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Easy One-Pan Teriyaki Salmon and Rice Recipe for Quick Healthy Dinners

one-pan teriyaki salmon and rice - featured image
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A quick and healthy one-pan meal featuring tender salmon, fluffy rice, and a sweet-savory teriyaki glaze, perfect for busy weeknights and fuss-free dinners.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each, skin-on for best texture)
  • 1 cup white or jasmine rice (190 g), rinsed
  • 1 ¾ cups water or low-sodium chicken broth (415 ml)
  • ½ cup teriyaki sauce (120 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 2 stalks green onions, thinly sliced for garnish
  • 1 tablespoon toasted sesame seeds (optional)
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  1. Rinse the rice under cold water until the water runs clear to remove excess starch; drain well. (5 minutes)
  2. Mix the teriyaki sauce in a small bowl with the minced garlic and grated ginger; set aside. (2 minutes)
  3. Heat the pan over medium heat and add the vegetable oil. Once shimmering, place the salmon fillets skin-side down. Season lightly with salt and pepper. Cook for about 4 minutes without moving to get a nice sear. (4 minutes)
  4. Flip the salmon carefully using a spatula. Lower the heat to medium-low. Pour the rinsed rice evenly around the salmon in the pan. (2 minutes)
  5. Pour the teriyaki sauce mixture and water or broth over the rice and salmon, making sure the rice is submerged in liquid. Cover the pan with a tight-fitting lid. (1 minute)
  6. Simmer gently for about 18-20 minutes, or until the rice is tender and the salmon is cooked through (internal temp around 145°F / 63°C). Avoid lifting the lid too often to keep the steam trapped. If the liquid evaporates too fast, add a splash more water. (20 minutes)
  7. Remove from heat and let the dish rest, covered, for 5 minutes to finish cooking and soak up flavors.
  8. Garnish with sliced green onions and toasted sesame seeds before serving. (2 minutes)

Notes

Use skin-on salmon for best texture and juiciness. Rinse rice thoroughly to prevent gumminess. Keep lid on while simmering to trap steam and cook rice evenly. Adjust teriyaki sauce sweetness or saltiness to taste. For gluten-free, use tamari or gluten-free teriyaki sauce. A splash of toasted sesame oil at the end adds smoky flavor. If salmon cooks faster than rice, tent with foil to keep moist. Leftovers keep well refrigerated for up to 2 days.

Nutrition

Keywords: teriyaki salmon, one-pan meal, quick dinner, healthy dinner, easy salmon recipe, weeknight dinner, teriyaki sauce, salmon and rice

Find it online: https://sagestirs.com/easy-one-pan-teriyaki-salmon-and-rice-recipe-for-quick-healthy-dinners/