Go Back
To make Teriyaki Salmon with Sesame Broccoli, gather these ingredients: - 4 salmon fillets (about 6 oz each) - ¼ cup soy sauce (reduced sodium preferred) - 3 tablespoons honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated fresh ginger - 3 cloves garlic, minced - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 4 cups broccoli florets - 2 tablespoons sesame seeds - Sliced green onions for garnish You can swap some ingredients if needed. Use agave syrup instead of honey for a vegan option. For a gluten-free dish, try tamari in place of soy sauce. If you don't have rice vinegar, apple cider vinegar works well too. When choosing salmon, look for bright, vibrant color. The flesh should be firm and moist. Avoid fish with a strong fishy smell. If you can, buy salmon from a trusted source that focuses on sustainability. This ensures you get the best quality fish for your meal. Always check the sell-by date to ensure freshness. To make the teriyaki sauce, start with a small saucepan. Add soy sauce, honey, rice vinegar, sesame oil, grated ginger, and minced garlic. Heat this mix over medium heat. You want to bring it to a gentle simmer. Stir it often to blend the flavors well. Once it simmers, mix cornstarch and water in a bowl. Then add this mixture to the sauce. Stir continuously until it thickens. This should take just a few minutes. After that, remove the sauce from heat and set it aside. Next, take your salmon fillets and place them in a shallow dish. Pour about half of that tasty teriyaki sauce over the salmon. Make sure each piece is covered well. Let the salmon marinate for at least 15 minutes. This step adds so much flavor. Remember, save the rest of the sauce for later use. Now, let’s move on to the broccoli. Grab a large pot and fill it with water. Bring the water to a boil, then add the broccoli florets. Steam them for about 5 to 7 minutes. You want them bright green and tender-crisp. Once done, drizzle sesame oil over them and sprinkle sesame seeds on top. Toss gently to coat. Set the broccoli aside. For the salmon, heat a non-stick skillet over medium-high heat. Take the salmon from the marinade, letting the excess drip off. Place the salmon skin-side down in the skillet. Cook for about 5 to 6 minutes. Then flip the salmon and cook for another 3 to 4 minutes. Brush it with the reserved teriyaki sauce while it cooks. This gives it a nice glaze. Once it’s fully cooked, it’s time to plate. Serve the sesame broccoli alongside the salmon. Drizzle any remaining teriyaki sauce over the salmon. Garnish with sliced green onions for a pop of color. Enjoy your flavorful delight! To make a great teriyaki sauce, balance is key. Use the right mix of soy sauce and honey for sweet and salty flavor. I like to use reduced-sodium soy sauce, so it’s not too salty. Fresh ginger and garlic add a nice kick. Heat the sauce slowly, and watch for bubbling. Once it simmers, add the cornstarch mixture. Stir until it thickens, which should take only a few minutes. Cooking salmon just right is a must for this dish. Start with skin-side down in a hot skillet. The skin helps keep the salmon moist. Cook for about 5-6 minutes without moving it. Flip gently and cook for another 3-4 minutes. The salmon should be opaque and flake easily with a fork. Avoid overcooking to keep it tender and juicy. Pair your teriyaki salmon with sesame broccoli for a tasty meal. You can add rice or quinoa as a base. These grains soak up the sauce and add texture. Garnish with sliced green onions for a fresh touch. If you want more color, add a side salad with colorful veggies. This keeps your meal balanced and adds nutrition. For the full recipe, check the details above! {{image_2}} You can change up the vegetables for your teriyaki salmon. Broccoli is great, but you might like snap peas, green beans, or bell peppers. Each one gives a new taste and look to your dish. For a colorful plate, mix and match these veggies. Just remember to steam or sauté them lightly. This keeps them crisp and bright. While teriyaki sauce is tasty, you can try other flavors. A sweet chili sauce adds heat and sweetness. You might also enjoy a honey-soy mix for a different twist. If you like citrus, a mix of orange juice and soy sauce works well too. Each sauce brings a unique flair to your salmon. Don’t be afraid to mix it up and find your favorite! To add some heat to your dish, consider using chili flakes or sriracha. Mixing these into your teriyaki sauce will spice things up. You can also use a spicy sesame oil instead of regular sesame oil. If you love fresh herbs, add chopped cilantro or basil for a punch of flavor. These simple changes can make your meal exciting and full of life. For the full recipe, check out the provided link! To keep your teriyaki salmon and sesame broccoli fresh, let them cool first. Place the leftovers in an airtight container. Store them in the fridge for up to three days. This way, you can enjoy the meal again without losing flavor. When you want to reheat your salmon and broccoli, use the microwave or a skillet. If using the microwave, cover the dish to keep moisture in. Heat in short bursts, checking often. If you use a skillet, add a splash of water and cover it. This keeps your meal moist and tasty. You can freeze teriyaki salmon and sesame broccoli, but it's best to freeze them separately. Wrap each salmon fillet tightly in plastic wrap, then place in a freezer bag. For the broccoli, use a freezer-safe container. This way, they stay fresh for up to three months. When ready to eat, thaw them in the fridge overnight before reheating. For the full recipe, refer to the earlier section. Yes, you can use frozen salmon. Just make sure to thaw it first. Place it in the fridge overnight or submerge it in cold water for quicker thawing. Frozen salmon works well in this teriyaki recipe, but fresh salmon often has better flavor and texture. You can serve teriyaki salmon with rice, quinoa, or noodles. Steamed vegetables also pair well. Try adding pickled ginger or a simple salad for freshness. If you want more flavor, serve with extra teriyaki sauce on the side. Most teriyaki sauces contain soy sauce, which has gluten. However, you can find gluten-free soy sauce or use tamari as a substitute. Always check the label to be sure. Making your own sauce at home ensures it’s gluten-free. Marinating salmon allows the flavors to soak in. A short marinating time of 15 minutes is enough for a light taste. For a bolder flavor, you can marinate for up to 2 hours. Just be careful not to over-marinate, as it can change the texture of the fish. For more details on making this dish, check out the Full Recipe. This blog post covered how to make a tasty teriyaki salmon dish. We looked at key ingredients, including some substitutions. You learned how to prepare the teriyaki sauce, marinate the salmon, and cook broccoli. I also shared tips on perfecting your dish and how to store leftovers effectively. To sum up, this meal is simple and offers plenty of ways to make it your own. Try using different veggies or sauces for variety. Enjoy experimenting and making this recipe a staple at your table!

