When you want a dinner that feels restaurant-worthy but is genuinely weeknight-easy, this baked teriyaki salmon with roasted broccoli and rice delivers. The salmon turns glossy and caramelized, the broccoli gets crisp-tender edges, and the rice soaks up every last drop of that sweet-savory sauce.
Why you’ll love this baked teriyaki salmon dinner
- One oven, minimal fuss: Salmon and broccoli cook at the same temperature.
- Balanced and satisfying: Protein, veggies, and rice in one complete plate.
- Better-than-takeout flavor: A quick homemade teriyaki-style glaze tastes fresh and not overly sweet.
- Meal-prep friendly: Holds up well for lunches and reheats without drama.
Ingredients you’ll need
This recipe keeps the ingredient list approachable, but still tastes polished. Exact amounts are in the recipe card below.
- Salmon: Center-cut fillets (skin-on or skinless both work).
- Broccoli: Fresh florets (plus some stem slices if you like).
- Rice: Jasmine or long-grain white rice is classic; brown rice works with a longer cook time.
- Soy sauce: Use low-sodium if you’re sensitive to salt.
- Honey or brown sugar: For that signature teriyaki sweetness.
- Rice vinegar: Brightens and balances the sauce.
- Garlic + ginger: Fresh is best; paste works in a pinch.
- Sesame oil (optional but great): A tiny amount adds nutty depth.
- Cornstarch: Thickens the glaze so it clings to the fish.
- Olive oil: For roasting the broccoli.
- Sesame seeds + scallions (optional): Easy finishing touches.
How to make baked teriyaki salmon with roasted broccoli and rice
You’ll cook the rice while the oven does the rest. The key is giving the broccoli enough space to roast instead of steam, and brushing the salmon with glaze near the end so it stays glossy (not burnt).
- 1) Start the rice: Cook rice on the stovetop or in a rice cooker so it’s ready when the salmon comes out.
- 2) Heat the oven: Set to 425°F for great broccoli browning and quick salmon cooking.
- 3) Roast the broccoli: Toss with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast until browned at the edges.
- 4) Make the quick teriyaki glaze: Simmer soy sauce, honey (or brown sugar), vinegar, garlic, and ginger. Thicken with a cornstarch slurry until glossy.
- 5) Bake the salmon: Add salmon to the pan (or a second pan). Bake until it flakes easily and reaches your preferred doneness.
- 6) Glaze and finish: Brush the salmon generously with teriyaki glaze in the last few minutes. Serve with rice and broccoli, then top with sesame seeds and scallions if you’d like.
Timing and doneness tips (so the salmon stays juicy)
Salmon can go from perfect to dry quickly, so use these cues:
- Best temperature cue: Aim for 125–130°F in the thickest part for moist, tender salmon (the FDA recommends 145°F; choose what’s right for you).
- Visual cue: The salmon should be mostly opaque with a slightly darker, glossy center that flakes with gentle pressure.
- Glaze strategy: If your glaze contains honey or sugar, brush it on toward the end to prevent scorching.
What to serve with it
This meal is already complete, but you can easily add:
- Crunch: Quick cucumber salad, pickled carrots, or shredded cabbage with rice vinegar.
- Extra sauce: Sriracha mayo, chili crisp, or a squeeze of lime over the broccoli.
- Swap the base: Quinoa, cauliflower rice, or noodles.
Storage, reheating, and meal prep
- Store: Keep salmon, broccoli, and rice in airtight containers in the fridge for up to 3 days.
- Reheat: Microwave in 30-second bursts until warmed through. For best texture, reheat salmon gently to avoid drying it out.
- Meal prep tip: Pack extra glaze separately and spoon it on after reheating for the glossiest finish.
Recipe: Baked Teriyaki Salmon with Roasted Broccoli and Rice
Ingredients
- 1 cup jasmine rice (or long-grain white rice), rinsed
- 2 cups water (or per your rice package directions)
- 4 salmon fillets (about 5–6 oz each)
- 5–6 cups broccoli florets
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Sesame seeds and sliced scallions, for serving (optional)
Teriyaki Glaze
- 1/3 cup soy sauce (low-sodium if desired)
- 2 tbsp honey (or packed brown sugar)
- 1 tbsp rice vinegar
- 2 tsp grated fresh ginger (or 1 tsp ginger paste)
- 2 cloves garlic, finely minced
- 1 tsp toasted sesame oil (optional)
- 1 1/2 tsp cornstarch
- 1 1/2 tbsp water
Instructions
- Cook the rice: Combine rinsed rice and water. Bring to a boil, cover, reduce heat to low, and cook until tender (about 15 minutes for white rice). Rest off heat 5–10 minutes, then fluff.
- Preheat: Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup (optional).
- Roast broccoli: Toss broccoli with olive oil, salt, and pepper. Spread in a single layer. Roast for 10 minutes.
- Make glaze: In a small saucepan, whisk soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Bring to a gentle simmer. Stir cornstarch with water, then whisk into the saucepan. Cook 30–60 seconds, until glossy and slightly thickened.
- Add salmon: Push broccoli to one side of the pan and add salmon to the other side (or use a second pan if crowded). Lightly season salmon with pepper.
- Bake: Roast 8–12 minutes, depending on thickness, until salmon is flaky and broccoli is browned and tender.
- Glaze: Brush salmon with teriyaki glaze during the last 2–3 minutes of baking. For extra shine, brush again after it comes out of the oven.
- Serve: Spoon rice into bowls, add roasted broccoli and salmon, drizzle with extra glaze, and top with sesame seeds and scallions if using.
Notes
- Don’t crowd the pan: If broccoli is piled up, it will steam. Use two pans if needed.
- Make it spicy: Add a pinch of red pepper flakes to the glaze or finish with a drizzle of sriracha.
- Shortcut option: Use a good-quality bottled teriyaki sauce, then reduce it in a small saucepan for a thicker glaze.
Not sure what to cook tonight? Some nights, you just want something simple that works without overthinking it. If you’re looking for easy, reliable meal ideas, take a look at our easy dinner recipes that always work. You’ll find go-to meals you can come back to anytime.
