Sizzling Salmon Pepper Rice: A Restaurant-Style Pepper Lunch At Home

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Craving a restaurant-quality meal but short on time? This Pepper Lunch Salmon recipe is your answer. Marinated salmon cooked to juicy perfection on a bed of sizzling vegetables – all prepared in a single skillet! It’s a flavor explosion with minimal cleanup, perfect for busy weeknights.


Family FECS: Japanese Salmon Pepper Rice
Family FECS: Japanese Salmon Pepper Rice

2 salmon fillets (around 6 oz each), skin-on

  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp sake (or mirin)
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbsp vegetable oil
  • 1 cup mixed frozen vegetables (peas, corn, carrots)
  • 1/2 cup bean sprouts
  • 1/4 cup chopped green onions
  • 1 tbsp sesame seeds
  • Salt and freshly ground black pepper, to taste

  • Instructions:

    1. Marinate the Salmon: In a bowl, whisk together soy sauce, brown sugar, sake, rice vinegar, ginger, and garlic. Add the salmon fillets, making sure they’re coated evenly. Marinate for at least 15 minutes, or up to 30 minutes for deeper flavor.
    2. Cook the Vegetables: Heat the vegetable oil in a large cast-iron skillet or oven-safe skillet over medium-high heat. Add the frozen vegetables and cook for 3-4 minutes, stirring occasionally, until slightly softened. Push the vegetables to the edges of the skillet, creating a well in the center.
    3. Sear the Salmon: Carefully remove the salmon from the marinade and pat dry. Place the salmon fillets skin-side down in the hot skillet, in the center well you created. Sear for 3-4 minutes, or until the skin becomes crispy and golden brown.
    4. Flip and Finish Cooking: Flip the salmon fillets carefully and add the bean sprouts around the edges. Pour the remaining marinade over the salmon and vegetables. Reduce heat to medium and cook for another 3-4 minutes, or until the salmon is cooked through to your desired doneness.
    5. Garnish and Serve: Once cooked, remove the skillet from the heat and sprinkle with chopped green onions and sesame seeds. Season with salt and freshly ground black pepper to taste. Serve the sizzling hot salmon and vegetables immediately.

    Nutrition Facts (per serving):

    Calories: Around 450 (depending on the salmon)

  • Protein: 30g
  • Fat: 25g
  • Carbs: 30g
  • Sodium: 500mg (depending on the soy sauce)

  • Tips:

    For a spicier kick, add a pinch of red pepper flakes to the marinade.

  • Don’t have sake? You can substitute it with an equal amount of water or white wine.
  • Serve the Pepper Lunch Salmon with a side of steamed rice or quinoa for a complete meal.

  • Conclusion

    This Pepper Lunch Salmon recipe is a quick and easy way to enjoy a delicious and satisfying meal at home. The combination of savory, tender salmon, and crispy vegetables is sure to please your taste buds. Plus, the single-skillet preparation makes cleanup a breeze. So next time you’re looking for a fuss-free weeknight dinner, give this recipe a try!


    1. Can I use a different type of fish besides salmon?

    Absolutely! You can substitute other firm-fleshed fish like cod, halibut, or tilapia in this recipe. Adjust the cooking time slightly depending on the thickness of the fish.

    2. Do I need to use a cast-iron skillet?

    A cast-iron skillet is ideal for this recipe because it retains heat well and allows the salmon to sear beautifully. However, you can use any oven-safe skillet you have on hand. Just be sure to preheat the skillet before adding the salmon.

    3. What if I don’t have sake or mirin?

    You can substitute sake with an equal amount of water or white wine. Mirin is a sweeter Japanese cooking wine, but you can use a splash of rice vinegar in its place for a slightly tart flavor.

    4. How can I tell if the salmon is cooked through?

    The best way to tell if the salmon is cooked through is to use a meat thermometer. The internal temperature of the salmon should reach 145°F (63°C). Alternatively, you can gently press the center of the fish with a fork. If it flakes easily and appears opaque throughout, it’s done.

    5. Can I make this recipe ahead of time?