Soy-Ginger Teriyaki Salmon with Sesame Rice
Flaky salmon fillets glazed in a homemade teriyaki sauce, served over fluffy jasmine rice with toasted sesame seeds for a restaurant-quality dinner. This asian-inspired one pot ready in about 22 minutes pairs (6 oz each), skin-on salmon fillets, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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), skin-on salmon fillets
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp, finely grated fresh ginger
- 2 cloves, minced garlic
- 1 tbsp honey
- 1 tsp sesame oil
- 1 cup, cooked jasmine rice
- 1 tbsp, toasted sesame seeds
- 3, thinly sliced green onions
- 1 tbsp canola oil
- 1/4 tsp salt
Instructions
- Step 1: In a small bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, honey, 1 tsp sesame oil, and 1/4 tsp salt to make teriyaki glaze.
- Step 2: Heat 1 tbsp canola oil in a non-stick skillet over medium-high heat. Place salmon skin-side down; cook for 5-6 minutes until skin is crispy and golden, then flip and cook 3-4 minutes more until opaque and flaky.
- Step 3: Brush salmon generously with teriyaki glaze during the last 2 minutes of cooking, turning once to coat evenly.
- Step 4: While salmon cooks, combine cooked jasmine rice with 1 tbsp sesame oil and 1 tbsp toasted sesame seeds; gently fold to combine.
- Step 5: Plate salmon over sesame rice, drizzle with remaining glaze, and sprinkle with sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Teriyaki Salmon with Sesame Rice take to make?
Total time is about 22 minutes (10 min prep + 12 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 Soy-Ginger Teriyaki Salmon with Sesame 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 soy sauce from drying out.
Can I substitute ingredients in Soy-Ginger Teriyaki Salmon with Sesame 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 Soy-Ginger Teriyaki Salmon with Sesame 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 Soy-Ginger Teriyaki Salmon with Sesame Rice?
Asian one pot 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
