Salmon fillets roast right on top of charred broccoli, brushed with a glossy, ginger-garlic glaze that thickens on the stovetop into something silky and deeply savory. The high oven heat caramelizes the edges of the glaze while keeping the fish tender and flaky, and a final drizzle of reserved sauce plus a scatter of sesame seeds and scallions gives every plate that glossy, restaurant-style finish. It's a genuine one-pan dinner, with the broccoli soaking up all the same sweet-savory flavor as the salmon, so there's no separate side to fuss over. This one is a great fit for a gluten free table, delivering all the umami punch of your favorite takeout version without leaving the kitchen. Quick enough for a weeknight but polished enough to serve to company, it's the kind of sheet pan meal you'll want on repeat.
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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.
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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