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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
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour
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.
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