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Sheet-Pan Teriyaki Salmon, Broccoli and Rice
Rachel Kim

Sheet-Pan Teriyaki Salmon, Broccoli and Rice

Precooked rice earns its place by warming in the salmon juices instead of taking over another pot. Broccoli roasts first. Pineapple and teriyaki keep the fish glossy. Use thick sauce, because a watery marinade runs to the pan's corners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb broccoli florets
  • 4 salmon fillets 6 oz each
  • 3/4 cup thick teriyaki sauce
  • 1 can 8 oz pineapple chunks, drained
  • 1 pouch 8.8 oz fully cooked white rice
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
  2. Toss the broccoli with 1/4 cup teriyaki sauce, the salt and black pepper, spread it out and roast for 10 minutes.
  3. Turn the broccoli and add the salmon fillets and pineapple chunks to the pan.
  4. Brush the salmon with 1/4 cup teriyaki sauce and roast for 10 minutes.
  5. Break the cooked rice into loose clumps on an open section of the pan and spoon the remaining 1/4 cup sauce over it.
  6. Roast for 3 to 5 minutes more, until the rice is steaming and the salmon reaches 145°F.