GERD Friendly Sheet Pan Teriyaki Salmon

Total time45 min

Prep time15 min

Cook time20 min

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Ingredients

4 servings

For the teriyaki sauce

¼ cup soy sauce
Kikkoman Soy Sauce All-Purpose Seasoning Bottle - 10 Fl. Oz.Kikkoman Traditionally Brewed Less Sodium Soy Sauce, 10 fl oz San-J Gluten Free Tamari Soy Sauce - 10 fl oz San-J Gluten Free 28% Less Sodium Tamari Brewed Soy Sauce - Low FODMAP Certified La Choy Soy Sauce - 10 Fl Oz
See all
3 tbsp honey
2 tbsp mirin
1 tbsp rice vinegar
1 tsp sesame oil
2 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 tsp fresh ginger, grated
1 tsp cornstarch
1 tbsp water

For the sheet pan

4 salmon fillets (about 6 oz each), skin-on
4 cups broccoli florets (about 1 medium head)
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Ingredient note
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

1 tbsp sesame seeds (optional)
2 scallions, thinly sliced (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with foil and lightly coat with cooking spray or a thin film of oil.
2
In a small saucepan, whisk together the soy sauce, honey, mirin, rice vinegar, sesame oil, garlic, and ginger. In a small bowl, stir the cornstarch into the water until dissolved, then whisk the slurry into the saucepan. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 2–3 minutes. Remove from heat and set aside. Reserve 2 tablespoons of the sauce in a separate small bowl for serving.

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