Teriyaki Salmon and Broccoli Bowls

Teriyaki Salmon and Broccoli Bowls

Make Teriyaki Salmon and Broccoli Bowls for a sticky-sweet weeknight dinner that's quick and impressive.

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Yield4

Ingredients

Instructions

Step 1: Cook the Rice

Begin by bringing 1 1/2 cups water to a gentle simmer and cook the white rice according to the package instructions until each grain is tender and fluffy. Once done, fluff with a fork, transfer to a shallow bowl, and set aside to keep warm; the rice will be the soft, neutral bed for the finished bowl and should look pillowy and steamed.

Step 2: Make the Cornstarch Slurry

In a small ceramic bowl whisk together cornstarch and 1/4 cup water until smooth and lump-free, creating a glossy, pale slurry. Cover or leave the bowl nearby — this little white emulsion is the secret for turning the soy-brown sugar reduction into a clingy glaze that will coat the salmon.

Step 3: Simmer and Thicken the Teriyaki Glaze

In a saucepan combine reduced-sodium soy sauce, packed brown sugar, minced garlic, freshly grated ginger, honey, and 1 cup water and bring just to a simmer; stir in the cornstarch slurry and whisk until the mixture transforms into a thick, shiny teriyaki glaze that coats the back of a spoon — glossy, viscous, and aromatic. Remove from heat and let the glaze cool slightly to room temperature so it will cling to the salmon without breaking down.


Step 4: Prepare the Baking Dish

Preheat the oven to 400°F and lightly coat an 8×8 baking dish with nonstick spray. Line the painted ceramic rectangular dish or leave it as-is depending on your vessel; this square geometry will dictate the final presentation, so keep the dish ready and nearby on the counter.

Step 5: Bake the Salmon with the Glaze

Place the 4 salmon fillets in the prepared 8×8 baking dish, pour or brush the cooled teriyaki glaze evenly over each fillet so they are well coated, and bake until the fish flakes easily with a fork, about 14–15 minutes. The finished fillets should be deeply glazed, slightly caramelized at the edges, and tender enough to partially flake to reveal moist, pink layers inside.

Step 6: Steam the Broccoli and Serve

While the salmon rests briefly, steam the broccoli florets until bright, vibrant green and tender-crisp, about 5 minutes. Assemble by spooning steamed jasmine rice into the rectangular baking dish or alongside the fillets, nestle the glazed salmon on the rice, arrange the broccoli to the side, sprinkle toasted white sesame seeds over the glaze, and serve immediately so the textures — fluffy rice, sticky-silky glaze, tender flaky salmon, and crisp-tender broccoli — remain distinct.

Notes