Teriyaki Salmon with Sesame Broccoli

Elevate your dinner with this Teriyaki Bliss Salmon paired with delicious sesame broccoli. This easy recipe features juicy salmon fillets drizzled in a homemade teriyaki sauce, complemented by tender broccoli tossed in sesame oil and seeds. Perfect for a quick weeknight meal or impressing guests, it's healthy and full of flavor. Click through to discover the full recipe and enjoy a delightful culinary experience tonight!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (about 6 oz each)

¼ cup soy sauce (reduced sodium preferred)

3 tablespoons honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 tablespoon grated fresh ginger

3 cloves garlic, minced

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

4 cups broccoli florets

2 tablespoons sesame seeds

Sliced green onions for garnish

Instructions
 

Prepare Teriyaki Sauce: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Bring to a simmer.

    Thicken the Sauce: Once simmering, add the cornstarch mixture and stir continuously until the sauce thickens. Remove from heat and set aside.

      Marinate the Salmon: Place the salmon fillets in a shallow dish. Pour half of the teriyaki sauce over the salmon and let it marinate for at least 15 minutes. Reserve the other half of the sauce for later.

        Cook the Broccoli: In a large pot, steam the broccoli florets for about 5-7 minutes until they're bright green and tender-crisp. Drizzle with sesame oil and sprinkle sesame seeds on top, tossing gently to coat. Set aside.

          Cook the Salmon: Preheat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for about 5-6 minutes, then flip and cook for another 3-4 minutes, brushing with the reserved teriyaki sauce until fully cooked and glazed.

            Plate and Serve: Place the sesame broccoli on a plate alongside the salmon. Drizzle any remaining teriyaki sauce over the salmon and garnish with sliced green onions.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4 servings