I Tried Ina Garten’s Favorite Weeknight Dinner; It Only Took 15 Minutes

One of the first dishes that Garten shared on Instagram during the pandemic was her salmon teriyaki and Broccolini, which she called a “quick one-bowl dinner.” 

When I decided to kick-start my cooking journey by living like the “Barefoot Contessa” for a day, Garten’s salmon teriyaki and Broccolini recipe was one of the dishes I decided to make. It seemed easy and foolproof, plus it looked absolutely delicious. 

To make the salmon teriyaki sauce, you’ll need: 

• 3 tablespoons of olive oil 
• 3 tablespoons of soy sauce (Garten recommends using regular, not low-sodium soy sauce)
• 1 ½ tablespoons of pure maple syrup 
• 2 teaspoons of toasted sesame oil 
• 1 tablespoon of minced fresh ginger 
• 1 tablespoon of minced garlic (3 cloves) 
• ¼ teaspoon of crushed red pepper flakes 

It may seem like a lot of ingredients, but the sauce took me less than 30 seconds to prep. 

I combined the olive oil, soy sauce, maple syrup, sesame oil, ginger, garlic, and red pepper flakes in a small saucepan and brought everything to a boil over medium heat. 

Then, I lowered the heat and let the saucepan simmer for two minutes before setting it aside. Just like that, the sauce was done.

If you’re making this for four people, you’ll need four skinless salmon fillets (about 2 to 2 ½ pounds total). 

Garten recommends arranging your fish in a baking dish that’s “just large enough to hold them with a little space in between the fillets.” 

Per her recipe, I arranged the salmon fillets with their rounded sides up and sprinkled a teaspoon of salt and half a teaspoon of freshly ground black pepper. 

Then, I spooned the teriyaki sauce evenly over the fillets before popping them in the oven on the upper rack at 400 degrees Fahrenheit. Garten recommends baking your salmon for 12 to 13 minutes if you prefer it rare, or 13 to 14 minutes for medium, depending on the thickness of the fillets. 

If you’re making this for four people, Garten recommends using 1 ½ pounds of Broccolini (with the lower thirds of the stems discarded). 

I spread my Broccolini on a sheet pan, generously drizzling them with olive oil and seasoning them with salt and freshly ground black pepper. Next, I tossed the Broccolini with my hands to ensure they were evenly coated, then spread them out in a single layer on the sheet pan. 

Ten minutes before my salmon was done, I popped my Broccolini on the lower oven rack. 

The bright-orange fillets had turned into a pretty pale-pink hue, and just by looking at them, I had a feeling the fish was going to be super fluffy.

The dish looked so bright, vibrant, and healthy. While I skipped the basmati rice that Garten recommends serving with this recipe, it’s an easy extra step.

She recommends combining 2 ½ cups of water with 1 ½ cups of white long-grain basmati rice, along with 1 tablespoon of unsalted butter and 2 teaspoons of salt, in a medium saucepan.

Bring the water to a boil over medium heat, then lower the heat and cover the saucepan. Let the rice simmer for just 10 minutes, then turn off the heat and let it sit, covered, for 3-5 minutes, until just cooked through. Then, fluff your rice with a fork before serving. 

My salmon was flaky and tender, and I absolutely loved the teriyaki sauce. It gave the fish a delicious and subtle tang without overpowering it. My only complaint was that I wanted more of it! 

The salmon’s light, fluffy texture also paired well with the Broccolini, which had a great char. The veggies were crisp yet tender, adding a satisfying crunch to the dish.

Garten’s salmon teriyaki and Broccolini is so simple and delicious that it’s easy to see why it’s become one of her weeknight go-to dinners — now it’s one of mine as well. 

When Garten first shared the recipe for Emily Blunt’s English roasted potatoes, her fans went so wild they crashed the Barefoot Contessa website. 

I made the potatoes during my day living like Garten, and just one bite proved that all the hype was well-deserved. 

These beautifully golden potatoes, seasoned with sea salt and parsley, were crispy on the outside and creamy on the inside. The crunch from the crust was so perfect, I couldn’t believe how soft the potatoes were in the middle. 

If you’re looking for a side with a little more crunch, Blunt’s potatoes would be a surefire hit with this dish.