If you’re craving a dish that perfectly balances sweet, savory, and a hint of tang, you have to try this Salmon Teriyaki with Steamed Rice Recipe. It’s a delightful harmony of tender, juicy salmon glazed in a rich teriyaki sauce, served atop fluffy steamed rice. This meal not only bursts with flavor but is also wonderfully satisfying and comforting, making it a go-to weeknight favorite or an impressive dish to share with friends and family. Trust me, once you make it, this recipe will earn a special spot in your regular dinner rotation.
Ingredients You’ll Need
The beauty of this Salmon Teriyaki with Steamed Rice Recipe lies in its simplicity. Each ingredient is carefully chosen to create a sauce that’s just the right balance of sweet, salty, and fragrant, while also enhancing the natural flavors and texture of the salmon. You’ll love how these elements come together to make a dish that looks as good as it tastes.
- 4 salmon fillets: Fresh, firm fillets with skin on for that perfect sear and flake.
- 1/2 cup soy sauce: The savory backbone of the teriyaki sauce, adding depth and umami.
- 1/4 cup mirin: A sweet rice wine that gives the sauce a lovely mild sweetness and shine.
- 1/4 cup sake: Adds subtle complexity and helps tenderize the salmon for a melt-in-your-mouth texture.
- 3 tbsp brown sugar: Caramelizes to create a glossy, syrupy glaze that hugs every bite.
- 1 tsp grated ginger: Brightens the sauce with a fresh, zesty kick that cuts through the richness.
- 2 cups cooked white rice: Fluffy, sticky rice that acts as the perfect vessel for soaking up that luscious teriyaki sauce.
- Green onions, for garnish: Adds a fresh punch of color and mild onion flavor to finish the dish beautifully.
How to Make Salmon Teriyaki with Steamed Rice Recipe
Step 1: Prepare the Teriyaki Sauce
Start by combining the soy sauce, mirin, sake, brown sugar, and grated ginger in a small bowl. Whisk them together until the brown sugar is completely dissolved and the sauce looks smooth and shiny. This simple mixture is the magic behind your salmon’s irresistible flavor.
Step 2: Marinate the Salmon
Place the salmon fillets in a shallow dish or zip-top bag and pour the teriyaki sauce over them. Let them soak up all those delicious flavors for at least 30 minutes – this step is worth the wait. Marinating allows the sauce to penetrate the fish, making every bite flavorful and moist.
Step 3: Cook the Salmon
Heat a skillet over medium heat and carefully place the salmon fillets skin side down. Cook for about 3 to 4 minutes, allowing the skin to crisp up beautifully. Then flip the fillets and cook the other side for another 3 to 4 minutes or until the salmon is cooked through. The sauce will thicken slightly in the pan, creating that perfect glaze.
Step 4: Plate with Steamed Rice
Scoop a generous portion of fluffy steamed white rice onto each plate. Gently lay the glazed salmon fillet on top. Don’t forget to drizzle any remaining teriyaki sauce from the pan over the salmon and rice for an extra burst of flavor.
How to Serve Salmon Teriyaki with Steamed Rice Recipe
Garnishes
Freshly chopped green onions are a classic garnish, adding a crisp texture and subtle sharpness that brighten the dish. If you want to get a little creative, sprinkle toasted sesame seeds on top for a nutty crunch or add thin slices of pickled ginger for a tangy twist.
Side Dishes
This dish pairs beautifully with simple sides that complement rather than compete. A crisp cucumber salad dressed in rice vinegar, sautéed bok choy with garlic, or steamed edamame sprinkled with sea salt are excellent choices to round out your meal while keeping that clean, balanced Japanese-inspired vibe.
Creative Ways to Present
For a stunning presentation, serve the salmon teriyaki over a bed of sticky rice molded into neat squares or use a ring mold for a perfect round shape. Add a few vibrant carrot ribbons or radish slices on the side for color contrast. Serving on elegant plates with chopsticks makes the experience even more special, transforming a simple dinner into a memorable feast.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salmon and rice separately in airtight containers in the refrigerator. This keeps the textures intact and prevents the rice from becoming too soggy. The salmon is best eaten within 2 days to enjoy it while still fresh and flavorful.
