Authentic Japanese Teriyaki Salmon with Rice
Succulent salmon glazed with a sweet and savory teriyaki sauce, served over fluffy jasmine rice and garnished with sesame seeds and scallions. This japanese-inspired asian ready in about 30 minutes pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4, 6 oz each salmon fillets
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1 tbsp unsalted butter
- 2 cups cooked jasmine rice
- 1 tbsp sesame seeds
- 2, sliced scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp brown sugar, and 1 tbsp rice wine vinegar until the sugar dissolves. Set aside.
- Step 2: Heat a large skillet over medium-high heat and add 1 tbsp butter. Place the salmon fillets in the pan, skin side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is opaque and flaky.
- Step 3: Spoon the teriyaki glaze over the salmon and cook for 2-3 minutes until the sauce thickens and coats the fish. Serve immediately over 2 cups cooked jasmine rice, garnished with sesame seeds and sliced scallions.
Frequently asked questions
How long does Authentic Japanese Teriyaki Salmon with Rice take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Authentic Japanese Teriyaki Salmon with Rice?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Authentic Japanese Teriyaki Salmon with Rice?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Japanese Teriyaki Salmon with Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Japanese Teriyaki Salmon with Rice?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to asian dish. We make it weekly.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
