Teriyaki literally means 'glaze-grilled' in Japanese—the sugar caramelizes at exactly 320°F creating that signature lacquered shine.
Teriyaki Salmon
Dive into a mouthwatering teriyaki salmon dish that’s bursting with flavor! This easy recipe features tender salmon glazed with a homemade teriyaki sauce, paired perfectly with vibrant sautéed vegetables and fluffy rice. Get ready to impress your taste buds with this delightful, quick meal that’s both nutritious and satisfying!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- broccoli
- onion
🥩Meat & Seafood(1)
- salmon cut into cubes (1.1 lbs)
🫙Pantry Staples(1)
- rice (480 ml)
🍯Sauces & Condiments(1)
- teriyaki sauce
👨🍳 Instructions
- 1
Boil the broccoli for 30 seconds in boiling water.
- 2
Cut the onion and salmon into cubes.
- 3
Heat a pan with very little oil and add the salmon when hot.
- 4
Do not stir too much to avoid breaking the salmon cubes.
- 5
Add the teriyaki sauce to the salmon.
- 6
Sauté the vegetables in the order shown in the video.
- 7
Add a little more teriyaki sauce to the vegetables.
- 8
Serve with rice.
💡 Pro Tips
- ✓Blanch broccoli for exactly 30-45 seconds in rapidly boiling salted water, then shock in ice water to halt cooking and preserve bright green chlorophyll molecules.timing30-45 seconds
- ✓Cut salmon into 1-inch uniform cubes against the grain to minimize protein fiber length and prevent breaking during sautéing.technique1-inch cubes
- ✓Heat your pan to 375-400°F before adding salmon cubes so proteins coagulate instantly on contact, creating a sear that prevents sticking and breaking.equipment375-400°F
- ✓Add teriyaki sauce only after salmon develops a golden crust (2-3 minutes per side) because sugars in the sauce will burn at high heat before proteins properly coagulate.timing2-3 minutes per side
- ✓Sauté vegetables in order of cooking time density - hardest vegetables first - because cellular structure breakdown rates vary by water content and fiber density.technique
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Teriyaki literally means 'glaze-grilled' in Japanese—the sugar caramelizes at exactly 320°F creating that signature lacquered shine.
Teriyaki Salmon
Dive into a mouthwatering teriyaki salmon dish that’s bursting with flavor! This easy recipe features tender salmon glazed with a homemade teriyaki sauce, paired perfectly with vibrant sautéed vegetables and fluffy rice. Get ready to impress your taste buds with this delightful, quick meal that’s both nutritious and satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- broccoli
- onion
🥩Meat & Seafood(1)
- salmon cut into cubes (1.1 lbs)
🫙Pantry Staples(1)
- rice (480 ml)
🍯Sauces & Condiments(1)
- teriyaki sauce
👨🍳 Instructions
- 1
Boil the broccoli for 30 seconds in boiling water.
- 2
Cut the onion and salmon into cubes.
- 3
Heat a pan with very little oil and add the salmon when hot.
- 4
Do not stir too much to avoid breaking the salmon cubes.
- 5
Add the teriyaki sauce to the salmon.
- 6
Sauté the vegetables in the order shown in the video.
- 7
Add a little more teriyaki sauce to the vegetables.
- 8
Serve with rice.
💡 Pro Tips
- ✓Blanch broccoli for exactly 30-45 seconds in rapidly boiling salted water, then shock in ice water to halt cooking and preserve bright green chlorophyll molecules.timing30-45 seconds
- ✓Cut salmon into 1-inch uniform cubes against the grain to minimize protein fiber length and prevent breaking during sautéing.technique1-inch cubes
- ✓Heat your pan to 375-400°F before adding salmon cubes so proteins coagulate instantly on contact, creating a sear that prevents sticking and breaking.equipment375-400°F
- ✓Add teriyaki sauce only after salmon develops a golden crust (2-3 minutes per side) because sugars in the sauce will burn at high heat before proteins properly coagulate.timing2-3 minutes per side
- ✓Sauté vegetables in order of cooking time density - hardest vegetables first - because cellular structure breakdown rates vary by water content and fiber density.technique