![To make teriyaki salmon and broccoli, gather these essential ingredients: - 2 salmon fillets (about 6 oz each) - 1 cup broccoli florets - 1/4 cup low-sodium soy sauce - 2 tablespoons honey - 1 tablespoon rice vinegar - 2 cloves garlic, minced - 1 teaspoon grated fresh ginger - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 1/4 cup water - Sesame seeds for garnish - Chopped scallions for garnish - Cooked rice or quinoa (to serve, optional) These ingredients create a balance of sweet and savory flavors in your dish. You might want to add a few optional ingredients for extra taste: - Red pepper flakes for heat - Lime juice for brightness - Sliced bell peppers for crunch - Carrots for sweetness These ingredients can enhance the dish and make it your own. I recommend using fresh ingredients whenever possible. Fresh salmon has a better taste and texture. Fresh broccoli also retains its crunch and bright color. However, frozen ingredients work well too. Frozen salmon and broccoli can save time and still taste good. Just make sure to thaw them before cooking. This way, you get the best flavor and texture in your teriyaki salmon and broccoli dish. For the full recipe, click [Full Recipe]. To start, gather your ingredients. You need low-sodium soy sauce, honey, rice vinegar, garlic, and ginger. In a small saucepan, mix the soy sauce and honey. Add the rice vinegar, minced garlic, and grated ginger. Heat this mixture over medium heat. Stir it well and let it simmer for about two to three minutes. Next, you'll thicken the sauce. In a bowl, combine cornstarch and water to make a slurry. Slowly whisk this slurry into the simmering sauce. Keep stirring until it thickens, which should take about one minute. Once thick, remove it from the heat and set aside. Now, let's cook the broccoli. You can steam or microwave the florets. If you use a steamer, it should take about four to five minutes. The broccoli should be bright green and tender but still crisp. If you use a microwave, place the florets in a microwave-safe bowl. Add a little water and cover it. Microwave for the same time. Once cooked, set the broccoli aside. It’s time to cook the salmon. First, season the fillets with salt and pepper. In a non-stick skillet, heat sesame oil over medium-high heat. Once hot, add the salmon fillets skin-side down. Cook for about four to five minutes until the skin gets crispy. Carefully flip the fillets over. Now, pour half of the teriyaki sauce over the salmon. Cook for another three to four minutes. Your salmon should be cooked to your liking at this point. To serve, place the cooked broccoli on a plate. Add the salmon on top and drizzle with the remaining teriyaki sauce. Garnish with sesame seeds and chopped scallions. Enjoy your dish! For the full recipe, check the other sections. To get crispy salmon skin, start with dry fillets. Pat the skin with a paper towel. This step helps remove extra moisture. Next, heat your pan until it is hot. Add sesame oil to the pan. Place the salmon skin-side down gently. Don't touch it for the first few minutes. Let it cook until the skin is golden and crispy. Flip it carefully, then pour the teriyaki sauce over it. This will keep the skin crunchy. Steaming broccoli keeps it bright and crisp. To steam, use a steamer basket or a microwave-safe bowl. If using a steamer, fill the pot with water, but don't let it touch the broccoli. Steam for 4-5 minutes. If using a microwave, add a little water to the bowl and cover it. Microwave on high for about the same time. The goal is tender but still firm. This method locks in color and nutrients, making it tasty and healthy. Marinades are a great way to add flavor. For this dish, use the teriyaki sauce you made. You can marinate the salmon for 15-30 minutes before cooking. This will deepen the flavor. For garnishes, sprinkle sesame seeds and chopped scallions on top. These add a nice crunch and freshness. You can also serve it over rice or quinoa. This adds texture and makes your meal more filling. You can find the full recipe linked above for more details. {{image_2}} You can add brown sugar to your teriyaki sauce for a sweet twist. Use about 1-2 tablespoons, depending on your taste. Brown sugar gives a rich flavor and helps the sauce caramelize on the salmon. Just mix it in with the soy sauce and other ingredients in the saucepan. This small change can elevate your dish to a new level. Feel free to mix in other veggies for more color and nutrients. Carrots, bell peppers, or snap peas work well. Just chop them small so they cook evenly. Add these veggies when you steam the broccoli or sauté them with the salmon. This addition makes your meal more fun and healthy. If you need a gluten-free option, swap the soy sauce with tamari. Tamari is a great choice that keeps the flavor of the sauce. Make sure to check labels on all your ingredients. Some honey brands might add gluten. With these simple swaps, anyone can enjoy this meal. You can find the full recipe for Teriyaki Salmon and Broccoli [Full Recipe]. To keep your teriyaki salmon and broccoli fresh, let it cool first. Place the leftovers in an airtight container. Store it in the fridge for up to three days. This way, your meal stays tasty and safe. When you're ready to eat your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, cover the dish with a microwave-safe lid. Heat it for about 1-2 minutes. Stir halfway to ensure even heating. If using a skillet, add a splash of water and cover it. Heat on low until warm. You can freeze teriyaki salmon and broccoli for later use. First, let it cool completely. Place the meal in a freezer bag or container. Remove as much air as possible to prevent freezer burn. It can last up to two months in the freezer. Thaw it overnight in the fridge before reheating. For the best taste, enjoy your leftovers fresh! For the full recipe, check out the recipe section above. You can use tamari as a great soy sauce substitute. Tamari is gluten-free and has a rich flavor. Coconut aminos is another option. It offers a sweeter taste and is lower in sodium. If you like a different flavor, try liquid aminos. This option works well for many recipes. You can store your teriyaki sauce in the fridge for up to a week. Make sure to keep it in an airtight container. If you want to store it longer, you can freeze it. It will stay good for about three months in the freezer. Just thaw it in the fridge before using. Yes, you can use chicken, shrimp, or tofu instead of salmon. Chicken thighs or breasts work well. For shrimp, use large ones for better texture. Tofu should be firm, and I suggest pressing it to remove extra water. Each protein will absorb the teriyaki sauce differently, adding unique flavors to your dish. In this post, we explored how to make teriyaki salmon and broccoli. We covered essential ingredients, from salmon and broccoli to optional flavor boosters. Step-by-step, I shared how to prepare the teriyaki sauce and cook everything to perfection. You learned tips for crispy salmon skin and steaming broccoli right. We also discussed variations, storage tips, and common questions. Eating this dish can be simple and fun. Now, it’s time for you to try it!](https://easycookingbite.com/wp-content/uploads/2025/06/385a36b5-730f-4183-8efa-da3a9b2f226a-250x250.webp)
Teriyaki Salmon and Broccoli
Enjoy a delicious and healthy meal with this Teriyaki Salmon & Broccoli Delight! This easy recipe features succulent salmon fillets paired with vibrant broccoli and a homemade teriyaki sauce that’s bursting with flavor. Perfect for a quick dinner, this dish is not only nutritious but also quick to prepare in just 25 minutes. Click through to discover step-by-step instructions and elevate your weeknight meals with this fantastic dish!