A simple teriyaki salmon is an excellent option for any meal! It can be a quick and easy weeknight dinner with leftovers for lunch, or you can spruce it up and serve it for a special occasion.

Jump to:

• 1. Steamed Jasmine Rice
• 2. Sesame Soba Noodles
• 3. Grilled Asparagus
• 4. Ginger Garlic Bok Choy
• 5. Miso Soup with Tofu
• 6. Cucumber Salad with Rice Vinegar Dressing:
• 7. Namasu (Daikon and Carrot Salad)
• 8. Roasted Sweet Potatoes
• 9. Edamame with Sea Salt
• 10. Japanese-style Potato Salad
• 11. Sautéed Shiitake Mushrooms
• 12. Tempura Vegetables
• 13. Green Tea Rice (Ochazuke)
• 14. Daikon Radish Salad
• 15. Quinoa Edamame Salad With Miso Dressing
• 16. Cold Ramen Salad
• 17. Spinach Ohitashi
• Wines
• 📖 Recipe
• 💬 Comments

If you want to really go all out, why not add some side dishes to round out your plate?

In this list, I’ve rounded up all of my favorite sides for you to try out – so let’s get cooking!

1. Steamed Jasmine Rice

Rice is always a classic side to fish and other meat mains!

While medium grain or calrose rice is commonly served alongside East Asian dishes, don’t sleep on jasmine rice.

The longer grains and firmer texture hold just as much flavor, and give a different feel to the dish.

You can easily make steamed jasmine rice without a rice cooker!

In fact, this recipe gives three techniques for cooking perfect jasmine rice: in a saucepan, with a strainer, or in a steamer.

While all three work well, the first is ideal for when you’re serving rice straight from the pot while the latter two make slightly firmer rice ideal for re-cooking or adding into another dish.

2. Sesame Soba Noodles

If you prefer noodles to rice, you can’t go wrong with these sesame soba noodles! They’re delicious, healthy, and only take fifteen minutes to make.

To prepare them, simply combine soy sauce, sesame oil, vinegar, brown sugar, ginger, pepper, and a finely chopped green onion.

Then. cook a package of buckwheat noodles according to the packet instructions, and rinse and let cool.

Finally, heat oil in a pan, lightly saute the green onion, add in your premixed sauce, then add your noodles once boiling and thickened!

Serve topped with a generous amount of sesame seeds, and crumbled seaweed if you wish.

3. Grilled Asparagus

If you’re looking for a light side that’s perfect for summer, don’t sleep on grilled asparagus!

This super simple recipe only takes twenty minutes and a handful of ingredients, but it is the ultimate way to make this simple vegetable shine.

To prepare it, coat your asparagus with olive oil, garlic powder, salt, and pepper and wrap it in tinfoil. Then, place on a grill at 400 degrees (or use campfire coals!), and leave for six to eight minutes on each side.

Finally, unwrap and serve topped with lemon zest and parmesan!

4. Ginger Garlic Bok Choy

This bok choy is always one of my staple side dishes for Asian dinners! It’s light, fresh, and super flavorful, not to mention that it comes together in fifteen minutes or less.

To whip up this bok choy recipe, heat oil in a saute pan or wok, and saute a teaspoon of minced ginger and two cloves of minced garlic for about thirty seconds.

Then, add in your bok choy, and saute it for two minutes – ensuring that it gets evenly coated in the oil and flavor mixture.

Finally, add two tablespoons of water and cover the pan so that the bok choy steams, then serve seasoned with pepper and salt or soy sauce.

This two-step cooking process ensures that your greens are soft and biteable, without getting too soggy or losing their shape.

5. Miso Soup with Tofu

If you’re looking for a warm, comforting side dish, you should try miso soup! While you can get instant miso, homemade is a lot tastier – and you’ll be surprised how quick and easy this recipe is.

First, you prepare your dashi or stock. Place a piece of kombu (dried kelp) in a pot of water and slowly bring it to a boil for ten minutes, removing the kombu just before the boiling point.

