Teriyaki Salmon and Leeks over brown rice is a recipe you are going to want to make over and over. When given a list of menu options, if this dish is on it, then it’s my first choice!
When my kids were younger, they were picky and just not that into fish. So often, my mom would treat me to special lunches for the two of us and make seafood the main event. We’d go back to this Teriyaki Salmon and Leeks recipe all the time because it’s just that tasty. And it’s easy and light, yet super satisfying. A winner across the board!
And get this! One day the pickiest of my children, my oldest son, tempted by the amazing smells coming from the kitchen, dared to take a bite of the salmon and LOVED it! Super proud mom moment. Now he’ll actually ask for me to make salmon! Amazing.
This dish is quick and easy so it is perfect for a lunch date or a weeknight when you don’t have a ton of time for cooking. With only a handful of ingredients, this recipe is perfect for those trying to eat clean and healthy.
Making Teriyaki Salmon and Leeks
First, prepare the salmon by cutting it into small slices. Place the pieces in a shallow glass bowl. Mix together the marinade: soy sauce, tomato paste, rice-wine vinegar, honey and garlic and pour over the salmon. Allow to marinate for about 30 minutes.
While the fish is marinating, wash and cut the leeks into small, thin slices. Heat oil in a wok or large non-stick skillet and stir-fry the leeks over medium-high heat until tender and just starting to brown, about 10 minutes. Remove the cooked leeks from the skillet and cover to keep warm.
Next, add a little more oil to the pan. Add the salmon and marinade and cook for about 2 minutes per side.
We love to serve this over about a 1/2 cup of brown rice, but you could use whatever rice you like, or none at all! Just remember if you are using rice, to check out the instructions and time it accordingly. Layer the rice, the leeks, and top with the salmon and sauce.
Enjoy!
- 1 lb salmon fillet, skinned
- 2 T soy sauce
- 2 T tomato paste
- 1 tsp rice-wine vinegar
- 1 T honey
- 1 clove garlic, crushed
- 4 T oil, divided
- 1 lb leeks, thoroughly washed and sliced
- cooked rice to serve, if desired
- Prepare the salmon by cutting it into small slices. Place the pieces in a shallow glass bowl.
- In a separate bowl, mix together soy sauce, tomato paste, rice-wine vinegar, honey and garlic.
- Pour over the salmon, toss well to coat, and allow to marinate for about 30 minutes.
- While the fish is marinating, wash and cut the leeks into small, thin slices.
- Heat 2 T oil in a wok or large non-stick skillet and stir-fry the leeks over medium-high heat until tender and just starting to brown, about 10 minutes.
- Remove the cooked leeks from the skillet and cover to keep warm.
- Add remaining 2 T oil to pan and add salmon and marinade. Cook for 2-3 minutes per side, until fish is tender, flaky and cooked through.
- To serve, layer the rice, the leeks, and top with the salmon and sauce.
Love smoked salmon. I haven’t had it in a while though. Mmm so delicious.
This is a beautiful plate! I’ve never really tried leeks as a side dish, but this sounds very inviting.
We love smoked salmon and actually smoke our own in the smoker. Your version sounds great and a delicious way to serve this salmon, always use brown rice or wild rice.