-15 minutes, until the broccoli is charred and salmon fully cooked.
- While the salmon and vegetables cook, place the saucepan with the teriyaki sauce on the stove and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until it is reduced by half, then remove from heat.
- In a small bowl mix together the ingredients for the sriracha mayo.
- To serve: divide the salmon and vegetables between 4 plates. Brush the salmon with the reduced teriyaki sauce and top each plate with a drizzle of sriracha mayo and any remaining teriyaki sauce.