Pan-Seared Teriyaki Salmon with Sesame-Ginger Rice

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 developed and reviewed.

Crispy-skinned salmon glazed with a homemade teriyaki sauce served over fragrant jasmine rice infused with fresh ginger and toasted sesame seeds. This Japanese-inspired seafood 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

4 pieces (6 oz each), skin on salmon fillets
1/4 cup soy sauce
2 tbsp mirin
2 tbsp brown sugar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp vegetable oil
1 cup jasmine rice
1 1/4 cups water
1 tsp sesame oil
1 tbsp toasted sesame seeds
2 stalks for garnish green onions, sliced

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Instructions

Step 1: Rinse 1 cup jasmine rice under cold water until water runs clear. Combine with 1 1/4 cups water, 1 tsp sesame oil, and 1 tbsp grated fresh ginger in a medium pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until rice is tender.
Step 2: In a small saucepan over medium heat, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, and 2 minced garlic cloves. Simmer gently for 5 minutes until slightly thickened, then remove from heat.
Step 3: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Place 4 skin-on salmon fillets skin side down and cook for 4-5 minutes until skin is crisp.
Step 4: Flip salmon and brush generously with teriyaki sauce. Cook an additional 3-4 minutes until salmon is cooked through and glazed.
Step 5: Fluff rice with a fork and stir in 1 tbsp toasted sesame seeds. Serve salmon over rice, garnished with sliced green onions.