Salmon Teriyaki with Steamed Rice is a delicious and easy-to-make dish that brings together the rich flavors of tender salmon and a sweet and savory teriyaki glaze. This recipe is perfect for a quick weeknight dinner or even a special meal when you want to impress. The combination of soy sauce, mirin, sake, garlic, and ginger creates a beautifully balanced marinade that infuses the salmon with a mouthwatering depth of flavor. Paired with soft, steamed white rice, this dish is sure to satisfy your taste buds and leave you wanting more.

The beauty of this recipe lies in its simplicity. With just a few ingredients and easy cooking techniques, you can create a dish that tastes like it came from your favorite Japanese restaurant. Whether you’re a beginner cook or an experienced chef, this Salmon Teriyaki is sure to become a favorite in your home. The salmon is perfectly seared, topped with a thickened teriyaki sauce, and served over fluffy rice—making for a balanced, flavorful meal that’s sure to please everyone at the table.

Why You’ll Love This Recipe

1. Quick and Easy

This dish takes just about 30 minutes to prepare, making it a perfect choice for busy weeknights.

2. Flavorful

The combination of soy sauce, mirin, sake, and ginger creates a perfectly balanced sweet and savory glaze for the salmon.

3. Healthy

Salmon is rich in omega-3 fatty acids, and when paired with steamed rice, this dish makes for a nutritious and satisfying meal.

4. Restaurant-Quality

This recipe delivers the same delicious flavors and textures you’d expect from a high-end restaurant, but with minimal effort.

5. Customizable

Feel free to adjust the level of sweetness or saltiness by modifying the amount of sugar or soy sauce to suit your taste.

Ingredients

Salmon fillets
Soy sauce
Mirin
Sake
Sugar
Garlic
Grated ginger
White rice
Green onions (for garnish)
Sesame seeds (for garnish)

Variations

Vegetarian Option: Replace the salmon with tofu or portobello mushrooms for a vegetarian-friendly version of this dish.
Spicy: Add a splash of sriracha or a few red pepper flakes to the marinade for a spicy kick.
Alternative Proteins: This recipe works great with other types of fish like tuna, or even chicken breast if you prefer.
Rice Substitutes: While this recipe uses white rice, you can also serve the salmon over brown rice, quinoa, or cauliflower rice for a different texture and flavor.

How to Make the Recipe

Step 1: Prepare the Marinade

In a small bowl, whisk together the soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Stir until the sugar is dissolved and the marinade is well combined.

Step 2: Marinate the Salmon

Place the salmon fillets in a shallow dish or resealable plastic bag. Pour the marinade over the salmon and let it sit for 30 minutes to allow the flavors to soak in.

Step 3: Cook the Salmon

Heat a pan over medium heat and add a small amount of oil. Sear the salmon fillets for about 3-4 minutes on each side, until the salmon is golden and cooked through, but still moist in the center.

Step 4: Simmer the Marinade

Once the salmon is seared, pour the remaining marinade into the pan and bring it to a simmer. Let the sauce simmer for a few minutes until it thickens slightly.

Step 5: Serve

Place the cooked salmon fillets over a bed of steamed rice. Spoon the thickened teriyaki sauce over the top, and garnish with chopped green onions and sesame seeds.

Tips for Making the Recipe

Don’t Overcook the Salmon: Salmon cooks quickly, so be careful not to overcook it. Aim for a tender, moist interior.
Use Fresh Salmon: Fresh salmon fillets will give you the best texture and flavor, but frozen salmon can also work well.
Marinate Longer for More Flavor: If you have extra time, marinate the salmon for up to an hour for a more intense flavor.
Thicken the Sauce: If you like a thicker sauce, you can add a small cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon of water) to the marinade as it simmers.

How to Serve

This Salmon Teriyaki pairs perfectly with steamed rice, but you can also serve it with sautéed vegetables, a side salad, or even over a bed of noodles for a complete meal. Garnish with extra sesame seeds, green onions, and a squeeze of lemon or lime for a fresh touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover salmon and rice in an airtight container in the refrigerator for up to 2 days. The salmon may lose a bit of its texture when reheated, but it will still taste great.

Freezing

If you have leftover cooked salmon, you can freeze it. Wrap the salmon tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. To reheat, thaw in the refrigerator overnight and then gently heat in a pan or microwave.

Reheating

Reheat the salmon gently on the stove or in the microwave. Be careful not to overheat it, as salmon can dry out quickly when reheated.

FAQs

1. Can I use a different type of fish?

Yes, you can substitute salmon with other fish like tuna, cod, or halibut. The cooking time may vary depending on the type of fish.

2. What is mirin, and can I substitute it?

Mirin is a sweet rice wine used in Japanese cooking. If you don’t have it, you can substitute with a mixture of white wine and a little sugar, or use a small amount of honey.

3. Can I make this recipe without sake?

Yes, if you don’t have sake, you can substitute with white wine or rice vinegar, though the flavor may differ slightly.

4. Can I use brown rice instead of white rice?

Absolutely! Brown rice will add more fiber and a nutty flavor to the dish, though the cooking time will be longer.

5. How do I know when the salmon is done?

The salmon is done when it reaches an internal temperature of 145°F or when it flakes easily with a fork.

6. Can I make this recipe ahead of time?

You can marinate the salmon ahead of time (up to 1 hour) and store it in the refrigerator. Cook the salmon just before serving.

7. Can I add vegetables to this dish?

Yes, you can serve this dish with sautéed or steamed vegetables like broccoli, asparagus, or spinach to make it even more nutritious.

8. How can I make the sauce thicker?

If you prefer a thicker sauce, add a cornstarch slurry (mix 1 teaspoon cornstarch with 1 tablespoon water) to the sauce while it’s simmering.

9. Can I make the teriyaki sauce in advance?

Yes, you can make the teriyaki sauce ahead of time and store it in the refrigerator for up to a week.

10. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Make sure to thaw it completely before cooking to ensure even cooking.

Conclusion

Salmon Teriyaki with Steamed Rice is a quick, delicious, and healthy dish that’s sure to satisfy. The rich flavors of the teriyaki sauce complement the tender salmon perfectly, and the addition of sesame seeds and green onions adds a fresh, crunchy finish. With easy-to-find ingredients and simple instructions, this dish is ideal for busy weeknights or when you want to treat yourself to a flavorful meal without much effort. Try it out, and you’ll find yourself craving this tasty and satisfying dish again and again!