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Sheet-Pan Teriyaki Salmon and Vegetables

Sheet-Pan Teriyaki Salmon and Vegetables reads umami 7.2, sweetness 6.0 and salinity 5.0 on Palate's 0–10 flavor X-ray — a Japanese main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.2 / 10
• Sweet & Fruity — 6.3 / 10
• Sour & Bright — 3.4 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 5.9 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 7.2 · Sweetness 6.0 · Salinity 5.0 · Richness 4.7 · Nutty 4.1 · Allium 3.7 · Sourness 3.3 · Funk & Ferment 2.9 · Earthy 2.3 · Marine & Briny 2.2 · Bitterness 2.2 · Herbaceous 2.1 · Warm Spice 2.1 · Floral 1.2 · Fruity 1.1 · Heat 0.8 · Smoke 0.7

What's in it (15)

• broccoli florets — 454 g
• carrots — 454 g
• vegetable oil — 41 g
• salt — 5 g
• black pepper — 3 g
• soybean soy sauce — 118 g
• light-brown sugar — 67 g
• rice wine vinegar — 22 g
• dark sesame oil — 14 g
• garlic — 12 g
• ginger — 15 g
• cornstarch — 15 g
• salmon fillets — 680 g
• scallions — 200 g
• sesame seeds — 15 g

Time & effort: about 30 min (27 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 99.7 kcal, 7.5 g protein, 4.5 g fat, 7.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat oven to 425°F. On a large rimmed sheet pan, toss the broccoli and carrots with 2 tablespoons of the vegetable oil, 3/4 teaspoon of the salt, and the pepper; spread in a single layer. Roast until the edges are just starting to brown, 12-14 minutes.
2. While the vegetables roast, make the glaze: in a small saucepan, whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, whisk the cornstarch with 2 tablespoons water until smooth.
3. Bring the soy mixture to a simmer over medium heat, whisking occasionally; whisk in the cornstarch slurry and simmer, whisking, until thickened enough to coat the back of a spoon, about 2 minutes. Remove from heat and set aside 1/3 cup of the glaze for the salmon; reserve the rest for serving.
4. Pat the salmon dry with paper towels, season with the remaining 1/4 teaspoon salt, and brush both sides with the remaining 1 tablespoon vegetable oil.
5. Remove the pan from the oven, push the vegetables to the edges, and nestle the salmon skin-side down in the center. Brush the tops of the fillets generously with the reserved 1/3 cup glaze.
6. Return the pan to the oven and roast until the salmon is just opaque at the edges with a faintly translucent, still-rosy center and registers 125-130°F for medium (it will keep climbing while it rests), 8-10 minutes.
7. Switch the oven to broil and broil until the glaze on the salmon is bubbling and caramelized at the edges, 1-2 minutes, watching closely so it doesn't burn.
8. Let the salmon rest on the pan 3 minutes, then transfer to plates with the vegetables, drizzle everything with the remaining reserved glaze, and scatter with the scallions and sesame seeds.

Dishes with a similar flavor shape

• Teriyaki Salmon Rice Bowl with Quick-Pickled Cucumber — Japanese
• Sheet Pan Salmon and Broccoli with Soy Ginger Glaze — Fusion
• Singapore Noodles — Chinese-American
• Kung Pao Cauliflower — Chinese-American
• Vegetable Lo Mein — Chinese-American

Keep reading: what umami, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.