Slow Cooker Teriyaki Salmon with Broccoli
Equipment
- Slow Cooker
- Mixing Bowl
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 5 cups broccoli florets
- 3/4 cup teriyaki sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 2 green onions, sliced
Instructions
- Arrange the salmon fillets in a single layer in the bottom of the slow cooker.
- Stir the teriyaki sauce, minced garlic, and grated ginger together in a small bowl.
- Pour the sauce mixture evenly over the salmon.
- Cover and cook on low until the salmon flakes easily with a fork.
- Add the broccoli florets during the final part of cooking so they become tender but still keep some texture.
- Sprinkle the sesame seeds and sliced green onions over the top before serving.
Notes
Add the broccoli later in the cooking process to prevent it from becoming overly soft. Leftovers reheat gently in a covered skillet with a splash of water to loosen the sauce. If you prefer a thicker coating, remove the salmon and broccoli first, then stir a small amount of cornstarch slurry into the remaining sauce and let it bubble briefly before returning the fish to the slow cooker.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl