Pan-Seared Salmon Teriyaki with Pickled Ginger Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy-skinned salmon fillets glazed with a sweet teriyaki sauce, served over rice mixed with fragrant pickled ginger for a harmonious Japanese meal. This Japanese recipe, 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.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 2 tbsp brown sugar. Bring to a simmer over medium heat and cook for 6-8 minutes until the sauce thickens and coats the back of a spoon. Remove from heat.
  2. Step 2: Pat dry 4 salmon fillets and heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until skin is crispy and golden.
  3. Step 3: Flip the salmon carefully and cook for another 3-4 minutes until cooked through but still moist.
  4. Step 4: Brush the thickened teriyaki sauce generously over the salmon fillets and cook for 1 more minute to glaze.
  5. Step 5: Stir 1/4 cup finely chopped pickled ginger into 4 cups cooked Japanese short-grain rice. Serve the glazed salmon fillets over the ginger rice immediately.

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