Teriyaki Salmon with Sesame Rice Recipe

When it comes to creating a meal that’s both healthy and indulgent, few dishes compare to Teriyaki Salmon with Sesame Rice. This Japanese-inspired recipe is a favorite for home cooks and chefs alike because it combines perfectly balanced flavors: the sweet and savory glaze of teriyaki sauce paired with the nutty richness of sesame rice.

Not only is this dish delicious, but it’s also nutrient-packed, quick to prepare, and versatile enough to fit into any meal plan. Whether you’re looking for a weeknight dinner, a meal-prep option, or something impressive enough to serve at a gathering, this recipe ticks all the boxes.

In this post, we’ll cover everything you need to know about making Teriyaki Salmon with Sesame Rice: from ingredients and step-by-step instructions to variations, serving ideas, and storage tips. By the end, you’ll be ready to create a restaurant-quality dish in the comfort of your own kitchen.

Why You’ll Love This Teriyaki Salmon with Sesame Rice

• Balanced Flavors: Sweet, savory, and slightly tangy teriyaki glaze paired with nutty sesame rice.
• Healthy and Nutritious: Packed with omega-3s from salmon, fiber from rice, and antioxidants from vegetables.
• Quick and Easy: Ready in under 40 minutes, making it perfect for weeknights.
• Meal Prep Friendly: Stays fresh in the fridge for up to 3 days.
• Customizable: Works with other proteins like chicken or tofu.

Ingredients for Teriyaki Salmon with Sesame Rice

For the Salmon and Teriyaki Sauce

• 4 salmon fillets (150–180 g each, preferably skin-on for added flavor and crispiness)
• 3 tbsp soy sauce (low-sodium, halal-certified)
• 2 tbsp apple juice or white grape juice (a halal substitute for mirin)
• 2 tbsp honey or brown sugar (for natural sweetness)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tsp sesame oil (for nutty depth)
• 1 tsp cornstarch + 2 tbsp water (to thicken sauce into a glossy glaze)

For the Sesame Rice

• 2 cups jasmine rice, rinsed and drained
• 2.5 cups water
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds, toasted (white, black, or a mix)
• Pinch of salt

Garnishes and Sides

• 2 stalks green onion, thinly sliced
• 1 tbsp sesame seeds (extra, toasted for sprinkling)
• 1 cup steamed vegetables (broccoli, carrots, snap peas, or a mix)

Step-by-Step Instructions

Step 1: Cook the Sesame Rice

1. Rinse the jasmine rice until water runs clear. This removes excess starch and prevents stickiness.
2. Add rice and water to a rice cooker or saucepan. Cook until rice is fluffy and tender.
3. Once done, gently fluff the rice with a fork. Stir in toasted sesame oil, sesame seeds, and a pinch of salt. Keep warm while preparing the salmon.

Pro Tip: Toast your sesame seeds in a dry skillet for 2–3 minutes before adding them to the rice. This intensifies their nutty flavor.

Step 2: Make the Teriyaki Sauce

1. In a saucepan, combine soy sauce, apple juice (or grape juice), honey, rice vinegar, garlic, ginger, and sesame oil.
2. Bring to a gentle simmer over medium heat.
3. Mix cornstarch with water to form a slurry, then stir into the sauce. Continue cooking until the sauce thickens into a glossy glaze.
4. Remove from heat and set aside.

Pro Tip: Make extra teriyaki sauce and store it in the fridge. It’s perfect for drizzling over stir-fries, grilled meats, or roasted vegetables.

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Step 3: Marinate the Salmon

1. Place salmon fillets in a shallow dish.
2. Spoon 2–3 tbsp of teriyaki sauce over them.
3. Let marinate for at least 10 minutes to absorb flavor.

Pro Tip: If you have time, marinate the salmon for up to 30 minutes. Just avoid over-marinating, as the acidity in vinegar can change the fish’s texture.

Step 4: Cook the Salmon

Option A – Pan-Seared Salmon

• Heat a non-stick skillet with a drizzle of oil over medium-high heat.
• Place salmon fillets skin-side down. Cook for 3–4 minutes until skin is crispy.
• Flip and cook for another 2–3 minutes.
• Brush with teriyaki sauce during the last minute of cooking.

Option B – Oven-Baked Salmon

• Preheat oven to 200°C.
• Place salmon on a parchment-lined tray.
• Bake for 12–14 minutes, brushing with teriyaki sauce halfway through.

Step 5: Assemble the Bowl

1. Spoon sesame rice into bowls.
2. Place teriyaki-glazed salmon on top.
3. Drizzle extra teriyaki sauce over the fish.
4. Garnish with green onions and sesame seeds.
5. Add steamed vegetables for balance and color.

Serving Suggestions

• Classic Japanese-Style: Serve with miso soup and pickled vegetables on the side.
• Modern Twist: Add avocado slices or a soft-boiled egg for a fusion-style bowl.
• Family Dinner: Pair with a light cucumber salad for freshness.
• Meal Prep: Divide into containers with rice, salmon, and veggies for easy lunches.

