Salmon Teriyaki with Green Beans and Sweet Corn Rice

Let me tell you something about teriyaki. Most bottled versions are loaded with sugar and preservatives. This homemade teriyaki sauce is the opposite fresh, simple, and so much better.

This Salmon Teriyaki with Green Beans and Sweetcorn Rice is a complete meal in one bowl. Flaky salmon marinated for a full hour in a sauce of tamari, maple syrup, lime juice, fresh ginger, and garlic. Baked at high heat until caramelized and tender. Served over brown rice with tender green beans and sweet sweetcorn. Topped with toasted sesame seeds and a drizzle of reduced teriyaki sauce.

The one-hour marinade is key. The salmon soaks up all that sweet, savory, gingery goodness. The sauce reduces on the stovetop until thick and glossy perfect for drizzling over everything.

One hour and 15 minutes. Most of it hands-off. And you’ve got a salmon dinner that’s healthy, satisfying, and so flavorful.

Let’s make some teriyaki.

Try my Salmon, Rice and Tomato Tray Bake recipe.

Why You’ll Love the Recipe

• 1-hour marinade. Salmon soaks up all the flavor.
• Homemade teriyaki sauce. No bottled sugar bombs.
• High-heat baking. 450°F for 8-10 minutes = caramelized outside, tender inside.
• Brown rice + green beans + sweetcorn. High fiber, colorful, delicious.
• Toasted sesame seeds + sesame oil. Nutty, aromatic finish.
• High protein (38g) + high fiber. Keeps you full.
• Gluten free + dairy free. Fits almost every diet.
• Meal prep friendly. Make the rice and sauce ahead. Marinate salmon overnight.

Try my Citrus Honey Glazed Salmon and Pineapple Rice recipe.

What You’ll Need to Make

You’ll need a small bowl for the sauce, a baking dish, a pot for rice, a small saucepan for the sauce reduction, a cutting board and knife, a grater, and a spatula.

Ingredients (Serves 4) Time: 1 hour 15 minutes (includes 1 hour marinating)

For the salmon:

• 4 salmon fillets (5 oz. each/150g each)
• 2 tbsp. sesame seeds

For the sauce:

• 8 tbsp. tamari (gluten free soy sauce)
• 3 tbsp. maple syrup
• 1 tbsp. lime juice
• 4 tbsp. grated ginger (fresh)
• 2 cloves garlic, grated
• Salt and pepper, to taste

For the rice:

• 3.5 oz. (100g) brown rice (about ½ cup dry)
• 5 oz. (150g) frozen green beans
• 5 oz. (150g) sweetcorn (canned or frozen)
• 1 tbsp. sesame oil (for finishing)

Nutrition per serving (estimated): Energy: ~560 kcal | Carbs: 48g | Protein: 38g | Fat: 25g

Try my Wholesome Salmon Quinoa Zoodles recipe.

What You’ll Need to Do

Alright, let’s make a salmon teriyaki that’s worth the wait. The one-hour marinade is key plan ahead.

First, make the sauce. In a bowl, combine the tamari, maple syrup, lime juice, grated ginger, and grated garlic. Season with salt and pepper to taste. Whisk until smooth.

Remove the skin from the salmon fillets (if still on). Rinse the salmon under cold water and pat dry with paper towels.

Marinate the salmon. Place the salmon in a shallow baking dish. Pour the sauce over the salmon, turning to coat evenly. Cover and refrigerate for 1 hour. (Overnight is even better.)

While the salmon marinates, cook the rice. Rinse the brown rice under cold water. Cook according to package directions (usually about 30-40 minutes).

Four minutes before the rice is done, add the frozen green beans to the pot. They’ll cook in the residual heat. Drain the rice and green beans together.

Stir in the sweetcorn (canned or frozen if frozen, add with the green beans). Set aside.

Preheat your oven to 450°F (230°C).

Bake the salmon. Place the marinated salmon in the same baking dish (with the marinade). Bake for 8-10 minutes, until the salmon is caramelized on the outside and flakes easily with a fork.

Three minutes before the salmon is done, sprinkle the sesame seeds over the fillets. Return to the oven to toast.

While the salmon bakes, make the teriyaki glaze. Pour the reserved marinade from the baking dish into a small saucepan. (Be careful the dish is hot.)

Heat over medium heat until the sauce comes to a simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.

Remove from heat and stir in the sesame oil. This adds a nutty, aromatic finish.

Assemble the bowls. Divide the rice, green beans, and sweetcorn mixture among four bowls. Top each with a salmon fillet.

Drizzle the thickened teriyaki sauce over everything.

Serve immediately. Garnish with extra sesame seeds or fresh lime if desired.

Eat with a fork or chopsticks. Get some rice, some salmon, and some sauce in every bite.

Try my Miso Salmon Zoodles recipe.

Easy Ingredient Swaps

1| No salmon? Use trout, arctic char, or chicken thighs (adjust cook time).

2| No tamari? Use coconut aminos (gluten free) or regular soy sauce (not gluten free).

3| No maple syrup? Use honey or brown sugar.

4| No fresh ginger? Use 2 tsp ground ginger.

5| No brown rice? Use white rice, jasmine rice, or quinoa (adjust cooking time).

6| No green beans? Use broccoli florets or asparagus.

7| No sweetcorn? Use frozen peas or omit.

8| Gluten free: Use tamari (already listed). Ensure your rice is gluten free.

Try my Salmon Couscous Salad recipe.

Some Twist and Tweak Ideas

1| Spicy version: Add 1 tsp red pepper flakes or sriracha to the sauce.

2| Garlic lover version: Double the garlic.

3| Coconut version: Add 2 tbsp coconut milk to the sauce at the end.

4| Extra veggie version: Add shredded carrots or bell peppers to the rice.

5| Lemon version: Add lemon zest to the rice and extra lemon juice to the sauce.

6| Soba version: Serve over soba noodles instead of rice.

7| Low carb version: Serve over cauliflower rice instead of brown rice.

Try my Peachy Salmon Salad recipe.

Some Helpful Tips

1| Marinate for at least 1 hour. The salmon needs time to absorb all that ginger-garlic-maple goodness. Overnight is even better.

2| Pat the salmon dry before marinating. Excess moisture dilutes the marinade.

3| Use fresh ginger and garlic. Grate them fresh the flavor is much brighter than dried or jarred.

4| Don’t overcook the salmon. 8-10 minutes at 450°F is plenty. Overcooked salmon is dry and flaky in a bad way.

5| Toast the sesame seeds at the end. 3 minutes in the oven is perfect. They’ll turn golden and nutty.

6| Reduce the marinade to a glaze. Simmering concentrates the flavors and thickens the sauce. Don’t skip this step.

Try my Salmon, Avocado and Mango Tartar recipe.

Some Budget-Friendly Tips

1| Salmon is the splurge. Watch for sales. Buy frozen salmon it’s often cheaper and just as good. Thaw before marinating.

2| Brown rice in bulk. Buy a big bag. It’s cheap, high fiber, and lasts forever.

3| Frozen green beans and sweetcorn are cheap. A bag of each costs a few dollars. Use what you need, save the rest.

4| Tamari is an investment. A bottle lasts for months. Regular soy sauce is cheaper but not gluten free.

5| Fresh ginger is pennies. One root costs almost nothing. Store leftover ginger in the freezer. Grate it frozen.

6| Maple syrup is the splurge. Use honey or brown sugar for a cheaper alternative.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for lunch or dinner.
• For meal prep. Portion rice, salmon, and sauce into containers. Reheat for lunch all week.
• For a dinner party. This dish looks gorgeous on a white plate. Serve with a crisp white wine.
• In a bowl. Serve as a rice bowl with extra lime wedges.
• With a side salad. A simple cucumber and avocado salad.
• For a crowd. Double the recipe. Use a larger baking dish.

Some Storage and Reheating Tips

Fridge (salmon only): Store cooked salmon in an airtight container for up to 2 days. The texture will change slightly, but it’s still good.

Fridge (rice and vegetables only): Store in an airtight container for up to 5 days.

Fridge (sauce only): Store in a small jar for up to 1 week.

Fridge (assembled): Not recommended. Store components separately.

Freezer: Freeze salmon for up to 2 months. Rice and vegetables can also be frozen. Thaw overnight in the fridge.

Reheating salmon:

• Microwave: 45-60 seconds per fillet. Watch closely it dries out fast.
• Oven (best): 300°F for 8-10 minutes, covered with foil.
• Skillet: Reheat over low heat for 2-3 minutes per side.

Reheating rice: Microwave for 1-2 minutes with a damp paper towel over the bowl.

Reheating sauce: Microwave for 20-30 seconds or reheat in a small saucepan.

Final Thoughts

Look, I love a quick 20-minute salmon dinner. But sometimes when I have an extra hour and want something truly special I make this Salmon Teriyaki with Green Beans and Sweetcorn Rice.

The homemade teriyaki sauce is fresh, simple, and so much better than bottled. Tamari, maple syrup, lime juice, fresh ginger, and garlic. The salmon marinates for an hour, then bakes until caramelized and tender. The brown rice is mixed with tender green beans and sweet sweetcorn. Toasted sesame seeds and sesame oil add a nutty finish.

One hour and 15 minutes. Most of it hands-off. 38g of protein. High fiber. Gluten free. Dairy free.

Make it for a weekend dinner. Make it for meal prep. Make it when you want to feel like you’re eating at a restaurant.

However you serve it, you’re getting a salmon teriyaki that’s anything but boring.

Now go marinate some salmon.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the sweet maple and ginger? Perfect balance.