I’m so glad a bottle of Teriyaki sauce happened to find its way into my shopping cart about 6 months ago.
As a minimalist I’m hesitant to add single use ingredients to my pantry. But after my first night of Teriyaki bliss, I haven’t looked back.
As soon as my Teriyaki supplies get low, I immediately add it to my shopping list.
This extremely simple salmon dish is my Teriyaki of choice but chicken and tofu teriyaki come in equal second.
I’ve just had the brilliant idea to use the sauce on roast vegetables.
Teriyaki carrots. Teriyaki roast cauliflower. Teriyaki cabbage wedges. Endless possibilities.
If you’re not a salmon fan – definitely try this with chicken thigh fillets or diced firm tofu.
You won’t regret letting that bottle of Teriyaki marinade ‘fall’ into your shopping cart.
But if you really do prefer to make everything from scratch I’ve got you covered in the variations below.
And as always you don’t really need the PLUS ingredients – I’ve eaten this plenty of times as the 3 ingredient version and have been 1000% happy.
Ingredients
- 1 salmon fillet
- 250 g / 9 oz frozen cauliflower rice
- 1 tablespoon teriyaki sauce
PLUS ingredient
- small handful sliced green onion OR toasted sesame seeds (optional)
- Turn your oven to 250C (480F). Line a large baking sheet / tray with baking paper. Spread the frozen cauli rice (no need to defrost first) in a single layer leaving room for the fish.
- Place the fish skin side up next to the veggie rice. Making sure the fish is touching the oven tray not sitting on the cauli so it cooks quickly. Drizzle the fish with the teriyaki sauce.
- Pop in the oven and set your timer for 10 minutes.
- When the timer goes, check that the fish is cooked through. It might need a few more minutes depending on how thick it is.
- When the fish is cooked (cut into it if you're not sure). Place the hot veggie rice on a plate. Top with the fish. Spoon over any juices.
- If you're using the PLUS ingredients sprinkle them over the top.
Variations & Substitutions
home made teriyaki sauce – for home made teriyaki sauce combine 2 tablespoons soy sauce, 2 tablespoons rice or wine vinegar, 1 tablespoon maple syrup or honey. It will be runnier because it doesn’t contain thickeners but still delicious! This makes more than you need – for a 1 person amount change the quantities from tablespoons to teaspoons.
gluten-free – most terikayki contains some wheat so make your own using the recipe above with GF soy sauce.
plan-B (pantry) – use frozen fish (no need to defrost first – just cook straight from frozen and allow an extra 2-3 minutes).
more time – you can marinate the fish in the sauce before cooking – it’s slightly nicer but not a whole world apart so mostly I don’t bother unless I’m cooking chicken which becomes more tender with the marinating step.
crispy salmon skin – instead of putting the sauce on the fish skin – drizzle it over the pink parts of the salmon before turning it skin side up on the oven tray. Pat the skin dry with paper towel and sprinkle with a pinch of sea salt. The hot oven will help crisp up – but you may have to over cook the salmon slightly to get the crispness. It’s a trade off! I prefer my salmon on the less cooked side so I don’t worry about crispy skin. The other option is to remove the skin and place it separately on the baking tray so it crisps up.
vegetarian – amazing with tofu and I’m keen to experiment with baked eggs drizzled with the teriyaki sauce and also the other veg I mentioned above.
different protein – chicken thigh fillets are brilliant, any white fish will work and really there’s no reason why you couldn’t go for meatballs or sausages (apart from the fact that it’s not traditional – but sometimes tradition is over-rated).
more substantial (carb lovers) – serve with steamed rice or noodles.
more substantial (low carb) – avocado wouldn’t go astray or use a larger piece of salmon.
Low FODMAP – serve with steamed rice and some baby spinach.
different vegetables – frozen broccoli rice or other veggie rice, fresh cauliflower rice (will cook in about the same time), frozen green beans, frozen peas, bok choy, chinese broccoli, broccoli, frozen kale, frozen spinach – I LOVE this with frozen spinach.
more fancy / for entertaining – use the ‘plus’ ingredients. You could also make it prettier with shredded nori (seaweed) sheets or sprinkle over schichimi togarashi or furikake. Not traditional but roast cashews or walnuts are really good.
Waste Avoidance Strategy
salmon fillet – freeze them.
frozen cauliflower rice – keep it frozen and it will last for months.
teriyaki sauce – keeps unopened in the pantry and opened in the fridge.
green onions – keep in the fridge in a plastic bag for weeks. Can be frozen.
sesame seeds – keep them in the pantry.
Problem Solving Guide
bland – add some salt or serve with more sauce.
too dry – overcooked salmon – this is hard to do so you must have a super hot oven. Next time get it out earlier. For now a drizzle of Japanese mayonnaise will help.
no oven – you can pan fry the salmon and rice separately then serve with the teriyaki drizzled over – I don’t like to add the teriyaki to the frying pan because it tends to burn.
taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for 1 week or so or can be frozen.
