Japanese-inspired · rice plate
Salmon Teriyaki Rice Plates
Glazed salmon fillets pair with steamed rice and a crisp cabbage-carrot slaw for a balanced plate.
Total time30 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Whisk soy sauce, brown sugar, vinegar, ginger, and 1/4 cup water. Toss the slaw with 2 tablespoons of the mixture.
- 02
Pat the salmon dry. Cook skin-side down in a lightly oiled skillet for 5 minutes, then turn.
- 03
Pour the remaining sauce into the skillet and simmer until the salmon reaches 145°F and the sauce glazes it, 3 to 5 minutes.
- 04
Serve the salmon with rice, slaw, scallions, and pan glaze.
Make it work
Useful swaps
- Use tamari for a gluten-free glaze.
- Cod fillets can replace salmon.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
