Dinner · 丼もの Donburi

Glazed Salmon Rice Bowl

Name: Glazed Salmon Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 bowls
Cuisine: Japanese
Ingredients: 2 salmon fillets (about 6 oz each), skin on; 3 tablespoons Dojo soy sauce; 1 tablespoon honey; 1 tablespoon mirin (or rice vinegar); 2 teaspoons grated fresh ginger; 1 clove garlic, grated; 1 teaspoon toasted sesame oil; 2 cups cooked short-grain rice; 1 sliced green onion and toasted sesame seeds, to serve

鮭の照り焼き丼 · Sake no Teriyaki Don

Crispy-edged salmon wrapped in a glossy, sweet-savory glaze of Dojo soy sauce, honey, and ginger — spooned over warm rice for a weeknight donburi that tastes like a restaurant.

Prep10 min
Cook15 min
Total25 min
Serves2

Glazed salmon fillet over greens in a glossy dark sauce — A good soy sauce does the heavy lifting — deep umami, no extra salt needed.

Salmon and shoyu (醤油) are made for each other. The natural richness of the fish meets the rounded, barrel-aged umami (旨み) of Dojo shoyu, and a touch of honey caramelizes into a lacquered teriyaki (照り焼き) glaze. Because Dojo is brewed slowly from four simple ingredients, you get deep flavor without the harsh saltiness of mass-market soy sauce — so the glaze tastes balanced, never sharp.

Ingredients

2 salmon fillets (about 6 oz each), skin on
3 tablespoons Dojo soy sauce
1 tablespoon honey
1 tablespoon mirin (or rice vinegar)
2 teaspoons grated fresh ginger
1 clove garlic, grated
1 teaspoon toasted sesame oil
2 cups cooked short-grain rice
Sliced green onion & toasted sesame seeds, to serve

How to Make It

Whisk together the Dojo soy sauce, honey, mirin, ginger, and garlic in a small bowl to make the glaze.
Pat the salmon completely dry and season lightly. Heat the sesame oil in a nonstick pan over medium-high heat.
Sear the salmon skin-side down for about 4 minutes until the skin is crisp, then flip and cook 2 minutes more.
Lower the heat and pour in the glaze. Spoon it over the salmon for 2 to 3 minutes until it turns glossy and thickens slightly.
Serve the salmon over warm rice, spoon the extra glaze on top, and finish with green onion and sesame seeds.

Dojo tip: Take the pan off the heat before the glaze reduces too far — it keeps cooking and thickening from residual heat. You want it pourable, like warm syrup.

Make It Your Own

Add a handful of wilted spinach or steamed broccoli to the bowl, or swap the rice for soba noodles. A few drops of extra Dojo soy sauce over the finished bowl wakes everything up right before serving.

Cook with ceremonial-grade shoyu

Every recipe here is built around Dojo — barrel-aged 24 months, four simple ingredients, rich rounded umami.

Shop Dojo Soy Sauce

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