A light pink coloured Japanese symbol.
Western Wonders

Teriyaki Salmon and Mushroom Risotto

If you are looking for the perfect pair, you will love this teriyaki salmon and creamy mushroom risotto.

Yield: 4 servings

Prep time: 10 mins

Total time: 50 mins


  • 2 pound  salmon filet
  • ¼ cup  water
  • ¼ cup  Yamasa Teriyaki Sauce
  • 1 Tablespoon  rice vinegar
  • 1 Tablespoon  ginger, grated
  • 3 cloves  garlic, minced
  • 3 Tablespoon  brown sugar


  • 4 cup  chicken broth
  • 1 cup  arborio rice
  • 1 cup  white cooking wine
  • 2 Tablespoons  butter
  • ½ cup  oyster mushrooms, diced
  • ½ cup  shitake mushrooms, diced
  • 1 Tablespoon  Yamasa Reduced Sodium Shoyu
  • 3 Tablespoon  Yamasa Tonkotsu Ramen Broth
  • ¼ cup  parmesan cheese, grated
  • 3 cloves  garlic, minced
  • 1 medium  yellow onion, finely chopped
  • 1 bunch  green onions, thinly sliced
  • ¼ cup fresh lemon juice, from 1 large lemon
  • 2 Tablespoons  fresh ginger, minced
  • Salt and pepper to taste


  1. Preheat the oven at 375 degrees
  2. Prepare the salmon- Combine the marinade ingredients for the salmon in large bowl and whisk them together: teriyaki sauce, water, brown sugar, rice vinegar, ginger and garlic. Place the salmon into bowl, coating it well in the marinade. Refrigerate for 1hours.
  3. For the risotto, preheat the chicken broth, soy sauce and Tonkotsu in a small saucepan to almost boiling; remove from heat and keep warm. Preheat a large sauté pan over medium-high heat and add 1 tablespoon olive oil, the diced mushrooms. Sauté them until light golden brown, about 3 to 4 minutes, then season with salt and pepper. Remove from the pan and set them aside; keep warm.
  4. Keep the sauté pan at a medium heat and add in the butter and onion -sauté until onion is translucent but not browned. Add rice and cook until the butter is absorbed into the rice, then add white wine. Cook for several minutes until wine is absorbed and begin adding stock.
  5. Begin adding the hot broth 1/2 cup at a time, whisking continuously after each addition until broth is completely absorbed. Continue until all the broth is absorbed, about 25 to 30 minutes (rice needs to be done!). When risotto is done, stir in mushrooms, green onion and parmesan cheese. Serve risotto immediately if possible.
  6. While preparing risotto, remove salmon from refrigerator and place in a baking dish. Pour a quarter cup of the sauce over the salmon. Pour the remaining     marinade into a small saucepan and cook over medium heat for about 10 minutes, whisking occasionally. Set it aside and keep the sauce warm while preparing the salmon.
  7. Bake the salmon for 10-12 minutes for medium rare.
  8. For serving, spread about 1 cup of the prepared risotto onto a plate, top with a piece of salmon and pour a few tablespoons of the sauce over the top.