Sheet Pan Teriyaki Salmon with Zucchini
A whole salmon fillet glazed in a sticky homemade teriyaki sauce and baked on a sheet pan with thinly sliced zucchini rounds arranged around it. One pan, one glaze, thirty minutes.
- Total time
- 30 min
- Servings
- 4
- Calories
- 380
- Protein
- 36g
Ingredients
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 1 tbsp cold water (this thickens the glaze so it coats and caramelizes on the fish rather than running off)
- 1 1.5 lbs salmon fillet, whole or cut into 4 portions — skin-on preferred
- 1 3 medium zucchini, sliced into 1/4-inch rounds
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp sesame seeds, for finishing
- 2 green onions, thinly sliced, for finishing
Instructions
- 1
Make the teriyaki glaze first so it has time to thicken. In a small saucepan over medium heat, combine the soy sauce, honey, brown sugar, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir to combine and bring to a gentle simmer.
- 2
Once the mixture is simmering, whisk in the cornstarch slurry. Stir constantly and cook for 1 to 2 minutes until the glaze thickens enough to coat the back of a spoon — it should look glossy and flow slowly rather than run. Remove from heat and set aside. The glaze will continue to thicken as it cools.
- 3
Preheat the oven to 400°F. Line a large rimmed sheet pan with parchment paper or foil — this makes cleanup fast since the honey in the glaze will caramelize onto the pan.
- 4
Toss the zucchini rounds with the olive oil, salt, and black pepper in a large bowl until evenly coated. Arrange the zucchini in a single layer around the perimeter of the sheet pan, leaving the center clear for the salmon. As shown in the photo, the zucchini can be arranged in overlapping rows around the edges — this creates more surface area for browning.
- 5
Place the salmon fillet skin-side down in the center of the sheet pan. Brush generously with about half of the teriyaki glaze, making sure to coat the entire top surface. Reserve the remaining glaze.
- 6
Bake at 400°F for 12 to 15 minutes, depending on the thickness of the fillet. At the 10-minute mark, brush the salmon with another layer of glaze — this second coat is what creates the dark, lacquered surface visible in the photo. The salmon is done when it flakes easily at the thickest part when pressed with a fork. Do not overbake — salmon continues cooking from residual heat.
- 7
Optional but recommended: switch the oven to broil on high for the final 2 minutes to caramelize the glaze into a dark, slightly charred coat. Watch carefully — honey-based glazes go from caramelized to burnt in under 60 seconds under a broiler.
- 8
Remove from the oven. Scatter sesame seeds over the salmon and sprinkle sliced green onion over the entire pan. Serve directly from the sheet pan alongside steamed rice.
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