Japanese Teriyaki-Glazed Salmon with Ginger-Scallion Rice

Japanese Cuisine

Allergens: Fish | Soy | Gluten-Free Option | Dairy-Free | Nut-Free
Cuisine: Japanese
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Teriyaki is a classic Japanese technique where foods are cooked with a shiny glaze—teri (gloss) + yaki (grill). While teriyaki appears in many modern forms, the traditional flavor profile stays the same: soy sauce, mirin, sake, and sugar reduced into a lacquered finish. For Christmas, salmon is a smart centerpiece—fast, elegant, and lighter than heavy roasts. Paired with fragrant ginger-scallion rice, this dish feels festive without feeling like a food coma.

Ingredients (Serves 4)

Salmon

4 salmon fillets (150–180 g each), skin-on or skinless
1 tsp neutral oil (for the pan)
Black pepper, to taste

Teriyaki Glaze

¼ cup soy sauce (use gluten-free tamari if needed)
2 tbsp mirin
1 tbsp sake (or water)
1½ tbsp brown sugar or coconut sugar (or a low-carb sweetener)
1 tsp grated ginger
(Optional) 1 tsp cornstarch + 1 tbsp water (slurry for extra-thick glaze)

Ginger-Scallion Rice

2 cups cooked short-grain rice (or jasmine)
1 tbsp sesame oil (optional; omit if preferred)
2 scallions, finely sliced
1 tbsp fresh ginger, finely grated
1 tbsp rice vinegar (optional for brightness)
Pinch of salt

To Serve (Optional)

Steamed bok choy or broccoli
Sesame seeds (optional garnish)

Instructions

Make the teriyaki glaze
In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger. Simmer 4–6 minutes until slightly thick.
If you want it glossy-thick like restaurant style, whisk in the cornstarch slurry and simmer 30–60 seconds.
Cook the salmon
Pat salmon dry. Heat a pan over medium-high with a little oil.
Sear salmon skin-side down 3–4 minutes until crisp. Flip and cook 2–3 minutes more (depending on thickness).
Glaze
Lower heat to medium. Spoon teriyaki glaze over salmon and let it bubble 30–60 seconds, turning salmon once to coat.
Ginger-scallion rice
In a bowl, mix hot cooked rice with ginger, scallions, sesame oil, rice vinegar (optional), and a pinch of salt.
Serve
Plate rice, top with salmon, drizzle with extra glaze. Add greens on the side.

Kitchen Equipment

Non-stick skillet or stainless pan
Small saucepan (for glaze)
Whisk or spoon
Microplane/grater (for ginger)
Rice cooker or pot
Spatula/fish turner
Measuring cups and spoons

Dietary Substitutions & Allergen Swaps

Gluten-Free: Use tamari and ensure mirin/sake are GF.
Low-Carb: Serve with cauliflower rice; use monk fruit/erythritol instead of sugar.
Soy-Free: Use coconut aminos (glaze will be sweeter—reduce sugar).
No Alcohol: Replace sake with water or stock; use alcohol-free mirin if needed.
Extra Sustainable: Choose certified sustainable salmon or swap with responsibly sourced barramundi.

Chef’s Tips

Dry salmon = better sear. Wet fish steams, it doesn’t crisp.
Don’t drown the pan in sauce. Glaze should coat, not boil the fish.
Rest 2 minutes before serving for juicier flakes.
Batch-friendly: Make glaze ahead; salmon cooks in minutes during service.

Wine Pairing

Wine: Dry Riesling, Sauvignon Blanc, or Junmai sake.
Non-alcoholic: Cold green tea, yuzu sparkling water, or ginger-lime soda.

Nutrition Facts

Serving Size: 1 salmon fillet + ½ cup rice + glaze
Servings Per Recipe: 4

Nutrient	Amount Per Serving
Calories	520 kcal
Total Fat	26 g
Saturated Fat	5 g
Cholesterol	95 mg
Sodium	980 mg (varies by soy sauce)
Total Carbohydrate	42 g
Dietary Fiber	1 g
Total Sugars	12 g
Added Sugars	10 g
Protein	34 g
Potassium	720 mg