Teriyaki Salmon with Sesame Rice
Enjoy a restaurant-quality meal at home with this Teriyaki Salmon with Sesame Rice recipe! Tender, flaky salmon is glazed with a sweet and savory teriyaki sauce and served over fluffy sesame-infused rice for a flavorful and satisfying dinner.
Ingredients
- For the Teriyaki Salmon:
- 4 salmon fillets (6 oz each), skin-on or skinless
- ¼ cup soy sauce (low-sodium recommended)
- 3 tbsp honey or maple syrup
- 2 tbsp mirin or rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp olive oil or sesame oil
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- For the Sesame Rice:
- 2 cups cooked white or brown rice
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 2 tbsp chopped green onions
- Optional Garnishes:
- Steamed broccoli or snap peas
- Sliced red bell pepper
- Additional sesame seeds
Instructions
- Prepare Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, mirin, garlic, and ginger. Set aside.
- Cook Salmon: Heat oil in a large skillet over medium-high heat. Season salmon lightly with salt and pepper. Place salmon skin-side down (if applicable). Sear for 4–5 minutes until golden, then flip and cook 3–4 more minutes.
- Add Teriyaki Sauce: Pour prepared sauce over salmon. Simmer 2–3 minutes, occasionally spooning the sauce over the salmon.
- Optional: Mix cornstarch with water and stir into the sauce to thicken slightly.
- Prepare Sesame Rice: In a separate pan or bowl, toss cooked rice with sesame oil, toasted sesame seeds, and chopped green onions.
- Combine and Serve: Serve salmon over sesame rice. Drizzle with extra teriyaki sauce from the pan. Garnish with steamed vegetables, additional sesame seeds, and green onions.