Teriyaki Salmon Recipe
Teriyaki glazed salmon, grilled to your liking and served along a medley of mixed vegetables, Steamed Rice or Fried Rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Teriyaki Salmon
For the Mixed Vegetables
For the Rice
Method
Preparing the Teriyaki Sauce
- 1
Mix the Sauce
In a saucepan over medium heat, combine soy sauce, brown sugar, honey, minced garlic, grated ginger, sesame oil, cornstarch, and water. Stir until well combined.
- 2
Thicken the Sauce
Bring the mixture to a gentle boil, then reduce heat and simmer until the sauce thickens, about 5-7 minutes. Remove from heat and set aside.
Grilling the Salmon
- 3
Preheat the Grill
Preheat your grill to medium-high heat.
- 4
Marinate the Salmon
Brush the salmon fillets with the prepared teriyaki sauce and let them marinate for about 15-20 minutes.
- 5
- 6
Garnish
Once cooked, sprinkle sesame seeds and sliced green onions over the salmon before serving.
Preparing the Mixed Vegetables
- 7
Heat the Oil
In a large skillet or wok, heat olive oil over medium-high heat.
- 8
Cook the Vegetables
Add broccoli, carrots, bell pepper, and snow peas. Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
- 9
Season
Season with salt and black pepper to taste. Stir well to combine and remove from heat.
Cooking the Rice
- 10
Rinse the Rice
Rinse the rice under cold water until the water runs clear to remove excess starch.
- 11
Cook the Rice
In a pot, combine rinsed rice, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed.
- 12
Fluff the Rice
Remove from heat and let sit for 5 minutes. Fluff with a fork before serving.
