Why You’ll Love This Teriyaki Salmon with Broccoli

• It’s a true one-pan wonder. Everything—the salmon and the broccoli—roasts together on a single sheet pan. This means minimal cleanup and maximum flavor, as the broccoli caramelizes in the savory-sweet drippings from the fish.
• The sauce is incredibly simple yet deeply flavorful. We’re using a homemade teriyaki glaze that takes just minutes to whisk together, but it reduces into a sticky, glossy coating that’s far superior to any store-bought version. You control the sweetness and saltiness perfectly.
• It’s a meal that feels both healthy and decadent. You get a powerhouse of omega-3s from the salmon and a great dose of greens from the broccoli, all coated in a sauce that feels like a treat. It’s the best of both worlds on one plate.
• It’s incredibly versatile and forgiving. Not a fan of broccoli? Swap in asparagus or green beans. Need to cook for a crowd? This recipe scales up beautifully. The cooking method is straightforward, making it a reliable choice for any cook.

Ingredients & Tools

• 4 (6-ounce) skin-on salmon fillets, about 1 to 1.5 inches thick
• 1 large head of broccoli, cut into florets
• 2 tablespoons neutral oil (like avocado or grapeseed), divided
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons mirin
• 2 tablespoons honey or maple syrup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon cornstarch
• 1 tablespoon water
• To garnish: toasted sesame seeds and sliced green onions

Tools: A rimmed baking sheet, parchment paper or a silicone baking mat, a small saucepan, and a small whisk or fork.

The quality of your salmon really matters here—look for fresh, bright-colored fillets. And don’t skip the fresh ginger and garlic; they provide the aromatic backbone that makes the sauce so special. A little goes a long way.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 30-35 minutes

Before You Start: Tips & Ingredient Notes

• Pat your salmon dry. This is the single most important step for getting a beautifully seared, non-steamy surface on your fish. Use a paper towel to thoroughly dry the fillets before you brush on the glaze.
• Why skin-on salmon? Even if you don’t plan on eating the skin, leaving it on during cooking protects the delicate flesh from direct heat, resulting in a more evenly cooked and moist fillet. It’s much easier to remove after baking, I promise.
• Cut your broccoli uniformly. Try to make the florets roughly the same size so they cook at the same rate. If you have very thick stalks, you can peel and slice them into coins—they’re delicious and shouldn’t go to waste!
• Taste your teriyaki sauce. Before you brush it on the salmon, dip a spoon in and taste it. This is your chance to adjust it to your liking. Want it a bit sweeter? Add a touch more honey. More tang? A splash of extra rice vinegar.

How to Make Teriyaki Salmon with Broccoli

Serving Suggestions

Complementary Dishes

• Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect base to soak up every last drop of that incredible teriyaki sauce. It completes the meal and makes it truly satisfying.
• Quick-Pickled Cucumbers — A simple salad of thinly sliced cucumbers tossed with a bit of rice vinegar, sugar, and salt provides a bright, crunchy, and acidic contrast that cuts through the richness of the salmon beautifully.

Drinks

• A Crisp Pinot Grigio or Sauvignon Blanc — The high acidity and citrus notes in these white wines act as a palate cleanser, balancing the sweet and savory notes of the teriyaki glaze perfectly.
• Cold Japanese Lager — The light, clean, and effervescent quality of a beer like Asahi or Sapporo is a classic pairing that complements the umami flavors without overpowering the delicate fish.

Something Sweet

• Green Tea Ice Cream — The slightly bitter, earthy notes of matcha are a sophisticated and refreshing way to end the meal. It feels light yet indulgent, continuing the Japanese-inspired theme.
• Mochi or Fresh Sliced mango — For a truly light finish, the chewy sweetness of mochi or the simple, juicy freshness of ripe mango provides a clean and delightful endnote.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. Salmon continues to cook after it comes out of the oven (carryover cooking), so it’s best to remove it when it’s just slightly underdone in the very center. Overcooked salmon becomes dry and chalky. Remember, it should flake easily but still look moist.
• Mistake: Crowding the pan. If you pile the broccoli on top of each other, they’ll steam instead of roast, becoming soggy. Giving everything space ensures you get those delicious caramelized, crispy edges we’re after. Use two pans if you’re doubling the recipe.
• Mistake: Adding the cornstarch directly to the hot sauce. This almost always leads to lumps. I’ve messed this up before too… always make a slurry with cold water first! It ensures a perfectly smooth, glossy glaze every single time.
• Mistake: Skipping the taste test. Not all soy sauces are created equal—some are saltier than others. Tasting your sauce before you use it is your best insurance policy for a perfectly balanced dish.

Expert Tips

• Tip: Bring the salmon to room temperature. If you have time, let the salmon sit out for 15-20 minutes before cooking. Taking the chill off helps it cook more evenly from edge to center, preventing an overcooked outside and a cold middle.
• Tip: Get creative with the veg. This method works wonderfully with so many vegetables. Try it with asparagus (add it for the last 8 minutes), sliced bell peppers, or even sweet potato cubes (they’ll need a 10-minute head start before the broccoli).
• Tip: Make a double batch of sauce. The teriyaki glaze is so good you’ll want extra. Keep it in a jar in the fridge for up to a week. It’s fantastic on chicken thighs, brushed on grilled shrimp, or even as a stir-fry sauce.
• Tip: For extra crispy skin. If you love crispy salmon skin, start the fillets skin-side down in a hot, oven-safe skillet on the stovetop for 2-3 minutes before transferring the entire skillet to the oven to finish cooking. It’s a pro move for incredible texture.

FAQs

Can I use frozen salmon for this recipe?
Absolutely, you can! The key is to thaw it properly. The best method is to move it from the freezer to the refrigerator the night before. If you’re short on time, seal the vacuum-packed fillets in a plastic bag and submerge them in cold water for about 30 minutes, changing the water halfway through. The most important step is to pat the thawed fillets extremely dry with paper towels to remove any excess moisture, which would prevent the glaze from sticking and lead to steaming.

My sauce isn’t thickening. What did I do wrong?
This usually happens for one of two reasons. First, the cornstarch slurry might not have been mixed thoroughly enough before adding it. Make sure it’s a smooth, milky liquid with no dry spots. Second, the sauce might not have been brought to a full, bubbling simmer after adding the slurry. The cornstarch needs that heat to activate and do its thickening magic. If it’s still thin, just mix another tiny slurry (½ tsp cornstarch + ½ tsp water) and whisk it in over heat.

How can I tell when the salmon is perfectly cooked?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the fillet; you’re aiming for 125°F (52°C) for medium-rare or 135°F (57°C) for medium. The salmon will continue to cook a bit after it’s out of the oven. Without a thermometer, look for the flesh to be opaque and to flake easily when gently pressed with a fork at the thickest part. A little translucent pink in the very center is okay—it will set up as it rests.

Can I make this recipe gluten-free?
Yes, it’s very easy! Simply ensure you use tamari instead of regular soy sauce, as tamari is traditionally wheat-free (but always double-check the label). Also, confirm that your mirin is gluten-free; some brands may contain additives. All the other core ingredients are naturally gluten-free, so with those two simple swaps, you’re all set for a delicious gluten-free meal.

What’s the best way to store and reheat leftovers?
Store any leftover salmon and broccoli in an airtight container in the refrigerator for up to 2 days. To reheat, the oven is your best friend to avoid a rubbery texture. Place the salmon on a foil-lined baking sheet and warm it in a 275°F (135°C) oven for about 10-15 minutes, until just heated through. You could also flake the cold salmon over a salad—it’s delicious that way, too!