japanese salmon recipe
The Best japanese salmon recipe
This recipe is also incredibly versatile. You can serve it over rice for a simple, comforting meal, or let the sauce coat the fish for something lighter. It’s great for family dinners because it’s easy to customize—add some steamed veggies, a sprinkle of sesame seeds, or a quick side salad to stretch it into a full meal. Plus, the way the salmon retains its moisture while cooking makes it feel indulgent without the heavy side dishes. My husband swears it’s the only way to eat salmon that doesn’t taste like it’s been sitting in the fridge too long. And honestly? It’s one of those recipes that feels like a little love on a plate—simple, healthy, and always a hit.
Quick Teriyaki Glazed Salmon with Sesame Rice
A simple yet flavorful Japanese-inspired salmon dish with a sweet-savory teriyaki glaze, served over fluffy sesame rice. Perfect for a weeknight meal with minimal effort.
🥘Ingredients
- 4 (6 oz each) fresh salmon fillets
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ cup soy sauce
- ¼ cup honey
- 2 tbsp mirin
- 1 tbsp grated ginger
- 1 clove garlic, minced
- 1 cup jasmine rice
- 1 cup water
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if using baked salmon. Pat salmon fillets dry with paper towels and season lightly with salt and pepper. -
2
In a small bowl, whisk together soy sauce, honey, mirin, ginger, and garlic for the teriyaki glaze. -
3
For baked salmon: Place fillets on a parchment-lined baking sheet. Brush lightly with olive oil, then pour half the teriyaki glaze over them. Bake for 12–15 minutes until salmon flakes easily with a fork. -
4
For pan-seared salmon: Heat olive oil in a skillet over medium-high heat. Cook salmon for 4–5 minutes per side until crispy and opaque. -
5
While salmon cooks, rinse jasmine rice under cold water. Cook rice with water and sesame oil in a rice cooker or pot according to package instructions. Fluff with a fork and sprinkle with sesame seeds.
🔧Equipment
- Mixing bowl
- Skillet
- Baking sheet (optional, for crispy salmon)
- Rice cooker or pot
📊Nutrition Facts (per serving)
📝Notes
- For extra depth, add a pinch of red pepper flakes to the glaze if you like a slight kick.
- Make ahead: Cook the rice in advance and store it in the fridge. Reheat gently before serving.
- Substitute honey with brown sugar if preferred.
Watch Video Of How Quick Teriyaki Glazed Salmon with Sesame Rice Works
❓ Frequently Asked Questions About Quick Teriyaki Glazed Salmon with Sesame Rice
How do I know when the salmon is cooked through?
Cook until the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C). For pan-seared salmon, the skin should be crispy and the flesh opaque but still slightly translucent near the edges.
Can I substitute fresh salmon for frozen?
Yes, but thaw it completely first. Fresh salmon often has a slightly richer flavor, but frozen works well if thawed evenly and patted dry before cooking.
What if my salmon isn’t filleted?
Use whole salmon by cutting it into thick steaks (about 1-inch thick). Pat dry, season lightly, and cook as directed—it’ll still render beautifully.
How should I handle leftover salmon?
Store in an airtight container for up to 3 days in the fridge. Reheat gently in a pan or microwave until warmed through, adding a splash of soy sauce or lemon if desired.
