Teriyaki Salmon* Recipe

Season Salmon

Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Let rest at room temperature for 10–15 minutes while you prepare other components.

Sear and Finish

Heat a large skillet over medium-high heat and add 2 tbs neutral oil. When oil shimmers, place salmon fillets skin-side down. Press gently with a spatula for 10 seconds to ensure even contact. Cook skin-side down 4–5 minutes until skin is crisp and edges opaque. Flip carefully and cook the flesh side 1–2 minutes.

Glaze Salmon

Reduce heat to medium-low. Pour 3–4 tbs of warm teriyaki glaze (from the Teriyaki Marinade & Glaze section) into the pan and spoon it over the salmon repeatedly for 1–2 minutes until the glaze thickens and coats the fillets. Remove salmon to a plate and tent loosely with foil to keep warm while finishing the rice and sauce.

Make Marinade

In a small saucepan combine 0.75 cups low-sodium soy sauce, 0.25 cups mirin, 2 tbs sake, 3 tbs brown sugar, 1 tbs grated ginger, and 2 tsp minced garlic. Stir to combine and bring to a gentle simmer over medium heat.

Reduce and Thicken

Simmer mixture gently for 6–8 minutes until slightly reduced and aromatic. In a small bowl whisk 1 tsp cornstarch with 1 tbs cold water until smooth, then whisk into the simmering sauce. Continue to simmer 1–2 minutes more until sauce slightly thickens and becomes glossy. Remove from heat and let cool slightly; reserve about 3–4 tbs for glazing the salmon and keep the remainder warm for serving.

Rinse and Cook Rice

Rinse 2 cups short-grain rice under cold water until the runoff is nearly clear to remove excess starch. Drain. Combine rinsed rice with 2.25 cups water in a medium saucepan. Cover, bring to a boil over high heat, then reduce heat to low and simmer, covered, for 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes to steam.

Prepare Shiitake

While rice cooks, heat a small skillet over medium heat and melt 2 tbs unsalted butter. Add 1.5 cups sliced shiitake and sauté 4–6 minutes until softened and browned. Stir in 1 tbs soy sauce and 1 tbs mirin, cook 1 more minute. Finish with 1 tsp sesame oil and remove from heat.

Fold and Keep Warm

Fluff the steamed rice with a fork or rice paddle. Gently fold the sautéed shiitake into the rice so mushrooms are evenly distributed. Taste and adjust seasoning with a pinch of salt if needed. Keep rice covered and warm until plating. Garnish with sliced scallions and 1 tsp toasted sesame seeds if using.

Emulsify Sauce

In a small saucepan over low heat combine 2 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey or maple syrup, 1 tsp lemon juice, and 0.25 tsp black pepper. Warm gently until aromatic (do not boil). Remove from heat and whisk in cold 3 tbs cubed unsalted butter a few pieces at a time, whisking continuously until the sauce becomes glossy and slightly thickened (an emulsion). Keep warm.

Adjust to Taste

Taste the soy butter sauce and adjust balance: add a touch more honey for sweetness or an extra 1/4 tsp rice vinegar for brightness if needed.

Divide baby spinach or microgreens among 4 plates if using as a bed. Spoon a portion of shiitake sticky rice onto each plate (about 1 cup rice per serving). Place a glazed teriyaki salmon fillet on top or beside the rice.

Drizzle 1–2 tbs of the soy butter sauce over each salmon fillet and a little around the rice. Add pickled ginger and sprinkle additional scallions and sesame seeds for garnish. Serve immediately.