The BEST teriyaki salmon ever made completely from scratch in one skillet and served with fluffy gingered rice and lots of homemade teriyaki sauce!
You’re gonna need to cancel your dinner plans for roughly about the next two weeks, guys. Because this teriyaki salmon is what’s up for the foreseeable dinner future.
Please invite me over for all these said teriyaki salmon nights?
Also. Please please please always throw gingered rice into that deal. Because it’s not teriyaki without rice and sometimes your standard, ho-hum white rice just needs a ginger upgrade.
And the dinner gods are a’singing rather loudly today.
So here’s the dinner deal, guys. It’s a 30-minute, completely stovetop-use-only dinner and it’s also made COMPLETELY from scratch. I started making my own teriyaki chicken with this recipe and I haven’t looked back since.
I might actually love it more smothering a gorgeous piece of salmon. >>>
Here’s how the prep goes down. >> Start your gingered rice first so it can cook while the fish cooks. Make your teriyaki sauce (and honestly, it takes FIVE minutes tops!)
Sear the salmon on both sides, throw the sauce back in the pan and let the salmon soak up all the glorious teriyaki goodness.
By then your rice should be fluffy and perfect and ready to be the perfect bed for a perfect piece of teriyaki salmon.
Psssssst…there will be lots of leftover sauce in the pan and yep, that goes right on ‘yo rice where it belongs. Hi, dinner bliss. ♥♥
- 4 cups water
- 2 cups uncooked white rice
- 2 tablespoons butter
- 2 tablespoons minced fresh ginger
- 1/4 cup sliced minced fresh parsley
- Salt and pepper to taste
- 1/2 cup soy sauce
- 2 tablespoons white vinegar
- 1/4 cup water
- 1/2 cup coconut sugar (or brown sugar)
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 2 tablespoons olive oil
- 4 salmon fillets (1 lb)
- Salt and pepper to taste
- Make the rice: Bring water to a boil over medium-high. Add rice and ginger and reduce heat to low and cover rice. Let rice simmer 15-20 minutes until rice is tender and fluffy. Remove from heat and add green onions to rice and season with salt and pepper to taste. Enjoy!
- Make the sauce: In a small skillet over medium-high heat, bring soy sauce, vinegar, water, sugar, ginger, and garlic to a simmer over medium-high heat. Gradually whisk in cornstarch/water mixture until smooth. Stir occasionally until sauce is thickened. Remove from heat and transfer to a bowl and keep warm.
- Wipe skillet clean and heat olive oil over medium heat until shimmery. Pat salmon dry with paper towels and season both sides with salt and pepper. Sear salmon 3-4 minutes on each side until golden brown. Reduce heat to medium and add teriyaki sauce to pan, brushing sauce over salmon fillets. Serve salmon warm with gingered rice. Enjoy!