Description
An elegant and flavorful dish featuring tender salmon fillets glazed with a sweet and savory teriyaki sauce, served atop a bed of fragrant jasmine rice for a satisfying and wholesome meal.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1/3 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 2 cups cooked jasmine rice
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Season salmon fillets with salt and pepper.
- In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, garlic, and ginger. Bring to a simmer.
- Stir in cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Remove from heat.
- Heat vegetable oil in a large skillet over medium-high heat. Sear salmon skin-side up for 3–4 minutes, then flip and cook another 3–4 minutes until cooked through.
- Brush or pour teriyaki glaze over salmon and let it caramelize for 1–2 minutes in the pan.
- Serve glazed salmon over a bed of cooked jasmine rice.
- Garnish with green onions and sesame seeds if desired. Serve immediately.
Notes
- Marinate salmon in the teriyaki sauce for 15 minutes beforehand for deeper flavor.
- Pair with steamed vegetables like broccoli or bok choy for a complete meal.
- Use low-sodium soy sauce to reduce salt content if needed.
Nutrition
- Serving Size: 1 salmon fillet with rice
- Calories: 480
- Sugar: 12g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg