Soy-Glazed Teriyaki Salmon with Jasmine Rice

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

Flaky salmon fillets coated in a sweet-tangy teriyaki glaze, served over fragrant jasmine rice for a quick weeknight dinner. This japanese-inspired seafood ready in about 40 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 380 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 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger in a small bowl until combined to form teriyaki glaze.
  2. Step 2: Heat a non-stick skillet over medium heat. Place salmon skin-side down and cook 5 minutes until crispy. Flip and cook 4 minutes more until opaque throughout.
  3. Step 3: Brush half the glaze over salmon and let bubble for 1 minute. Simultaneously, rinse jasmine rice under cold water until clear, then combine with water in a rice cooker and cook until fluffy (about 15 minutes).
  4. Step 4: Serve salmon over rice, drizzle with remaining glaze, and sprinkle with sesame seeds.

Frequently asked questions

How long does Soy-Glazed Teriyaki Salmon with Jasmine 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 Soy-Glazed Teriyaki Salmon with Jasmine 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-Glazed Teriyaki Salmon with Jasmine 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-Glazed Teriyaki Salmon with Jasmine 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-Glazed Teriyaki Salmon with Jasmine 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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