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Teriyaki Salmon With Broccoli - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 4 fillets (about 5–6 ounces each), skin-on or skinless
  • Broccoli: 1 large head, cut into bite-size florets (about 4 cups), or a 12-ounce bag of florets
  • Neutral oil: 1–2 tablespoons (avocado, canola, or grapeseed)
  • Kosher salt and black pepper: To season
  • Sesame seeds: 1–2 teaspoons, for garnish (optional)
  • Green onions: 2, thinly sliced (optional, for garnish)
  • Soy sauce or tamari: 1/3 cup (use low-sodium if preferred)
  • Water: 3 tablespoons
  • Brown sugar or honey: 2–3 tablespoons, to taste
  • Rice vinegar: 1 tablespoon (or apple cider vinegar)
  • Sesame oil: 1 teaspoon
  • Garlic: 2 cloves, minced
  • Fresh ginger: 1 teaspoon, finely grated (or 1/4 teaspoon ground ginger)
  • Cornstarch: 2 teaspoons (to thicken)
  • Cooked rice or quinoa
  • Lime wedges for squeezing
  • Chili flakes or sriracha for heat

Method
 

  1. Prep the sauce: In a small bowl, whisk soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch until smooth. Set aside.
  2. Season the salmon: Pat the fillets dry. Sprinkle lightly with salt and pepper on both sides. Dry fish sears better and helps the sauce cling.
  3. Start the broccoli: Heat a large skillet over medium-high. Add 1 tablespoon oil, then the broccoli. Season with a pinch of salt and cook 3–4 minutes, stirring occasionally, until bright green with some char. Transfer to a plate.
  4. Sear the salmon: Add another drizzle of oil to the skillet. Place salmon fillets in the pan, presentation-side down (the side that was not skin). Cook 3–4 minutes until nicely browned. Flip carefully.
  5. Add the sauce: Give the sauce a quick stir and pour it around the salmon. Reduce heat to medium. It will thicken in 1–2 minutes. Spoon the glossy sauce over the salmon as it cooks.
  6. Finish with broccoli: Return the broccoli to the pan. Toss to coat in sauce. Cook 1–2 more minutes, until the salmon flakes easily with a fork and the broccoli is crisp-tender.
  7. Garnish and serve: Sprinkle with sesame seeds and green onions. Serve over rice or quinoa, with extra sauce from the pan spooned on top. Add a squeeze of lime if you like brightness.