Traditional Japanese Teriyaki Salmon
Perfectly seared salmon glazed with a sweet-savory teriyaki sauce, served over fluffy rice. This japanese-inspired seafood ready in about 55 minutes pairs skinless salmon fillet, brown rice, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
- 2 lbs, skinless salmon fillet
- 2 cups brown rice
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp brown sugar
- 1 tbsp, grated ginger
- 1 clove, minced garlic
- 1 tbsp sesame seeds
- 1 lemon
- 1 tsp wasabi
Instructions
- Step 1: Rinse brown rice and cook in a pot with 2 cups water over medium heat for 18-20 minutes until tender.
- Step 2: In a bowl, mix soy sauce, mirin, sake, brown sugar, ginger, and garlic.
- Step 3: Place salmon fillet on a baking sheet. Brush the teriyaki glaze evenly over the top.
- Step 4: Bake at 375°F (190°C) for 15-20 minutes until the salmon is cooked through and the glaze is caramelized.
- Step 5: While the salmon cooks, squeeze lemon juice over the rice to add brightness.
- Step 6: Serve salmon over the rice, garnished with sesame seeds and a dollop of wasabi.
- Step 7: Enjoy with a side of steamed broccoli or green beans for balance.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Traditional Japanese Teriyaki Salmon take to make?
Total time is about 55 minutes (30 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 Traditional Japanese Teriyaki Salmon?
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 skinless salmon fillet from drying out.
Can I substitute ingredients in Traditional Japanese Teriyaki Salmon?
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 Traditional Japanese Teriyaki Salmon 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 Traditional Japanese Teriyaki Salmon?
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.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
