Description

A quick, restaurant-quality lunch featuring flaky salmon glazed in a sticky sweet-savory teriyaki sauce, served over rice with fresh garnishes. Ready in just 20 minutes.

Ingredients

Scale

4 salmon fillets (about 6oz / 170g each)
2 tablespoons neutral oil (avocado or canola)
Salt and black pepper
1 cup sushi rice (uncooked)
2 cups cooked white or sushi rice
¼ cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon minced fresh ginger
2 cloves minced garlic
2 tablespoons water
2 stalks green onions, thinly sliced
1 tablespoon toasted sesame seeds
Optional: Steamed broccoli, edamame, shredded carrots, or cucumber slices

Instructions

Rinse 1 cup of sushi rice under cold water until clear. Cook according to package instructions (rice cooker or stovetop) and keep warm.
In a small bowl or microwave-safe cup, whisk together soy sauce, honey, rice vinegar, ginger, garlic, and water. Heat for 20 seconds if needed to melt honey, then whisk until smooth.
Pat salmon fillets dry with paper towels. Season both sides generously with salt and black pepper.
Heat oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place salmon in the pan, skin-side down if applicable. Press gently for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until a golden crust forms.
Flip salmon carefully. Pour half the teriyaki glaze into the pan around the fish. Simmer for 1-2 minutes, then brush remaining glaze over the salmon. Cook for 1 more minute until sauce thickens. Remove from heat.
Fluff cooked rice with a fork. Divide among four bowls.
Place a piece of glazed salmon on top of each bowl. Spoon extra sauce from the pan over the fish.
Garnish with sliced green onions and toasted sesame seeds. Serve immediately with optional steamed veggies.

Notes

Do not overcook the salmon; it continues to cook after removal from heat. Toast sesame seeds in a dry pan for 2-3 minutes to enhance aroma. Use low-sodium soy sauce to control salt levels. For meal prep, store in airtight containers for up to 3 days. Do not freeze as texture suffers.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: Asian

Nutrition

Serving Size: 1 bowl per serving
Calories: 450
Sugar: 12
Sodium: 680
Fat: 16
Saturated Fat: 3
Carbohydrates: 42
Fiber: 2
Protein: 32

Keywords: teriyaki salmon, rice bowls, healthy lunch, quick dinner, high protein, meal prep, gluten-free option, dairy-free