Ingredients
- 4 salmon fillets (6 oz each)
- 1/3 cup teriyaki sauce, plus more for drizzling
- 1 tbsp brown sugar
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp cornstarch mixed with 1 tbsp water
- 3 cups cooked rice
- 1 cup shelled edamame, thawed
- 1 cucumber, sliced
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 1 tbsp sesame oil (optional, for searing)
Instructions
- Make the glaze. Simmer the teriyaki sauce, brown sugar, ginger, and garlic in a small saucepan 2 minutes. Stir in the cornstarch slurry and simmer 1 minute until glossy and thick enough to coat a spoon.
- Sear the salmon. Pat the salmon dry and season lightly with salt. Sear skin-side down (if using skin-on) in hot oil over medium-high heat, 4 minutes. Flip, brush generously with glaze, and cook 2-3 more minutes until just opaque.
- Build the bowls. Divide the rice among bowls. Top with edamame and cucumber, then nestle in a salmon fillet.
- Finish pretty. Drizzle with extra glaze, shower with sesame seeds and green onions, and serve.
🐟 Salmon success
Pull the salmon when it's just barely opaque in the center — it keeps cooking off the heat, and overcooked salmon is dry salmon. The cornstarch slurry is what turns thin teriyaki sauce into a clinging glaze. Leftover salmon flakes beautifully into next-day fried rice or salads.
Save for later
Love this recipe?
Save it to your "Easy Dinner Recipes" board so this healthy-ish weeknight premium is always one click away.
📌 Pin it for later❓ Common questions
Can I bake the salmon instead?
Yes — brush with glaze and bake at 400°F for 10-12 minutes.
Can I use frozen salmon?
Thaw completely first and pat very dry so it sears instead of steams.
What rice works best?
Short-grain white rice or jasmine are ideal; brown rice or cauliflower rice work too.