This Salmon Teriyaki with Edamame and Jasmine Rice is one of those dishes that feels both comforting and vibrant. The combination of glossy, slightly sweet teriyaki glaze over tender salmon, bright green edamame and fragrant jasmine rice makes a meal that’s easy to prepare yet impressive on the plate. It’s fragrant, satisfying and frequently disappears fast — a real crowd-pleaser for weeknights or a relaxed weekend dinner.
Why this salmon teriyaki works so well
The balance of flavors is key: tamari (or soy) and teriyaki provide depth and umami, honey and balsamic add sweetness and a touch of acidity, while sesame oil and seeds bring a toasty note and texture. Jasmine rice adds its characteristic floral aroma that pairs beautifully with salmon. This recipe is straightforward but delivers a restaurant-quality result with minimal fuss.
I prefer using jasmine rice for this dish. Its delicate fragrance and slightly sticky texture complement the fish and sauce perfectly. If you enjoy simple, well-flavored meals, this recipe will likely become a favorite. The addition of sesame seeds adds not only flavor and crunch but also a pleasant visual finish.
Make the dish once and you’ll understand why it’s so moreish. It’s easy to scale for guests or to prepare for leftovers. Below are the cleaned, organized recipe details, ingredients and step-by-step instructions to guide you through the process.
Salmon teriyaki with edamame and rice
Equipment
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pan
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glass bowl
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ovenproof dish
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pot
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spatula
Ingredients
- 300 g Thai jasmine rice (10.58 oz)
- 6 salmon fillets or slices
- 450 g edamame (15.87 oz) frozen
- 4 tablespoons teriyaki sauce
- 3 tablespoons red wine
- 1 tablespoon balsamic vinegar (optional)
- 2 tablespoons honey
- ¼ teaspoon ginger grated, optional
- 5 tablespoons tamari soy sauce (or regular soy sauce)
- 1-2 teaspoons sesame seeds
- 1 tablespoon sesame oil
Instructions
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Rinse the salmon and pat it dry. Lightly salt the fillets and set them aside while you prepare the sauce.
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In a pan over medium heat, combine the honey and tamari (or soy) sauce. Bring to a gentle simmer, then add the red wine, balsamic vinegar and sesame oil. Let the mixture cook for 3–4 minutes until slightly reduced and glossy. Remove from heat and stir in the grated ginger if using.
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Prepare an ovenproof dish just large enough to hold the salmon pieces without too much extra space (a smaller dish helps keep the sauce concentrated). Pour a little of the sauce into the dish, arrange the salmon pieces in a single layer and spoon the remaining sauce over each fillet.
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Bake the salmon in a preheated oven at 190°C (375°F) for about 15 minutes. Carefully turn each fillet and return to the oven for another 15 minutes, or until the fish is cooked through and the glaze has caramelized slightly.
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While the salmon bakes, cook the jasmine rice according to the package directions. Follow the rice manufacturer’s recommended water ratio and timing for the best texture and aroma.
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Bring 750–1000 ml of water to a boil in a pot. Add the frozen edamame and cook for 5–7 minutes until tender and bright green. Drain and season lightly with salt if desired.
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Serve the salmon over a bed of jasmine rice with a side of edamame. Spoon any remaining cooking sauce over the fish and rice and finish with a sprinkle of sesame seeds. Enjoy immediately while warm.
Nutrition
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Carbohydrates: 57 g
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Protein: 48 g
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Fat: 18 g
Tried this recipe?
If you make this dish, serve it warm and enjoy the balance of sweet, savory and nutty flavors. Sprinkle sesame seeds for a finishing touch.