Ina Garten salmon teriyaki & broccolini is an easy weeknight dinner that roasts on two oven racks while basmati rice steams on the stove. She swaps bottled teriyaki for a soy, maple, and ginger glaze, and the whole family dinner is done in about 25 minutes.
Pull the salmon at 12 minutes for rare or 14 for medium, because residual heat keeps cooking it on the plate. Use regular soy sauce, not low-sodium, because the maple syrup needs that salt to balance the sweetness.
Source: Go-To Dinners (2022) by Ina Garten
Ina Garten Salmon Teriyaki & Broccolini
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings10
minutes15
minutes780
kcalTender salmon fillets coated in a sticky, caramelized glaze of soy sauce, maple syrup, and fresh ginger, roasted alongside crisp-tender broccolini with steamed basmati rice.
Ingredients
Good olive oil
3 tablespoons soy sauce, such as Kikkoman (see note)
1½ tablespoons pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic (3 cloves)
¼ teaspoon crushed red pepper flakes
4 skinless salmon fillets (2 to 2½ pounds total)
Kosher salt and freshly ground black pepper
1½ pounds broccolini, lower thirds of the stems discarded
- Steamed Basmati Rice:
1½ cups white long-grain basmati rice, such as Rice Select
1 tablespoon unsalted butter
Kosher salt
Directions
- Preheat the oven: Preheat the oven to 400 degrees. Arrange two racks evenly spaced in the oven.
- Make the glaze: In a small saucepan, combine 3 tablespoons of olive oil, the soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium heat, lower the heat, and simmer for just 2 minutes. Set aside.
- Season and roast the salmon: Arrange the salmon, rounded sides up, in a baking dish just large enough to hold them with a little space between the fillets. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper and spoon the soy sauce mixture evenly over the fillets. Roast on the upper rack for 12 to 13 minutes for rare or 13 to 14 minutes for medium, depending on the thickness of the fillets.
- Roast the broccolini: At the same time, place the broccolini on a sheet pan, drizzle it with 4 tablespoons olive oil and sprinkle with 1½ teaspoons salt and ¾ teaspoon black pepper. Toss with your hands and spread out in one layer. Roast the broccolini on the lower oven rack for 10 to 12 minutes, tossing once, until crisp-tender.
- Plate and serve: Place the salmon, broccolini, and basmati rice on four plates and spoon the pan juices over the salmon. Serve hot.
- Cook the basmati rice: Combine 2½ cups water, the rice, butter, and 2 teaspoons salt in a medium saucepan. Bring the water to a boil over medium heat, lower the heat, cover, and simmer for just 10 minutes. (You may have to pull the pot halfway off the burner to keep the rice at a simmer.) Turn off the heat and allow the rice to sit, covered, for 3 to 5 minutes, until just cooked through. Fluff with a fork and serve hot.
Frequently Asked Questions
Can I use a different fish instead of salmon?
Arctic char and steelhead trout are your best substitutes because they have a similar fat content that holds up to the soy-maple glaze. Leaner fish like cod or halibut will work, but reduce the cook time by 2 to 3 minutes so they don’t dry out.
How do I store leftover salmon teriyaki?
Store the salmon in an airtight container in the fridge for up to 2 days. Keep the rice in a separate container. Reheat the salmon gently at 300 degrees for about 8 minutes so it doesn’t overcook. Microwave the rice with a splash of water and a damp paper towel over the bowl.
Can I make the glaze ahead of time?
Yes. The soy-maple-ginger glaze keeps in a sealed jar in the fridge for up to a week. Warm it gently on the stove before spooning it over the salmon, because it thickens as it cools and won’t coat the fillets evenly when cold.
What if I don’t have broccolini?
Regular broccoli cut into long spears is the closest swap. Asparagus and green beans both roast well at 400 degrees on the same timeline. Just keep the pieces roughly the same thickness so they cook evenly alongside the salmon.
What’s the best way to tell when the salmon is done?
Press the center of the fillet with your finger. If it flakes easily but still feels slightly soft, it’s medium. For a more precise read, use an instant-read thermometer: 120 degrees for rare, 130 for medium. Remember that residual heat will carry the temperature up another 5 degrees after you pull it from the oven.
