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. ♥♥
Skillet Teriyaki Salmon with Gingered Rice
- 4 cups water
- 2 cups uncooked white rice
- 2 tablespoons minced fresh ginger
- 2 tablespoons butter
- 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 butter and parsley 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!
Oh my!!!! I love this so much! I agree with you, white rice with a little ginger upgrade is always the best!
Christine @ myblissfulmess says
Oh my goodness, I love how flavorful this is, and how it doesn’t bust my Weight Watcher’s plan. In fact it goes very well with it. Very satisfying meal, absolutely delicious, and healthy. Not to mention Salmon is my favorite fish. Tons of winner points on this one!
Glad to hear that this salmon was a winner, Christine! Thanks letting me know! 🙂
Really lovely – and simple! I’ll definitely make it again
It says butter in the rice but I’m missing it in the instruction part. When do you add it?
So sorry for that typo! I’ve adjusted the recipe to include the butter.
Great and easy recipe. Love adding a healthy, very flavorful weekday dish. Used Bragg liquid aminos instead of soy sauce. Delicious ?
Turned out great! Thank you
Yay! Hope you enjoyed. 🙂