# Stuffed Teriyaki Salmon Fillet > Grilled salmon fillets are butterflied and filled with seasoned jasmine rice, finished with a glossy homemade teriyaki glaze and a bright wasabi aioli for a smoky, savory-sweet main with a spicy creamy kick. Canonical URL: https://www.topshelf.recipes/recipes/stuffed-teriyaki-salmon-fillet ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: October 23, 2026 Last Updated: October 24, 2026 ## About This Recipe This stuffed teriyaki salmon is built to impress without requiring restaurant skills: butterflied fillets cradle a compact mound of jasmine rice, picking up smoky char on the outside while staying tender and aromatic inside. The teriyaki glaze is intentionally glossy and restrained—just enough honey and ginger to sing against the salmon’s natural richness—while the wasabi aioli cuts through with cool heat, giving each bite a clean, modern contrast. Texturally it’s pleasing: the soft, slightly chewy rice, the flaky interior of the fish, and the caramelized edge where glaze meets grill. It’s a terrific recipe for weeknights when you want something elevated but still quick, and it scales nicely for a small dinner party because the components can be mostly prepped ahead. Choose firm, even-thickness fillets so stuffing is manageable, and don’t be shy about resting the finished fillets—those few minutes let the rice settle and the juices redistribute, keeping the presentation tidy and the flavor concentrated. Serve with bright vegetables to balance the savory-sweet profile and you’ve got a showstopping main that tastes more complicated than the time it takes to make it. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 20 minutes - Total Time: 40 minutes - Servings: 4 - Difficulty: Medium - Category: Grilling ## Ingredients ### Make the rice stuffing and wasabi aioli - 2 cups cooked jasmine rice - 1/2 cup mayonnaise - 1 1/2 tsp wasabi paste - 2 stalks green onions (scallions) - 1 tsp toasted sesame oil ### Prepare the teriyaki glaze - 1/3 cup low-sodium soy sauce - 2 tbsp honey - 1 tbsp cornstarch - 1 tbsp fresh ginger, grated ### Butterfly and stuff the salmon - 4 fillets salmon fillets ## Ingredient Guide ### wasabi paste A Japanese condiment traditionally made from the grated rhizome of Wasabia japonica but commonly sold as a paste made from horseradish, mustard, and green coloring; it delivers a sharp, nasal-clearing heat with a bright, vegetal bite. Originating in Japan and used with sushi and other dishes, its heat is volatile and more aromatic than the capsaicin heat of chiles. Find it in the refrigerated or international aisle of supermarkets, Asian grocery stores, or online; common substitutes are prepared horseradish or wasabi powder reconstituted with water (or a mix of horseradish with a touch of mustard). ### toasted sesame oil An intensely aromatic oil made from toasted sesame seeds, widely used in East and Southeast Asian cuisines as a finishing oil to add a nutty, slightly smoky flavor rather than for high-heat cooking. It’s prized in Korean, Chinese, and Japanese dishes for dressings, marinades, and as a final drizzle. You can find it in grocery stores or Asian markets; if unavailable, you can mimic it by toasting sesame seeds and steeping them in a neutral oil, or use a small amount of tahini thinned with neutral oil to provide a similar nutty note. ## Instructions ### 1. Make the rice stuffing and wasabi aioli 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. Prepare the teriyaki glaze 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. Butterfly and stuff the salmon 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. Grill the stuffed fillets 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. Rest, finish and serve 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). ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 803 kcal - Protein: 46.1 g - Carbohydrates: 41 g - Fat: 49.1 g - Saturated Fat: 9.7 g - Fiber: 0.9 g - Sugar: 9.7 g - Added Sugars: 9.1 g - Cholesterol: 121.6 mg - Sodium: 1187.8 mg - Potassium: 868 mg - Calcium: 40.5 mg - Iron: 2.3 mg - Vitamin D: 26 mcg ## Tips ### Use day-old rice Slightly drier jasmine rice packs and holds shape better inside the pocket; if using fresh rice, let it cool and dry on a tray for 10–15 minutes first. ### Butterfly with confidence Keep the knife parallel to the work surface and stop short of the opposite edge so you create a true pocket; chill fillets for 10 minutes if they’re too soft to slice cleanly. ### Keep glaze glossy Whisk the cornstarch into the soy-honey mixture before heating and remove from heat as soon as it thickens to a pourable sheen to avoid a dull, gloopy finish. ### Oil the grates well Brush the grill or pan with a high-smoke-point oil and oil the fish lightly to prevent sticking and help the glaze adhere during the initial sear. ### Watch internal temperature Pull salmon at 125–130°F for medium, but if you prefer fully cooked fish or are serving vulnerable eaters, cook to 145°F per food-safety guidelines. ## Variations and Substitutions ### Gluten-free swap Use tamari or a gluten-free soy sauce in the glaze and check your mayo label to keep the dish gluten-free without changing technique. ### Maple-miso glaze Replace honey with equal maple syrup and stir in 1 tablespoon white miso for a deeper umami flavor that pairs beautifully with salmon. ### Brown rice or quinoa Substitute cooked brown jasmine rice or quinoa for nuttier texture and extra fiber; slightly mash or press the grains so they hold in the pocket. ### Tofu-stuffed alternative For a pescatarian-light option, use thick tofu steaks instead of salmon and grill similarly, brushing with the teriyaki glaze for an equally satisfying charred finish. ## Notes I love this for a weekend dinner when you want something showstopping without a lot of fuss—the stuffing makes each fillet feel special and the wasabi aioli brightens the rich salmon. Look for even-thickness fillets so the fish and filling cook evenly. ### Storage and Make-Ahead Store leftover stuffed salmon in an airtight container in the refrigerator for up to 2 days; keep the wasabi aioli separate to maintain its texture. To reheat, cover loosely and warm in a 275°F oven until just heated through (about 10–12 minutes) to avoid drying the fish, or reheat gently in a covered skillet over low heat. Rewarm the glaze briefly on the stovetop and brush before serving to revive shine. ### Serving Suggestions Pair the fillets with quick-pickled cucumber or a green papaya slaw for brightness and crunch, and steamed edamame or wilted bok choy tossed with sesame make excellent warm sides. A light, aromatic sake or a crisp unoaked Chardonnay complements the glaze and wasabi without overpowering the fish. For plating, spoon a little extra glaze over the top, add the wasabi aioli on the side, and finish with toasted sesame seeds and the reserved sliced green onions. ## Frequently Asked Questions ### Can I make the glaze and aioli ahead of time? Yes—both components keep well: the glaze can be refrigerated for up to 5 days and gently reheated, while the wasabi aioli stays fresh for 3 days; bring both to room temperature before using. ### What if I don’t have a grill? Use a heavy cast-iron skillet or a grill pan over medium-high heat, searing the fillets skin-side down first and finishing in a 400°F oven until the desired internal temperature is reached. ### How do I prevent the rice from falling out? Use slightly sticky rice and press it gently into the pocket so it conforms to the fillet; avoid overfilling and let the fish rest after grilling so the grains settle and adhere. ### Can I cook the fish earlier and reheat? You can cook and refrigerate the stuffed fillets, but they’ll be best eaten the same day; reheat slowly in a low oven and brush with warmed glaze to restore moisture and sheen. ### Is it safe to serve salmon slightly under 145°F? USDA recommends 145°F for fish, but many chefs prefer 125–130°F for a moister result; if you opt for the lower temperature, use high-quality, properly handled fish and inform guests who may prefer fully cooked fish. ## Related Recipes and Guides - [Grilled Halloumi Bites with Spicy Mayo](https://www.topshelf.recipes/recipes/grilled-halloumi-bites) - [Grilled Baked Feta Dip with Charred Tomatoes](https://www.topshelf.recipes/recipes/grilled-baked-feta-dip) - [Charcoal-Grilled Oysters with Brown-Butter Garlic, Chili Crisp & Charred Lime](https://www.topshelf.recipes/recipes/charcoal-grilled-oysters-brown-butter-garlic-chili-crisp-charred-lime) - [Cajun Grilled Shrimp Skewers](https://www.topshelf.recipes/recipes/cajun-grilled-shrimp-skewers-remoulade) - [Grilled Black Bean Tacos](https://www.topshelf.recipes/recipes/grilled-black-bean-tacos) - [Grilled Scallop Skewers with Chimichurri and Lemon](https://www.topshelf.recipes/recipes/grilled-scallop-skewers-chimichurri-lemon) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)