This easy, delicious Teriyaki Glazed Salmon and broccoli is made all on one sheet pan and ready in 30 minutes! The perfect healthy meal for any night of the week!
Quick, easy, and healthy meals are my favorite type of meals! This ticks all those boxes and is so delicious!
WHY YOU WILL LOVE THIS
- Easy to make: This recipe is super easy to make and takes only 30 minutes start to finish.
- Healthy balanced meal: This is a high protein balanced meal that is full of heart healthy fats, filling and nutrient dense carbohydrates.
- Little to no clean up: Lining the baking sheet with aluminum foil or parchment paper makes for easy clean up.
- Salmon: This recipe calls for 4 (4 ounce) salmon fillets. You could also use one or two larger fillets and portion them out to the bowls after they are done cooking.
- Broccoli: 3 to 4 heads of broccoli will create the 4 cups of broccoli florets needed for the recipe. Cut into bite sized pieces before roasting.
- Rice: I like to use brown sticky rice but any rice will work. Use what you and your family love. Make sure to plan timing and cook per the directions on the rice.
- Teriyaki Marinade/Glaze: Save the teriyaki marinade once the salmon is pulled out. You will add this to a pan and heat over medium low heat to create the glaze to brush on the salmon once it is roasted.
In this post I will provide a simple and classic recipe I use but you can use good quality store bought if you prefer and add the garlic powder and balsamic glaze.
The recipe I have included is made with an authentic Japanese method. Only 4 ingredients are needed and it comes together in a matter of minutes.
- Soy Sauce - High-quality soy sauce uses only natural fermentation which takes several months. These varieties are often labeled “naturally brewed” and have a greater depth of flavor than most store bought soy sauce that is chemically produced which is cheaper and faster. Store bought works just fine but if you want a naturally brewed this is the one I get here.
- Mirin - Mirin is a sweet cooking rice wine, it is a sweet and syrupy liquid used as a seasoning and glazing agent. It seasons the teriyaki sauce as well as giving it a nice gloss. Mirin can be found in most grocery stores in the international isle with the Asian products. Here is an example of one that I use and see everywhere.
- Sake - Adds umami and natural sweet flavor from rice starch which is an ingredient to make Sake. I have yet to find this in grocery stores near me. Luckily it can be found on Amazon here. The bottle is big but this can be stored for months in a cool place.
- Granulated Sugar - This gives balance and sweetness to the sauce.
STEP BY STEP INSTRUCTIONS
Here how to make this Teriyaki Glazed Salmon Bowl.
Step 1: Prep. Prepare the teriyaki sauce and pour in a shallow dish and set in fridge to cool. Once cool place salmon fillets skin side up in the teriyaki marinade and set in fridge.
Step 2: Preheat oven. Preheat oven to 400 degrees. Cover a large sheet pan with foil or parchment paper and set aside.
Step 3: Prepare rice. Cook rice according to instructions on packaging.
Step 4: Prepare broccoli . Cut broccoli into bite sized florets. In a medium bowl toss the broccoli with 1 tablespoon olive oil and ¼ teaspoon kosher salt. Spread florets evenly over the prepared sheet pan.
Step 5: Roast. Place sheet pan with broccoli on the middle rack of the oven and roast for 5 minutes. Remove veggies from oven and spread around making room for salmon fillets. Return salmon and broccoli to oven and roast an additional 12-15 minutes or until salmon is just cooked through.
Step 6: Reserve marinade and create glaze. Reserve the marinade used for the salmon. While salmon is cooking heat a small skillet over low heat. Pour remaining marinade and simmer until sauce has thickened slightly.
Step 7: Glaze, garnish and serve. Brush glaze over salmon and sprinkle with toasted sesame seeds and thinly sliced scallions
If you have a kitchen scale that is the most accurate way of measuring for the teriyaki sauce.
The salmon will roast differently depending on its thickness. Watch and the temperature of the thickest part to know when it is done. The USDA recommends cooking fish to an internal temp of 145 degrees F. However I find at that temperature the salmon is overdone. I like to cook our salmon to 130 degrees F.
Cut the broccoli florets to a similar size so it will all roast evenly.
The salmon marinates for about 10 minutes which is enough to get delicious flavor, if you want to marinade it longer, prep and marinate in the morning and then cook it when you are ready.
Bake the salmon uncovered so that the fish can get crispy and the sauce can caramelize.
The salmon will roast differently depending on its thickness. Watch and the temperature of the thickest part to know when it is done. The USDA recommends cooking fish to an internal temp of 145 degrees F. However I find at that temperature the salmon is overdone. I like to cook our salmon to 130 degrees F. The fish will continue to cook even after it is removed from the oven.
STORING AND FREEZING
Store any leftovers in an airtight container in the fridge for 3 to 4 days.
While you can freeze cooked salmon I would not suggest it. The flavor and texture of the salmon is not great once reheated after being frozen.
For Salmon bowl:
- 4 (4-ounces) salmon fillets
- 3 cups bite sized broccoli florets
- 1 ½ cups (cooked) brown or white rice
Teriyaki marinade & Glaze
- 15 grams or 4 teaspoon granulated sugar
- 50 ml or ¼ cup mirin
- 50 ml or ¼ cup sake
- 70 ml or ⅓ cup soy sauce
- ½ teaspoon garlic powder
- 1 tablespoon balsamic glaze
- 1 teaspoon Toasted sesame seeds
- 1 large scallion, thinly sliced
- Prepare Teriyaki sauce; Add the granulated sugar, mirin, sake, soy sauce, garlic powder, and balsamic glaze to a small to medium saucepan.
- Place pan over medium heat and stir until sugar has fully dissolved. This should take less than five minutes.
- Pour marinade in a shallow dish and set in fridge to cool. Once cool place salmon fillets skin side up in the marinade and set in fridge for 5 to 10 minutes.
- Preheat oven to 400 F Degrees. Cover a large sheet pan with foil or parchment paper and set aside.
- Prepare Rice: Cook rice according to instructions on packaging.
- Meanwhile cut broccoli into bite sized florets.
- In a medium bowl, toss broccoli with 1 tablespoon olive oil, ¼ teaspoon kosher salt and pinch of pepper. Spread broccoli florets evenly over half the prepared sheet pan. Roast for 5 minutes.
- Remove veggies from oven and move around to make room for salmon fillets. Place salmon on sheet pan, reserving the marinade.
- Return salmon and veggies to oven, roast an additional 12-15 minutes, or until salmon is just cooked through.
- While salmon is cooking heat a small skillet over low heat. Pour remaining marinade and simmer over medium low heat until the sauce has thickened slightly.
- Brush glaze over salmon and sprinkle with toasted sesame seeds and scallions. Serve with rice and roasted broccoli.
The cook time for the salmon will range depending on the fillet thickness. Keep an eye on it and make sure it is not over or under cooked. Remove from oven when thickest part of the salmon is 130 degrees F.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 330Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 1500mgCarbohydrates 28gFiber 5gSugar 15gProtein 29g