Freezing
While fresh is always best, you can freeze cooked salmon teriyaki for up to 1 month. Wrap the fillets tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze the rice separately to preserve its texture. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the salmon gently in a nonstick pan over low heat to avoid drying it out, then pour over a little teriyaki sauce if needed. Reheat the rice in the microwave or on the stove with a splash of water to restore its moisture. This way, leftovers taste almost as good as freshly made.
FAQs
Can I use a different type of fish instead of salmon?
Absolutely! While salmon’s rich flavor and texture work beautifully with teriyaki sauce, you can try this recipe with other firm fish like cod, tuna, or even halibut. Just adjust cooking times based on the thickness of the fish.
Is mirin necessary for the sauce?
Mirin adds a distinct sweetness and depth to the teriyaki sauce that’s hard to replicate. If you can’t find it, a sweet white wine or a mix of rice vinegar and sugar can work as a substitute, but the flavor profile might be slightly different.
How can I make the sauce thicker?
If you prefer a thicker glaze, let the sauce simmer gently on the stove after mixing or reduce it in the pan once the salmon is cooked. This concentrates the flavors and creates a luscious coating for the fish.
What kind of rice is best for this recipe?
Short-grain Japanese rice or sushi rice is ideal because it’s sticky and clumps together nicely, making it easy to eat alongside saucy dishes like this Salmon Teriyaki with Steamed Rice Recipe. Long-grain rice works too but won’t have the same texture.
Can I prepare this recipe for a crowd?
Definitely! This recipe scales up wonderfully. Just marinate and cook the salmon in batches to ensure each fillet gets a perfect sear and glaze. Pair with a big bowl of steamed rice and your favorite accompaniments for a crowd-pleasing meal.
Final Thoughts
Making this Salmon Teriyaki with Steamed Rice Recipe is like inviting a bit of warm, comforting Japanese home cooking into your kitchen. It’s simple enough to whip up on a busy weeknight, yet impressive enough to serve guests. The tender salmon, the shiny teriyaki glaze, and the fluffy rice come together to create a meal you’ll want to make again and again. Go ahead, give it a try – your taste buds will thank you.
Print
Salmon Teriyaki with Steamed Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Description
A flavorful Salmon Teriyaki recipe featuring tender salmon fillets marinated in a savory-sweet teriyaki sauce, pan-seared to perfection and served over steamed white rice with a garnish of fresh green onions. This easy-to-make dish combines traditional Japanese flavors with a simple cooking method, perfect for a satisfying weeknight dinner.
Ingredients
Salmon Teriyaki
- 4 salmon fillets
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp brown sugar
- 1 tsp grated ginger
Serving
- 2 cups cooked white rice
- Green onions, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, combine the soy sauce, mirin, sake, brown sugar, and grated ginger, mixing well to dissolve the sugar and blend the flavors.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them. Marinate for at least 30 minutes to allow the salmon to absorb the rich sauce.
- Cook the Salmon: Heat a skillet over medium heat. Remove the salmon from the marinade and cook each fillet for 3-4 minutes per side, or until the salmon is cooked through and has a nice glaze from the sauce.
- Serve: Spoon steamed white rice onto plates, place the cooked salmon fillets on top, and garnish with freshly chopped green onions for a bright, fresh finish.
Notes
- For best results, use fresh salmon fillets with the skin removed or on, depending on preference.
- You can substitute white rice with brown rice or jasmine rice for a different texture and flavor.
- Marinating the salmon longer (up to 1 hour) will intensify the flavor, but avoid marinating too long as the texture may degrade.
- Use a non-stick skillet or lightly oil the pan to prevent sticking.
- If sake is unavailable, dry sherry or white wine can be a substitute.
