Old Timber Outdoors
A raw salmon fillet on ice
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Salmon fillet

Broiled Teriyaki Salmon Rice Bowls

Salmon glazed with a quick homemade teriyaki and broiled, served over rice with cucumber, green onion and sesame.

Serves
4
Hands-on
20 min
Total
30 min
Skill
Easy

Cooks on: Stovetop + oven · Dinner, Lunch

Ingredients

  • 1½ lbSalmon fillet, cut into 4 skin-on portions
  • ¼ cupSoy sauce
  • 2 tbspBrown sugar
  • 2 clovesGarlic, grated
  • 1Lime, cut into wedges
  • 1 tbsp grated fresh ginger
  • 1 tbsp rice vinegar
  • 2 tsp cornstarch mixed with 2 tbsp water
  • 4 cups cooked white or brown rice, hot
  • 1 cucumber, thinly sliced
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

You'll need

  • Oven
  • Stovetop
  • Instant-read thermometer
  • Saucepan
  • Rimmed sheet pan

Contains

Fish, Soy, Gluten, Sesame. Most soy sauce is brewed with wheat. Tamari labeled gluten-free is a common swap.

Method

  1. Simmer the soy sauce, brown sugar, garlic, ginger and rice vinegar in a small saucepan for 2 minutes. Stir in the cornstarch mixture and simmer until glossy and slightly thick, about 1 minute. Pour half into a separate bowl for serving.
  2. Heat the broiler with a rack about 6 inches below it. Line a sheet pan with foil, set the salmon on it skin side down, pat it dry, and brush it with the brushing half of the sauce.
  3. Broil 7 to 10 minutes, brushing once more halfway, until the top is glazed and the thickest part is opaque, flakes easily, and reads 145°F. Watch closely, because the sugar can burn. Throw away any brushing sauce that is left; it has touched the brush used on raw fish.
  4. Divide the hot rice among bowls. Top with the salmon, cucumber, green onions and sesame seeds, drizzle with the reserved clean sauce, and serve with the lime wedges.

When it's done: 145°F

Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.

If it goes wrong

Glaze burning before the fish is done
Move the rack down a level and finish the fish there.
Sauce too thick
Stir in a spoonful of water. Too thin: simmer it another minute.
Thin tail pieces overcooked
Fold the thin end under so each portion is an even thickness.

Leftovers. Serve right away. Refrigerate leftovers within 2 hours and reheat the salmon and rice to 165°F.