Teriyaki Salmon

Lacquered with a sweet soy sauce glaze, succulent salmon fillets are broiled atop a bed of tender green beans for a simple weeknight sheet-pan dinner. The high heat of the broiler allows the teriyaki sauce to thicken and caramelize, forming a glossy sheen as the fish cooks. While homemade teriyaki sauce is quick to make, we've also included an option for how to substitute our favorite store-bought sauce if you prefer (see Note).

- NICOLE HOPPER

ACTIVE 25 MIN; TOTAL 40 MIN; SERVES 4

1/2 cup soy sauce

1/3 cup light brown sugar

1/3 cup mirin

3 Tbsp. unseasoned rice vinegar

2 Tbsp. toasted sesame seeds

4 tsp. minced peeled fresh ginger (about 1 [3-inch] piece)

4 (6- to 7-oz.) skin-on salmon fillets (about 11/2 inches thick), patted dry

1 lb. green beans, trimmed

1 Tbsp. toasted sesame oil