Teriyaki Ginger Salmon with Sesame Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky salmon glazed in a sweet-savory teriyaki sauce, served over fragrant rice with toasted sesame seeds — a restaurant-worthy weeknight meal. This japanese-inspired asian ready in about 32 minutes pairs 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 22 min Serves 2 Japanese cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1 lb salmon fillets dry with paper towels. In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp grated ginger, and 1 minced garlic clove until combined. Pour half the sauce over salmon, coating both sides, and marinate for 10 minutes while prepping rice.
  2. Step 2: Cook 2 cups rice according to package directions. While rice cooks, heat 1 tsp sesame oil in a nonstick skillet over medium-high heat. Add remaining teriyaki sauce and simmer for 3-4 minutes until thickened and glossy.
  3. Step 3: Add salmon to the skillet skin-side down, spooning excess sauce over it. Cook for 4-5 minutes per side until salmon flakes easily with a fork and sauce is bubbly.
  4. Step 4: Once rice is done, fluff with a fork and stir in 1 tbsp toasted sesame seeds. Plate rice, top with salmon, and drizzle with pan sauce. Garnish with 2 tbsp chopped green onions and extra sesame seeds.

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Frequently asked questions

How long does Teriyaki Ginger Salmon with Sesame Rice take to make?

Total time is about 32 minutes (10 min prep + 22 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 Teriyaki Ginger 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 salmon fillets from drying out.

Can I substitute ingredients in Teriyaki Ginger 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 Teriyaki Ginger Salmon with Sesame Rice 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 Teriyaki Ginger Salmon with Sesame Rice?

Japanese asian 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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