Skillet Teriyaki Salmon with Gingered Rice
The BEST teriyaki salmon ever made completely from scratch in one skillet and served with fluffy gingered rice and lots of homemade teriyaki sauce!
Servings 6 -8 servings
Ingredients
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
Sauce
- 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
Instructions
- 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!