Some weekdays, I want to enjoy dinner like I would at a nice restaurant—but without the 45-minute drive, the reservation, or the bill that makes me rethink my life decisions. That’s where this teriyaki-glazed salmon with rice comes in.
This dish perfectly combines comfort and elegance. Succulent salmon fillets are brushed with a glossy, homemade teriyaki sauce that’s sweet, savory, and slightly sticky—the kind that will make you accidentally lick your spoon. The whole thing is ready in under 30 minutes, making it perfect for busy evenings when you want something nutritious and delicious without the mess.
Let’s cook this together.
For the Salmon:
4 salmon fillets (about 6 oz each)
1 tablespoon olive oil
Salt and black pepper, to taste
For the Teriyaki Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons honey (or brown sugar for a deeper caramel note)
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1 tablespoon cornstarch + 2 tablespoons water (slurry for thickening)
For Serving:
2 cups cooked jasmine or basmati rice
1 tablespoon sesame seeds
2 green onions, thinly sliced
1. Get the rice going first.
Because nothing is more tragic than finishing the perfect salmon and realizing the rice is still raw. I use jasmine rice here — it’s fluffy, fragrant, and pairs beautifully with teriyaki. Set it on the stove or in your rice cooker and let it do its thing.
2. Whisk up the sauce.
In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Let it come to a gentle simmer, filling your kitchen with that unmistakable sweet-salty aroma. Stir in your cornstarch slurry and keep whisking until the sauce turns glossy and just thick enough to coat the back of a spoon.
3. Sear the salmon.
Heat olive oil in a large skillet over medium-high heat. Season the salmon with a pinch of salt and pepper — nothing fancy here, because the sauce is the star. Place the fillets skin-side down (if they have skin) and cook for 4-5 minutes until the skin is crisp. Flip and cook for another 3-4 minutes, depending on thickness.
4. Glaze like you mean it.
Once the salmon is almost cooked through, spoon the teriyaki sauce generously over each piece, letting it bubble and caramelize slightly. This is where the magic happens — the salmon soaks up all that sweet-savory goodness.
5. Plate and sprinkle.
Scoop a mound of steaming rice onto each plate, nestle the salmon on top, and drizzle over any extra sauce from the pan. Sprinkle with sesame seeds and green onions for that final flourish.
- For extra flavor: Marinate the salmon in a little teriyaki sauce for 20 minutes before cooking.
- No salmon? Try chicken thighs or even tofu for a vegetarian version.
- Have more vegetables? Serve with quickly stir-fried bok choy, broccoli, or snow peas.
It’s one of those rare recipes that’s impressive enough for both weeknight meals and guests. The sauce is addictive, the salmon remains tender, and the whole plate looks simply… well, beautiful. And when you take that first bite and the warm rice soaks up the teriyaki glaze, you’ll feel like you’ve just indulged in a little midweek indulgence—without leaving the house.
