Teriyaki Salmon from Pepper Lunch features tender, grilled salmon glazed with a sweet and savory teriyaki sauce, served sizzling on a hot plate with steamed vegetables and fluffy white rice, offering a harmonious blend of smoky, tangy, and fresh flavors.
Equipments
- Grill pan or frying pan
- Hot plate (sizzling plate)
- Saucepan
- Rice cooker or pot
- Steamer or steaming basket
- Spatula
- Tongs
- Ladle
- Serving plates or trays
Ingredients
- 2 salmon fillets
- 1 cup white rice
- 1 cup broccoli florets
- 1/2 cup carrot slices
- 1/2 cup corn kernels
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon vegetable oil
- Salt
- Pepper
When preparing the teriyaki sauce, be sure to balance the sweetness from brown sugar and honey with the umami depth of soy sauce, mirin, and sake for an authentic flavor. Fresh salmon fillets should be patted dry and seasoned lightly with salt and pepper before grilling to ensure a crispy exterior and moist interior. Using a cornstarch slurry (cornstarch mixed with water) helps thicken the sauce to a glossy finish that clings perfectly to the salmon. Steamed vegetables like broccoli, carrots, and corn add vibrant color and texture contrast, enhancing the overall dish. Your homemade Teriyaki Salmon from Pepper Lunch copycat menu will deliver the same sizzling, savory experience when assembled on a hot plate with steamed rice.
Instructions
- Rinse and cook white rice in the rice cooker or pot.
- Steam broccoli florets, carrot slices, and corn kernels until tender.
- In a saucepan, combine soy sauce, mirin, sake, brown sugar, and honey; bring to a simmer.
- Mix cornstarch and water in a small bowl, then stir into simmering sauce to thicken; set aside.
- Season salmon fillets with salt and pepper on both sides.
- Heat vegetable oil in a grill pan or frying pan over medium-high heat.
- Sear salmon fillets skin-side down until golden and crisp; flip and cook until just done.
- Brush salmon with prepared teriyaki sauce; cook briefly to glaze.
- Preheat hot plate (sizzling plate).
- Place steamed rice, vegetables, and glazed salmon on the hot plate.
- Drizzle additional teriyaki sauce over salmon and vegetables.
- Serve immediately on the sizzling hot plate.
Substitution
Teriyaki Salmon from Pepper Lunch copycat menu offers a delicious, smoky, and tangy grilled salmon experience with savory teriyaki sauce, steamed vegetables, and white rice. If sake is unavailable, you can substitute it with dry white wine or additional mirin for a similar flavor profile. Using frozen salmon fillets works well when fresh isn't accessible; just thaw thoroughly before cooking. Steaming vegetables can be replaced by quickly sauteing them in a bit of oil to retain texture and nutrients. Your hot plate can be swapped with a heavy skillet or cast iron pan to achieve the hot, sizzling presentation at home.
Tips
Ensure your rice is fully cooked and fluffy before plating to provide the perfect base for the Teriyaki Salmon. When steaming vegetables like broccoli, carrots, and corn, watch closely to avoid overcooking, preserving their vibrant color and crunch. Season the salmon fillets evenly with salt and pepper, and maintain a medium-high heat to achieve a golden, crispy skin without overcooking the flesh. You can reheat or keep the hot plate warm before placing food on it to enhance the sizzling effect and maintain meal temperature while serving.
Nutritions
Teriyaki Salmon from Pepper Lunch provides a nutrient-rich meal, combining omega-3 fatty acids from the grilled salmon with vitamins and fiber from steamed broccoli, carrots, and corn. The dish offers a balanced source of protein alongside complex carbohydrates from fluffy white rice, supporting sustained energy levels. Teriyaki sauce contributes antioxidants from soy sauce and natural sugars from honey and brown sugar, enhancing flavor without excessive calories. Your body benefits from this blend of essential nutrients while enjoying a flavorful, satisfying meal.
Storage
Store leftover Teriyaki Salmon in an airtight container in the refrigerator within two hours of cooking to maintain freshness and prevent bacterial growth. Separate rice, vegetables, and salmon if possible to preserve texture and flavor when reheating. To reheat, use a microwave or oven until the salmon is just warmed through, avoiding overcooking that can dry out the fish.
Variation or Alternatives
You can substitute salmon with other fatty fish like mackerel or trout to vary texture and flavor while maintaining the richness. Replace white rice with brown rice or quinoa for a healthier and fiber-rich alternative. Instead of steaming, try stir-frying the vegetables in a little garlic and ginger to add extra aroma and depth. For a gluten-free option, swap soy sauce with tamari without altering the sauce's taste profile.
Allergies
Teriyaki Salmon from Pepper Lunch contains soy sauce, which is a common allergen due to its soy content, and may cause reactions in individuals with soy allergies. The dish also includes salmon, a type of fish that can trigger allergic responses in those sensitive to seafood proteins. If you have allergies to any of these ingredients, it is important to inform your server or substitute accordingly to ensure your safety.
Why this recipe?
Pepper Lunch's Teriyaki Salmon menu stands out for its perfectly grilled salmon glazed with a rich, savory-sweet teriyaki sauce that balances umami and subtle sweetness. The dish offers a harmonious blend of tender, flaky fish paired with vibrant vegetables and steamed rice, creating a satisfying and nutritious meal. Your taste buds will appreciate the authentic Japanese flavors and the customizable experience that allows you to control the cooking process. Trying to make a copycat version at home lets you replicate this delicious balance of textures and flavors while tailoring ingredients to your personal preferences.