Stuffed Teriyaki Salmon Fillet

How to Make Stuffed Teriyaki Salmon Fillet

1. 1

   Step 1: Make the rice stuffing and wasabi aioli

   Active 8 min

   Fluff the cooked jasmine rice with a fork and stir in half of the sliced green onions (reserve the rest for garnish). If the rice is very loose, press gently so it holds but doesn't become compacted. In a small bowl, whisk together the mayonnaise, wasabi paste and half of the toasted sesame oil until smooth; taste and adjust the wasabi for heat. Cover both the rice and aioli and keep at room temperature while you make the glaze and prepare the fish (if you won't use them within 2 hours, refrigerate).

   For this step

   • 2 cupscooked jasmine rice
   • 1/2 cupmayonnaise
   • 1 1/2 tspwasabi paste
   
2. 2

   Step 2: Prepare the teriyaki glaze

   Active 4 min · Passive 2 min

   In a small saucepan whisk together the low-sodium soy sauce, honey, grated fresh ginger and cornstarch until lump-free. Place over medium heat and cook, stirring constantly, until the mixture thickens to a glossy, pourable glaze, about 1–2 minutes. Remove from heat and stir in the remaining toasted sesame oil. Keep the glaze warm and reserve 2–3 tablespoons for brushing while grilling.

   For this step

   • 1/3 cuplow-sodium soy sauce
   • 2 tbsphoney
   • 1 tbspcornstarch
   • 1 tbspfresh ginger, grated
   
3. 3

   Step 3: Butterfly and stuff the salmon

   Active 8 min

   Pat the salmon fillets dry and lay each skin-side down on a cutting board. Using a sharp knife, butterfly each fillet by slicing horizontally from the thicker side toward the tail to create a pocket without cutting through. Spoon about 1/2 cup of the cooked jasmine rice into the pocket of each fillet (most standard fillet pockets hold about 1/2 cup; if you have extra rice, serve it alongside). Press the rice lightly so it sits neatly in the pocket, then lightly brush the outside of each stuffed fillet with the teriyaki glaze to season the exterior.

   For this step

   • 4 filletssalmon fillets
   
4. 4

   Step 4: Grill the stuffed fillets

   Active 8 min · Passive 12 min

   Preheat a grill or heavy grill pan to medium-high (a surface temp around 375–425°F). Oil the grates or pan to prevent sticking. Place the stuffed salmon fillets skin-side down, cover if possible, and grill for about 6–8 minutes. Flip carefully, brush with additional teriyaki glaze, and grill 4–6 more minutes until the thickest part of the salmon (not the rice) reaches 145°F when checked with an instant-read thermometer—insert the probe into the flesh near the stuffing but avoid touching the glaze or rice. Timing will vary with fillet thickness; add 1–2 minutes for very thick pieces.
   
5. 5

   Step 5: Rest, finish and serve

   Active 3 min · Passive 3 min

   Remove the fillets from the grill and let them rest uncovered for 3 minutes so juices redistribute and the stuffing settles. Transfer each stuffed teriyaki salmon fillet to plates, spoon a dollop of the wasabi aioli alongside, and scatter the remaining sliced green onions over the top. Refrigerate any leftovers within 2 hours and reheat to 165°F before serving. Makes 4 finished fillets; serve 1 fillet per serving (serves 4).
   

1. Fluff the cooked jasmine rice with a fork and stir in half of the sliced green onions (reserve the rest for garnish). If the rice is very loose, press gently so it holds but doesn't become compacted. In a small bowl, whisk together the mayonnaise, wasabi paste and half of the toasted sesame oil until smooth; taste and adjust the wasabi for heat. Cover both the rice and aioli and keep at room temperature while you make the glaze and prepare the fish (if you won't use them within 2 hours, refrigerate).
2. In a small saucepan whisk together the low-sodium soy sauce, honey, grated fresh ginger and cornstarch until lump-free. Place over medium heat and cook, stirring constantly, until the mixture thickens to a glossy, pourable glaze, about 1–2 minutes. Remove from heat and stir in the remaining toasted sesame oil. Keep the glaze warm and reserve 2–3 tablespoons for brushing while grilling.
3. Pat the salmon fillets dry and lay each skin-side down on a cutting board. Using a sharp knife, butterfly each fillet by slicing horizontally from the thicker side toward the tail to create a pocket without cutting through. Spoon about 1/2 cup of the cooked jasmine rice into the pocket of each fillet (most standard fillet pockets hold about 1/2 cup; if you have extra rice, serve it alongside). Press the rice lightly so it sits neatly in the pocket, then lightly brush the outside of each stuffed fillet with the teriyaki glaze to season the exterior.
4. Preheat a grill or heavy grill pan to medium-high (a surface temp around 375–425°F). Oil the grates or pan to prevent sticking. Place the stuffed salmon fillets skin-side down, cover if possible, and grill for about 6–8 minutes. Flip carefully, brush with additional teriyaki glaze, and grill 4–6 more minutes until the thickest part of the salmon (not the rice) reaches 145°F when checked with an instant-read thermometer—insert the probe into the flesh near the stuffing but avoid touching the glaze or rice. Timing will vary with fillet thickness; add 1–2 minutes for very thick pieces.
5. Remove the fillets from the grill and let them rest uncovered for 3 minutes so juices redistribute and the stuffing settles. Transfer each stuffed teriyaki salmon fillet to plates, spoon a dollop of the wasabi aioli alongside, and scatter the remaining sliced green onions over the top. Refrigerate any leftovers within 2 hours and reheat to 165°F before serving. Makes 4 finished fillets; serve 1 fillet per serving (serves 4).