Salmon Teriyaki Bowls In 30 Minutes
Salmon Teriyaki over rice is one of my favorite Japanese-style dishes The caramelized teriyaki sauce combined with the tender, fatty salmon is a killer combination, and it’s easy to make at home.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 slice fresh ginger ((smashed with a cleaver))
- 1/3 cup low sodium soy sauce
- ¼ cup mirin
- ¼ cup sake or rice wine
- 3 tablespoons honey
- 1 teaspoon cornstarch ((mixed into a slurry with 1 teaspoon water))
- 4 salmon filets ((with skin, 4 to 6 ounces each))
- 1/8 teaspoon salt
- Fresh ground black pepper to taste
- 1/8 teaspoon garlic powder
- Wasabi ((optional))
- 1 teaspoon vegetable oil
- 6 cups cooked Japanese short grain rice
- Toasted sesame seeds
- Roasted seaweed sheets
Instructions
- 1
Start by combining the ingredients for the teriyaki sauce (except the cornstarch slurry) in a small saucepan and set aside. Next, prepare your salmon. Sometimes, salmon fillets will have scales still on them. I like to use a serrated knife to carefully scrape them off. Then rinse and pat the salmon dry with a paper towel.
- 2
Rub the salmon with salt, pepper, and garlic powder. If using wasabi, you can take a small dab of wasabi and rub it onto each piece of salmon now (you can also just serve it on the side later).
- 3
Preheat your oven to 400 degrees F. Take the saucepan you prepared earlier and bring the sauce mixture to a simmer. Stir in the cornstarch slurry, and continue to simmer for 5 minutes, or until the sauce is thick enough to coat a spoon. Turn off the heat.
- 4
Add a tablespoon of oil to a cast iron skillet or other thick, oven-proof pan, and place over medium heat. Place the salmon in the pan skin-side down, and brush with a small amount of teriyaki sauce. Be careful not to let the sauce drip down the sides to the pan; if it does get to the pan, it will burn and become bitter. Sear the salmon for 3 minutes.
- 5
Brush a bit more teriyaki sauce onto the salmon, again being careful to use just enough so that it doesn’t drip down to the pan, and transfer to the preheated oven. After 3 minutes, brush more sauce on the salmon and then again after another 3 minutes.Use a knife to poke the thickest part of the salmon and spread the meat to take a peek inside. Take the salmon out of the oven early if necessary because there is a world of difference between perfectly cooked and overdone salmon!
- 6
After a final 2 minutes of baking, remove the salmon from the oven. (The salmon will have been roasting for a total of 8 minutes). Note: If you like your salmon medium rare, you can reduce the cooking time by 2 or 3 minutes.
- 7
Serve the salmon over rice and drizzle with more teriyaki sauce. Sprinkle with toasted sesame seeds and roasted seaweed. Enjoy immediately with more teriyaki sauce and wasabi on the side!