Teriyaki Salmon with Ginger Rice
Teriyaki Salmon with Ginger Rice
Ingredients
For the Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 2 tablespoons vegetable oil
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, mixed with 2 teaspoons water
For the Ginger Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 cups water
- 1 inch piece fresh ginger, peeled and thinly sliced
- 1/4 teaspoon salt
For Garnish
- 1 teaspoon sesame seeds, toasted, optional
- 2 scallions, thinly sliced, optional
Instructions
- 1
Prepare the ginger rice: Combine the rinsed jasmine rice, water, sliced ginger, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes. Remove ginger slices before serving.
⏱️ 20 min
- 2
Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
⏱️ 7 min•🌡️ 200
- 3
Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
⏱️ 2 min•🌡️ 200
- 4
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
⏱️ 2 min
- 5
Heat vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin-side down in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.
⏱️ 5 min•🌡️ 375
- 6
Flip the salmon fillets and cook for another 2-3 minutes, or until cooked to your desired doneness. Reduce heat if necessary to prevent burning.
⏱️ 3 min•🌡️ 350
- 7
Pour about half of the teriyaki sauce over the salmon in the skillet. Spoon some sauce over the fillets as they finish cooking. Cook for 1 minute more, allowing the sauce to glaze the salmon.
⏱️ 1 min•🌡️ 300
- 8
Serve the teriyaki salmon immediately over the ginger rice. Drizzle with the remaining teriyaki sauce and garnish with toasted sesame seeds and sliced scallions, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Ginger Rice
Ingredients
For the Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 2 tablespoons vegetable oil
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch, mixed with 2 teaspoons water
For the Ginger Rice
- 1 1/2 cups jasmine rice, rinsed
- 2 cups water
- 1 inch piece fresh ginger, peeled and thinly sliced
- 1/4 teaspoon salt
For Garnish
- 1 teaspoon sesame seeds, toasted, optional
- 2 scallions, thinly sliced, optional
Instructions
- 1
Prepare the ginger rice: Combine the rinsed jasmine rice, water, sliced ginger, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes. Remove ginger slices before serving.
⏱️ 20 min - 2
Make the teriyaki sauce: In a small saucepan, whisk together soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
⏱️ 7 min•🌡️ 200 - 3
Whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
⏱️ 2 min•🌡️ 200 - 4
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
⏱️ 2 min - 5
Heat vegetable oil in a large skillet over medium-high heat. Place salmon fillets skin-side down in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown.
⏱️ 5 min•🌡️ 375 - 6
Flip the salmon fillets and cook for another 2-3 minutes, or until cooked to your desired doneness. Reduce heat if necessary to prevent burning.
⏱️ 3 min•🌡️ 350 - 7
Pour about half of the teriyaki sauce over the salmon in the skillet. Spoon some sauce over the fillets as they finish cooking. Cook for 1 minute more, allowing the sauce to glaze the salmon.
⏱️ 1 min•🌡️ 300 - 8
Serve the teriyaki salmon immediately over the ginger rice. Drizzle with the remaining teriyaki sauce and garnish with toasted sesame seeds and sliced scallions, if desired.
⏱️ 2 min