Teriyaki Salmon with Ginger Scallion Rice
Teriyaki Salmon with Ginger Scallion Rice
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake, or substitute with more mirin or water
- 2 tablespoons granulated sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil, for searing
For the Ginger Scallion Rice
- 2 cups jasmine rice
- 3 cups water
- 1/2 cup scallions, thinly sliced, divided
- 2 tablespoons fresh ginger, finely minced
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper, optional
For Garnish
- 1 tablespoon toasted sesame seeds
- scallions, reserved from rice, for garnish
Instructions
- 1
Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer gently for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency. Set aside.
⏱️ 10 min - 2
Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan with a tight-fitting lid, combine the rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Do not lift the lid.
⏱️ 25 min - 3
Prepare Ginger Scallion Oil for Rice: While the rice is resting, in a small heatproof bowl, combine the finely minced ginger, 1/4 cup of the sliced scallions (reserve the rest for garnish), salt, and white pepper (if using). Heat the 3 tablespoons of vegetable oil in a small pan until shimmering hot (just before smoking). Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle vigorously. Stir well.
⏱️ 5 min - 4
Finish the Rice: Once the rice has rested, fluff it with a fork. Gently fold in the prepared ginger scallion oil mixture until well combined. Keep warm.
⏱️ 2 min - 5
Cook the Salmon: Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down (if skin-on) in the hot skillet. Cook for 4-5 minutes until the skin is crispy and golden. Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
⏱️ 10 min - 6
Glaze the Salmon: Once the salmon is nearly cooked, pour about half of the prepared teriyaki sauce over the salmon fillets in the skillet. Let it simmer with the salmon for 1-2 minutes, spooning the sauce over the fish, until the sauce thickens and coats the salmon beautifully.
⏱️ 2 min - 7
Serve: Divide the ginger scallion rice among four plates. Top each serving of rice with a teriyaki glazed salmon fillet. Drizzle with any remaining teriyaki sauce from the pan. Garnish with toasted sesame seeds and the reserved sliced scallions. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Salmon with Ginger Scallion Rice
Ingredients
For the Teriyaki Salmon
- 4 salmon fillets, about 6 ounces each, skin on or off
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake, or substitute with more mirin or water
- 2 tablespoons granulated sugar
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon vegetable oil, for searing
For the Ginger Scallion Rice
- 2 cups jasmine rice
- 3 cups water
- 1/2 cup scallions, thinly sliced, divided
- 2 tablespoons fresh ginger, finely minced
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper, optional
For Garnish
- 1 tablespoon toasted sesame seeds
- scallions, reserved from rice, for garnish
Instructions
- 1
Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, sake, granulated sugar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer gently for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency. Set aside.
⏱️ 10 min - 2
Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan with a tight-fitting lid, combine the rinsed rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Do not lift the lid.
⏱️ 25 min - 3
Prepare Ginger Scallion Oil for Rice: While the rice is resting, in a small heatproof bowl, combine the finely minced ginger, 1/4 cup of the sliced scallions (reserve the rest for garnish), salt, and white pepper (if using). Heat the 3 tablespoons of vegetable oil in a small pan until shimmering hot (just before smoking). Carefully pour the hot oil over the ginger and scallion mixture. It should sizzle vigorously. Stir well.
⏱️ 5 min - 4
Finish the Rice: Once the rice has rested, fluff it with a fork. Gently fold in the prepared ginger scallion oil mixture until well combined. Keep warm.
⏱️ 2 min - 5
Cook the Salmon: Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper. Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Place the salmon fillets skin-side down (if skin-on) in the hot skillet. Cook for 4-5 minutes until the skin is crispy and golden. Flip the salmon and cook for another 2-3 minutes, or until cooked through to your desired doneness.
⏱️ 10 min - 6
Glaze the Salmon: Once the salmon is nearly cooked, pour about half of the prepared teriyaki sauce over the salmon fillets in the skillet. Let it simmer with the salmon for 1-2 minutes, spooning the sauce over the fish, until the sauce thickens and coats the salmon beautifully.
⏱️ 2 min - 7
Serve: Divide the ginger scallion rice among four plates. Top each serving of rice with a teriyaki glazed salmon fillet. Drizzle with any remaining teriyaki sauce from the pan. Garnish with toasted sesame seeds and the reserved sliced scallions. Serve immediately.
⏱️ 1 min