Teriyaki Salmon with Rice
Glossy glaze, fluffy rice, easy weeknight dinner
A classic Japanese comfort meal with crispy-skinned salmon coated in a sweet-savory sauce, served over steamed rice.
Shopping list
- 300 g salmon fillets
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp mirin
- 1 tsp fresh ginger
- 1 tsp white sesame oil
- 150 g short grain rice
- 15 g unsalted butter
- 2 green onions
- 1 tbsp toasted sesame seeds
Ingredients
- 300 g salmon fillets skin on, cut into 2 portions
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp mirin
- 1 tsp fresh ginger grated
- 1 tsp white sesame oil
- 150 g short grain rice rinse well until water runs clear
- 225 ml water
- 15 g unsalted butter
- 2 green onions thinly sliced
- 1 tbsp toasted sesame seeds
Method
-
3 min
Rinse the rice in a fine-mesh sieve until the water runs clear. Transfer to a pot with water and butter. Bring to a boil, cover tightly, and cook over very low heat for 15 minutes, then rest off heat for 5 minutes.
-
2 min
Whisk together soy sauce, honey, mirin, and ginger in a small bowl to form the teriyaki sauce. Ensure the honey is fully dissolved.
-
2 min
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper on both sides.
-
1 min
Heat sesame oil in a large non-stick pan over medium-high heat until shimmering.
-
4 min
Place salmon skin-side down in the hot pan. Cook undisturbed for 4 minutes until the skin is crispy and the flesh is opaque halfway up.
-
2 min
Flip the salmon gently. Pour the teriyaki sauce around the base of the pan, not directly onto the fish, to prevent burning.
-
3 min
Baste the salmon with the bubbling sauce using a spoon for 2-3 minutes until the sauce has thickened and glazed the fish. The salmon should just be cooked through.
-
1 min
Fluff the cooked rice with a fork. Serve salmon over rice, drizzle with any pan sauce, and top with green onions and sesame seeds.
Chef's tips
- Do not flip the salmon early; letting the skin get fully crisp ensures it releases easily from the pan.
- The sauce is sticky and will burn if the pan is too hot; reduce heat slightly if it bubbles vigorously.
- Rinsing the rice removes excess starch, which is essential for the separate, fluffy grains of Japanese style rice.
- If the sauce is too thick, add a teaspoon of water; if too thin, keep simmering for another minute.
Swap it
- White fish
- Substitute salmon with cod or sea bass for a milder flavor; increase cooking time by 1 minute per side.
- Brown rice
- Use brown rice instead of white; increase water to 300 ml and cook time to 25 minutes for the rice.
- Vegetables
- Add a side of steamed broccoli or stir-fried bok choy to make the meal more substantial.
- Sauce
- Use a sugar-free mirin and reduce honey to 1 tbsp for a less sweet version.