Description
A quick and healthy 15-minute weeknight dinner featuring seared salmon glazed in a sweet and savory teriyaki sauce, served over fluffy rice with steamed vegetables.
Ingredients
Scale
- 4 salmon fillets (about 6oz each)
- 2 tablespoons neutral oil (avocado or canola)
- Salt and pepper to taste
- 1 cup uncooked jasmine rice
- Water for cooking rice
- ½ cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons water
- 2 cups steamed vegetables (broccoli, snap peas, or bok choy)
- Optional toppings: sesame seeds, sliced green onions, sriracha
Instructions
- Rinse rice thoroughly until water runs clear. Combine rice and water (1:1.5 ratio) in a pot or rice cooker. Bring to a boil, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let sit covered for 10 minutes, then fluff with a fork.
- In a small saucepan over medium heat, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and 2 tablespoons water. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Heat oil in a 10-inch skillet over medium-high heat. Place salmon in the pan skin-side down (if skin-on). Cook undisturbed for 4-5 minutes until skin is crispy. Flip and cook for another 2-3 minutes until salmon flakes easily but remains moist.
- Reduce heat to low. Pour half the teriyaki sauce into the pan around the salmon. Let bubble for 30 seconds. Flip salmon and brush with remaining sauce. Cook for 30 more seconds to caramelize.
- Divide rice among four bowls. Top each with a piece of glazed salmon and steamed vegetables. Drizzle with remaining sauce and sprinkle with sesame seeds and green onions.
Notes
Pat salmon dry before cooking to ensure a good sear. Do not overcook salmon as it continues to cook after removal from heat. Use low-sodium soy sauce to control saltiness. For leftovers, store in an airtight container in the fridge for up to 3 days. Reheat rice with a splash of water and salmon gently to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 salmon fillet, 1 c
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: salmon, teriyaki, rice bowls, healthy dinner, quick meals, weeknight dinner, gluten-free option, high protein