Teriyaki-Glazed Salmon with Miso Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Succulent salmon fillets glazed with a sweet-savory teriyaki sauce, served over creamy miso-infused rice. This japanese-inspired seafood ready in about 45 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 320 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.

★ 3.7 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together soy sauce, mirin, brown sugar, sake, and sesame oil to create the teriyaki glaze. Set aside.
  2. Step 2: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Pour half the glaze over the salmon, ensuring even coverage. Bake for 15 minutes until the glaze caramelizes and the salmon is flaky and opaque.
  3. Step 3: While the salmon bakes, cook the rice: rinse the white rice in cold water until the water runs clear. In a saucepan, combine the rice, 2 cups water, and miso paste. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  4. Step 4: To serve, spoon the miso rice onto plates. Top with the teriyaki-glazed salmon and garnish with sliced green onions.

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Frequently asked questions

How long does Teriyaki-Glazed Salmon with Miso Rice take to make?

Total time is about 45 minutes (15 min prep + 30 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-Glazed Salmon with Miso 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 (6 oz each) salmon fillets from drying out.

Can I substitute ingredients in Teriyaki-Glazed Salmon with Miso 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-Glazed Salmon with Miso 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 Teriyaki-Glazed Salmon with Miso 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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