Sheet-Pan Teriyaki Salmon Rice Bowls
Mains · Serves 4 · Prep 10 min · Cook 17 min · Total 27 min
A sweet, glossy homemade teriyaki is the easiest way to get fish onto a kid's plate. The salmon and broccoli roast on one pan while the sauce bubbles on the stove.
Ingredients
Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 3 tbsp honey
- 2 tbsp mirin or 1 tbsp rice vinegar
- 1 clove garlic, grated
- 1 tsp fresh ginger, grated
- 2 tsp cornstarch
- 2 tbsp water
Salmon and Broccoli
- 4 cup broccoli florets (about 1 lb)
- 1 tbsp vegetable oil
- 1/4 tsp kosher salt
- 4 skinless salmon fillets (5 to 6 oz each)
- 4 cup cooked white or brown rice
- 2 green onions, thinly sliced
- 1 tsp sesame seeds
Steps
Teriyaki Sauce
- In a small saucepan, combine the soy sauce, honey, mirin, garlic and ginger and bring to a simmer over medium heat. Stir the cornstarch into the water, whisk it into the pan and simmer until thick and glossy, about 1 minute. Take it off the heat.
Salmon and Broccoli
- Heat the oven to 425°F. Toss the broccoli with the oil and salt on a rimmed sheet pan and roast for 5 minutes.
- Push the broccoli to the edges and set the salmon in the middle. Brush the fillets generously with about half of the teriyaki sauce.
- Roast until the salmon flakes easily in the thickest part (140 to 145°F) and the broccoli is browned at the tips, 10 to 12 minutes.
- Divide the rice among bowls, top with the salmon and broccoli and spoon over the remaining sauce. Finish with green onions and sesame seeds.