Broiled Teriyaki-Glazed Salmon with Ginger Jasmine Rice and Green Beans

This broiled teriyaki-glazed salmon is a complete weeknight dinner built around savory-sweet sauce, flaky fish, crisp-tender green beans and aromatic jasmine rice.

The rice gets a quick flavor boost from fresh ginger and scallion whites, while the salmon is roasted briefly, brushed with thickened teriyaki sauce, sprinkled with sesame seeds and finished under the broiler for a glossy top.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Skin-on SalmonView ingredient guideLike ingredientDislike ingredient

4 ounce Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 400°F. Peel and mince the ginger until you have about 2 teaspoons. Thinly slice the scallions, keeping the white and green parts separate. Cut the lime into wedges. Rinse the jasmine rice in a fine-mesh strainer under running water.
2. Heat a drizzle of olive oil in a medium pot over medium heat. Add the minced ginger and scallion whites and cook, stirring or tossing, until fragrant, 1 to 2 minutes.
3. Stir in the rinsed rice to coat it in the aromatics. Add 1 1/4 cups water and a large pinch of salt. Cover, bring to a boil, then reduce the heat and simmer until the water is absorbed, 15 to 20 minutes.
4. While the rice cooks, place the salmon skin-side down in the center of a baking sheet. Season with salt and pepper and drizzle with olive oil. Add the green beans to the same baking sheet, toss them with a drizzle of olive oil, salt and pepper and spread them around the salmon.
5. Roast the salmon and green beans until the salmon looks opaque on the surface but is not yet cooked through, about 5 minutes.
6. Meanwhile, pour the teriyaki sauce into a small pan set over medium heat. Bring to a simmer and cook until it thickens into a glaze, about 3 minutes. Set aside 2 tablespoons of the sauce for brushing the salmon and keep the remaining sauce separate for serving.
7. Remove the baking sheet from the oven and heat the broiler to high. Brush 1 tablespoon of the reserved teriyaki glaze over each salmon fillet, then sprinkle the salmon with sesame seeds.
8. Place the baking sheet under the broiler and broil until the salmon is cooked to your desired doneness and the green beans are lightly browned, 3 to 4 minutes.
9. Fluff the rice with a fork, then season it with salt, pepper and a squeeze of lime juice. Divide the rice between plates and top with the salmon and green beans.
10. Garnish with the scallion greens. Serve with lime wedges and the remaining teriyaki sauce on the side for drizzling.

Recipe Tips

FAQ

How long does this teriyaki salmon take to make?

The recipe takes about 30 minutes, with the rice simmering for 15 to 20 minutes while the salmon and green beans roast and broil.

Do I need to cook the teriyaki sauce before brushing it on the salmon?

Yes. Simmering the teriyaki sauce for about 3 minutes thickens it into a glaze that coats the salmon more evenly.

Why is some teriyaki sauce set aside?

Two tablespoons are reserved for brushing onto the salmon before broiling, while the rest is kept separate for drizzling over the finished plates.

What temperature is the salmon cooked at?

The salmon first roasts at 400°F for about 5 minutes, then finishes under a high broiler for 3 to 4 minutes.

What should I serve with this salmon?

This recipe is served with ginger-scallion jasmine rice, roasted green beans, lime wedges, scallion greens, sesame seeds and extra teriyaki sauce.