Name: Teriyaki Salmon and Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Cuisine: American
Ingredients: 1 tbsp sweet chili sauce; 1 tbsp teriyaki sauce; 5oz. salmon fillet, skin on; 2oz. basmati rice or cauliflower rice; 1 tsp sesame seeds; 2 tbsp chopped chives or spring onions; Squeeze of lime; Salt, to taste

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This teriyaki salmon and rice recipe has been on constant rotation in my house, and not just because it's a healthy dinner. Made with protein-rich salmon, savory teriyaki sauce, and fluffy rice, you can have this nourishing, flavorful salmon and rice recipe ready in less than 30 minutes. Seriously, this delicious dinner is so simple and easy to make that it will surely become one of your favorites, too!

Table of Contents

Why You'll Love This Salmon and Rice Recipe

It's a crowd favorite. This teriyaki salmon and rice recipe has all of the classic Asian flavors you love, with room to make it your own with additional sides of your choosing. The teriyaki sauce has that delicious umami flavor you can only find in restaurants, but now you can enjoy it right at home.

There's only 5 minutes of prep, making it a great weeknight meal to whip up when I don't have a ton of time my your hands.

It's incredibly quick and easy to make, so you can prepare a few servings of this delicious recipe to store and enjoy throughout the week.

Ingredients For Teriyaki Salmon with Rice

Sweet chili sauce - for a tasty, sweet and spicy sauce
Teriyaki sauce - for a savory umami flavor
Salmon Fillet - About one 5oz fillet with the skin on
Rice - basmati or brown rice works great
Sesame seeds - for a nutty crunch
Chives - or spring onions, chopped
Lime - just a squeeze for tangy zest
Salt - to taste

How To Make Teriyaki Salmon and Rice

1. Marinate the salmon. In a medium bowl, prepare the teriyaki marinade by mixing the teriyaki and sweet chili sauces together. Place the salmon in the bowl, drenching it with the teriyaki sauce on all sides. Allow the salmon to marinate in the sauce for roughly 5 minutes.

2. Cook your rice and salmon. Prepare your rice according to the package directions. While the rice is cooking, heat a splash of olive oil in a nonstick skillet over medium high heat. You'll want to add the salmon skin side down, and cook for 6 minutes. While your salmon is cooking, baste with the teriyaki marinade to keep the salmon moist.

3. Sprinkle with sesame seeds. After 6 minutes has passed, sprinkle the sesame seeds on top of the salmon, and carefully flip. You can then allow the salmon to cook for 2-3 more minutes or until it is completely cooked through.

4. Prepare the rice. While your salmon is finishing up, fluff the rice and stir in your chopped chives or spring onions.

5. Plate and serve. Once your rice is finished, serve the rice on to your plate and add the salmon on top. Finish by pouring a few spoonfuls of teriyaki sauce over the salmon, along with some fresh squeezed lime.

Recipe Tips and Variations To Try

For ultimate flavor, I like to marinate the salmon in the teriyaki sauce for at least one hour before cooking.
Prepare the rice in advance so you can use it in a variety of rice dishes throughout the week.
For a healthier dinner, check out these low carb rice options or even try these rice substitutes if you want to make this into a low calorie salmon recipe.
You can easily transform this recipe into a salmon rice bowl by cutting the salmon into cubes before letting them marinate. Then simply serve the rice in a bowl with the cooked salmon on top, and add any additional toppings like chopped green onion, avocado, and grated ginger.
Pack on the vegetables by substituting with cauliflower rice or adding sautéed veggies like red or yellow pepper, broccoli, or sugar snap peas.

Storing and Reheating Instructions

In the fridge: As I said before, this recipe is great for when you want to prepare a few meals in advance, as it stores very well in the fridge. Simply place any leftover salmon and rice in an airtight container and refrigerate for up to 5 days. Just be sure to store the sauce separately.

In the freezer: Allow the salmon and rice to cool completely before placing them in freezer-safe containers and storing them for up to 3 months. When you are ready to enjoy this meal again, simply place them in the fridge to defrost overnight.

Reheating: I personally like to heat the salmon fillets separately on a skillet over medium heat until warm. Then, you can use a microwave to reheat the rice in intervals of 20 seconds until it has reached your desired temperature.

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