Sticky Teriyaki Salmon with Scallion Rice Bowl
Oven-baked salmon glazed with a sweet and savory teriyaki sauce, served over fluffy scallion-infused steamed rice. This japanese-inspired seafood ready in about 35 minutes pairs (6 oz each) salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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
- 2 pieces (6 oz each) salmon fillets
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp brown sugar
- 2 cloves, minced garlic cloves
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil
- 1 cup white rice
- 1 1/4 cups water
- 3 stalks, thinly sliced scallions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated fresh ginger until sugar dissolves.
- Step 2: Place 2 salmon fillets skin-side down on a foil-lined baking sheet and brush generously with half the teriyaki sauce. Bake for 10 minutes.
- Step 3: Remove salmon from oven, brush with remaining sauce, and bake for an additional 5 minutes until salmon flakes easily with a fork and the glaze is sticky.
- Step 4: While salmon bakes, rinse 1 cup white rice under cold water until water runs clear. Combine rice and 1 1/4 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Step 5: Remove rice from heat and let stand covered for 10 minutes. Fluff rice with a fork and stir in 3 thinly sliced scallions.
- Step 6: Serve the sticky teriyaki salmon over the scallion rice and garnish with 1 tsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sticky Teriyaki Salmon with Scallion Rice Bowl take to make?
Total time is about 35 minutes (10 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 Sticky Teriyaki Salmon with Scallion Rice Bowl?
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 Sticky Teriyaki Salmon with Scallion Rice Bowl?
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 Sticky Teriyaki Salmon with Scallion Rice Bowl for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sticky Teriyaki Salmon with Scallion Rice Bowl?
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.
