Sweet and savory teriyaki salmon with a sticky homemade glaze. 36g protein, 520 kcal. A Japanese-inspired dinner in 20 minutes.
Ingredients
-
2 (150g each)
Salmon fillets
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3 tbsp
Soy sauce
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2 tbsp
Mirin
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1 tbsp
Honey
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2 cloves
Garlic
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1 tsp (grated)
Ginger
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140g (dry)
Rice
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1 tsp
Sesame seeds
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1 stalk
Green onion
Instructions
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.
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.
4
Serve
Plate salmon over rice, pour remaining sticky glaze on top. Garnish with sesame seeds and sliced green onion.
Why this recipe works
Teriyaki Glazed Salmon with Steamed Rice is the perfect blend of flavors and textures, making it a delightful dinner option for any day of the week. The homemade teriyaki sauce, made from soy sauce, mirin, honey, garlic, and ginger, delivers a sweet and savory flavor that enhances the richness of the salmon. Searing the salmon ensures a crispy skin while allowing the glaze to caramelize beautifully. Enjoy this dish served over warm, fluffy rice for a complete meal that's quick to prepare.
Cooking and Meal Prep Tips
Perfecting your meal prep can make weeknight dinners both easy and satisfying. Start by pre-cooking your rice in larger batches to save time on busy days, and consider making extra teriyaki sauce to drizzle over vegetables or other proteins. Always keep an eye on the salmon while it cooks; overcooking can lead to dry fish. Finally, garnish your plated dish with sesame seeds and green onions for added flavor and color.
Recipe Notes & Tips
- Use a timer when searing the salmon for perfect doneness.
- Experiment with adding other vegetables like broccoli or snap peas to the sauté pan towards the end of cooking.
- To save time, prepare the teriyaki sauce a day in advance and store it in the refrigerator.
- If you'll have leftovers, ensure to let the salmon cool completely before storing.
- For added umami, sprinkle a bit of bonito flakes over the salmon before serving.
Variations
- Teriyaki Salmon Bowl: Serve over a bed of greens for a refreshing twist.
- Grilled Teriyaki Salmon: Grill instead of searing for a smoky flavor.
- Vegetable Stir-Fry: Add mixed vegetables to the teriyaki sauce for a colorful, nutrient-dense dish.
Common Mistakes to Avoid
- Not drying the salmon: Ensure to pat the salmon dry with a paper towel before cooking to achieve a crispy skin.
- Overcooking the salmon: Monitor closely to prevent a dry texture; aim for an internal temperature of 145°F (63°C).
- Using too much sauce: Start with a smaller amount and add gradually to avoid overwhelming the salmon.
How to Store
Store leftover salmon and rice in airtight containers in the refrigerator for up to 3 days. Reheat separately to maintain texture.
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?
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