Variations of Teriyaki Salmon with Sesame Rice

• Tofu Teriyaki Rice Bowl: Swap salmon for tofu for a vegetarian version.
• Chicken Teriyaki Rice Bowl: Replace salmon with chicken thighs or breast.
• Spicy Teriyaki Salmon: Add chili flakes or sriracha to the sauce for heat.
• Brown Rice Option: Use brown rice or quinoa instead of jasmine rice for added fiber.
• Gluten-Free Version: Use tamari instead of soy sauce.

Tips for Perfect Teriyaki Salmon with Sesame Rice

• Always cook rice with the right water ratio for fluffiness.
• Use fresh ginger and garlic for the best depth of flavor.
• Don’t overcook salmon – it should be moist and flaky, not dry.
• Add vegetables for color, nutrition, and balance.
• Toast sesame seeds for extra aroma.

Storing and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Gently reheat in a skillet or microwave, adding a splash of water to keep rice moist.
• Freezing: While salmon can be frozen, it’s best enjoyed fresh. If freezing, store separately from rice for up to 2 months.

Nutrition Benefits

• Salmon: Rich in omega-3 fatty acids, high-quality protein, and vitamin D.
• Rice: Provides energy and pairs well with sauces.
• Sesame Oil & Seeds: Packed with antioxidants and healthy fats.
• Vegetables: Add fiber, vitamins, and minerals.

Together, this makes Teriyaki Salmon with Sesame Rice a balanced, nutrient-dense meal.

Final Thoughts

Teriyaki Salmon with Sesame Rice is more than just a recipe – it’s a wholesome, flavorful, and versatile meal that anyone can enjoy. With its glossy glaze, tender salmon, and nutty rice, this dish proves that healthy eating doesn’t have to be boring. This dish delivers both flavor and nutrition in every bite. Once you try it, it may just become a staple in your weekly meal rotation.

Teriyaki Salmon with Sesame Rice Recipe

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Cooking Method: Baking, Grilling, Stovetop Cuisine: Japanese Courses: Dinner, Lunch

Prep Time 15 mins Cook Time 20 mins Rest Time 5 mins Total Time 40 mins Difficulty: Intermediate Cooking Temp: 200  C Servings: 4 Best Season: All Seasons

Description

This Teriyaki Salmon with Sesame Rice is a flavorful, healthy, and satisfying dish that brings the best of Japanese-inspired cooking to your table. Juicy salmon fillets are glazed with a glossy homemade teriyaki sauce, then paired with nutty sesame rice for a perfectly balanced meal. Ideal for weeknight dinners or meal prep, this recipe is both quick and nutritious.

Ingredients

Scale

1/2x 1x 2x 3x

For the Teriyaki Salmon

• 4 pcs salmon fillets (150–180 g each, skin-on preferred)
• 3 tbsp soy sauce (low-sodium)
• 2 tbsp mirin (substitute: apple juice or white grape juice)
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 clove garlic (minced)
• 1 tsp fresh ginger (grated)
• 1 tsp sesame oil
• 1 tsp 1 cornstarch + 2 tbsp water (for slurry, to thicken sauce)

For the Sesame Rice

• 2 cup jasmine rice (rinsed and drained)
• 2.5 cup water
• 1 tbsp toasted sesame oil
• 1 tbsp sesame seeds (toasted, white or black)
• 1 pinch salt

For Garnishing

• 2 stalks green onion (thinly sliced)
• 1 tbsp sesame seeds (extra, toasted)
• 1 cup steamed vegetables (broccoli, carrots, or snap peas – optional but recommended)

Instructions

Prepare the Rice

1. Cook jasmine rice with water in a pot or rice cooker until fluffy. Once cooked, gently fluff with a fork and mix in toasted sesame oil, sesame seeds, and a pinch of salt. Keep warm.

Make the Teriyaki Sauce

1. In a saucepan, combine soy sauce, mirin (or substitute), honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a gentle simmer. Mix cornstarch with water to make a slurry, then stir into the sauce until slightly thickened and glossy. Remove from heat and set aside.

Marinate the Salmon

1. Place salmon fillets in a shallow dish. Spoon 2–3 tbsp of the teriyaki sauce over them and let marinate for 10 minutes while preparing other components.

Cook the Salmon

1. Option A – Pan-Seared: Heat a skillet with a drizzle of oil over medium-high heat. Place salmon skin-side down and cook for 3–4 minutes. Flip and cook another 2–3 minutes until just cooked through. Brush generously with teriyaki glaze during the last minute.
2. Option B – Oven-Baked: Preheat oven to 200°C. Place salmon on a parchment-lined tray. Bake for 12–14 minutes, brushing with teriyaki sauce halfway.

Assemble the Dish

1. Spoon sesame rice into bowls or plates. Top with teriyaki-glazed salmon fillet. Drizzle extra teriyaki sauce over the top. Garnish with green onions, sesame seeds, and serve with steamed vegetables on the side.

Note

Storage: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat gently to avoid drying the salmon.
Meal Prep: Cook rice and sauce ahead of time. Reheat and glaze salmon just before serving.
Variation: Swap salmon with cod, chicken thighs, or tofu for different proteins.

Keywords: healthy salmon recipe, teriyaki salmon bowl, sesame rice