Teriyaki Salmon
with cucumber salad / rice

Name: Teriyaki Salmon
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 3/4 cups Water; 1 cup Rice, uncooked basmati; 1 lb Salmon; 1/3 cup + 1/3 cup Teriyaki sauce (ingredients listed separately); 1 Limes, wedges; 1 lb Cucumbers, sliced; 2 stalks Green onions, chopped, green and white parts combined; 1 Tbsp Tamari; 1 Tbsp Vinegar, rice; 2 tsp Oil, toasted sesame; 2 Tbsp Sesame seeds, any color; 1/4 tsp Red pepper flakes (opt); 1/4 tsp Salt; 2 cloves Garlic, chopped; 1/4 cup Tamari; 1/4 cup + 1 Tbsp Water; 2 Tbsp Brown sugar; 2 tsp Vinegar, rice; 1 tsp Cornstarch

Active: 40 Total: 60

Original GF Paleo Vegetarian

This simple broiled salmon, last featured in 2023, has become a Cook Smarts community favorite! It's easy to pull together with rice and a cold cucumber salad on the side, but it still tastes fresh and satisfying.

Proteins

Fish, non-canned

Cuisines

Asian - Japanese

Ingredients

Metric

Servings:

Basmati Rice:

Water - 1 3/4 cups
Rice, uncooked basmati - 1 cup

Teriyaki Salmon:

Salmon - 1 lb
Teriyaki sauce (ingredients listed separately) - 1/3 cup + 1/3 cup
Limes - 1 , wedges

Sesame Cucumber Salad:

Cucumbers - 1 lb , sliced
Green onions - 2 stalks , chopped, green and white parts combined
Tamari - 1 Tbsp
Vinegar, rice - 1 Tbsp
Oil, toasted sesame - 2 tsp
Sesame seeds, any color - 2 Tbsp
Red pepper flakes (opt) - 1/4 tsp
Salt - 1/4 tsp

Teriyaki Sauce:

Garlic - 2 cloves , chopped
Tamari - 1/4 cup
Water - 1/4 cup + 1 Tbsp
Brown sugar - 2 Tbsp
Vinegar, rice - 2 tsp
Cornstarch - 1 tsp

Prep

Rice - (Double if making Wednesday's meal.) Fill a saucepan with water (portion for rice) and a pinch of salt. Bring to a boil and then add rice. Bring to a simmer, cover, turn heat down to low, and cook until rice has absorbed all the liquid, 15 to 18 minutes. (Can be done up to 5 days ahead)
Make sauce - Chop garlic. Combine garlic, Tamari (portion for sauce), first portion of water (for sauce), brown sugar, and vinegar (portion for sauce). Leave out the cornstarch for now. (Can be done up to 5 days ahead)
Fish - Rinse and pat dry. Pour the first portion of teriyaki sauce into a baking dish. Add fish with the skin side facing up. Cover and marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
Cucumbers / Green onions - Prep as directed.
Make salad - Whisk together Tamari and vinegar (portions for salad), oil, sesame seeds, red pepper flakes, and salt. Add in cucumbers and green onions and stir gently to combine.
Limes - Slice into wedges.

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Make

Turn on the oven’s broiler and place a rack so that it is 6” / 15 cm away from the heat source.
Turn the salmon so that the non-skin side is facing up in the marinating dish. Broil fish until opaque and flaky, 8 to 15 minutes, depending on thickness.
While the salmon is cooking, pour the second portion of teriyaki sauce into a small saucepan. Bring to a simmer over medium heat. Whisk cornstarch with the second portion of water (for the sauce). Slowly pour in the cornstarch slurry while whisking. Stir until the mixture thickens, ~2 minutes.
If the rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
When the fish is done cooking, brush it with teriyaki sauce.
Serve salmon over rice with cucumber salad, lime wedges, and remaining sauce on the side. Enjoy!

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