Baked Salmon Teriyaki with Steamed Rice and Roasted Broccoli

Steps

Every amount is written into the step where you use it.

Teriyaki-Glazed Baked Salmon

1. Pat the four 6-oz salmon fillets completely dry with paper towels and set aside. 2 min
2. Whisk together ¼ cup soy sauce, 3 tablespoons mirin, 2 tablespoons sake, 2 tablespoons honey, 1 tablespoon light brown sugar, 1 teaspoon finely grated fresh ginger, 2 minced garlic cloves, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a small bowl until the sugar and cornstarch dissolve. 5 min
3. Pour half the teriyaki sauce into a shallow dish, add the salmon skin-side up, and let it marinate for 15 minutes at room temperature. 15 min
4. Preheat the oven to 425°F and brush a rimmed baking sheet with 1 tablespoon neutral oil. 10 min
5. Lift the salmon from the marinade (discard used marinade), place fillets skin-side down on the prepared baking sheet, and spoon half the reserved teriyaki sauce over the top of each fillet. 3 min
6. Bake the salmon at 425°F for 8 minutes, then spoon the remaining reserved teriyaki sauce over each fillet and continue baking for 4–6 more minutes until the glaze is caramelized and the salmon flakes easily at its thickest point. 14 min
7. Transfer the salmon to a serving platter and garnish each fillet with 1 tablespoon toasted sesame seeds and 2 thinly sliced scallions. 2 min

Steamed Japanese Short-Grain Ricebase

1. Place 1½ cups Japanese short-grain white rice in a fine-mesh strainer and rinse under cold running water, swirling with your hand, until the water runs clear, about 60 seconds. 3 min
2. Combine the rinsed rice, 1¾ cups water, and ¼ teaspoon kosher salt in a medium saucepan with a tight-fitting lid and bring to a boil over high heat. 4 min
3. Once boiling, reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid. 15 min
4. Remove the pan from heat and let the rice steam, still covered, for 10 minutes. 10 min
5. Uncover, fluff the rice gently with a fork or rice paddle, and serve immediately.

Roasted Broccoli with Garlic and Sesameside

1. Toss 1½ pounds broccoli florets with 2 tablespoons olive oil, 3 thinly sliced garlic cloves, ¼ teaspoon red pepper flakes, ½ teaspoon kosher salt, and ¼ teaspoon black pepper on a large rimmed baking sheet, spreading into a single layer. 5 min
2. Roast the broccoli in the 425°F oven for 18–22 minutes, flipping once halfway through, until the florets are deeply browned and caramelized at the edges. 20 min
3. Remove the pan from the oven and immediately drizzle 1 teaspoon soy sauce over the broccoli, tossing to coat.
4. Transfer to a serving dish and sprinkle with 1 teaspoon toasted sesame seeds, if using.