12-Minute Oven Baked Teriyaki Salmon with Broccoli
This baked teriyaki salmon is one of my favorite gluten-free dinners to make when I want something fast and nourishing. The salmon and broccoli roast together on one sheet pan after they're tossed in a homemade honey teriyaki sauce made with coconut aminos, sesame oil, garlic, and ginger. Everything bakes at high heat for just 12 minutes, giving you tender teriyaki glazed salmon and perfectly roasted veggies. I usually serve it with brown rice for an easy, well-rounded meal that feels just as good as it tastes.
My Go-To Weeknight Teriyaki Salmon Dinner
This teriyaki salmon recipe is one of those meals I come back to again and again when I want something to pop into the oven without thinking too hard (hello, mom brain). The minimal clean up is a huge win for me too 🙌🏻. Even though it looks a little elevated, it’s surprisingly low-effort. We’re talking about 10 minutes of prep and another 10 in the oven.
In fact, sometimes I’ll make the teriyaki sauce ahead of time so everything comes together even faster. When it’s go-time, dinner’s on the table in about 15 minutes. Now that’s my kind of fast 💨!
Salmon Teriyaki Recipe Ingredients
You don’t need anything fancy here! Just a handful of pantry staples and fresh ingredients. The teriyaki sauce comes together with coconut aminos (or soy sauce), sesame oil, a touch of honey or maple syrup, plus fresh garlic and ginger. Arrowroot starch helps thicken everything up, while salmon fillets and broccoli florets roast together on the pan. I like serving it all over warm brown rice to round out the meal.
How to Make RECIPE
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Recipe
Oven Baked Teriyaki Salmon with Broccoli
Ingredients
- ¼ cup coconut aminos - or soy sauce
- 1 tablespoon sesame oil
- ½ tablespoon honey - or maple syrup
- 1 garlic clove - minced
- 1 teaspoon ginger - grated
- ¼ teaspoon sea salt - omit if using soy sauce
- ½ tablespoon arrowroot starch - or corn starch
- 1 head broccoli - chopped into florets
- 2 salmon filets
- 1 cup brown rice - for serving
Instructions
- Preheat oven to 400 F. In a bowl, whisk together the coconut aminos, sesame oil, honey, garlic, ginger, and sea salt until well combined.¼ cup coconut aminos, 1 tablespoon sesame oil, ½ tablespoon honey, 1 garlic clove, 1 teaspoon ginger, ¼ teaspoon sea salt
- In a separate bowl, mix together the arrowroot starch and a few spoonfuls of the teriyaki mixture until you get a thick glue consistency. This creates a “slurry” that will help the starch blend into the sauce. Pour the slurry into the bowl of the teriyaki sauce and mix to combine; set aside.½ tablespoon arrowroot starch
- Spray a sheet pan with oil and spread the broccoli florets in an even layer. Pour half of the teriyaki sauce over the broccoli and toss gently to coat.1 head broccoli
- Nestle the salmon filets onto the baking sheet and drizzle a few spoonfuls of teriyaki sauce over top of each salmon filet. Reserve the rest of the teriyaki sauce to use once baked.2 salmon filets
- Bake the sheet pan in the oven for 12 - 14 minutes until the salmon is pink all the way through and the broccoli is tender.
- Serve with a portion of rice and drizzle with extra teriyaki sauce and serve!1 cup brown rice
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