Sheet Pan Teriyaki Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/2 lbs salmon, cut into 2 inch slices
02 -
6 tablespoons teriyaki sauce
03 -
2 tablespoons Hoisin sauce
04 -
1/3 cup soy sauce
05 -
2 tablespoons white vinegar
06 -
2/3 cup brown sugar
07 -
4 garlic cloves, minced
08 -
1/4 teaspoon red pepper flakes
09 -
2 teaspoons freshly grated ginger or 1/2 teaspoon ground ginger
10 -
2-3 bunches broccolini
11 -
2 tablespoons olive oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 teaspoons cornstarch
15 -
Green onions or sesame seeds for garnish
# Instructions:
01 -
Line a baking sheet with parchment paper or aluminum foil. If using skin-on salmon, spray the foil with nonstick spray for easy cleanup, or spray the baking sheet with nonstick cooking spray.
02 -
In a small bowl, add the teriyaki sauce, hoisin sauce, soy sauce, vinegar, sugar, garlic, and red pepper flakes. Mix until combined.
03 -
Place the salmon in a dish or large ziplock bag. Pour 1/3 of the marinade over the salmon. Refrigerate and let marinate for at least 30 minutes or up to 2 hours.
04 -
In a medium bowl, toss the broccolini with olive oil, salt, and pepper.
05 -
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
06 -
Add the remaining marinade to a saucepan. Whisk in the cornstarch slurry and heat over medium heat until thickened, about 3-4 minutes, whisking constantly to prevent burning.
07 -
Preheat the oven to 400 degrees Fahrenheit.
08 -
Place the salmon strips onto the prepared baking sheet. Arrange the broccolini around the salmon.
09 -
Bake in the preheated oven for 12-15 minutes, or until the salmon is flaky, cooked through, and reaches an internal temperature of 145 degrees Fahrenheit.
10 -
Brush the salmon with the thickened sauce and garnish with sliced green onions or sesame seeds.
# Notes:
01 -
You can use skin-on or skinless salmon based on preference.
02 -
As an alternative to broccolini, 3-4 cups of broccoli can be used.
03 -
Store leftovers in an airtight container in the refrigerator for 2-3 days.