Teriyaki Salmon And Kale Sheet Pan Supper Recipe

This easy Teriyaki Salmon and Kale Sheet Pan Supper is made with flaky salmon fillets, hearty kale, shelled edamame, soy sauce, and fresh ginger. This recipe creates a savory and slightly sweet main course with a delicious glaze, all cooked on one pan. It’s a perfect healthy dinner for a busy weeknight, ideal for the early autumn, and serves 4 people.

Teriyaki Salmon and Kale Sheet Pan Supper Ingredients

For the Teriyaki Glaze:

• 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
• 3 tablespoons maple syrup or honey
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil

For the Sheet Pan:

• 1 large bunch of kale (about 5-6 cups), tough stems removed, leaves torn into bite-sized pieces
• 1 cup shelled edamame, fresh or frozen
• 1 tablespoon olive oil
• 4 (6-ounce) salmon fillets, skin on or off
• Toasted sesame seeds, for garnish
• Cooked rice or quinoa, for serving (optional)

How To Make Teriyaki Salmon and Kale Sheet Pan Supper

1. Preheat the oven: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Make the teriyaki glaze: In a small bowl, whisk together the soy sauce, maple syrup, minced garlic, grated ginger, and sesame oil until well combined.
3. Prepare the vegetables: Place the torn kale leaves and edamame on the prepared baking sheet. Drizzle with olive oil and use your hands to massage the oil into the kale for about 30 seconds. This helps soften the leaves. Spread the vegetables in an even layer.
4. Roast the vegetables: Place the sheet pan in the oven and roast the kale and edamame for 10 minutes, until the kale is just beginning to wilt and get tender.
5. Add the salmon: Remove the pan from the oven. Pat the salmon fillets dry with a paper towel and arrange them on the pan among the vegetables. Brush about half of the teriyaki glaze generously over the salmon and the vegetables.
6. Finish roasting: Return the pan to the oven and roast for another 12-15 minutes. The dish is done when the salmon is opaque and flakes easily with a fork and the kale is tender with slightly crispy edges.
7. Garnish and serve: Remove from the oven and drizzle with the remaining teriyaki glaze. Sprinkle with toasted sesame seeds and serve immediately, either on its own or with a side of rice or quinoa.

Recipe Tips

• Massage the Kale: Don’t skip massaging the kale with olive oil. This simple step helps to break down the tough, fibrous texture of the leaves, making them much more tender and pleasant to eat after roasting.
• Pat Salmon Dry: Before adding the glaze, always pat the salmon fillets dry with a paper towel. A dry surface helps the glaze stick better and allows the fish to roast instead of steam.
• Don’t Overcook the Salmon: Salmon cooks quickly. Keep a close eye on it and check for doneness after 12 minutes. Perfectly cooked salmon will be slightly pink in the center and will flake easily with a fork.
• Line Your Sheet Pan: The maple syrup or honey in the teriyaki glaze can caramelize and burn onto the pan, making it difficult to clean. Using parchment paper is the best way to ensure nothing sticks and cleanup is a breeze.

What To Serve Teriyaki Salmon and Kale Sheet Pan Supper

This sheet pan supper is a wonderful low-carb, all-in-one meal. For a more substantial dinner, serve it over a bed of fluffy brown rice, quinoa, or soba noodles to soak up any extra teriyaki glaze. A simple side of sliced avocado would also add a nice creamy contrast.

How To Store Teriyaki Salmon and Kale Sheet Pan Supper Leftovers

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The salmon is best when fresh, but leftovers make a great lunch. You can reheat it gently in the microwave or enjoy it cold on top of a salad.
• Freeze: Freezing is not recommended for this recipe. The texture of the cooked salmon becomes dry and the kale can become soggy after being frozen and thawed.

Teriyaki Salmon and Kale Sheet Pan Supper Nutrition Facts

Serving size: 1 salmon fillet and 1/4 of the vegetables

• Calories: 480 kcal
• Total Fat: 25g
• Saturated Fat: 5g
• Cholesterol: 115mg
• Sodium: 780mg
• Total Carbohydrate: 22g
• Dietary Fiber: 6g
• Sugars: 12g
• Protein: 42g

Frequently Asked Questions

• Can I use frozen salmon? Yes, you can use frozen salmon fillets. For best results, allow them to thaw completely in the refrigerator overnight. Before cooking, be sure to pat them very dry with paper towels to remove any excess moisture.
• What can I substitute for kale? If you’re not a fan of kale, broccoli florets or broccolini are excellent substitutes. They have a similar roasting time and pair wonderfully with the teriyaki flavors.
• How can I make this recipe gluten-free? To make this dish gluten-free, simply use tamari or coconut aminos instead of soy sauce in the teriyaki glaze. Ensure all other packaged ingredients are certified gluten-free.
• Can I use a different type of fish? Certainly. This recipe also works well with other firm fish fillets like cod, halibut, or mahi-mahi. You may need to adjust the roasting time depending on the thickness of the fish you choose.

Try More Recipes:

• Teriyaki Sheetpan Pork Recipe
• Teriyaki Shrimp And Pineapple Parcels Recipe
• Tex-Mex Bloody Mary Recipe