Red Meat Allergy Friendly Sheet Pan Teriyaki Salmon
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Learn more →Ingredients
4 servings
For the teriyaki sauce
- ¼ cup soy sauce
- 3 tbsp honey
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 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
For serving
- 1 tbsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
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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