The Best Teriyaki Salmon with Rice

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

Succulent salmon glazed with a sweet and savory teriyaki sauce, served over fluffy jasmine rice and steamed broccoli for a balanced meal. This japanese-inspired seafood ready in about 50 minutes pairs salmon fillets, teriyaki sauce, soy sauce 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.

Prep: 20 min Cook: 30 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a small bowl, mix 1/2 cup teriyaki sauce, 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp minced ginger, and 2 minced garlic cloves. Brush this mixture evenly over the 4 salmon fillets.
  3. Step 3: Place the salmon on the prepared baking sheet and bake for 12-15 minutes until the salmon is flaky and the glaze is caramelized.
  4. Step 4: While the salmon cooks, bring 3 cups water to a boil. Add 1.5 cups uncooked jasmine rice, reduce heat to low, cover, and simmer for 15 minutes. Let rest for 5 minutes before fluffing with a fork.
  5. Step 5: Toss 1 head of broccoli florets with 1 tbsp vegetable oil, then roast for 15-20 minutes until tender-crisp. Serve salmon over rice with roasted broccoli and extra teriyaki sauce on the side.

Frequently asked questions

How long does The Best Teriyaki Salmon with Rice take to make?

Total time is about 50 minutes (20 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 The Best Teriyaki Salmon with Rice?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in The Best Teriyaki Salmon with 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 The Best Teriyaki Salmon with 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 The Best Teriyaki Salmon with 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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