Sheet pan teriyaki salmon and broccoli
Glossy homemade teriyaki on tender salmon and roasted broccoli, all on one pan, with rice that cooks while the oven does the rest.
- 40 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $5.44 a serving
- 730 calories
- Good the next day
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ cups jasmine rice, rinsed
- 3 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 lb broccoli, cut into florets
- 4 salmon fillets, about 6 oz each, skinless
- 1 tsp sesame seeds (optional)
- 2 green onions, thinly sliced (optional)
From your pantry
- 2¼ cups water, divided
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tbsp vegetable oil
- ¼ tsp salt
Each serving has about 730 calories, 44 g protein, 78 g carbs and 27 g fat, and costs about $5.44 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No honey? Maple syrup works.
- No broccoli? Frozen broccoli works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Put the rice and 2 cups of the water in a medium and over high heat.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
the soy sauce, honey, rice vinegar, garlic, ginger, cornstarch and the rest of the water in a small . over medium heat, , for 2 to 3 minutes, until thick and glossy.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Medium heatTimer: 2 min 30 sec
Dolly’s tip: It thickens more as it cools, so take it off the heat as soon as it coats a spoon.the broccoli with the oil and salt on a and push it to the edges, leaving room in the middle.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the salmon dry, set it in the middle of the pan and brush the tops with about a third of the teriyaki sauce.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
for 12 to 15 minutes, until the broccoli is at the tips and the salmon flakes easily.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 13 min
Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Brush the salmon with more sauce, then serve it with the broccoli over rice, with the rest of the sauce, sesame seeds and green onions on top.
Dolly’s tip: For lunches, pack it with the rice in containers. It keeps 3 days in the fridge.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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