Teriyaki Salmon with Rice and Vegetables

Featured on Eva Pau’s Asian Kitchen Season Episode 1. Teriyaki is one of the most recognisable Japanese cooking styles, built around a sauce of soy, mirin, sake, and sugar that becomes glossy and rich when reduced. In this dish, the salmon absorbs flavour during marinating before being baked until tender, while the remaining sauce is thickened to coat the finished plate. Served with colourful vegetables and rice, it makes an easy meal that feels light, nourishing, and full of flavour.

Teriyaki Salmon with Rice and Vegetables

This teriyaki salmon is a simple, balanced dish with tender baked salmon glazed in a glossy homemade teriyaki sauce, served with stir-fried vegetables and steamed rice. The sweet savoury sauce pairs beautifully with salmon while the vegetables add freshness and crunch.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Main Course

Cuisine: Japanese

Ingredients Method Notes

Ingredients

  

For the Salmon

• 4 skinless salmon fillets approx. 430g total

Vegetables

• 250 g sugar snap peas
• 250 g tenderstem broccoli or Kai-lan
• 1 red pepper finely sliced
• 150 g fresh beansprouts
• 3 cloves garlic finely chopped
• 1 tsp sugar
• ½ tsp salt
• Oil for frying
• Roasted white sesame seeds for garnish

Teriyaki Sauce

• 100 ml light soy sauce
• 100 ml mirin
• 100 ml sake
• 3 tbsp sugar
• 1 tsp cornflour mixed with 80ml cold water

To Serve

• Steamed rice optional

Method

 

Make the Teriyaki Sauce

1. Add light soy sauce, mirin, sake, and sugar to a small saucepan.
2. Bring to the boil, then simmer for 3–4 minutes until the sugar dissolves fully.
3. Remove from the heat and allow to cool for 10 minutes.

Marinate the Salmon

1. Place the salmon fillets in a shallow dish.
2. Pour one quarter of the teriyaki sauce over the salmon, reserving the rest for later.
3. Marinate for at least 30 minutes.

Prepare and Cook the Salmon

1. Preheat the oven to 180°C fan.
2. Remove the salmon from the marinade and place on a lined baking tray.
3. Bake for 10 minutes, or cook in an air fryer for 10 minutes until just cooked through.

Thicken the Sauce

1. Mix the cornflour with cold water in a small bowl.
2. Reheat the reserved teriyaki sauce gently and stir in the cornflour mixture.
3. Simmer on low heat until the sauce thickens.

Stir Fry the Vegetables

1. Heat oil in a wok.
2. Add garlic and stir fry for about 20 seconds until fragrant.
3. Add sugar snap peas, broccoli, and red pepper. Stir fry for 3 minutes.
4. Add beansprouts, salt, and sugar. Stir fry for another 2 minutes until vegetables are tender but still slightly crisp.

Serve

1. Divide the vegetables between 4 bowls or plates.
2. Place the cooked salmon on top.
3. Spoon over the teriyaki sauce.
4. Garnish with roasted sesame seeds and serve with steamed rice if desired.

Notes

• Do not overcook the salmon to keep it moist.
• The sauce thickens quickly, so stir continuously once cornflour is added.
• Vegetables should stay slightly crisp for best texture.