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.
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.
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
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.
Cook rice
Cook rice while you prepare the salmon.
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.
Serve
Plate salmon over rice, pour remaining sticky glaze on top. Garnish with sesame seeds and sliced green onion.
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.
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