DinnerCountTeriyaki Salmon
Start the rice first, because the salmon takes only the last few minutes. The skin-on fillets crisp in a hot skillet, and then you spoon teriyaki sauce over the fish while the broccoli steams in the microwave. Green onion and sesame seeds go on top. It is a good first fish dinner for a family that mostly eats chicken.
Ingredients (serves 4)
- Salmon fillets (skin-on)1½ lb
- Teriyaki sauce⅓ cup
- White rice1 cup
- Broccoli florets6 oz
- Sesame seeds1 tsp
- Green onion1 stalk
- Vegetable oil1 tbsp
How Much to Make for 2, 4, 6, or 8
For 2 people, you’ll need ¾ lb salmon fillets, ½ cup white rice, and 3 oz broccoli florets.
For 4 people, you’ll need 1½ lb salmon fillets, 1 cup white rice, and 6 oz broccoli florets.
For 6 people, you’ll need 2¼ lb salmon fillets, 1½ cups white rice, and 9 oz broccoli florets.
For 8 people, you’ll need 3 lb salmon fillets, 2 cups white rice, and 12 oz broccoli florets.
| Ingredient | For 2 | For 4 | For 6 | For 8 |
|---|---|---|---|---|
| Salmon fillets (skin-on) | ¾ lb | 1½ lb | 2¼ lb | 3 lb |
| Teriyaki sauce | 2½ tbsp | ⅓ cup | ½ cup | ⅔ cup |
| White rice | ½ cup | 1 cup | 1½ cups | 2 cups |
| Broccoli florets | 3 oz | 6 oz | 9 oz | 12 oz |
| Sesame seeds | ½ tsp | 1 tsp | 1½ tsp | 2 tsp |
| Green onion | 1 stalk | 1 stalk | 2 stalks | 2 stalks |
| Vegetable oil | 1½ tsp | 1 tbsp | 1½ tbsp | 2 tbsp |
The amounts are rounded to what you can measure at home. Pounds are rounded to the nearest quarter or third, cups to the marks on a measuring cup, and spoons to real measuring spoons. An egg stays whole. Because of the rounding, some amounts are the same at two sizes.
- For 2: This recipe is written for 4 adult-size portions. You are cooking about 2 adult portions, which is roughly 0.5 times the recipe. With fewer pieces, use the same 12-inch skillet, space them out, and keep the same time.
- For 6: This recipe is written for 4 adult-size portions. You are cooking about 6 adult portions, which is roughly 1.5 times the recipe. This calls for a 12-inch skillet. At about 1.5× the recipe that’s two batches in the skillet, or two skillets at once. The time for each batch is the same. Keep the early batches warm in a low oven.
- For 8: This recipe is written for 4 adult-size portions. You are cooking about 8 adult portions, which is roughly 2 times the recipe. This calls for a 12-inch skillet. At about 2× the recipe that’s two batches in the skillet, or two skillets at once. The time for each batch is the same. Keep the early batches warm in a low oven.
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Steps
- Start the rice, following the package directions. Put the broccoli in a microwave-safe bowl with a splash of water, cover it, and microwave on high for 3 to 4 minutes. The broccoli is done when it is bright green and tender. Slice the green onion.
- Pat the salmon dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat for about a minute, until it is hot but not smoking.
- Lay the fillets in the skillet with the skin side down. Cook for 4 minutes without moving them, because moving salmon is what tears it apart. The first side is done when the skin has crisped and the sides of the fish have turned pale pink halfway up.
- Flip the fillets gently with a wide spatula and cook for 2 to 3 minutes more. Pour in the teriyaki sauce and spoon it over the fish for a minute. The salmon is done when it flakes easily with a fork and reads 145°F on a thermometer.
- Serve the salmon over the rice with the broccoli alongside. Spoon the pan sauce over the top, and finish with the sesame seeds and green onion.
Good to Know
- Contains Wheat, Soy, Fish, Sesame. This comes from the ingredient names, so it is not a complete list. The ingredient names do not show what is inside a jar, a mix, or a sauce, and formulas change. For an allergy or intolerance, read the package every time, and never decide from this line.
- 🌡 Salmon: cook to 145°F at the thickest part, the USDA minimum for fish (or until it turns opaque and flakes with a fork). A thermometer is the test, and color is not.
