Quick Teriyaki Salmon with Rice

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

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.

Succulent salmon fillets glazed with a sweet-and-salty teriyaki sauce, served over fluffy jasmine rice. This Japanese-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs salmon fillets, teriyaki sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 400 cal/serving

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Ingredients

4 (6 oz each) salmon fillets
1/2 cup teriyaki sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp (grated) ginger
1 clove (minced) garlic
1 cup (uncooked) jasmine rice
2 cups water
1 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, whisk together teriyaki sauce, soy sauce, honey, ginger, and garlic. Set aside.
Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes until skin is crispy. Flip and cook for 3-4 minutes until just cooked through.
Step 3: Pour the teriyaki glaze over the salmon and simmer for 2-3 minutes until sauce thickens and coats the fish.
Step 4: While salmon cooks, bring water to a boil in a saucepan. Add rice, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Fluff with a fork and serve with salmon.