Teriyaki Salmon with Rice

Name: Teriyaki Salmon with Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 150 g jasmine rice; 60 ml soy sauce; 60 ml mirin; 15 g brown sugar; 5 g fresh ginger, grated; 1 clove garlic, minced; 15 ml sesame oil (or vegetable oil); 30 ml water; 3 g cornstarch; 1 stalk green onions, sliced (for garnish); 3 g toasted sesame seeds (for garnish)

Difficulty

easy

Time

35m

Price Category

average

Calories

Medium

Savor one of Japan's most beloved flavors with this simple yet elegant teriyaki salmon recipe. Juicy salmon fillets are bathed in a sweet and savory teriyaki glaze, perfectly complemented by fluffy jasmine rice. It's an ideal choice for a quick weeknight dinner or a special occasion when you want to impress yourself or your guests with something truly delicious. This dish is guaranteed to tantalize your taste buds and can be prepared in no time.

Steps

Rice and Sauce Prep

First, cook the jasmine rice according to package instructions. In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger, minced garlic, and water. In another small bowl, mix the cornstarch with 1 tbsp of water to create a smooth slurry.

Cook Salmon

Heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Place the salmon in the hot skillet, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes on the other side.

Glaze and Serve

Pour the teriyaki sauce mixture into the skillet around the salmon. Bring it to a simmer, then add the cornstarch slurry, stirring constantly until the sauce thickens and coats the salmon (about 1-2 minutes). Remove from heat. Serve the teriyaki salmon immediately with the cooked jasmine rice, garnished with sliced green onions and toasted sesame seeds.

	Per 100g	Per Serving 350g
Calories	280 kcal	980 kcal
Protein	18g	63g
Fat	12g	42g
Carbohydrate	22g	77g
Fiber	1g	3.5g
Sugar	6g	21g

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fish

pan-fried

everyday

main course

juicy

Japanese

all seasons

Hot

Teriyaki Salmon with Rice

Difficulty

Time

Price Category

Calories

ingredients

Steps

Rice and Sauce Prep

Cook Salmon

Glaze and Serve

Extra Tips

► Don't overcook the salmon to keep it juicy; the internal temperature should reach 63°C (145°F).

► If you don't have mirin, you can substitute it with a mix of dry white wine and a pinch of sugar.

► Adjust the thickness of the sauce by varying the amount of cornstarch; add a little more if you prefer it thicker.

Nutrition