Ingredients
- 1 1/2 lbs salmon cut into 2 inch slices
- 6 tablespoons teriyaki sauce
- 2 tablespoons Hoisin sauce
- 1/3 cup soy sauce
- 2 tablespoons white vinegar
- 2/3 cup brown sugar
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 2 teaspoons freshly grated ginger or 1/2 teaspoon ground
- 2-3 bunches broccolini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon cornstarch
- Green onions or sesame seeds for garnish
Instructions
- Line a baking sheet with parchment paper or aluminum foil (if using skin-on salmon give the foil a spritz of nonstick spray just in case) for easy clean up. Or spray the baking sheet with nonstick cooking spray.
- In a small bowl add the teriyaki sauce, hoisin sauce, soy sauce, vinegar, sugar, garlic and red pepper flakes and mix until combined.
- Place the salmon in a dish or large ziplock bag and pour 1/3 of the sauce on the salmon. place in the refrigerator and let marinate at least 30 minutes or up to 2 hours.
- In a medium bowl add the broccolini and toss with the olive oil, salt and pepper.
- In a small bowl add the cornstarch with 1 tablespoon of water and mix until you get a slurry.
- Add the remaining marinade to a sauce pan and whisk in the cornstarch slurry and heat on medium heat until thickened about 3-4 minutes whisking so it doesn’t burn.
- Preheat the oven to 400 degrees and place the salmon strips onto the baking sheet along with the broccolini.
- Bake for 12-15 minutes or until salmon is flakey and cooked through and reaches 145 degrees.
- Brush with thickened sauce and garnish with sliced green onions or sesame seeds.
Video
Notes
- You can use skinless or skin on salmon.
- You can use 3-4 cups of broccoli instead of broccolini bunches if you prefer.
- Store leftovers in an airtight container the refrigerator for 2 to 3 days.