Sheet-Pan Teriyaki Salmon with Broccoli & Pineapple

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 4 (6 oz each) salmon fillets
• 4 cups broccoli florets
• 2 cups fresh pineapple chunks
• 1/3 cup low-sodium soy sauce
• 3 Tbsp honey
• 1 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 3 cloves, minced fresh garlic
• 1 Tbsp, grated fresh ginger
• 1 tsp cornstarch
• 2 Tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp sesame seeds
• 3 sliced green onions

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup. Pat salmon fillets dry and season lightly with salt and pepper.
2. 2In a small saucepan whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens to a glossy glaze, about 2–3 minutes. Remove from heat.
3. 3Toss broccoli florets and pineapple chunks on the sheet pan with olive oil, remaining salt, and pepper. Spread into an even layer, leaving four open spaces for the salmon.
4. 4Nestle the salmon fillets skin-side down into the open spaces. Brush each fillet generously with half of the teriyaki glaze, reserving the rest for later.
5. 5Roast on the middle rack for 12 minutes. The broccoli should be bright green and starting to char at the edges; pineapple will caramelize lightly.
6. 6Remove the pan, brush salmon with remaining glaze, and return to the oven for another 4–6 minutes until salmon flakes easily with a fork and reaches 145°F at the thickest part. Broccoli should be tender-crisp and lightly charred.
7. 7If you want extra caramelization, switch to broil for 1 minute, watching closely so the honey glaze does not burn.
8. 8Sprinkle everything with sesame seeds and sliced green onions. Serve the salmon straight from the pan with the roasted broccoli and pineapple spooned alongside, drizzling any pan juices over the top.