A simple dish that pairs well with any white wine.

Teriyaki Salmon With Broccolini

by Dishing Up the Dirt

Prep Time: 15 minutes  |  Cook Time: 20 minutes  |  Serves: 4



  • 1 bunch of broccolini, trimmed
  • 1 Tablespoon olive oil
  • salt and pepper

Teriyaki Sauce

  • 1/2 cup sake
  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1 Tablespoon sesame seeds


  • 1 Tablespoon olive oil
  • 1 1/2 pounds wild caught salmon
  • pinch of salt


  1. Preheat the oven to 425. Toss the broccolini with the oil, salt and pepper and place on a baking sheet. Roast in the oven until lightly browned and slightly crisp. Roughly 18- 20 minutes. Toss halfway through cooking.
  2. Combine the sake, mirin and soy sauce in a small bowl and set aside.
  3. Heat the oil in a large skillet over medium-high heat. Slice the salmon on the diagonal into four 1″inch-thick portions; lightly season with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Flip and cook until the other side is just beginning to brown, about 2 minutes. Transfer the salmon fillets to a plate.
  4. Pour off the fat from the skillet. Bring the teriyaki sauce to a boil in the skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Stir in the sesame seeds and add salmon, skin side up, and cook, spooning the sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
  5. Serve with broccolini and enjoy.


  • Use this recipe as a guide.
  • Adjust measurements and ingredients as necessary.
  • Recipe inspired by Bon Appetit magazine

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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