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Teriyaki Salmon With Rice – Simple, Flavorful, Weeknight-Friendly

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • For the salmon and rice:
  • 4 salmon fillets (about 5–6 ounces each), skin-on or skinless
  • 1 cup uncooked jasmine or short-grain rice (about 3 cups cooked)
  • 1 tablespoon neutral oil (canola, avocado, or grapeseed)
  • Salt and black pepper, to taste
  • For the teriyaki sauce:
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons brown sugar (light or dark)
  • 2 tablespoons mirin or dry sherry (optional but recommended)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • To serve and garnish:
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame seeds (optional)
  • Steamed broccoli, snap peas, or edamame (optional)
  • Lime or lemon wedges (optional)

Instructions

  • Cook the rice: Rinse the rice under cold water until it runs clear. Cook according to package directions. Keep warm, covered.
  • Mix the sauce base: In a small bowl or measuring cup, combine soy sauce, brown sugar, mirin, rice vinegar, honey, garlic, ginger, and sesame oil. Stir until the sugar dissolves.
  • Make the cornstarch slurry: In a separate small bowl, stir together cornstarch and cold water. Set aside.
  • Season the salmon: Pat the fillets dry. Sprinkle both sides with a light pinch of salt and pepper. Dry fish sears better and gives you a nice crust.
  • Sear the salmon: Heat the oil in a large nonstick skillet over medium-high. Place salmon in the pan, presentation-side down (the side you want facing up when served). Cook 3–4 minutes until you see a golden edge.
  • Flip and finish: Turn the salmon and reduce heat to medium. Cook another 2–3 minutes, depending on thickness. You’re aiming for just opaque in the center or about 125–130°F for medium.
  • Glaze the fish: Pour the sauce base into the skillet around the salmon. Once it simmers, stir in the slurry. Let it bubble gently for 1–2 minutes, spooning sauce over the salmon as it thickens and turns glossy.
  • Adjust and rest: Taste the sauce. If you want more brightness, add a squeeze of citrus. Remove from heat and let the salmon rest for 2 minutes so juices settle.
  • Plate it up: Fluff the rice and portion into bowls. Top with salmon and spoon extra teriyaki sauce over the rice. Finish with green onions, sesame seeds, and veggies if using.