Salmon Teriyaki with Steamed Rice Recipe
If you’re craving a meal that’s beautifully balanced—savory, sweet, and utterly satisfying—look no further than Salmon Teriyaki with Steamed Rice. This dish is the kind of weeknight wonder that always feels a little bit special, from the glossy teriyaki-glazed salmon to the pillowy softness of steamed jasmine rice. The ingredients are straightforward, the process is friendly for home cooks, and the finished plate could rival your favorite Japanese restaurant. Prepare for rave reviews at your dinner table!
Ingredients You’ll Need
One of the best parts of Salmon Teriyaki with Steamed Rice is that it calls for a handful of pantry staples and a few fresh items. Each one brings something essential to the dish—whether it’s deep umami, a hint of sweetness, or that irresistible aromatic finish.
- Salmon fillets (4, about 6 ounces each): The star of the dish; choose fresh, high-quality fillets for the best flavor and texture.
- Soy sauce (1/4 cup): Delivers that iconic salty, savory base; opt for low-sodium if preferred.
- Mirin (3 tablespoons): This Japanese sweet rice wine gives the sauce its signature sweetness and shine.
- Honey or brown sugar (2 tablespoons): Either one will caramelize beautifully in the oven for that glossy, sticky finish.
- Rice vinegar (1 tablespoon): Adds just the right touch of tang to balance all the sweet and savory notes.
- Sesame oil (2 teaspoons): A drizzle infuses the sauce with nutty, toasty aroma—it’s a must-have!
- Garlic, minced (2 cloves): For pungent depth and complexity; always use fresh if you can.
- Fresh ginger, grated (1 teaspoon): Brings a peppery, warming quality that elevates every bite.
- Jasmine or short-grain rice (2 cups, rinsed): Offers a fluffy, fragrant base that soaks up all the delicious sauce.
- Water (2 1/2 cups): Essential for perfectly steamed rice—no guessing here!
- Sesame seeds, toasted (1 tablespoon, optional): These add crunch and a pop of flavor on top.
- Green onions, sliced (2, for garnish): A sprinkle adds freshness and color to every serving.
How to Make Salmon Teriyaki with Steamed Rice
Step 1: Marinate the Salmon
Begin by whisking together the soy sauce, mirin, honey (or brown sugar), rice vinegar, sesame oil, garlic, and ginger in a small bowl. Place the salmon fillets in a shallow dish or a roomy zip-top bag, and pour in half of this fragrant marinade. Make sure the salmon is coated all over, then let it chill in the refrigerator for 20–30 minutes. This rest time allows the fish to soak up every inch of sweet, savory goodness.
Step 2: Cook Your Steamed Rice
While your salmon marinates, it’s the perfect time to get your rice steaming. Rinse your jasmine or short-grain rice under cold water until the water runs clear—this step keeps the rice from getting gummy. Combine the rice and water in a saucepan, bring it to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let it sit (still covered) for 10 minutes more. Fluff with a fork, and you’re rewarded with perfectly tender grains that pair perfectly with Salmon Teriyaki with Steamed Rice.
Step 3: Bake the Salmon
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Take your salmon out of the marinade (letting excess drip off) and set them skin-side down on the prepared tray. Slide the tray into the oven and bake for 12–15 minutes, or until the salmon is just cooked through and flakes effortlessly with a fork. The aroma filling your kitchen at this point is hard to resist!
Step 4: Thicken the Teriyaki Sauce
As the salmon bakes, pour the reserved marinade into a small saucepan (never use the marinade from the raw fish, only the untouched half you set aside). Simmer the sauce over medium heat for about 3–4 minutes, until it becomes glossy and slightly thickened. This concentrated sauce is what gives Salmon Teriyaki with Steamed Rice its irresistibly rich finish.
Step 5: Assemble and Serve
Plate up a generous scoop of steamed rice, nestle a salmon fillet on top, and drizzle over that luscious hot teriyaki sauce. Finish with a scattering of toasted sesame seeds and a sprinkle of fresh green onions. Each plate of Salmon Teriyaki with Steamed Rice is as pretty as a picture—and even better to eat!
How to Serve Salmon Teriyaki with Steamed Rice
Garnishes
The magic of garnishes is that they can elevate a dish from simple to stunning with barely any effort. For Salmon Teriyaki with Steamed Rice, toasted sesame seeds add the perfect touch of crunch, and sliced green onions bring freshness and vivid color. If you love a little heat, a few slices of fresh chili or a small drizzle of chili oil over the top add excitement without overpowering the delicate flavors.
