← back

Teriyaki Salmon with Rice

Glossy, caramelized teriyaki salmon over fluffy rice — a Japanese-inspired dinner that looks fancy but takes 20 minutes.

dinner • prep: 5 min • cook: 15 min • serves 4

Ingredients

  • 4 salmon fillets (6 oz each)
  • 1 tablespoon vegetable oil
  • Steamed white rice, for serving
  • 1 green onion, sliced
  • 1 teaspoon sesame seeds

For the Teriyaki Sauce

  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons honey
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Make the sauce: Whisk together soy sauce, mirin, honey, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook 1 minute until thickened. Set aside.

  2. Cook the salmon: Heat oil in a skillet over medium-high heat. Season salmon with salt. Cook skin-side up for 4 minutes until a crust forms. Flip and cook 3-4 minutes more.

  3. Glaze: Brush teriyaki sauce over the salmon in the last minute of cooking, letting it caramelize.

  4. Serve: Plate over steamed rice. Drizzle extra sauce on top. Garnish with green onions and sesame seeds.

Notes

  • Storage: Salmon keeps for 2 days. Store sauce separately.
  • Variations: Use chicken thighs or tofu steaks. Add steamed broccoli or edamame on the side.
  • Tips: Don’t move the salmon once it hits the pan — let the crust develop for that golden sear.