Ina Garten Salmon Teriyaki & Broccolini

Ina Garten’s Salmon Teriyaki & Broccolini is made with salmon fillets, soy sauce, maple syrup, sesame oil, fresh ginger, garlic, broccolini, and steamed basmati rice. This easy Salmon Teriyaki recipe creates a delicious dinner that takes about 24 minutes to prepare and can serve up to 4 people.

This Salmon Teriyaki & Broccolini Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 3 tablespoons soy sauce, such as Kikkoman
• 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

How To Make Oven-roasted Southern “shrimp Boil”?

1. Prepare the oven: Preheat to 400°F (200°C) and arrange two racks evenly in the oven.
2. Make the sauce: In a small saucepan, combine 3 tablespoons / 45 ml olive oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes. Bring to a boil over medium heat, then lower and simmer for 2 minutes. Set aside.
3. Prepare the salmon: Place salmon fillets, rounded side up, in a baking dish large enough to hold them with space between. Season with 1 teaspoon salt and ½ teaspoon black pepper, then spoon the soy sauce mixture over the fillets.
4. Roast the salmon: Place the dish on the upper oven rack and roast for 12-13 minutes for rare or 13-14 minutes for medium, depending on fillet thickness.
5. Prepare the broccolini: On a sheet pan, toss broccolini with 4 tablespoons / 60 ml olive oil, 1½ teaspoons salt, and ¾ teaspoon black pepper. Spread out in a single layer and roast on the lower oven rack for 10-12 minutes, tossing once, until crisp-tender.
6. Serve: Arrange the salmon, broccolini, and basmati rice on plates. Spoon the pan juices over the salmon and serve hot.

Recipe Tips:

• Use Fresh Ginger and Garlic: Freshly minced ginger and garlic bring out the best flavor in this recipe. Avoid using pre-minced versions, as they can taste less vibrant.
• Keep an Eye on the Salmon: For perfectly cooked salmon, check it after 12 minutes. Depending on the thickness of the fillet, it can go from rare to medium quickly.
• Don’t Overcrowd the Baking Dish: Leave a little space between each salmon fillet to allow even cooking and avoid steaming instead of roasting.
• Toss the Broccolini Midway: For broccolini that’s tender yet crispy, toss it halfway through roasting to ensure it cooks evenly and absorbs the seasonings well.
• Spoon the Sauce Right Before Serving: Add extra sauce just before serving to enhance flavor and keep the salmon moist.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Salmon Teriyaki & Broccolini cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
• Freeze: After cooling, transfer the Salmon Teriyaki & Broccolini to a freezer-safe container or wrap it tightly in foil. Freeze for up to 2 months. To thaw, place it in the refrigerator overnight before reheating.
• Reheat: Preheat the oven to 300°F (150°C). Place the salmon and broccolini in a baking dish, cover it with foil to keep it moist, and reheat for about 10-12 minutes until warmed through.

Nutrition Facts

Serving Size: 1 serving of 4

• Calories: 506 kcal
• Total Fat: 35 g
• Saturated Fat: 5.9 g
• Cholesterol: 82 mg
• Sodium: 680 mg
• Potassium: 800 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 2 g
• Sugars: 4 g
• Protein: 32 g

Try More Ina Garten Recipe:

• Ina Garten Oven-roasted Southern “shrimp Boil”
• Ina Garten Summer Skillet With Clams, Sausage & Corn
• Ina Garten Grilled Porterhouse Steak With Rosemary & Fennel
• Ina Garten Hasselback Kielbasa