Name: Sheet Pan Teriyaki Salmon with Roasted Brussels Sprouts Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Asian
Ingredients: 4 (5–6 ounce) skin-on salmon fillets; 1 pound Brussels sprouts, trimmed and halved; 1 tablespoon olive oil; Salt and black pepper, to taste; 1/3 cup low-sodium soy sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon cornstarch + 2 tablespoons water (slurry); 1 tablespoon sesame seeds; 2 green onions, thinly sliced; Lime wedges

Ingredients

4 (5–6 ounce) skin-on salmon fillets

1 pound Brussels sprouts, trimmed and halved

1/3 cup low-sodium soy sauce

3 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 cloves garlic, minced

1 tablespoon freshly grated ginger

1 tablespoon cornstarch

2 tablespoons water

1 tablespoon olive oil

Salt and black pepper, to taste

1 tablespoon sesame seeds

2 green onions, thinly sliced

Lime wedges

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2: To make the teriyaki sauce, combine soy sauce, honey, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat.

Step 3: Mix cornstarch and water in a small bowl, then whisk this into the simmering sauce. Cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.

Step 4: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Arrange them cut side down on one half of the prepared baking sheet.

Step 5: Place the salmon fillets skin side down on the other half of the baking sheet. Brush lightly with olive oil and season with salt and pepper.

Step 6: Brush about half of the teriyaki sauce over the salmon fillets. Roast everything in the oven for 15–18 minutes, until the salmon is cooked through and the Brussels sprouts are tender and golden.

Step 7: Remove the sheet from the oven and brush the remaining teriyaki sauce onto the salmon. Sprinkle with sesame seeds and sliced green onions.

Step 8: Serve immediately with lime wedges for a bright finishing touch.

Tips & Variations

If you prefer a sweeter glaze, add a little more honey to the teriyaki sauce before cooking.

For extra crisp Brussels sprouts, stir them halfway through roasting.

Swap salmon for chicken breasts or firm tofu if desired, adjusting cooking time accordingly.

Add a pinch of red pepper flakes to the sauce for a spicy kick.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, but thaw them first and pat dry to remove excess moisture. This helps them roast properly and get crispy.

How do I know when the salmon is cooked?

The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). Cooking times may vary slightly depending on thickness.