Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1/2 cup soy sauce or tamari for gluten-free
- 1/4 cup honey or maple syrup
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tsp cornstarch mixed with 2 tsp water (for thickening)
- Cooked jasmine or brown rice (for serving)
- Steamed or roasted vegetables (snap peas, broccoli, carrots)
- Sesame seeds and chopped green onions for garnish
Instructions
- In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, stirring occasionally. Once heated through, stir in the cornstarch mixture to thicken the sauce. Cook until glossy and slightly thickened, then set aside.
- Heat a non-stick skillet over medium-high heat. Pat the salmon fillets dry. Place skin-side down and cook for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until just cooked through. Brush generously with the teriyaki sauce during the last minute of cooking.
- Start with a bed of cooked rice in each bowl. Top with the cooked salmon fillets, add steamed or roasted vegetables, and drizzle additional teriyaki sauce. Garnish with sesame seeds and chopped green onions for extra flavor and crunch.
Notes
- For an extra smoky flavor, consider grilling the salmon.
- Use fresh, high-quality salmon for the best taste.
- You can swap rice with cauliflower rice for a low-carb option.
- Batch prepare the sauce and store in the fridge for quick meal assembly later.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten-Free optional
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal Kcal
- Sugar: 15 g
- Sodium: 1500 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg