Pan-Seared Teriyaki Salmon with Ginger Scallion Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender salmon fillets glazed with a homemade teriyaki sauce, served atop fragrant jasmine rice flavored with fresh ginger and scallions. This japanese-inspired seafood ready in about 40 minutes pairs (6 oz each) salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 15 min Cook: 25 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 1/2 cups jasmine rice under cold water until water runs clear. Combine rice and 2 1/4 cups water in a medium saucepan with 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes.
  2. Step 2: Meanwhile, in a small saucepan, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Bring to a gentle boil over medium heat, then reduce heat and simmer for 5 minutes until slightly thickened.
  3. Step 3: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Season 4 salmon fillets with salt on both sides. Place salmon skin side down and cook for 4-5 minutes until edges are crispy.
  4. Step 4: Flip salmon and brush tops with half the teriyaki sauce. Cook an additional 3-4 minutes until salmon is cooked through and glaze is sticky.
  5. Step 5: Fluff the cooked jasmine rice with a fork, then stir in 1/4 cup thinly sliced green onions and 1 tbsp sesame seeds.
  6. Step 6: Serve each salmon fillet atop a bed of ginger scallion rice, drizzled with remaining teriyaki sauce.

Frequently asked questions

How long does Pan-Seared Teriyaki Salmon with Ginger Scallion Rice take to make?

Total time is about 40 minutes (15 min prep + 25 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 Pan-Seared Teriyaki Salmon with Ginger Scallion Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Pan-Seared Teriyaki Salmon with Ginger Scallion 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 Pan-Seared Teriyaki Salmon with Ginger Scallion 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 Pan-Seared Teriyaki Salmon with Ginger Scallion Rice?

Japanese seafood 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.

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