Baked Teriyaki Salmon with Sesame Broccoli

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.

Pat the 2 pounds of salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.

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

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Slowly pour into the simmering sauce while whisking constantly.

Continue to cook the sauce for 2-3 minutes until it thickens. Remove from heat and let cool for 5 minutes.

Reserve 1/4 cup of the teriyaki sauce for serving, then brush the salmon fillets generously with the remaining sauce.

Bake the salmon for 15-18 minutes, or until it flakes easily with a fork but is still moist in the center.

While the salmon is baking, bring a large pot of water to a boil. Add 1/4 teaspoon salt and blanch 2 pounds of broccoli florets for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process.

In a large skillet, heat 2 tablespoons of sesame oil over medium-high heat. Drain the broccoli well and add to the skillet.

Stir-fry the broccoli for 3-4 minutes until crisp-tender. Add 1 tablespoon of sesame seeds and toss to combine.

Serve the baked salmon over cooked rice with the sesame broccoli on the side. Drizzle with the reserved teriyaki sauce, and garnish with the remaining 1 tablespoon of sesame seeds and 4 sliced green onions.