One-Pan Teriyaki Salmon & Rice
Introduction
One-pan meals are a game-changer when it comes to dinner prep, and this One-Pan Teriyaki Salmon & Rice recipe is no exception. If you’re looking for an easy, flavorful dinner that doesn’t require a lot of cleanup, this recipe is perfect for you. The combination of tender salmon with a savory teriyaki glaze, paired with fluffy rice, creates a deliciously satisfying meal that everyone will love. Plus, it only takes one pan, making it an ideal choice for busy weeknights or special occasions.
Whether you’re a fan of salmon or just looking for a quick, healthy dinner, this recipe is sure to please. It brings together the perfect balance of flavors with the rich umami of the teriyaki sauce and the buttery texture of the salmon. What’s even better is that the rice cooks alongside the fish, absorbing all the delicious flavors, so you get a complete meal without any extra effort.
Why You’ll Love One-Pan Teriyaki Salmon & Rice
This One-Pan Teriyaki Salmon & Rice recipe is all about convenience, flavor, and nutrition. First, let’s talk about the salmon. It’s one of the healthiest and most nutrient-dense fish you can eat, packed with protein and heart-healthy omega-3 fatty acids. The teriyaki glaze adds a sweet-savory layer that perfectly complements the natural richness of the fish. The rice, meanwhile, is the ideal base for soaking up the teriyaki sauce, making each bite a delicious combination of textures and flavors.
The best part? This recipe is a one-pan wonder. Not only does it save time and effort, but it also reduces the number of dishes to clean afterward, making it a win for both your taste buds and your kitchen. Whether you’re a busy professional or a parent trying to get dinner on the table in a hurry, this recipe delivers.
Ingredients of One-Pan Teriyaki Salmon & Rice
To make this One-Pan Teriyaki Salmon & Rice, you’ll need the following ingredients:
- 4 salmon fillets (skin-on or skinless)
- 1 cup jasmine or basmati rice
- 1 ½ cups water or low-sodium chicken broth
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tablespoon cornstarch (for thickening the sauce)
- 1 teaspoon sesame seeds (optional for garnish)
- 1 tablespoon green onions, finely sliced (optional for garnish)
- Salt and pepper, to taste
- Olive oil or avocado oil for cooking
Necessary Tools
Before you start cooking, gather the following kitchen tools:
- 1 large oven-safe skillet or cast-iron pan
- A small bowl for mixing the teriyaki sauce
- A whisk or spoon to stir the sauce
- Measuring spoons and cups
- Knife and cutting board for chopping garlic and ginger
- Grater for ginger
Ingredient Swaps and Additions
This recipe is versatile, so feel free to customize it based on your preferences or what you have available:
Rice
While jasmine or basmati rice works best for this dish, you can use other types like brown rice or quinoa for a different texture and nutritional profile.
Salmon
If you don’t have salmon on hand, feel free to use another fish like trout or cod. Just be mindful of adjusting cooking times based on the thickness of the fish.
Vegetables
Want to add more veggies? Try adding steamed broccoli, bell peppers, or snap peas to the pan for extra color and nutrients.
Sweetener
If you don’t have honey, you can substitute it with brown sugar or maple syrup for a different sweetness profile.
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Heat a large oven-safe skillet over medium heat and add a tablespoon of oil. Once hot, season the salmon fillets with salt and pepper and place them in the skillet, skin-side down (if using skin-on). Cook for 3-4 minutes, allowing the skin to crisp up slightly, then flip and cook for an additional 2-3 minutes.
- Prepare the teriyaki sauce: While the salmon is cooking, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Once mixed, add the cornstarch and whisk again until the sauce thickens.
- Add rice and water: Remove the salmon fillets from the pan and set them aside. In the same pan, add the rice and water (or chicken broth) to the pan. Stir to combine, making sure the rice is evenly distributed in the liquid.
- Place the salmon back in the pan: Gently place the salmon fillets back into the pan on top of the rice. Spoon some of the teriyaki sauce over the salmon, ensuring the fillets are coated in the sauce.
- Bake: Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and the rice is fully cooked and fluffy.
- Garnish and serve: Once done, remove the skillet from the oven and sprinkle the salmon with sesame seeds and green onions for added flavor and a burst of color. Serve immediately and enjoy your one-pan meal!
Pro Tips for Success of One-Pan Teriyaki Salmon & Rice
- Don’t overcook the salmon: For perfectly cooked salmon, keep a close eye on the cooking time. Overcooking can result in dry fish, so check the internal temperature around 15 minutes.
- Use broth for extra flavor: Instead of using plain water, opt for low-sodium chicken broth to cook the rice for added richness.
- Feel free to add vegetables: You can add pre-cooked vegetables like steamed broccoli or spinach to the pan before baking, making this a one-pan meal that’s packed with nutrients.
Serving Suggestions
This One-Pan Teriyaki Salmon & Rice is a complete meal on its own, but you can elevate it further with some sides or garnishes:
- Serve with a side of steamed vegetables like broccoli, bok choy, or snap peas to add extra nutrients and a pop of color to the plate.
- Top with pickled ginger: If you love the tangy flavor of pickled ginger, it pairs beautifully with the teriyaki salmon and rice.
- Add a light salad: A simple cucumber and avocado salad with sesame dressing makes a refreshing side.
Storing and Reheating
Storing
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
Reheating
Reheat the salmon and rice in the microwave, or for best results, warm them up in a skillet over low heat. If the rice appears dry, add a splash of water or broth to loosen it up.
Nutritional Information
Each serving (1 salmon fillet with rice) contains approximately:
- Calories: 400-450 kcal
- Protein: 35g
- Carbohydrates: 40g
- Fat: 15g
- Omega-3 Fatty Acids: 2g
- Fiber: 2g
- Sodium: 600mg (depends on the soy sauce used)
Moreover, check out this easy and delicious Teriyaki Salmon and Vegetables recipe from Valerie’s Kitchen for a quick, flavorful meal that’s perfect for busy weeknights!
FAQs – One-Pan Teriyaki Salmon & Rice
Can I use frozen salmon?
Yes! If you’re using frozen salmon, make sure to thaw it thoroughly before cooking.
Can I use brown rice instead of white rice?
Absolutely. Just be aware that brown rice will take longer to cook, so you may need to add extra cooking time.
Can I substitute soy sauce with coconut aminos?
Of course, coconut aminos is a great gluten-free alternative to soy sauce.
How can I make this dish spicier?
You can add a teaspoon of chili flakes to the teriyaki sauce or drizzle some sriracha on top of the salmon.
Can I use another fish instead of salmon?
Yes, other fatty fish like trout or halibut work well, but cooking times may vary depending on the thickness of the fish.
Conclusion
This One-Pan Teriyaki Salmon & Rice recipe is the ultimate dinner solution for anyone who craves a quick, nutritious, and flavorful meal without a lot of fuss. Also, with minimal cleanup and maximum flavor, this dish is bound to become a weeknight favorite. Whether you’re cooking for a family or entertaining guests, this meal is versatile, healthy, and always delicious. So, try it today and enjoy a complete meal in one pan!
For a quick and healthy one-pan meal, check out this Salmon Sheet Pan recipe, perfect for a hassle-free dinner that’s both delicious and nutritious!
