Teriyaki Glazed Salmon with Rice | Wild Fork
A quick, glossy teriyaki glaze takes skinless salmon from simple to special in about 20 minutes — served over rice for a complete, budget-friendly dinner.
INGREDIENTS
1/4 cup soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp cornstarch mixed with 1 tbsp water
2 cups cooked rice
Sesame seeds and sliced green onion, for garnish
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LET'S GET COOKING!
1) Whisk soy sauce, honey, rice vinegar, garlic, and ginger in a small saucepan; bring to a simmer over medium heat.
2) Stir in the cornstarch slurry and simmer 1-2 minutes, until thickened. Set aside half the sauce for serving.
3) Season Salmon portions with salt & pepper. Heat a skillet over medium-high heat; sear salmon 3-4 minutes per side, brushing with the remaining teriyaki sauce during the last 2 minutes, until internal temp reaches 165°F.
4) Serve over rice, drizzled with reserved sauce and topped with sesame seeds and green onion.