Sheet Pan Teriyaki Salmon
Sheet Pan Teriyaki Salmon
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Sheet Pan Teriyaki Salmon
Updated March 2026
Chef’s Tips:
* You can use any vegetables you have on hand, like zucchini, snow peas, carrots, etc.
* For a heartier dish, swap out the riced cauliflower for brown rice or quinoa.
* We like the sweet and spicy combo of the teriyaki glaze and sambal oelek, but if you are not a fan of spice, simply omit the chili sauce.
Ingredients
- Teriyaki Glaze
- 2 cloves garlic minced
- 2 Tbsp minced ginger
- ¼ cup Farm Boy™ Teriyaki Sauce
- 2 Tbsp Farm Boy™ Pure Ontario Liquid Honey
- 1 Tbsp Farm Boy™ Sesame Seeds
- Tray Bake
- 2 cups broccoli florets cut into bite-sized pieces
- 2 cups mini peppers halved lengthwise and seeded
- 4 tsp extra virgin olive oil divided
- black pepper to taste
- 2 salmon fillets about 180 g each
- 1 Tbsp sambal oelek
- 2 cups Farm Boy™ IQF Riced Cauliflower steamed
- 1 green onion thinly sliced, for garnish
- Farm Boy™ Sesame Seeds for garnish
Directions
- Preheat oven to 400°F. Grease a sheet pan or line with parchment paper.
- For the Teriyaki Glaze: In a small saucepan, combine garlic, ginger, Farm Boy™ Teriyaki Sauce, Farm Boy™ Pure Ontario Liquid Honey, and Farm Boy™ Sesame Seeds. Bring to a boil over medium-high heat and cook until reduced and thickened slightly, about 5 minutes. Reserve.
- For the Tray Bake: In a medium bowl, toss broccoli and bell peppers with 3 tsp olive oil and half of the teriyaki glaze. Season with black pepper to taste. Place on one side of the sheet pan, and bake for 10 minutes.
- Mix remaining glaze with remaining teaspoon extra virgin olive oil, and sambal oelek (if using).
- Remove tray from oven and place salmon filets on the other side of the tray. Top with remaining glaze and return to the oven. Bake for 12-14 minutes, until salmon reaches an internal temperature of 158°F and vegetables are tender.
- Serve over steamed Farm Boy™ IQF Riced Cauliflower, garnished with green onions and Farm Boy™ Sesame Seeds.