Teriyaki Salmon and Kale Sheet Pan Supper

This is definitely one of the easiest recipes in this here cookbook. When I made it for the first time, I had it in the oven 4 minutes after starting the process, and I sort of looked around my kitchen, startled, thinking, What just happened? If anything could logically be described as "impossibly easy," this would be it. If you've never experienced crispy kale, you are in for a serious treat. It's a great snack on its own, but sooooo perfect with the tender salmon. This dinner is a keeper, man!
  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 servings
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1 large bunch kale

1 tablespoon olive oil

Four 6- to 8-ounce salmon fillets

Kosher salt and black pepper

1/2 cup teriyaki sauce (look for the thick kind)


  1. Preheat the oven to 425 degrees F. Strip the stems and center 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.
  2. Drizzle the kale with olive oil and toss, making sure the oil lightly coats all the pieces.
  3. 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.
  4. 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.)
  5. 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!)
  6. Change Things Up!
  7. Use hoisin or any sticky sauce (even BBQ sauce!) instead of the teriyaki.
  8. Use a combo of honey and soy sauce for a slightly different flavor.
  9. Sprinkle the salmon with a little chili powder along with the salt and pepper to give it a bit of spice.

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