Stir-Fried Teriyaki Salmon with Steamed Rice and Broccoli

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender salmon fillets seared and glazed with a homemade teriyaki sauce, paired with fluffy steamed rice and crisp-tender broccoli for a balanced meal. This Japanese-inspired seafood recipe, ready in about 30 minutes, pairs soy sauce, mirin, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 lb salmon fillets, skin removed and cut into 4 pieces
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp brown sugar
• 1 tsp grated fresh ginger
• 2 cloves minced garlic
• 1 tsp cornstarch
• 2 tbsp water
• 2 tbsp vegetable oil
• 1 cup white rice
• 2 cups broccoli florets

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup white rice under cold water until water runs clear. Cook in 2 cups water over medium heat, covered, for 15 minutes until tender. Remove from heat and let sit covered for 5 minutes.
2. Step 2: Steam 2 cups broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and crisp-tender, then set aside.
3. Step 3: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 2 cloves minced garlic until sugar dissolves.
4. Step 4: In another small bowl, mix 1 tsp cornstarch with 2 tbsp water until smooth; set aside.
5. Step 5: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 1 lb salmon fillets and cook for 3-4 minutes per side until just cooked through and lightly browned.
6. Step 6: Pour the teriyaki sauce mixture over the salmon in the skillet. Bring to a simmer, then slowly stir in the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens and coats the salmon.
7. Step 7: Serve the glazed salmon alongside the steamed rice and broccoli for a complete meal.