Teriyaki Glazed Salmon with Sesame Broccoli

Pat 2 salmon fillets dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let sit at room temperature for 10 minutes.

Meanwhile, cut 1 large head of broccoli into florets and rinse thoroughly.

In a small saucepan, combine 1/4 cup soy sauce, 3 tablespoons mirin, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, and 2 minced garlic cloves. Bring to a simmer over medium heat.

In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 2-3 minutes until thickened. Remove from heat.

Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

Carefully flip the salmon and brush generously with the teriyaki glaze. Cook for another 3-4 minutes, brushing with more glaze halfway through, until the salmon is cooked to medium (internal temperature of 125-130°F).

While the salmon cooks, bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2 minutes until bright green and slightly tender.

Drain the broccoli and immediately transfer to a bowl of ice water to stop the cooking process. After 1 minute, drain thoroughly.

In a separate skillet, heat 2 teaspoons sesame oil over medium heat. Add the blanched broccoli, 1/4 teaspoon salt, and red pepper flakes if using. Stir-fry for 2-3 minutes until heated through.

Sprinkle the broccoli with 1 tablespoon sesame seeds and toss to combine.

Plate the salmon and broccoli, drizzle additional teriyaki glaze over the salmon, and garnish with sliced green onions.