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
Scale
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
