Description
This Teriyaki Salmon with Roasted Brussels Sprouts recipe is a quick, healthy, and delicious meal perfect for weeknight dinners or special occasions. Featuring flaky salmon glazed in a savory-sweet teriyaki sauce and crispy roasted Brussels sprouts, this dish is packed with flavor and nutrients.
Ingredients
Scale
For the Teriyaki Sauce:
- 1/4 cup soy sauce (low sodium preferred)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch mixed with 2 tsp water
For the Salmon:
- 4 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp sesame seeds (optional)
- 2 tbsp chopped green onions for garnish
For the Roasted Brussels Sprouts:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Prepare the Teriyaki Sauce:
- In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat.
- Stir in the cornstarch mixture and cook for 1–2 minutes until the sauce thickens. Remove from heat and set aside.
- Roast the Brussels Sprouts:
- Preheat your oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until golden and crispy.
- Cook the Salmon:
- Preheat a large skillet over medium heat and add olive oil. Season salmon fillets with salt and pepper.
- Place salmon skin-side down in the skillet and cook for 3–4 minutes. Flip and cook for an additional 2–3 minutes.
- Brush the teriyaki sauce generously over the salmon during the last minute of cooking.
- Assemble and Serve:
- Arrange the roasted Brussels sprouts on plates alongside the teriyaki-glazed salmon.
- Garnish salmon with sesame seeds and chopped green onions. Serve immediately.
Notes
- For an extra touch, drizzle any remaining teriyaki sauce over the Brussels sprouts.
- Substitute Brussels sprouts with green beans, asparagus, or broccoli if desired.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course