Closeup shot of a portion of gingered vegetable rice with a salmon filet behind and broccoli to the side.

Teriyaki Salmon with Gingered Vegetable Rice

Fragrant ginger rice with edamame and carrots complement teriyaki-seared salmon fillet.

  • Servings


  • ¼ cup low-sodium teriyaki sauce
  • ¾ cup green onions, sliced and divided
  • 1½ teaspoons ginger, minced and divided
  • 1½ pounds fresh salmon fillet, cut in 6 pieces
  • 3 tablespoons low-fat olive oil and vinegar dressing
  • 3 cups hot cooked brown rice
  • 1 cup shelled edamame beans or snow peas, diagonally sliced
  • ½ cup carrots, shredded
  • salt and pepper to taste (optional)


  • In shallow bowl mix teriyaki sauce, ¼ cup of green onions and ¾ teaspoon ginger; place salmon fillets in teriyaki mixture and marinate 15 to 20 minutes, turning occasionally.

  • In large bowl combine dressing and remaining ginger. Add hot rice, edamame beans, carrots and remaining green onions; toss well. If desired, add salt and pepper to taste.  Cover to keep warm. Remove salmon from marinade. Grill or pan sear salmon over medium-high heat 3 to 4 minutes on each side, drizzling with 1 tablespoon of marinade, until cooked through but moist and tender. Discard remaining marinade. Serve salmon with rice mixture.

Nutrition Facts

  • Calories 200
  • Total Fat 10g
  • Cholesterol 0mg
  • Sodium 210mg
  • Carbohydrates 25g
  • Dietary Fiber 3g
  • Protein 3g