Following that, add one cup of katsuobushi (dried bonito flakes), simmer for thirty seconds, and strain. If you are making vegetarian or vegan miso, you can omit the katsuobushi.

Next, it’s time to make your miso soup! Bring four cups of stock to a simmer then turn off the heat and add in four tablespoons of miso paste and thoroughly muddle.

Then, add in 7 ounces (one block) of silken tofu (cut into cubes) and one tablespoon of dried wakame seaweed. Turn up the heat until the soup is warmed! Serve hot, with green onions added just before serving.

6. Cucumber Salad with Rice Vinegar Dressing:

On the other hand, this salad recipe is ideal if you prefer a cool side! It takes ten minutes to make and is zesty, savory, and refreshing.

Simply slice two English cucumbers and a quarter of a red onion into thin slices, and toast with sesame oil, rice vinegar, salt, and pepper.

You can also add in red chili flakes if you like a bit more of a kick! Finally, top with sesame seeds and serve – it’s as easy as that.

7. Namasu (Daikon and Carrot Salad)

Namasu is another incredibly simple salad that pairs excellently with teriyaki salmon and other Japanese mains.

Simply peel a daikon radish and a carrot and then slice them into matchstick-shaped pieces, then mix and rub in a teaspoon of salt.

In a separate bowl, combine a tablespoon and a half of sugar, a tablespoon and a half of white rice vinegar, a tablespoon of water, and a quarter teaspoon of kosher salt, and whisk thoroughly until the sugar has dissolved.

Then, squeeze the excess liquid from the carrot and daikon mixture, add them to the dressing bowl, and mix to coat.

While you can serve this recipe as soon as you make it, it’s actually best after a couple of days in the fridge as this allows the veggies to partially pickle and soak up flavor. Garnish with yuzu zest or a sprinkling of sesame seeds!

8. Roasted Sweet Potatoes

This recipe makes the absolute best sweet potato cubes! They’re crunchy and caramelized on the outside, soft and creamy on the inside, and bursting with flavor.

While the whole recipe takes forty-five minutes, there are only ten minutes of active time needed.

Simply cut your sweet potatoes into half-inch cubes, and coat with a mixture of oil, cumin, garlic, paprika, salt, and pepper, then roast on a baking sheet for thirty-five minutes.

Make sure to stir halfway through to promote even cooking!

9. Edamame with Sea Salt

Edamame (or soy beans) are one of the most fun vegetables to eat, in my opinion!

There’s nothing better than popping the little green beans into your mouth as they explode with juicy flavor. They’re so tasty and full of nutrients!

This recipe is a great option for when you’re running short on time (or effort!). It only takes fifteen minutes and even uses frozen edamame to make things super easy.

Just pop your beans into a pot of boiling water for five to six minutes (or according to packet instructions), drain, and serve with sesame oil, sesame seeds, and flaky sea salt.

10. Japanese-style Potato Salad

This fusion take on potato salad is just as creamy and comforting as any you’ve ever had, with the bonus of being bursting with fresh flavor.

To make this dish, you first boil and roughly mash peeled russet potatoes. Then, add in a tablespoon of rice vinegar, and some black pepper, and let cool.

Finally, add in your other ingredients to the cooled potato!

You can mix and mash to your liking, but this recipe sticks to the classic ingredients: hard-boiled egg, ham, cucumber, corn, and carrot.

11. Sautéed Shiitake Mushrooms

While there are many ways to prepare mushrooms, sauteeing them until they are soft and tender is probably my favorite.

Along with achieving that perfect texture, this recipe gets the mushrooms a sticky, caramelized outside that makes them the perfect balance of sweet, salty, and umami.

They are so easy to make as well! Simply heat butter and oil in a pan, add in your mushrooms, and leave them for a couple of minutes to brown.

Then, pour in a splash of white wine, let it cook off for a couple of minutes, and finally add in two cloves of minced garlic and a tablespoon of parsley. Cook for another minute, then serve and enjoy!

