Sweet Teriyaki Salmon with Rice

This recipe works in combination with: Beurre Noisette Salmon Spaghetti. This recipe features in these meal plans: Global Springtime.

Salmon marinated in a home-made Japanese-style teriyaki sauce and served with boiled rice and broccoli.


  • 1/2 medium lemon, cut into wedges
  • 1/2 medium head of broccoli (approx 300g each), cut into florets
  • 1 salmon fillet
  • 60g of basmati rice
  • 1/2 tsp sesame seeds
  • 100ml of light soy sauce
  • 1 tsp fresh ginger, grated
  • 1 tsp honey
  • 1 clove of garlic, crushed
  • 1 tsp sesame oil
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £3.53
  • Store cupboard: Cook's
  • Calories per serving: 697
  • 5-a-day per serving: 1.9
  • Print Recipe
Teriyaki Salmon photo

1006 cooks think so


  1. To make the Teryaki sauce, mix together the soy sauce, honey, sesame oil, ginger and garlic in a saucepan and bring to the boil. Turn down the heat and simmer the sauce for 2-3 minutes, or until it has developed a thicker consistency. Remove the garlic and ginger by pouring the sauce through a sieve or strainer.
  2. When the sauce is cool, coat the salmon thoroughly and set aside to marinate for an hour, or as long as possible.
  3. Preheat the grill. Cook the rice according to the packet instructions.
  4. Meanwhile, season the salmon with salt and pepper and grill for 4-5 minutes on each side, or until cooked through.
  5. Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
  6. Sprinkle the salmon with the sesame seeds and serve immediately over the cooked rice with the lemon wedges and broccoli on the side.

Cook's tips

Teryaki sauce is a classic Japanese marinade referring to the shine or 'Teri' from the sugar content and for the grilled or 'Yaki' cooking method.

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