Salmon Pepper Lunch Sizzling Plate
If you’ve ever tried the famous Japanese Pepper Lunch, you know how satisfying that sizzling, buttery rice and savory sauce combo can be. This pescatarian version brings all those flavors to your kitchen minus the beef. My Salmon Pepper Lunch swaps in tender, flaky salmon for a lighter, high-protein twist that comes together in under 10 minutes.
It’s perfect for busy weeknights or meal prep days when you want something quick, balanced, and packed with flavor.
Pepper Lunch was one of our favorite meals when we visited Japan back in 2017. Every sizzling plate that arrived at our table was pure comfort, flavorful, buttery, and always satisfying. It quickly became one of our go-to meals during that trip, and it never disappointed. There’s something special about that sound of sizzling rice meeting sauce and butter, it instantly takes me back to those cozy restaurant moments in Tokyo. While a few Pepper Lunch spots and similar concepts have popped up here in the Bay Area, nothing quite matches the fun of recreating it fresh at home with my own pescatarian twist.
What Is Pepper Lunch?
Pepper Lunch is a popular Japanese DIY-style dining experience where you’re served a sizzling hot plate loaded with thinly sliced meat, rice, corn, and a savory butter-based sauce. The magic happens right at your table you mix everything together as the heat continues to cook the ingredients, creating that signature aroma and caramelized rice crust everyone loves.
It’s flavorful, interactive, and incredibly satisfying. When we visited Japan back in 2017, Pepper Lunch quickly became one of our favorite meals. The sizzling sound, buttery sauce, and perfectly seasoned rice made every bite feel like comfort in a bowl. This recipe brings that same nostalgic experience home, but with a high-protein pescatarian twist using salmon instead of beef.
Why You’ll Love This Recipe
- Quick and satisfying: Ready in under 10 minutes from start to finish.
- High in protein: Salmon adds heart-healthy fats and lean protein.
- Pescatarian-friendly: A lighter take on the traditional beef Pepper Lunch.
- Restaurant-quality flavor at home: That buttery, soy-based sauce caramelizes beautifully for the ultimate comfort meal.
Easy Salmon Pepper Lunch Bowl
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Ingredients
For the Bowl:
- 1 salmon fillet (about 5–6 oz), cut into cubes or thin slices
- 1 cup cooked Japanese short-grain rice
- 1 tablespoon butter
- ½ cup corn kernels
- ¼ small onion, thinly sliced
- 2 tablespoons sliced scallions
- Freshly cracked black pepper
For the Sauce:
- 1 tablespoon soy sauce
- ½ tablespoon oyster sauce
- ½ tablespoon mirin
- 1–2 teaspoons monk fruit brown sugar substitute
- 2–3 cloves garlic, minced
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, mirin, monk fruit sugar substitute, and minced garlic. Set aside.
- Heat your skillet: Place a heavy skillet or cast-iron pan over medium-high heat until hot. Add butter and swirl to coat the surface.
- Sauté the onions: Add sliced onions and cook for 1 to 2 minutes until fragrant and slightly softened.
- Crisp the rice: Add the cooked rice in the center of the skillet and press down slightly to create that signature Pepper Lunch crispy rice texture. Add a small dab of butter and half the scallions on top of the rice.
- Add the salmon: Arrange salmon pieces around the rice and scatter corn kernels on top of the salmon. Pour in the sauce mixture and let it bubble and caramelize as the salmon cooks, about 2 to 3 minutes per side depending on thickness.
- Finish and serve: Sprinkle the remaining scallions and freshly cracked black pepper on top. Mix everything together and serve hot straight from the skillet for that classic sizzling Pepper Lunch experience.
Pro Tips
- Use Japanese short-grain rice or sticky rice: It holds together better and gives that classic chewy texture.
- Don’t overcook the salmon: Remove it from heat just as it flakes easily to keep it moist and tender.
- Make it spicy: Add a small drizzle of chili oil or sprinkle of shichimi togarashi for heat.
- Add more protein: Top with a fried egg or mix in tofu cubes for extra texture.
Macros per serving:
500-700 calories, 34g to 41g protein
Macros may vary based on portion sizes and brands used.
Storage and Meal Prep
- To store: Let the bowl cool completely, then transfer to an airtight container and refrigerate for up to 2 days.
- To reheat: Reheat in a skillet over medium heat to bring back the crispiness. Avoid microwaving too long as it can dry out the salmon.
- Meal prep tip: Cook the rice and sauce ahead of time. Assemble fresh with cooked salmon for the best flavor and texture.
Why This Recipe Works
The magic of this Salmon Pepper Lunch Bowl lies in the sauce and heat. The soy, oyster, and mirin mixture hits that perfect balance of sweet and savory, while the sizzling butter helps caramelize the rice and onions. The result is a meal that’s simple yet bold in flavor, proving that high-protein pescatarian dishes can still be indulgent and comforting.
Frequently Asked Questions
Can I use frozen salmon?
Yes, just thaw it fully and pat dry before cooking to prevent excess moisture.
What can I substitute for mirin?
A mix of rice vinegar and a pinch of sugar works well if you don’t have mirin.
Can I make this with another protein?
Absolutely. Shrimp or tofu work beautifully with the same sauce.
Is this recipe gluten-free?
Use gluten-free soy sauce and oyster sauce to make it fully gluten-free.
Easy Salmon Pepper Lunch
Ingredients
Method
- In a small bowl, whisk together soy sauce, oyster sauce, mirin, monk fruit sugar substitute, and minced garlic. Set aside.
- Place a heavy skillet or cast-iron pan over medium-high heat until hot. Add butter and swirl to coat the surface.
- Add sliced onions and cook for 1 to 2 minutes until fragrant and slightly softened.
- Add the cooked rice in the center of the skillet and press down slightly to create that signature Pepper Lunch crispy rice texture. Add a small dab of butter and half the scallions on top of the rice.
- Arrange salmon pieces around the rice and scatter corn kernels on top of the salmon. Pour in the sauce mixture and let it bubble and caramelize as the salmon cooks, about 2 to 3 minutes per side depending on thickness.
- Sprinkle the remaining scallions and freshly cracked black pepper on top. Mix everything together and serve hot straight from the skillet for that classic sizzling Pepper Lunch experience.
More High-Protein Recipes to Try
If you loved this Salmon Pepper Lunch, here are a few more easy, high-protein pescatarian meals to try next:
- Spicy Butter Garlic Shrimp: A quick one-pan dish loaded with flavor and perfect over rice or noodles.
- Crispy Cod Nuggets: Air-fried to golden perfection and made with simple, clean ingredients.
- High-Protein Salmon Sushi Bake Cups: Bite-sized, protein-packed, and great for meal prep or entertaining.
- Tofu Bibimbap in a Rice Cooker: A colorful and nourishing bowl full of plant-based protein.
- Shrimp Alfredo Flatbread: Creamy, cheesy, and perfect as an appetizer or light dinner.
Each of these recipes is designed to be easy, balanced, and full of flavor so you can hit your protein goals without sacrificing taste.
Looking for more?
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