If you’re craving a heartwarming meal that’s the perfect harmony of sweet, savory, and satisfying, look no further than Salmon Teriyaki with Steamed Rice. This dish is a delicious tribute to classic Japanese flavors, spotlighting tender, flaky salmon glistening with a sticky, homemade teriyaki glaze, perched atop fluffy white rice. Whether it’s a busy weeknight or a cozy dinner with friends, Salmon Teriyaki with Steamed Rice brings gourmet vibes to your very own kitchen, no reservations required.
Ingredients You’ll Need
One of the biggest charms of Salmon Teriyaki with Steamed Rice is how it transforms simple, everyday ingredients into something dazzling. Each item in this lineup has a job: boosting flavor, adding texture, or giving the plate that unmistakable visual pop.
- Salmon fillets: Rich, tender, and packed with omega-3s; be sure each piece is about 6 ounces for perfect portions.
- Low-sodium soy sauce: Adds umami depth without overpowering your palate or turning the sauce too salty.
- Mirin: A touch of sweetness and subtle acidity balances the richness of the fish and rounds out the sauce.
- Honey: Natural sweetness gives your teriyaki that signature glossy finish.
- Rice vinegar: A little tang lifts the sauce and keeps it light and fresh.
- Sesame oil: Intensifies aroma and infuses every bite with a nutty finish.
- Garlic cloves (minced): Fragrant and slightly spicy, they’re the backbone of the teriyaki flavor.
- Freshly grated ginger: Bright and zippy, ginger makes the sauce sing.
- Cornstarch mixed with water (optional): If you love a thick, clingy teriyaki glaze, this is the secret weapon.
- Cooked jasmine or short-grain rice: Steamed and fluffy, the perfect bed for saucy salmon.
- Sesame seeds and chopped green onions (for garnish): The finishing touch, both visually and flavor-wise!
How to Make Salmon Teriyaki with Steamed Rice
Step 1: Make the Teriyaki Sauce
In a small saucepan, mix together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger, and bring the blend to a gentle simmer over medium heat. Let it cook for 3 to 4 minutes so all those amazing flavors get a chance to meld. If you’re a fan of a thicker, restaurant-style glaze, then whisk in your cornstarch slurry and bubble it for another minute or two until it shines and coats your spoon. Remove from the heat and let it sit; the aroma alone will make you hungry!
Step 2: Marinate the Salmon Fillets
Gently pat your salmon fillets dry, then snuggle them into a shallow dish. Pour about half of your freshly made teriyaki sauce over top, making sure each fillet is well coated from edge to edge. Let them marinate for 15–30 minutes; this is where the magic happens as the salmon soaks up that wonderful sauce for big flavor in every bite.
Step 3: Cook the Salmon
Heat up a nonstick skillet or grill pan over medium-high heat, feeling the anticipation build. Lift the salmon pieces from their marinade and place them into the pan skin-side down—they should sizzle! Cook for about 4–5 minutes per side, basting or brushing with more teriyaki sauce, until the fish is cooked through and edges are slightly caramelized. The color and aroma will make you want to sneak a taste right away!
Step 4: Assemble and Serve Over Steamed Rice
Spoon hot, freshly steamed rice onto each plate, creating a fluffy base. Gently lay your glistening salmon fillets on top, then finish everything off with generous drizzles of that luscious reserved teriyaki sauce. Sprinkle with sesame seeds and a shower of chopped green onions for color, crunch, and classic Japanese flair. There you have it: Salmon Teriyaki with Steamed Rice that rivals your favorite takeout!
How to Serve Salmon Teriyaki with Steamed Rice
Garnishes
Garnish isn’t just for looks—think of it as your way to add personality. Scatter on a handful of toasted sesame seeds for a nutty crunch, toss some sliced green onions for a zesty bite, or tuck in a few sprigs of cilantro or shiso for something unexpected. A light squeeze of fresh lime can also punch up the flavors, especially if you enjoy a little tang.
Side Dishes
Salmon Teriyaki with Steamed Rice is a meal on its own, but why stop there? Pair it with crisp steamed broccoli, tender edamame, or a simple cucumber salad for freshness. A miso soup starter or some quick-pickled veggies can round out the meal, giving you that complete Japanese dinner experience without much extra effort.
Creative Ways to Present
If you’re hosting (or just want to impress yourself), try presenting Salmon Teriyaki with Steamed Rice in shallow bowls with a side of pickled ginger. For a playful twist, serve the salmon fillets sliced over sushi-style rice drizzled with sauce or even transformed into a colorful poke-inspired bowl with avocado, radish, and seaweed snacks. Don’t forget chopsticks for the full effect!
Make Ahead and Storage
Storing Leftovers
Salmon Teriyaki with Steamed Rice stores beautifully. Place any leftover salmon and rice in an airtight container, keeping the sauce separate if possible. It will stay fresh in the fridge for up to two days—ideal for a speedy next-day lunch or light dinner without extra fuss.
Freezing
If you want to freeze leftovers, cool everything to room temperature first. Store the salmon (without the garnishes) in a freezer-safe bag or container, and keep the sauce separate. It’s best to use within two months for optimum taste and texture. Rice doesn’t freeze as well, but you can always make a fresh batch when reheating.
Reheating
To reheat, gently warm the salmon in a covered dish in the microwave or a low oven, adding a splash of water or extra sauce to keep things moist. Reheat the rice separately, fluffing it with a fork to revive its texture. Top with reserved sauce, sesame seeds, and green onions for that just-made taste.
FAQs
Can I use frozen salmon fillets for Salmon Teriyaki with Steamed Rice?
Absolutely! Just make sure to thaw the fillets thoroughly in the refrigerator first, and then pat them well with paper towels before marinating. This will help the marinade cling and give you the best sear in the pan.
What other types of rice can I serve with Salmon Teriyaki with Steamed Rice?
Jasmine and short-grain white rice are classic, but you can swap in brown rice, sushi rice, or even cauliflower rice for a lighter option. The key is to use something that soaks up the teriyaki sauce and stays fluffy.
How do I know when the salmon is cooked through?
An easy way is to check the thickest part of the fillet with a fork—it should gently flake and appear opaque. If you use a thermometer, the internal temperature should reach 145°F. Don’t overcook; salmon finishes cooking quickly once it’s off the heat.
Can I prepare the teriyaki sauce ahead of time?
Yes, and it’s a great time saver! Make a double batch and stash it in a sealed jar in the fridge for up to a week. Drizzle it over veggies, stir-fries, or even grilled chicken for more quick dinner wins.
Is Salmon Teriyaki with Steamed Rice gluten-free?
If you swap the regular soy sauce for a gluten-free version like tamari, you’ll have a delicious gluten-free meal. Double-check that your mirin and other ingredients are also gluten-free to be completely safe.
Final Thoughts
Salmon Teriyaki with Steamed Rice is a weeknight winner and dinner-party showstopper all in one. The real beauty is how effortlessly it comes together and how every bite feels special. I hope you give this recipe a try and bring the joy of Salmon Teriyaki with Steamed Rice to your table soon—you deserve it!
Print
Salmon Teriyaki with Steamed Rice Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a flavorful and satisfying meal with this easy-to-make Salmon Teriyaki served over steamed rice. The tender salmon fillets are marinated in a homemade teriyaki sauce, then grilled to perfection. Garnish with sesame seeds and green onions for an added touch of flavor.
Ingredients
Salmon Teriyaki:
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves (minced)
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For Serving:
- 2 cups cooked jasmine or short-grain rice
- sesame seeds and chopped green onions for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer for 3–4 minutes. Optionally, add cornstarch slurry for thickening. Set aside.
- Marinate the Salmon: Pat the salmon dry, place in a dish, and pour half of the teriyaki sauce over. Marinate for 15–30 minutes.
- Cook the Salmon: Heat a skillet, cook the salmon for 4–5 minutes per side. Brush with sauce while cooking.
- Serve: Place salmon over rice, drizzle with reserved sauce, and garnish with sesame seeds and green onions.
Notes
- This dish pairs well with steamed broccoli, edamame, or a side salad.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 salmon fillet with 1/2 cup rice
- Calories: 480
- Sugar: 11g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 85mg
