Sheet Pan Teriyaki Salmon and Broccoli

• 4 salmon fillets, 6 oz each
• 4 cups broccoli florets
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
• Sesame seeds for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil.
3. 3 Place salmon and broccoli on a sheet pan. Drizzle with olive oil.
4. 4 Pour half of the teriyaki sauce over the salmon and broccoli.
5. 5 Bake for 15 minutes.
6. 6 Remove from oven and brush with remaining sauce.
7. 7 If desired, broil for 2-3 minutes for a caramelized glaze.
8. 8 Garnish with sesame seeds before serving.

Equipment

• Sheet pan
• Baking sheet
• Parchment paper

Variations

• Add sliced carrots or bell peppers for extra veggies.
• Use chicken thighs instead of salmon for a poultry option.

Substitutions

• Use maple syrup instead of honey for a similar sweetness.
• Substitute coconut aminos for soy sauce to make it gluten-free.

Pairings

• Steamed jasmine rice
• Asian pear slices
• Green tea

Nutrition

Tips

• For extra crispiness, ensure broccoli is spread out in a single layer.
• Use parchment paper on your sheet pan for easy cleanup.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: This dish does not freeze well due to the texture change in the salmon and broccoli.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.
• Pair with a side of edamame for extra protein.

FAQ