There’s something truly magical about combining the rich, savory flavors of teriyaki sauce with the delicate taste of salmon. When I first tried this Teriyaki Salmon with Rice recipe, it quickly became a family favorite. The combination of sweet and savory notes paired with perfectly cooked, flaky salmon over a bed of fragrant rice was simply irresistible. My family, who are often the harshest critics, couldn’t get enough of it. Even the kids, who usually shy away from fish, were asking for seconds. This dish has now become a regular on our dinner table, praised for its simplicity and incredible taste.

Ingredients

To recreate this delightful dish, you’ll need the following ingredients:

• 4 salmon fillets (preferably skin-on, as it helps the fillets hold together and adds flavor)
• 1 cup of soy sauce (low sodium is recommended to control the saltiness)
• 1/2 cup of brown sugar (for that perfect sweet balance)
• 1/4 cup of rice vinegar (to enhance the tanginess)
• 2 tablespoons of sesame oil (adds a nutty, rich flavor)
• 3 cloves of garlic, minced (for a burst of flavor)
• 1 tablespoon of fresh ginger, grated (adds warmth and depth)
• 1 tablespoon of cornstarch (to thicken the sauce)
• 2 cups of jasmine rice (or any preferred rice variety)
• 4 cups of water (for cooking the rice)
• Sliced green onions and sesame seeds (for garnish)

Instructions

To prepare this dish, follow these comprehensive steps:

1. Begin by preparing the teriyaki sauce. In a small saucepan, combine the soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir the mixture over medium heat until the sugar dissolves completely.
2. In a separate small bowl, mix the cornstarch with two tablespoons of water until smooth. Add this slurry to the saucepan and continue to cook, stirring constantly, until the sauce thickens. Once it reaches your desired consistency, remove it from the heat and set aside.
3. Next, wash the jasmine rice under cold water until the water runs clear. This step is crucial for removing excess starch and ensuring fluffy rice.
4. In a medium-sized pot, bring four cups of water to a boil. Add the washed rice, cover with a lid, and reduce the heat to low. Allow the rice to simmer for about 15 minutes or until tender. Fluff the rice with a fork once cooked, and keep it warm until serving.
5. While the rice cooks, preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Spoon the prepared teriyaki sauce generously over the salmon, ensuring each fillet is well-coated.
6. Bake the salmon in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork. The cooking time may vary depending on the thickness of the fillets.
7. Once the salmon is cooked, allow it to rest for a few minutes before serving.
8. To serve, place a generous scoop of jasmine rice on each plate, top with a salmon fillet, and drizzle extra teriyaki sauce over the top. Garnish with sliced green onions and sesame seeds for a touch of color and crunch.

Nutrition Facts

This recipe serves four people. Each serving contains approximately 450 calories. This makes it a balanced meal option, offering a good mix of protein, carbohydrates, and essential fats.

Preparation Time

Total preparation and cooking time: 40 minutes.

This includes 10 minutes of preparation and 30 minutes of cooking time, making it an excellent choice for a weeknight dinner or a special occasion where you want to impress without spending too much time in the kitchen.

How to Serve

To truly elevate your dining experience, consider these serving suggestions:

• Serve with a side of steamed vegetables like broccoli or bok choy for added nutrition.
• Add a sprinkle of chili flakes for those who enjoy a bit of heat.
• Pair with a crisp, cold white wine such as Sauvignon Blanc to complement the savory flavors of the dish.
• Consider serving with a side of pickled ginger to cleanse the palate between bites.
• Top with a poached egg for a richer, more fulfilling meal.

Additional Tips

Here are some expert tips to ensure your Teriyaki Salmon with Rice turns out perfect every time:

• Tip 1: Marinate the salmon in the teriyaki sauce for 30 minutes before baking for an even deeper flavor.
• Tip 2: Use a fish spatula to carefully transfer the salmon fillets to prevent them from breaking apart.
• Tip 3: If you prefer a thicker sauce, allow it to simmer a little longer to reach your desired consistency.
• Tip 4: Keep a close eye on the salmon while baking to avoid overcooking, which can result in a dry texture.
• Tip 5: For a gluten-free version, substitute soy sauce with tamari or coconut aminos.

FAQ Section

Here are some frequently asked questions about this recipe:

• Q1: Can I use frozen salmon fillets?
  A1: Yes, you can use frozen salmon fillets. Just make sure to thaw them completely in the refrigerator before cooking for the best results.
• Q2: What can I use as a substitute for brown sugar?
  A2: You can substitute brown sugar with honey or maple syrup for a different flavor profile while maintaining the sweetness.
• Q3: How can I tell if the salmon is cooked through?
  A3: The salmon is done when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C).
• Q4: Can I make the teriyaki sauce in advance?
  A4: Absolutely, the sauce can be made ahead of time and stored in the refrigerator for up to a week. Just reheat it gently before using.
• Q5: Is it necessary to use jasmine rice?
  A5: No, you can use any rice you prefer, such as basmati or brown rice, depending on your taste and dietary preferences.

This Teriyaki Salmon with Rice recipe is not only quick and easy to prepare, but it also delivers a punch of flavor that is sure to impress any guest at your dinner table. Whether you’re cooking for family or hosting friends, this dish is a guaranteed crowd-pleaser. Enjoy the perfect balance of sweet and savory, and the satisfaction of serving a meal that’s both delicious and nutritious.