Description
A delicious teriyaki salmon recipe served with tender broccolini.
Ingredients
Scale
- 1 1/2 lbs salmon cut into 2 inch slices
- 6 tablespoons teriyaki sauce
- 2 tablespoons Hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 2/3 cup brown sugar
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons freshly grated ginger (or 1/2 teaspoon ground)
- 2–3 bunches broccolini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons cornstarch
- Green onions or sesame seeds for garnish
Instructions
- Line a baking sheet with parchment paper or aluminum foil (if using skin-on salmon, give the foil a spritz of nonstick spray just in case) for easy clean up. Or spray the baking sheet with nonstick cooking spray.
- In a small bowl add the teriyaki sauce, hoisin sauce, soy sauce, vinegar, sugar, garlic, and red pepper flakes and mix until combined.
- Place the salmon in a dish or large ziplock bag and pour 1/3 of the sauce on the salmon. Place in the refrigerator and let marinate for at least 30 minutes or up to 2 hours.
- In a medium bowl add the broccolini and toss with the olive oil, salt, and pepper.
- In a small bowl, add the cornstarch with 1 tablespoon of water and mix until you get a slurry.
- Add the remaining marinade to a saucepan and whisk in the cornstarch slurry. Heat on medium heat until thickened, about 3-4 minutes, whisking so it doesn’t burn.
- Preheat the oven to 400 degrees and place the salmon strips onto the baking sheet along with the broccolini.
- Bake for 12-15 minutes or until salmon is flaky and cooked through, reaching 145 degrees.
- Brush with thickened sauce and garnish with sliced green onions or sesame seeds.
Notes
- For easy clean up, use parchment paper or aluminum foil.
- Let the salmon marinate longer for more flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg