Salmon Teriyaki with Steamed Rice is my absolute weeknight hero: a dish that never fails to bring restaurant vibes home, yet is easy enough for even the most hectic days. The glossy, flavor-packed teriyaki sauce hugs tender salmon fillets, pairing perfectly with fluffy jasmine rice for a deeply satisfying Japanese-inspired meal. This cozy favorite is all about layers of savory, sweet, and umami richness—ready in under an hour and pretty enough to impress anyone at your table.
Ingredients You’ll Need
This list may look simple, but every ingredient in Salmon Teriyaki with Steamed Rice plays a crucial role, from building a complex, balanced sauce to creating the perfect base for soaking up flavors. Gather everything ahead of time and you’ll be well on your way to a meal that tastes fresher and more vibrant than takeout.
- Salmon fillets: Look for bright, firm fillets—about 6 oz each—for the juiciest, most flavorful bites.
- Soy sauce: Brings essential saltiness and deep umami; use low-sodium if you prefer a lighter touch.
- Mirin: This sweet Japanese rice wine softens the sauce’s edges for a glossy, restaurant-style finish.
- Honey or brown sugar: Both work for that irresistible stickiness and gorgeous caramelization; I love the floral note of honey.
- Rice vinegar: Adds brightness and balances the sweetness, making sure every bite tastes fresh.
- Sesame oil: Just a splash imparts a rich, toasty aroma that’s classic in Japanese-inspired dishes.
- Garlic (minced): Two cloves bring out the natural savoriness of the sauce without overpowering it.
- Fresh ginger (grated): This one’s non-negotiable for sharpness, heat, and depth; it wakes up all the flavors.
- Jasmine rice (rinsed): Gentle floral notes and a soft, sticky texture make this the dreamiest base for soaking up teriyaki sauce.
- Water: Essential for fluffing up your rice perfectly—don’t rush it!
- Green onions (sliced): A sprinkling at the end offers color, bite, and a burst of freshness.
- Toasted sesame seeds: These add crunch and an earthy finish that ties everything together.
How to Make Salmon Teriyaki with Steamed Rice
Step 1: Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, mirin, honey or brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. The sauce should taste balanced—savory, sweet, with a hint of acidity and warmth from the garlic and ginger. This glossy mixture sets the whole tone for your Salmon Teriyaki with Steamed Rice, so don’t rush the whisking! If you’re prepping ahead, you can even make the sauce a day in advance for deeper flavor.
Step 2: Marinate the Salmon
Arrange your salmon fillets in a shallow dish, then pour half of that heavenly sauce over them. Let them lounge in the marinade for 20 minutes; this not only infuses the fish with flavor but also helps keep it juicy when cooking. Be sure to reserve the other half of the sauce for glazing later—no one wants to skip that glossy finish!
Step 3: Cook the Jasmine Rice
While the salmon is soaking up all that goodness, add rinsed jasmine rice and water to a saucepan. Bring to a boil, then immediately lower the heat, cover, and simmer gently for 15 minutes. Once the water is absorbed and the rice is tender, remove from heat but let the lid hang out for five more minutes—this is the secret to steamy, fluffy rice that serves as the perfect pillow for your teriyaki salmon.
Step 4: Sear the Salmon
Heat a nonstick skillet over medium-high heat, then carefully place the salmon fillets skin side down. Sear for 3 to 4 minutes per side, or until the skin is crisp and caramelization starts to appear. You want the flesh just cooked through and buttery inside—don’t overcook or the salmon will dry out. Set the salmon aside once it’s just right, and prepare for the final saucy flourish.
Step 5: Reduce and Glaze with the Sauce
Pour the reserved teriyaki sauce into the same skillet. Let it simmer for 2 minutes until slightly thickened and glossy. This is what takes Salmon Teriyaki with Steamed Rice over the top, as every drop intensifies in flavor. Spoon the sauce generously over the salmon, letting it coat each piece in those sticky-sweet, savory notes.
Step 6: Serve Up
To build your bowl, fluff the jasmine rice and divide it evenly among plates. Place a fillet of salmon atop each mound of rice, then drizzle with extra sauce from the skillet. Sprinkle with green onions and toasted sesame seeds for a fresh and crispy finish. You’re officially ready to dig in!
How to Serve Salmon Teriyaki with Steamed Rice
Garnishes
The right garnish can make your Salmon Teriyaki with Steamed Rice look stunning without much effort at all! A generous handful of thinly sliced green onions adds color and a fresh bite, while toasted sesame seeds contribute a subtle nuttiness and crunch. For a splash of extra brightness, you can also add a few microgreens or fine shreds of nori on top—totally optional, but effortlessly beautiful.
Side Dishes
This dish is wonderfully complete on its own, but I love pairing Salmon Teriyaki with Steamed Rice with a side of steamed broccoli, sautéed bok choy, or crisp cucumber salad. These sides add freshness and keep the whole meal balanced, bringing in more veggies without stealing the spotlight from that glossy salmon.
Creative Ways to Present
Kick things up a notch by serving your salmon over a simple rice bowl with pickled ginger and quick-pickled radishes for a splash of color. For an elegant dinner, build layered plates with a bed of rice, fanned salmon slices, a drizzle of extra glaze, and a nest of microgreens on top. You can even serve it family-style on a big platter, letting everyone help themselves for a festive touch—it’s so versatile!
Make Ahead and Storage
Storing Leftovers
Keep your Salmon Teriyaki with Steamed Rice tasting fresh by storing leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store the salmon and rice separately. The rice stays fluffy and the flavors won’t muddle—plus, reheating is a breeze this way.
Freezing
You can freeze cooked salmon (without rice) for up to a month. Wrap the cooled fillets tightly in foil or plastic and stash them in a freezer-safe container. To avoid mushy texture, freeze the rice separately, though freshly steamed is always best for that signature fluffy bite.
Reheating
Gently reheat salmon in the microwave or oven at a low temperature (325°F) until warmed through, covering to keep it moist. When reheating rice, splash with a few drops of water and cover with a damp paper towel—quick microwave bursts will help revive that just-cooked magic. Drizzle with any reserved sauce to bring all the flavors back together.
FAQs
Can I use another type Main Course
Absolutely! While salmon gives you rich, buttery texture, thick white fish like cod or steelhead trout work beautifully with teriyaki sauce. Just be mindful of cooking times so the fish stays tender and moist.
Is there a substitute for mirin if I can’t find it?
If mirin is hard to come by, try using a mix of dry sherry or white wine with a pinch of extra sugar. It’s not an identical swap, but it delivers that signature sweet-tangy gloss the sauce needs.
Can I make Salmon Teriyaki with Steamed Rice gluten free?
Yes! Simply use a gluten-free soy sauce (like tamari) and double-check your mirin brand. Everything else in this recipe is naturally gluten free, so you can enjoy it worry-free.
How do I prevent the salmon from sticking to the pan?
Make sure your skillet is fully heated and add a light mist of oil before placing the salmon skin side down. Resist the urge to move it until it’s ready to flip; the skin will crisp and release naturally when it’s caramelized and cooked just right.
Can I prep anything in advance for Salmon Teriyaki with Steamed Rice?
Definitely! You can whisk together the teriyaki sauce up to two days ahead, and even marinate the salmon in the fridge for a couple of hours if your schedule allows. The rice cooks fresh in 20 minutes, but can be made in advance and reheated just before serving.
Final Thoughts
There’s simply nothing like the comfort and wow factor of making Salmon Teriyaki with Steamed Rice at home. Once you try this recipe, I promise it’ll become a staple for casual dinners and at-home date nights alike. Give it a go—your kitchen is about to smell (and taste) incredible!
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Salmon Teriyaki with Steamed Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make recipe for Salmon Teriyaki served with steamed jasmine rice. This flavorful dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
Salmon Teriyaki:
- 4 salmon fillets (about 6 oz each)
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Steamed Rice:
- 2 cups jasmine rice, rinsed
- 4 cups water
Garnish:
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger.
- Marinate Salmon: Place salmon fillets in a shallow dish, pour half the sauce over them, and marinate for 20 minutes.
- Cook Rice: Combine rinsed jasmine rice and water in a saucepan. Bring to a boil, then simmer for 15 minutes. Let the rice sit, covered, for 5 minutes.
- Cook Salmon: Heat a nonstick skillet, cook salmon fillets skin side down for 3–4 minutes per side until cooked through.
- Finish Dish: Remove salmon, simmer reserved sauce in the skillet for 2 minutes until thickened. Serve salmon over rice, topped with green onions and sesame seeds.
Notes
- For a lighter option, grill the salmon instead of pan-searing.
- Pair with steamed broccoli or sautéed bok choy for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 520
- Sugar: 13 g
- Sodium: 980 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 90 mg
