Easy Teriyaki Salmon

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When you need a quick and delicious dinner idea, you have to make this easy teriyaki salmon recipe! The salmon is pan-fried in sake and teriyaki sauce. In the picture above, I made a salmon teriyaki bento box. I served it with fresh broccoli, corn, tomatoes, and kimchi.

For this bento box, I teamed up with some AMAZING creators for this collab. Make sure to check out their bento box videos on instagram and tik tok: @thevietvegan, @rootedinspice, @shreyaskitchen, @okonomikitchen, @tifffoodss, @stellanspice, @teekeatz, and @jenlimm to make beautiful bento boxes, so please check theirs out too!!

Salmon Teriyaki Sauce

The recipe calls for marinating the salmon with a little bit of salt. Then we will pan fry the salmon with some sake.

Afterwards, we will add the sauce towards the end of cooking to create a nice teriyaki glaze. See sauce ingredients below.

Teriyaki Salmon with Rice

Lately, I’ve been loving the viral salmon rice from Emily Mariko. The viral salmon rice is salmon plus rice, kewpie mayo, soy sauce, and siracha hot sauce. You mix all the ingredients together and eat it with roasted seaweed. I added my version of salmon rice in the recipe card. The game changer for me is the sticky rice!

I highly suggest to make the teriyaki salmon recipe and then mix with sticky rice and sauce. Eat the salmon rice bowl with some roasted seaweed and you have this amazing meal!

Ingredients you need for your salmon teriyaki bowl:

• sticky rice
• white jasmine rice or Japanese rice
• salmon
• salt and black pepper
• vegetable oil
• corn (optional)
• tomatoes (optional)
• broccoli (optional)
• hard-boiled egg (optional)
• seaweed
• siracha hot sauce
• corn starch (optional)
• sesame seeds

teriyaki sauce:

• instant dashi
• sugar
• mirin
• sake
• water
• soy sauce

Steps to make the salmon teriyaki bowl:

• Step 1. Cook sticky rice by mixing ½ cup of sweet rice (sticky rice) with 1.5 cups of jasmine rice. Wash rice and cook it according to package directions.
• Step 2. Once the rice is cooked, it’s time to make the salmon. Marinate 1 pound of salmon with 1 teaspoon salt on both sides. This is optional, but you can add a thin layer of corn starch on both sides to make the salmon crispier.
  • Note: Take out salmon out of the refrigerator 15 minutes prior to cooking. This ensure even cooking and the center of the salmon is cooked.
• Step 3. To make the teriyaki sauce, mix 1 teaspoon instant dashi, 1 tablespoon sugar, 1 tablespoon mirin, 1 tablespoon sake, ½ tablespoon soy sauce, and 1 tablespoon water. Mix well until dissolved.
• Step 4. Heat pan to medium heat and add ½ tablespoon vegetable oil. Once the pan is hot, add salmon and cook for 3-4 minutes.
• Step 5. Add 1 tablespoon sake or white wine to the pan and cover pan with a lid. Cook for 3 minutes and set the salmon aside.
• Step 6. Turn pan down to low-medium and add the teriyaki sauce and cook until it has a nice glaze consistency (1-2 minutes). Add the salmon back in the pan and add teriyaki sauce on top. Garnish with sesame seeds.
• Step 7. Eat the salmon with sticky rice and some of your favorite vegetables. I added corn, tomatoes, and broccoli. I also added a hard boiled egg in the bowl for extra protein.
• Step 8. (Optional but highly recommended) Add some kewpie mayo, soy sauce, siracha to the rice and salmon. Mix everything together and eat with some roasted seaweed. Hope you enjoy!