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Are you in the mood for a dish that’s not only delicious but also quick to prepare? Look no further than Sizzling Skillet Teriyaki Salmon. This dish has gained popularity for its irresistible combination of savory and sweet flavors, making it a favorite among seafood lovers and culinary enthusiasts alike. The star of this recipe is salmon, a fish renowned for its rich taste and health benefits, paired with a homemade teriyaki sauce that elevates the dish to new heights.

Skillet Teriyaki Salmon with Rice

Discover the deliciousness of Sizzling Skillet Teriyaki Salmon, a quick and healthy meal that seafood lovers will adore. This dish features salmon, packed with Omega-3 fatty acids and protein, paired with a homemade teriyaki sauce that’s both savory and sweet. In just minutes, you can create a flavorful feast perfect for any occasion. Elevate your weeknight dinners with this nutritious recipe that’s sure to impress family and friends!
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Ingredients
  

4 salmon fillets (about 6 ounces each)

1 tablespoon olive oil

Salt and pepper, to taste

1/2 cup soy sauce (low sodium recommended)

1/4 cup honey

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

2 cups jasmine rice

4 cups water

2 green onions, chopped (for garnish)

1 teaspoon sesame seeds (for garnish)

Steamed broccoli or your favorite vegetable (optional)

Instructions
 

Prepare the Rice: In a medium saucepan, bring 4 cups of water to a boil. Add the jasmine rice, stir, and reduce the heat to low. Cover and let simmer for 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.

    Make the Teriyaki Sauce: In a small bowl, combine the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until well mixed. Pour this mixture into a skillet and bring it to a gentle simmer over medium heat.

      Thicken the Sauce: Once the sauce is simmering, add the cornstarch slurry (cornstarch mixed with water) into the skillet while whisking continuously. Allow it to cook for about 2-3 minutes, or until the sauce thickens. Remove from heat and set aside.

        Cook the Salmon: In a separate skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon fillets skin-side down into the skillet. Cook for about 4-5 minutes without moving, until the skin is crispy and the salmon is cooked halfway up.

          Glaze the Salmon: Carefully flip the salmon fillets and pour the teriyaki sauce over them. Cook for an additional 3-4 minutes, basting the salmon with the sauce, until cooked through and glazed nicely.

            Serve: Fluff the jasmine rice with a fork and place a scoop on each plate. Layer the teriyaki salmon on top of the rice, drizzling any remaining sauce over both. Garnish with chopped green onions and sesame seeds. Serve alongside steamed broccoli or your choice of vegetables.

              Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 4