Teriyaki Glazed Salmon with Steamed Rice
Sweet and savory teriyaki salmon with a sticky homemade glaze. 36g protein, 520 kcal. A Japanese-inspired dinner in 20 minutes.
Teriyaki Glazed Salmon with Steamed Rice
Sweet and savory teriyaki salmon with a sticky homemade glaze. 36g protein, 520 kcal. A Japanese-inspired dinner in 20 minutes.
Nutrition Per Serving
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Ingredients
- 2 (150g each) Salmon fillets
- 3 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Honey
- 2 cloves Garlic
- 1 tsp (grated) Ginger
- 140g (dry) Rice
- 1 tsp Sesame seeds
- 1 stalk Green onion
Instructions
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1
Make teriyaki sauce
Whisk soy sauce, mirin, honey, minced garlic, and grated ginger in a bowl. This 30-second homemade sauce is leagues better than bottled.
-
2
Cook rice
Cook rice while you prepare the salmon.
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3
Sear and glaze
Sear salmon in a hot pan 3 minutes skin-side down. Flip, pour teriyaki sauce into the pan around the salmon. Simmer 4-5 minutes, spooning the thickening glaze over the fish repeatedly.
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4
Serve
Plate salmon over rice, pour remaining sticky glaze on top. Garnish with sesame seeds and sliced green onion.
Homemade Teriyaki Salmon — Better Than Any Restaurant
Skip the bottled teriyaki sauce — this homemade teriyaki glaze takes 30 seconds to make and transforms salmon into something extraordinary. The combination of soy sauce, mirin, honey, garlic, and ginger creates a sticky, sweet-savory coating that caramelizes as it cooks, forming a lacquered finish that's glossy, flavorful, and utterly irresistible.
At 36g protein and 520 calories (with rice), this teriyaki salmon is a balanced, macro-friendly dinner that covers your protein needs and gives you sustained energy from complex carbohydrates. The omega-3 fatty acids in salmon add anti-inflammatory benefits that bottled teriyaki chicken simply can't match.
Frequently Asked Questions
What is mirin?
Mirin is a Japanese sweet rice wine used in cooking. It adds a unique sweetness and glossy sheen to sauces. Find it in the Asian section of any grocery store. In a pinch, substitute with rice vinegar plus a teaspoon of sugar.
Can I bake this instead of pan-searing?
Yes! Place salmon in a baking dish, pour teriyaki sauce over it, and bake at 200°C/400°F for 12-15 minutes, basting halfway through. You won't get the crispy skin but the glaze caramelizes beautifully.
How do I make the glaze thicker and stickier?
Simmer the sauce a few extra minutes before adding the salmon, or mix ½ teaspoon of cornstarch with 1 tablespoon cold water and stir it into the sauce. It will thicken into a glossy, restaurant-style glaze within 30 seconds.
Can I meal prep teriyaki salmon?
Yes — it reheats well for up to 3 days. Store the salmon and rice separately to prevent the rice from getting soggy. Reheat the salmon gently in the microwave at 50% power or in a 150°C/300°F oven for 5 minutes.
Is there a low-sodium version of this recipe?
Use reduced-sodium soy sauce (about 40% less salt) and cut the amount to 2 tablespoons. Increase the ginger and garlic to compensate for the milder flavor. You can also add a splash of rice vinegar for brightness without sodium.
Did you make this recipe?
Please let us know how it turned out for you! Share a picture on Instagram with the hashtag #aimealplan.
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