Teriyaki Salmon with Broccoli
By Better Plate RecipesTeriyaki Salmon with Broccoli is a glossy skillet dinner with salmon, broccoli, soy sauce or coconut aminos, honey, rice vinegar, ginger, garlic, sesame oil, sesame seeds, and scallions. The glaze thickens around the salmon while the broccoli stays crisp-tender and bright for an easy dinner.
Why You’ll Love This Recipe
This dinner has the sweet-savory flavor of teriyaki without needing a bottled sauce. The glaze is made with soy sauce or coconut aminos, honey, rice vinegar, ginger, garlic, and sesame oil, so it tastes balanced and fresh. The salmon sears in a skillet until the bottom browns and the center turns flaky, then the clean reserved glaze bubbles around it until shiny. Broccoli steams separately, which keeps it bright green and crisp-tender instead of overcooked. Sesame seeds and scallions add the final fresh finish. It is quick enough for a weeknight but still feels like a complete dinner. The recipe also gives you a simple timing rhythm: steam the broccoli, sear the salmon, thicken the glaze, and serve everything while it is glossy and hot.
What Makes This Recipe Work
The glaze is simple but balanced, which is why it works well with salmon. Honey helps it thicken, soy sauce or coconut aminos seasons it, rice vinegar keeps it from becoming too sweet, and sesame oil adds a nutty finish. Brushing part of the glaze on the salmon before cooking gives the fish flavor, while adding the clean reserved glaze at the end creates a shiny coating. Broccoli is steamed separately because it needs moisture and gentle heat, while salmon needs a hot skillet to sear. Keeping the two cooking methods separate gives you flaky fish and bright vegetables in the same meal. That balance is what makes the recipe feel complete rather than just a collection of cooked parts, with each ingredient adding flavor, texture, or freshness in the right place.
Before You Start
Whisk the glaze until the honey is fully dissolved before brushing it on the salmon. Pat the fish dry so the glaze does not slide off. Keep the skillet heat controlled because honey can burn if the pan is too hot after flipping. Start steaming the broccoli while the salmon cooks so both finish around the same time. Have sesame seeds and scallions sliced before the glaze thickens. Use a clean bowl for the reserved glaze so it does not touch raw fish. That clean glaze is what makes the sauce safe and glossy at the end. For a beginner, the easiest way to stay calm is to measure the seasonings, cut the vegetables, and set out finishing ingredients before the pan or oven gets busy.
Ingredient Notes & Easy Swaps
Salmon fillets: Skin-on or skinless fillets can work. Pat them dry before cooking so the outside browns instead of steaming.
Broccoli: Fresh broccoli stays crisp-tender and bright green. Frozen broccoli can work too, but steam it only until hot and drain extra water well.
Soy sauce or coconut aminos: Low sodium soy sauce gives the glaze savory flavor without making it too salty. Coconut aminos are a soy-free option and taste a little sweeter.
Honey: Honey helps the teriyaki glaze turn glossy and lightly sticky. Maple syrup can work as a swap, but the flavor will be softer.
Ginger and garlic: Fresh ginger and garlic make the sauce taste bright and homemade. Grate or mince them finely so they blend smoothly into the glaze.
Rice vinegar: Rice vinegar balances the honey with gentle acidity. Apple cider vinegar can work in a pinch, but use the same amount.
Sesame oil: A small amount adds nutty flavor. Measure it carefully because too much sesame oil can overpower the salmon.
Reserved glaze: Keeping half the glaze in a clean bowl is important because the first half touches raw salmon. Use only the clean reserved glaze for spooning over the cooked fish.
Teriyaki Salmon with Broccoli
Description
Teriyaki Salmon with Broccoli is a glossy skillet dinner with salmon, broccoli, soy sauce or coconut aminos, honey, rice vinegar, ginger, garlic, sesame oil, sesame seeds, and scallions. The glaze thickens around the salmon while the broccoli stays crisp-tender and bright for an easy dinner.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 4 cups broccoli florets
- 3 tbsp low sodium soy sauce or coconut aminos
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 1 tsp sesame oil
- 1 tbsp olive oil
- 1 tsp sesame seeds
- 2 scallions, thinly sliced
Instructions
- 1Equipment: a medium pot with a tight-fitting lid, a steamer basket, a large nonstick skillet, 2 small bowls, a whisk, a fork, paper towels, a cutting board, a knife, measuring cups, measuring spoons, a spatula, and 4 serving bowls.
- 2In a small bowl, whisk together 3 tablespoons soy sauce or coconut aminos, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 3 minced garlic cloves, and 1 teaspoon sesame oil until smooth.
- 3Pour half of the glaze into a separate clean small bowl for cooking later.
- 4Pat the salmon fillets dry with paper towels.
- 5Brush the tops of the salmon with the first half of the glaze.
- 6Add about 1 inch of water to a medium pot and bring it to a boil.
- 7Place the broccoli in a steamer basket over the water.
- 8Cover and steam for 4 to 5 minutes, until bright green and fork-tender.
- 9Remove the broccoli from the heat and set it aside.
- 10Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- 11Place the salmon in the skillet, skin side down if the fillets have skin.
- 12Cook for 4 to 5 minutes without moving, until the bottom is browned and the salmon releases easily from the pan.
- 13Flip the salmon carefully.
- 14Cook for 3 to 4 minutes more, until the salmon is opaque, flakes easily with a fork, and reaches 145 degrees F in the thickest part.
- 15Reduce the heat to medium-low.
- 16Pour the clean reserved glaze over the salmon.
- 17Spoon the glaze over the salmon for about 1 minute, until the sauce looks slightly thick and shiny.
- 18Serve the salmon with the steamed broccoli.
- 19Sprinkle with sesame seeds and sliced scallions. Serve hot.
Tips and Tricks
- 1
Whisk the glaze until the honey dissolves. If honey sits at the bottom of the bowl, the first brush of glaze may taste too salty and the final sauce may thicken unevenly. Stir once more right before using the glaze.
- 2
Pat the salmon dry before brushing on glaze. A dry surface helps the sauce cling and lets the fish sear instead of steam. This gives the salmon better flavor and a cleaner texture. It also helps the glaze stay where you brush it.
- 3
Keep the heat controlled once the glaze goes in. Honey thickens quickly and can burn if the skillet is too hot. Medium-low heat gives you a glossy sauce without a bitter edge. That gives the sauce time to shine without scorching.
- 4
Steam broccoli just until bright green. It should be fork-tender but not dull or mushy. Since the salmon and glaze are rich, crisp-tender broccoli gives the plate a fresher balance. That fresh texture balances the richer salmon and glaze. too.
Nutrition
Per serving — Calories: 495kcal, Protein: 38g, Carbs: 22g, Fat: 28g, Fiber: 4g, Sugar: 11g, Sodium: 130mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
27 Quick 30-Minute Dinners
Dinner recipes with a verified total time of 30 minutes or less, sorted from fastest to slowest so you can cook to the clock.
Explore quick 30-minute dinners →