Sheet Pan Teriyaki Salmon with Rice

If you’re looking for a meal that combines simplicity, flavor, and nutrition in one pan, this Sheet Pan Teriyaki Salmon with Rice is exactly what you need. Featuring tender salmon fillets glazed with a homemade teriyaki sauce, paired perfectly with fluffy jasmine rice and vibrant veggies, this dish is a weeknight winner. It’s easy enough to prepare on a busy evening yet impressive enough for guests. Plus, cleanup is a breeze since everything cooks together on a single sheet pan!

Why You’ll Keep Making It

This recipe is a game-changer for several reasons. First, the sheet pan method means you spend less time in the kitchen and more time at the table. The salmon comes out perfectly cooked every time, flaky and moist with a sweet-savory teriyaki glaze that complements the natural richness of the fish. Jasmine rice serves as a fragrant base, soaking up the delicious sauce and juices from the salmon and vegetables. Speaking of veggies, the crisp-tender broccoli and sweet red bell pepper add freshness and a pop of color.

If you’re a fan of meals that come together quickly without sacrificing taste and texture, this dish will become a staple. It’s also adaptable, allowing you to swap in your favorite vegetables or serve it alongside other sides. Plus, the flavors are well balanced, satisfying cravings for something sweet, salty, and umami-packed.

Ingredient Rundown

• 4 salmon fillets: Look for skin-on or skinless fillets, around 6 ounces each, for even cooking and great texture.
• 1 cup jasmine rice: This aromatic rice pairs beautifully with Asian-inspired dishes, offering a delicate floral aroma and slightly sticky texture.
• 2 cups water: Needed to cook the jasmine rice perfectly fluffy.
• 1/4 cup soy sauce: The salty backbone of the teriyaki glaze; opt for low-sodium soy sauce if you prefer less salt.
• 1/4 cup honey: Adds natural sweetness and helps the glaze caramelize on the salmon.
• 2 tablespoons sesame oil: Provides a rich, nutty flavor that enhances the teriyaki sauce and veggies.
• 2 cloves garlic, minced: Fresh garlic amps up the savory notes in the glaze.
• 1 inch fresh ginger, grated: Offers a zesty, slightly spicy kick that balances the sweetness.
• 1 red bell pepper, sliced: Adds crunch and vibrant color to the sheet pan.
• 1 cup broccoli florets: A nutrient-packed green that roasts beautifully alongside the salmon.
• 1 tablespoon sesame seeds: Toasted on top for texture and visual appeal.
• 2 green onions, sliced: Fresh garnish that brightens the dish.
• Salt and pepper to taste: Essential for seasoning the rice and vegetables.

Tools of the Trade

• Sheet pan: A rimmed baking sheet large enough to hold the salmon and vegetables in a single layer.
• Medium saucepan: For perfectly cooking the jasmine rice.
• Mixing bowl: To whisk together the teriyaki glaze.
• Grater: For fresh ginger.
• Knife and cutting board: To slice vegetables and prepare salmon.
• Measuring cups and spoons: For precise ingredient portions.
• Spatula or tongs: To serve the salmon and veggies with ease.

How to Prepare Sheet Pan Teriyaki Salmon with Rice

Step 1: Cook the Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a low simmer, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender. Remove from heat and keep covered for 5 minutes before fluffing with a fork.

Step 2: Make the Teriyaki Glaze

In a small mixing bowl, whisk together 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons sesame oil, minced garlic, and grated ginger. This homemade teriyaki sauce is fresh and perfectly balanced—no bottled sauces needed!

Step 3: Prepare the Vegetables and Salmon

Preheat your oven to 400°F (200°C). On a large sheet pan, arrange the broccoli florets and sliced red bell pepper in an even layer. Season lightly with salt and pepper. Place the salmon fillets on the same pan, skin side down if they have skin. Brush the salmon generously with the teriyaki glaze, reserving a little for later.

