Ingredients:

  • 1/4 cup (60 ml) low-sodium soy sauce
  • 2 tablespoons (30 ml) mirin (Japanese sweet rice wine)
  • 2 tablespoons (30 ml) sake (or dry sherry)
  • 1 tablespoon (15 ml) honey (or maple syrup)
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) grated fresh ginger
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon cornstarch (or arrowroot powder)
  • 1 tablespoon water
  • 1.5 pounds (680g) salmon fillets, skin on or off, cut into 4 portions
  • 1 large head of broccoli (about 1.5 pounds/680g), cut into florets
  • 1 tablespoon (15 ml) sesame oil
  • Salt and freshly ground black pepper to taste
  • Sesame seeds, for garnish (optional)
  • Sliced green onions, for garnish (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup, if desired.
  2. Whisk together soy sauce, mirin, sake, honey (or maple syrup), rice vinegar, ginger, and garlic in a small saucepan or microwave-safe bowl.
  3. If using a saucepan, bring sauce to a simmer over medium heat. In a small bowl, whisk together cornstarch and water until smooth. Whisk the cornstarch slurry into the simmering sauce. Cook, whisking constantly, until the sauce thickens slightly, about 1 minute. If using a microwave, heat for 30 second intervals, whisking in between each interval, until it thickens.
  4. In a large bowl, toss the broccoli florets with sesame oil, salt, and pepper.
  5. Spread the broccoli florets in a single layer on one side of the prepared sheet pan. Place the salmon fillets on the other side.
  6. Bake for 10 minutes.
  7. Remove the sheet pan from the oven. Brush the salmon fillets generously with the teriyaki sauce.
  8. Return the sheet pan to the oven and bake for another 5-10 minutes, or until the salmon is cooked through and flakes easily with a fork, and the broccoli is tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).
  9. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately.