A MEAL YOU CAN MAKE

Teriyaki salmon bowls

Pan-cooked salmon with a glossy soy-mirin glaze and broccoli.

About 34 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Fish, soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~722 kcal · 42g protein · 73g carbohydrate · 31g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut broccoli and check salmon for bones. Mix soy sauce, mirin, sugar and half the water. Keep fish utensils separate from serving tools.

  2. Heat the rice

    Pan-heat the sealed ready-cooked rice following its packet instructions. Stir until steaming hot throughout, then transfer to a covered serving bowl.

  3. Steam broccoli

    Put broccoli and remaining measured water in the pan. Cover briefly over medium heat, then stir until tender with a little bite. Transfer to a bowl.

  4. Sear the salmon

    Dry the pan and warm oil over medium heat. Lay salmon skin-side down if skin is present; cook until it releases easily, then turn carefully.

  5. Glaze and finish

    Pour in the mixed sauce and lower heat. Spoon bubbling sauce over fish until glossy; add a splash of water if reducing too fast. Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

    Check: Check the thickest part: the flesh must be opaque and separate easily with a fork. A clean probe can confirm 70°C for 2 minutes or 75°C for 30 seconds. Keep cooking if not ready.

  6. Check and serve

    Check the thickest part of each fillet, then serve over rice with broccoli and sauce. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 8 min · Cooking: about 21 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Japanese-inspired · simple pan glaze. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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