Easy Salmon Pepper Lunch
This Salmon Pepper Lunch is a pescatarian twist on the classic Japanese Pepper Lunch. It features buttery salmon, crispy rice, corn, and a sweet-savory soy sauce glaze that caramelizes perfectly in the pan. Made in just 10 minutes, this high-protein meal is quick, flavorful, and satisfying. Enjoy it as a weeknight dinner or meal prep favorite that delivers restaurant-quality flavor at home.
Ingredients
- 1 fillet Salmon (thin slices)
- 1 cup white rice
- 1 tbsp butter divided
- 1/2 cup roasted corn kernels
- 1/4 small onion (thinly sliced)
- 2 tbsp scallions
- freshly cracked black pepper
- Togarashi seasoning (optional)
For the sauce:
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp mirin
- 2 tsp monk fruit sugar sub (or honey)
- 3 cloves garlic minced
Instructions
- 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.
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