Quick Teriyaki Salmon with Rice
Succulent salmon fillets glazed with a sweet-and-salty teriyaki sauce, served over fluffy jasmine rice. This asian-inspired seafood (gluten-free) ready in about 30 minutes pairs (6 oz each) 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 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
- 1/2 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Teriyaki Salmon with Rice take to make?
Total time is about 30 minutes (10 min prep + 20 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 Quick Teriyaki Salmon with 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 Quick 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 Quick 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.
Is Quick Teriyaki Salmon with Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
