Teriyaki Glazed Salmon (Whole30)

  • Author: Marissa
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 4 servings
  • Category: Lunch or Dinner
  • Method: roast
  • Cuisine: seafood


Easy sheetpan meal with teriyaki glazed salmon and crispy roasted broccoli. The glaze is made with soaked dates, garlic, ginger, and a little heat from some chili sauce. Clean up is a cinch and the leftovers are divine.


Teriyaki Glaze 

  • 2 dates, pit removed and soaked in 2 tbsp warm water
  • 2 garlic cloves
  • 3 tsp teriyaki coconut aminos
  • 1 tsp coconut aminos
  • 1 tsp avocado oil
  • 1/2 tsp sesame oil
  • 1/4 tsp sambal olek
  • 1/4 tsp onion powder
  • 3 drops of fish sauce (optional)

Roasted Broccoli 

  • 6 C broccoli, chopped into florets 
  • 2 tbsp avocado oil
  • 1 tbsp coconut aminos
  • red pepper flakes (optional


  • sesame seeds
  • scallions


  1. Preheat the oven to 425 degrees. Line a large baking tray with parchment paper.
  2. Add the ingredients for the teriyaki glaze to a wide-mouthed mason jar and combine with a hand blender or add the ingredients to a blender cup and pulse till smooth*.
  3. Place broccoli in a large bowl and toss with avocado oil, coconut aminos, and red pepper flakes. Spread out on lined baking sheet.
  4. Brush teriyaki glaze on to pieces of salmon. Place salmon on tray, skin side down. Bake for 18-24  minutes, depending on the thickness of your salmon.
  5. Shake broccoli halfway through.
  6. Remove from oven. Don’t forget to remove the salmon skin!


If you can’t get the glaze to combine smoothly, add a touch more water.

Keywords: salmon, seafood, lunch, dinner, light, whole30