Side Dishes
This dish is wonderfully satisfying on its own, but if you’d like to round out your meal, some gently steamed broccoli, snap peas, or baby bok choy make fantastic companions. The brightness of pickled vegetables or a simple cucumber salad also plays well with the umami of Salmon Teriyaki with Steamed Rice, offering balance and a pop of contrast on the palate.
Creative Ways to Present
For a fun twist, try serving Salmon Teriyaki with Steamed Rice in deep bowls with the rice on the bottom and salmon artfully draped on top—perfect for casual weeknights or dinner parties alike. For a family-style spread, plate the salmon on a generous platter with a mound of rice and let everyone help themselves. Bento box-style meal prep is also a hit: portion out rice, sliced salmon, and colorful veggies for delicious, grab-and-go lunches all week.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover Salmon Teriyaki with Steamed Rice, store it in airtight containers in the refrigerator. Both the salmon and rice will keep well for up to 2 days. To maintain the best texture, keep the salmon and rice in separate containers if you can.
Freezing
Although fresh is always best, you can freeze cooked salmon fillets for up to one month. Cool them completely before wrapping tightly in foil and placing in a freezer bag. The sauce can also be frozen—just pour it into a small container. For the rice, freeze flat in a zip-top bag. Thaw overnight in the fridge for easy meal prep later on.
Reheating
Gently reheat Salmon Teriyaki with Steamed Rice in the microwave or cover with foil and warm in a low oven. Add a splash of water or extra teriyaki sauce to the rice before reheating to restore moisture. The salmon tastes best if you reheat it just until warm—overheating can cause it to dry out.
FAQs
Can I pan-sear the salmon instead of baking?
Absolutely! Heat a nonstick skillet over medium-high, add a splash of oil, and cook the marinated salmon for about 4–5 minutes per side. Pan-seared salmon will be a little crispier on the outside and just as flavorful.
What can I substitute for mirin?
If you can’t find mirin, a mix of dry sherry or sweet marsala with a pinch of sugar makes a good substitute. You can also use a little extra honey or brown sugar with rice vinegar for a similar sweet-tangy profile in the sauce.
Can I use other types of rice?
Definitely! Short-grain sushi rice, brown rice, or even long-grain white rice can work in Salmon Teriyaki with Steamed Rice. Adjust the water and cooking time according to the rice variety’s package instructions.
Is Salmon Teriyaki with Steamed Rice gluten-free?
It can be! Just be sure to use a certified gluten-free soy sauce or tamari. Double-check all other packaged ingredients to confirm there are no hidden sources of gluten.
How do I know when the salmon is done?
You’ll know it’s done when the salmon flakes easily with a fork and turns from translucent to opaque in the center. For extra precision, look for an internal temperature of 145°F (63°C) at the thickest part.
Final Thoughts
There’s truly nothing like a home-cooked plate of Salmon Teriyaki with Steamed Rice to make any meal feel a little bit like a celebration. The quick prep, bold flavors, and beautiful results are impossible to resist. I hope you’ll give this recipe a place in your regular rotation—and that you fall in love with it just as much as I have!
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Salmon Teriyaki with Steamed Rice Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the savory flavors of tender salmon glazed with a sweet and savory teriyaki sauce, served over fluffy steamed rice. This Japanese-inspired dish is perfect for a delicious and satisfying meal.
Ingredients
For the Salmon:
- 4 salmon fillets (about 6 ounces each)
- 1/4 cup soy sauce
- 3 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
For the Rice:
- 2 cups jasmine or short-grain rice, rinsed
- 2 1/2 cups water
- 1 tablespoon sesame seeds, toasted (optional)
- 2 green onions, sliced, for garnish
Instructions
- Marinate the Salmon: In a small bowl, whisk together soy sauce, mirin, honey, rice vinegar, sesame oil, garlic, and ginger. Marinate salmon fillets in half of the sauce for 20–30 minutes.
- Cook the Rice: Combine rinsed rice and water in a saucepan. Simmer for 15 minutes, then let stand covered for 10 minutes.
- Bake the Salmon: Preheat oven to 400°F (200°C). Bake marinated salmon for 12–15 minutes.
- Prepare the Sauce: Simmer the reserved sauce until slightly thickened.
- Serve: Drizzle sauce over baked salmon and serve hot over steamed rice. Garnish with sesame seeds and green onions.
Notes
- This recipe can also be pan-seared for a different texture.
- Pair with steamed broccoli or snap peas for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking + Stovetop
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 520
- Sugar: 12g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
