Sheet-Pan Teriyaki Salmon with Broccoli and Sesame Rice

Serves 4 · 15 min prep · 18 min cook

Ingredients

• 4 (6 oz each) salmon fillets, skin-on
• 1 lb broccoli florets
• 3 cups cooked jasmine rice
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp toasted sesame oil
• 1 tsp cornstarch
• 2 tbsp neutral oil
• 1 tbsp sesame seeds
• 3 green onions, sliced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper. Pat the salmon fillets dry with paper towels and season lightly on both sides with salt and pepper.
2. 2In a small bowl whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and cornstarch until smooth; set aside half for serving.
3. 3Toss the broccoli florets with neutral oil and salt on one side of the sheet pan. Nestle the salmon fillets skin-side down on the other side and brush the tops generously with half of the teriyaki mixture.
4. 4Roast for 12 to 15 minutes until the salmon flakes easily with a fork and reaches 125–130°F in the thickest part and the broccoli is tender-crisp with charred edges.
5. 5While the sheet pan roasts, warm the cooked jasmine rice in the microwave or a small pot and fluff with a fork. Drizzle the remaining oil over the rice and toss with half the sesame seeds and most of the green onions.
6. 6Remove the pan from the oven. If you want extra glaze, brush the salmon with a little more of the reserved sauce and broil on high for 1 minute until sticky and caramelized—watch closely so it doesn’t burn.
7. 7Divide the sesame rice among four plates or shallow bowls. Top each with a salmon fillet and a generous pile of roasted broccoli.
8. 8Drizzle everything with the remaining reserved teriyaki sauce, sprinkle with leftover sesame seeds and green onions, and serve hot right from the sheet pan for easy cleanup.