Teriyaki Salmon and Rice

This recipe is perfect for someone who doesn’t like the fishy taste or smell of salmon. The teriyaki sauce perfectly hides the fishy flavor.


  • 2-4 6 ounce Skinless Salmon Filets
  • 8 Tbs Soy Sauce
  • 6 Tbs Water
  • 3 Tbs Honey
  • 2 Tbs Brown Sugar; packed
  • 1 Tbs Garlic Powder
  • 1 Tbs Ginger Paste
  • 1 1/2 Tbs Lemon Juice
  • 1 Tsp Sesame Seeds
  • 1 Tbs Cornstarch
  • 2 Tbs Water
  • 1-2 Cups Rice*
  • 1-2 Cups Water**
    * Adjust rice to desired amount; we usually usually use 1 cup of rice for 2 people.
    ** 1 cup of water per 1 cup of rice.


  1. Preheat Oven to 400°
  2. In a saucepan whisk soy sauce, 6 tablespoons of water, honey, brown sugar, garlic, ginger paste, sesame seeds and lemon juice. Bring to a light bowl.
  3. In a small bowl stir cornstarch & 2 tablespoons of water together then add to saucepan.
  4. Boil while stirring for 1 minute.
  5. Spray cooking oil on bottom of oven-safe casserole dish and lay salmon out in one layer. Pour a little bit of the sauce over top of the salmon; enough to cover each filet. Make sure to save some for your rice.
  6. Bake salmon, uncovered for 15-20 minutes.
  7. While salmon is baking cook rice according to package directions.

Serve and Enjoy!

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