Salmon Teriyaki
Pan-seared salmon fillets brushed with a glossy ginger-soy glaze, served over steamed rice with broccoli. It is a quick, balanced dinner that needs one pan and a handful of pantry sauces.
Published 1 Oct 2026Tested by Hina Ikram
Ingredients
Equipment: Large non-stick frying pan with a lid, medium saucepan with a lid, small bowl, steamer or second pan for broccoli
Method
Rinse the rice in a bowl under cold water, swirling and draining until the water runs almost clear. Drain well.
Put the rice and 450 ml water in the saucepan, bring to a boil, then cover and cook on the lowest heat until the water is absorbed and the rice is tender.
Turn off the heat and leave the rice covered and undisturbed so it finishes steaming and turns fluffy and sticky.
While the rice cooks, whisk the soy sauce, mirin, 2 tbsp water, sugar, ginger and garlic in a small bowl until the sugar dissolves. Stir the cornflour slurry in a separate cup.
Pat the salmon very dry with paper towels and season the flesh side with the pepper. Dry fish browns better and does not stick.
Heat the oil in the frying pan over medium-high heat. Lay the fillets in skin side down and press gently for 10 seconds. Cook until the skin is golden and crisp and the flesh is opaque about halfway up the side.
Turn the fillets and cook the second side until lightly golden. Meanwhile, steam the broccoli over simmering water for 4 minutes, until bright green and just tender.
Tip out any extra oil from the pan and lower the heat to medium. Pour in the sauce, stir the slurry again and add it, then let the sauce bubble until it thickens enough to coat a spoon.
Spoon the glaze over the salmon for 1 minute, turning the fillets once. The thickest part should reach 63°C and flake easily with a fork.
Fluff the rice with a fork and divide among four plates. Top with broccoli and a salmon fillet, spoon over the remaining glaze, and scatter with sesame seeds and spring onions.
Cooking tips
- Keep the heat at medium once the sauce goes in. Sugar in the glaze burns quickly on high heat and turns bitter.
- Cook the salmon skin side down for most of the time. This crisps the skin and protects the flesh from overcooking.
- If the glaze gets too thick, loosen it with a spoonful of water. If it is too thin, simmer it for another 30 seconds.
- Pull the fish from the heat when it just flakes. It keeps cooking in the hot glaze on the plate.
Substitutions
- Mirin: use 2 tbsp water, 1 tbsp rice vinegar or lemon juice and an extra 1 tsp sugar.
- Salmon: use firm white fish such as cream dory or sea bass fillets, and shorten the cooking time slightly. Skinless chicken thigh strips also work but need cooking to 74°C.
- Short-grain rice: use any medium-grain rice, or basmati with 1½ times its volume of water.
- Soy sauce: use tamari for a gluten-free version, checking the label.
Serve with
"Serve over steamed rice with broccoli, and add a quick cucumber salad dressed with rice vinegar and a pinch of salt. Hot green tea goes well alongside."
Storage
"Keep cooked salmon, rice and broccoli in separate airtight containers in the fridge for up to 1 day. Store extra glaze in a jar for up to 5 days."
Reheating
"Reheat the salmon gently in a covered pan over low heat with a splash of water, or microwave in short bursts at medium power until just warm. Avoid high heat, which dries the fish. Reheat only once."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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