Teriyaki Salmon with Rice and Cucumber Ribbons


This easy to make teriyaki salmon is about to become a new favourite! It uses basic ingredients to make a tasty homemade teriyaki sauce which creates the most perfectly glazed salmon. Serve it with white or brown rice and veggies of your choice for a delicious, protein and vitamin packed weeknight meal!

Serves 2

Prep time: 10 minutes

Cook time: 30 minutes


2 salmon fillets, deboned and skin on

3 tbsp teriyaki sauce

2 tbsp hoisin sauce

3 tbsp soy sauce

2 tbsp sesame oil

3 medium garlic cloves, minced

2 tsp fresh ginger, grated

White rice, to serve (aim for 1/2 - 1 cup cooked rice per person)

Sesame seeds, to garnish

Lime wedges, to season

1 large Lebanese cucumber, peeled into ribbons


To prepare the teriyaki marinade, add the teriyaki sauce, hoisin sauce, soy sauce, 1 tbsp sesame oil, garlic and ginger to a medium size bowl. Mix to combine. Add the salmon, toss to coat and let marinate for 10 minutes.

Meanwhile, place rice into a medium saucepan and add cold water. Bring to the boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and stand covered for 5 minutes. As a general rule of thumb, use a 1.5 to 1 water to rice ratio. For example, if cooking 1 cup of rice, add 1.5 cups of water. 1 cup of uncooked rice will also make 3 cups of cooked rice.

While the rice is cooking, prepare the cucumber.

Heat a medium-large frypan over medium heat. Add the other tbsp of sesame oil and the salmon fillets, skin side down. Cook for 8 minutes, or until the skin starts to crisp. Turn salmon over and cook for a further 2 minutes, or until salmon is cooked to your liking.

Transfer salmon to a plate and add rice, cucumber ribbons, sesame seeds and lime wedges.