Description
Teriyaki Glazed Salmon with Rice and Broccolini is a flavorful, nutritious dish featuring tender salmon fillets coated in a sweet and savory teriyaki glaze, served with fluffy rice and crisp-tender broccolini.
Ingredients
Units
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 bunch broccolini, trimmed
- 2 cups cooked white or brown rice
- 1 teaspoon sesame seeds (optional, for garnish)
- 2 green onions, sliced (optional, for garnish)
Instructions
- In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer.
- Mix cornstarch with water to form a slurry, then whisk into the sauce. Cook until thickened, about 1–2 minutes. Remove from heat and set aside.
- Season salmon fillets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side up for 3–4 minutes, then flip and cook another 3–4 minutes or until cooked through.
- Brush or spoon teriyaki glaze over salmon during the last minute of cooking.
- Meanwhile, steam or sauté broccolini until tender-crisp, about 4–5 minutes.
- Serve salmon over cooked rice with broccolini on the side. Drizzle with extra teriyaki glaze and garnish with sesame seeds and green onions if desired.
Notes
- For a shortcut, use store-bought teriyaki sauce.
- Swap broccolini with regular broccoli or green beans.
- Use maple syrup instead of honey for a different flavor profile.
Nutrition
- Serving Size: 1 salmon fillet with rice and broccolini
- Calories: 490
- Sugar: 10g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg