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Teriyaki Salmon and Kale Sheet Pan Supper

Teriyaki Salmon and Kale Sheet Pan Supper

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant teriyaki salmon and kale traybake is a fantastic option for a nutritious, high-protein supper. By roasting the salmon alongside the kale, you create a wonderful contrast of textures: succulent, flaky fish glazed in a sweet savoury sauce paired with crisp, salty kale leaves. It is a simple way to elevate shop-bought ingredients into a wholesome meal that feels special enough for a weekend but is fast enough for a busy Tuesday night.

Perfect for those seeking a light yet satisfying dinner, this recipe requires minimal preparation and even less washing up. The thick teriyaki glaze provides a rich umami flavour that perfectly complements the earthy notes of the roasted greens. Serve it exactly as it is for a low-carb option, or pair it with some fluffy jasmine rice or rice noodles for a more substantial evening meal.

Ingredients for Teriyaki Salmon and Kale Sheet Pan Supper

1 large bunch kale
1 matsked olivolja
4 (6–230g ) salmon fillets
Koshersalt och svartpeppar
120ml store-bought teriyaki sauce (look for the thick kind)

How to make Teriyaki Salmon and Kale Sheet Pan Supper

Preheat the oven to 218°C. Strip the stems and centre ribs out of the kale leaves and place the leaves on a baking sheet. Discard the ribs and stems. Tear the leaves into smaller chunks.

Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.

Nestle the salmon among the kale leaves, skin side down (if your fillets have skin) and sprinkle them with salt and pepper. Drizzle a couple of teaspoons of teriyaki sauce over each fillet and brush it to lightly coat the surface.

Bake for about 10 minutes, shaking the pan once to make sure the kale doesn’t burn. (It should brown a little around the edges.)

Warm the remaining teriyaki sauce in the microwave for about 15 seconds and pour it over each piece of salmon, letting it sit for a couple of minutes before serving. (I can’t even wait for a plate!)

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