Description
This Teriyaki Salmon recipe pairs tender, flaky, pan-seared salmon with a sweet and sticky teriyaki sauce. Pair the salmon with fluffy, furikake seasoned rice, and fresh, crisp veggies for the perfect bowl. The salmon is a little sweet, savory, and ready in less time than it takes to order out, so it’s perfect for busy weeknights and meal prep!
Ingredients
Units
Scale
- 1 1/2 pounds center cut salmon filet, skin removed and cut into 1.5 inch chunks
- kosher salt and pepper
- 1/2-1 cup warmed teriyaki sauce
- 2 cups cooked jasmine rice
- furikake seasoning, for serving
- 1 avocado, thinly sliced
- 2-4 Persian cucumbers, sliced into half moons
- 1/2-3/4 cup freshly grated carrot
- 4 to 6 green onions, thinly sliced
- sesame seeds, for serving
Instructions
- Prep the Salmon: Pat the salmon dry with a paper towel and then season liberally with salt and pepper.
- Prep the Bowls: Divide the rice evenly among the bowls and season with furikake. Then, top each bowl with grated carrot, cucumber, avocado, and green onion.
- Cook the Salmon: Heat a large pan over medium-high heat. Once hot, add the avocado or olive oil.
- Add the salmon to the pan, being careful not to overcrowd the pan (you may have to do this in batches depending on the size of your pan). Cook the salmon 4-5 minutes per side until golden brown, crisp, and the internal temperature reaches 145 degrees.
- Remove the salmon pieces from the pan to a serving dish and drizzle as much teriyaki sauce as desired over them. Garnish with sesame seeds.
- Transfer the salmon pieces to the bowls and drizzle more sauce over the salmon if desired. Enjoy!
