Japanese-Style Teriyaki Salmon

Ingredients

• 4 pièces Salmon fillets (with skin) (150‑200 g each, skin left on for extra tenderness)
• 60 ml Soy sauce (light soy type)
• 2 c. à soupe Sugar (white)
• 1 c. à soupe Sweet‑spicy Thai sauce (type sriracha or sweet chili sauce)
• 2 cm Fresh grated ginger (about 1 tsp)
• au goût Salt
• au goût Pepper
• 2 c. à soupe Table oil
• 1 c. à soupe Sesame oil (optional)
• 300 g Rice (basmati or sushi rice) (rinsed before cooking)
• 300 ml Vegetable broth (or water + bouillon cube)
• 200 g Mixed mushrooms (shiitake, chanterelles, button mushrooms)
• 1 pièce White onion (diced)
• 2 gousses Garlic (minced)
• 0.5 c. à café Turmeric
• 0.5 c. à café Mild or hot chili (optional)
• 100 g Fresh spinach (baby leaves)
• 1 c. à café Sesame seeds (for garnish)
• 1 pièce Avocado (sliced)
• 0.5 pièce Cucumber (slices)
• 4 pièces Radish (thinly sliced)
• 8 pièces Cherry tomatoes (halved)
• 1 c. à soupe Chives (chopped)
• au goût Red pepper flakes (optional)

Instructions

1. Prepare the teriyaki sauce

   In a bowl, mix soy sauce, sugar, Thai sauce (if using), grated ginger, salt and pepper until the sugar is fully dissolved.

   Time: PT5M

2. Marinate the salmon

   Place the salmon fillets in a dish, coat with the teriyaki sauce, cover and let rest 20 minutes in the refrigerator.

   Time: PT20M

3. Preheat the oven

   Preheat the oven to 180°C.

   Time: PT10M

   Temperature: 180°C

4. Cook the salmon

   Arrange the salmon fillets in the baking dish, add the remaining sauce, drizzle with a splash of table oil (and sesame oil if desired). Bake for 30 minutes until the fish is opaque and flakes easily.

   Time: PT30M

   Temperature: 180°C

5. Sauté the aromatics

   While the salmon cooks, heat 1 c. à soupe table oil and 1 c. à soupe sesame oil in a sauté pan over medium heat. Add grated ginger, minced garlic and diced white onion. Sweat for 10 minutes until translucent.

   Time: PT10M

6. Add the mushrooms

   Stir in the mixed mushrooms, cook 10 minutes, stirring until they release their water and begin to brown.

   Time: PT10M

7. Incorporate the rice

   Add the rinsed rice, season with salt, pepper, turmeric and mild or hot chili. Mix for 2 minutes to coat the grains.

   Time: PT2M

8. Cook the fragrant rice

   Deglaze with 1 c. à soupe soy sauce, pour in the vegetable broth, bring to a boil then cover and simmer over low heat for 15 minutes until the liquid is fully absorbed.

   Time: PT15M

9. Add the spinach

   In the last 5 minutes of cooking, stir in the spinach leaves and gently mix to wilt them.

   Time: PT5M

10. Rest the salmon

    Remove the salmon from the oven, let rest 5 minutes before slicing.

    Time: PT5M

11. Plate the main dish

    Place the mushroom rice on plates, lay a salmon fillet on top, drizzle with the remaining teriyaki sauce and sprinkle with toasted sesame seeds.

    Time: PT5M

12. Prepare the salmon bowl (optional)

    Cook the white rice according to package instructions. Meanwhile, slice the avocado, cucumber, radishes and cherry tomatoes. Arrange the rice in a deep bowl, add the salmon cut into pieces, the raw vegetables, drizzle with teriyaki sauce, sprinkle with red pepper flakes and chives.

    Time: PT15M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

55 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Salmon fillets (with skin): Cod fillet, Trout
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Sugar: Honey, Maple syrup
• Instead of Sweet‑spicy Thai sauce: Chili sauce, Chili paste
• Instead of Fresh grated ginger: Ground ginger (½ tsp)
• Instead of Sesame oil: Neutral vegetable oil
• Instead of Rice (basmati or sushi rice): Jasmine rice
• Instead of Vegetable broth: Water + bouillon cube
• Instead of Mixed mushrooms: Only button mushrooms
• Instead of White onion: Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Turmeric: Paprika
• Instead of Fresh spinach (baby leaves): Bok choy
• Instead of Avocado: Mango

Equipment Needed

• Oven
• Baking dish
• Sauté pan or wok
• Mixing bowl
• Wooden spoon
• Ginger grater (or microplane) (optional)
• Chef's knife
• Cutting board
• Colander (optional)
• Measuring spoon
• Kitchen scale (optional)
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Marinate the salmon for 20 minutes for deep flavor
• Cook the salmon at 180°C for 30 minutes without overcooking
• Deglaze the rice with soy sauce and add broth for a fluffy texture
• Add the spinach at the end of cooking so it stays green and tender

Chef Tips from the Video

• Use fresh ginger for an authentic spicy note.
• Lightly toast sesame seeds before sprinkling for extra crunch.
• Add a splash of lime or yuzu on the salmon just before serving for a touch of acidity.

Troubleshooting

Storage

Refrigerator: Store cooked salmon and rice separately in airtight containers, up to 3 days.

Freezer: Marinated raw salmon can be frozen up to 1 month; cooked rice can be frozen for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the teriyaki sauce the day before and keep it refrigerated.
• Marinate the salmon up to 2 hours in advance to intensify flavor.
• Cook the rice ahead of time and gently reheat before serving.
• Prepare the raw vegetables and store them in lemon water to prevent avocado oxidation.