12. Tempura Vegetables

Tempura vegetables are a classic Japanese side dish and appetizer!

They’re crunchy, sweet, and perfect for dipping. This recipe makes tempura veggies that are light and fluffy, without being overly oily.

This isn't just any tempura; this is your quick ticket to a meal that's bursting with textures and flavors, ready in no time. And as you serve it next to your teriyaki salmon, you'll feel like you've brought a slice of Japan right onto your dinner table.

Pro tip: Keep the oil clean between batches – those little crumbs left behind can turn rogue and ruin your tempura's spotlight moment.

And for dunking? A simple tentsuyu dipping sauce with grated daikon radish will seal the deal.

13. Green Tea Rice (Ochazuke)

If you’re after something a little different Ochazuke is a fantastic dish that is sure to wow you and any guests you may have.

It’s seasoned rice with delicious add-ins, topped with freshly steeped green tea providing a unique and complex flavor.

If you’re not a fan of green tea, you can also use dashi – so make sure that you still check out this recipe!

14. Daikon Radish Salad

This salad is delicate, refreshing, and beautiful to look at! The bright green of the cucumber and the gentle purple of the daikon radishes really attract the eye.

To prepare this dish, simply thinly slice two English cucumbers and one daikon, then combine sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a separate bowl.

Toss the vegetables with the dressing, chill, then toss again and serve.

15. Quinoa Edamame Salad With Miso Dressing

If you love edamame but are looking for a side dish that’s more complex, this salad is the one for you. It’s bright and colorful, refreshing, and packed with flavor and protein.

To make it, combine two cups of cooked quinoa with edamame, cucumber, carrot, celery, bell pepper, purple cabbage, green onion, and peanuts or cashews (can be omitted or swapped for pumpkin seeds in case of allergy.)

Then, top the salad with a delicious homemade miso dressing, stir well, and enjoy!

16. Cold Ramen Salad

These noodles are perfect for summertime or hot weather; they’re served cold with plenty of fresh, colorful vegetables!

Now, the real game-changer for this side dish is the dressing: it's a mix of lime juice and zest, a little brown sugar, fish sauce, vegetable oil, toasted sesame oil, a touch of chili paste for some heat, and fresh ginger. It's like every flavor your taste buds are looking for, all in one bowl.

Mix that zingy dressing into the noodles and toss it all with the veggies, some roasted chopped peanuts, and herbs. I like to add some sesame seeds on top for that extra little nutty pop. It's not just a salad; it's a noodle salad that can stand as a light meal or an amazing side dish. Plus, it only takes about 20 minutes to prepare, from start to finish.

If you can, let it chill in the fridge for an hour or two. It lets the flavors meld together, and it's just so refreshing.

To keep things super easy, you can even use instant ramen for this recipe! This salad is bright, zesty, and full of protein and vitamins.

I have to tell you, this cold ramen noodle salad alongside teriyaki salmon is a flavor combination you have to experience

17. Spinach Ohitashi

If you’re a fan of cooked spinach, this recipe might be your new favorite!

It’s cooked spinach topped with a savory homemade broth. It’s packed with umami and iron, and is super tender.

Wines

Riesling

Riesling goes extremely well with teriyaki salmon and other similar dishes!

While white wines are commonly served with fish, the sweetness of the teriyaki complements the slight sweetness of the white – making it an ideal complex pairing.

Pinot Noir

If you prefer a red wine, you can never go wrong with a simple Pinot Noir.

This wine is light to medium-bodied, quite dry but brightly acidic, and bursting with flavor. It can hold its own when paired with intricate, flavorful dishes.

Sauvignon Blanc

The perfect wine pairing with teriyaki salmon might be Sauvignon Blanc.

This bright, acidic, tart, and ever so slightly sweet white wine jives so well with the sweet, spicy teriyaki sauce and the hearty, creamy, flakey, and tender salmon!

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