An easy thirty-minute dinner that’s so much better — and cheaper — than takeout. Flaky, tender salmon coated in a sticky, glossy homemade teriyaki glaze, served over fluffy rice with sesame seeds and green onion. The sauce is sweet, savory and beautifully caramelized, the salmon is rich and buttery, and it all comes together fast enough for the busiest weeknight.
Fun fact: ‘teriyaki’ isn’t an ingredient — it’s a cooking technique. ‘Teri’ means luster or shine, and ‘yaki’ means grilled or broiled. So teriyaki literally describes the glossy glaze you get from cooking food in that sweet soy-mirin sauce until it shines.
Why this recipe works
HOMEMADE glaze. A quick soy, honey, garlic and ginger sauce beats bottled teriyaki and thickens to sticky in minutes.
SEAR then glaze. Searing the salmon first builds flavor; glazing at the end gives that caramelized shine.
DON’T overcook. Salmon is best pulled at medium — moist and just flaking, not dry.
Ingredients
Serves 4.
Salmon and rice:
4 salmon fillets (about 6 oz / 170 g each)
1 tbsp oil
Salt and pepper
2 cups cooked white or jasmine rice
Sesame seeds and sliced green onion, to serve
Steamed broccoli, to serve (optional)
Teriyaki glaze:
1/3 cup soy sauce
3 tbsp honey (or brown sugar)
2 tbsp rice vinegar
2 cloves garlic, minced
1 tsp grated ginger
1 tsp cornstarch + 1 tbsp water (slurry)
Instructions
Step 1: Make the glaze
Whisk the soy sauce, honey, rice vinegar, garlic and ginger in a small bowl. Mix the cornstarch and water separately.
Step 2: Sear the salmon
Pat the salmon dry, season with salt and pepper. Sear in oil over medium-high, skin-side down, 4 minutes, then flip and cook 2-3 minutes.
Step 3: Add the glaze
Pour the teriyaki sauce into the pan around the salmon. Let it bubble, then stir in the cornstarch slurry.
Step 4: Glaze the salmon
Spoon the thickening sauce over the salmon and cook 2-3 minutes until sticky and glossy and the salmon flakes.
Step 5: Plate
Serve the salmon over the rice (with broccoli if using).
Step 6: Finish
Spoon over extra glaze and sprinkle with sesame seeds and green onion.
Nutrition information
Calories: 480 kcal per serving
Protein: 36 g
Carbohydrates: 38 g
Fat: 18 g
Saturated Fat: 3 g
Fiber: 1 g
Pro tips for the best teriyaki salmon with rice
Pat the salmon dry. Dry fillets sear and glaze far better than wet ones.
Don’t overcook. Pull salmon at 125-130°F (52-54°C) for moist, just-flaking fillets.
Thicken to taste. Add the cornstarch slurry gradually until the glaze coats the back of a spoon.
Meal prep it. Great over rice bowls for lunches — the glaze reheats beautifully.
Frequently asked questions
How do I keep salmon from drying out?
Cook it just until it flakes — about 125-130°F (52-54°C) internal. Salmon keeps cooking off the heat, so pull it a touch early.
Can I use bottled teriyaki sauce?
Yes, for speed — but homemade glaze tastes fresher and you can control the sweetness and saltiness.
Can I bake the salmon instead?
Yes — bake at 400°F (200°C) for 12-15 minutes, brushing with glaze in the last few minutes, then broil briefly for shine.
What rice is best?
Fluffy jasmine or short-grain white rice soaks up the glaze well; brown rice works for a heartier bowl.
Can I use frozen salmon?
Yes — thaw it fully and pat dry before cooking for the best sear and texture.