Step 4: Roast It All Together

Roast the salmon and vegetables for about 12-15 minutes or until the salmon flakes easily with a fork and the vegetables are tender but still crisp. Halfway through cooking, brush the salmon once more with the reserved teriyaki glaze for that extra glossy finish.

Step 5: Garnish and Serve

Sprinkle the roasted salmon and vegetables with sesame seeds and sliced green onions. Serve the teriyaki salmon and veggies hot over the fluffy jasmine rice.

Make It Your Way

• Swap the broccoli and bell pepper for other favorites like snap peas, asparagus, or baby bok choy.
• Use brown rice or cauliflower rice if you want a whole grain or lower-carb option.
• Add a squeeze of fresh lime or lemon juice over the top for a citrusy brightness.
• Include a side of Asian Cucumber Salad for an extra fresh and crunchy contrast.
• For a little heat, toss in some crushed red pepper flakes or drizzle with sriracha before serving.
• Try garnishing with chopped cilantro or fresh basil to change up the flavor profile.

Chef’s Notes

• Make sure not to overcrowd the sheet pan to allow everything to roast evenly and caramelize.
• Using fresh ginger and garlic in the teriyaki glaze makes a huge difference in flavor compared to bottled sauces.
• Reserve some teriyaki sauce to brush on the salmon halfway through baking for a more intense glaze.
• If you prefer your salmon more well-done, cook an extra 2-3 minutes but watch carefully to avoid drying out the fish.
• For extra nutty flavor, toast the sesame seeds in a dry skillet for 1-2 minutes before sprinkling on top.

Leftovers & Meal Prep

This Sheet Pan Teriyaki Salmon with Rice keeps beautifully in the fridge for up to 3 days, making it an excellent option for meal prep. Store leftovers in an airtight container and reheat gently in the microwave or on the stovetop. Add a splash of water or extra soy sauce to keep the rice moist when reheating. For grab-and-go lunches, pack the salmon, rice, and veggies together and garnish with fresh green onions and sesame seeds just before eating.

Your Top Questions

Can I use frozen salmon fillets for this recipe?

Yes! Just be sure to thaw the salmon completely before cooking to ensure even roasting. Pat the fillets dry with paper towels to remove excess moisture, which helps the glaze stick better.

Is it possible to make this recipe gluten-free?

Absolutely. Simply swap the soy sauce for a gluten-free tamari or coconut aminos. The flavor will still be deliciously rich and balanced.

How can I make the rice more flavorful?

Try cooking the jasmine rice in low-sodium chicken or vegetable broth instead of water. You can also stir in chopped herbs like cilantro or green onions after cooking for an extra burst of freshness.

Can I prepare the teriyaki sauce ahead of time?

Definitely! The sauce can be mixed up to two days in advance and stored in the fridge. Give it a quick whisk before brushing onto the salmon to recombine any settled ingredients.

Weekend Projects

• Sticky Sesame Orange Chicken Bowls – Another fantastic recipe that pairs savory and sweet flavors with an Asian twist.
• Asian Cucumber Salad – A crisp, refreshing salad that makes a perfect side dish for your sheet pan dinners.

Bring It to the Table

This Sheet Pan Teriyaki Salmon with Rice is a complete meal that brings warmth and comfort to your table with minimal effort. The sweet and savory glaze on the salmon, combined with tender roasted vegetables and fluffy jasmine rice, creates a harmonious blend of textures and flavors that everyone will love. Garnished with sesame seeds and fresh green onions, it looks as good as it tastes, making it a perfect weeknight dinner or a casual weekend feast. Pair it with a light salad or steamed greens for a balanced plate, and enjoy the satisfaction of a homemade meal that’s both nourishing and delicious.

With its ease, adaptability, and crowd-pleasing flavors, this Sheet Pan Teriyaki Salmon with Rice is bound to become one of your favorite go-to recipes. Give it a try tonight, and you’ll understand why it’s hard to stop making this one!

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