Teriyaki Salmon with Broccolini

  • Author: The Real Cooking Maggie (Adapted from Rasa Malaysia)


  • 1/2 cup Teriyaki Sauce
  • 1/4 cup Soy Sauce
  • 2 tablespoons rice wine vinegar
  • 12 tablespoons gochujang
  • Grated Fresh Ginger, about 2 inches worth
  • 1 teaspoon lemongrass paste
  • 1 teaspoons Sesame Oil, plus more for frying
  • 4 pieces of salmon (preferably with skin, but can work without)
  • Toasted Sesame Seeds for topping
  • 1 bunch of broccolini (or 1 head of broccoli), chopped


  1. In a 1-gallon zip-top plastic bag, combine the teriyaki sauce, soy sauce, vinegar, gochujang, ginger, garlic, sesame oil, and lemongrass. Add the salmon, toss to coat evenly, and refrigerate overnight, or at least 1 hour.
  2. Add a little extra sesame oil to a large saute pan over medium-high heat and add the salmon (flesh side down first!), reserving the marinade. Cook until browned, about 3-4 minutes. Flip the salmon (so it is skin side down) and cook for another 3-4 minutes. Add a little marinade over the salmon to maximize flavor.
  3. Once salmon is cooked, remove to a plate to rest, and add the broccolini (or broccoli) and remaining marinade to the pan. Cook for 2-3 minutes, coating all pieces with the marinade – the broccolini should still retain some crunch.
  4. Serve salmon with broccolini over a bed of white rice, OR garlic fried rice (YES YES YES!)

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