This super simple fried rice sauce recipe is a weeknight lifesaver, and I bet you already have everything you need to make it.

I always have a jar of this sauce in my fridge because it’s so versatile. It takes less than 5 minutes to make, and it helps me get dinner on the table fast.

You have to try making our easy fried rice with this sauce! It’s also perfect as a quick and delicious sweet soy glaze for other proteins like chicken or tofu.

Key Ingredients

• Soy Sauce: This is the base of our sauce, so you’ll want to use a low-sodium soy sauce or low-sodium tamari. For some extra richness, you can substitute some of the low-sodium soy sauce with a dark soy sauce or mushroom soy sauce (which adds a bit more flavor).
• Brown Sugar: The sugar balances the saltiness of the soy sauce. Brown sugar adds more flavor than regular sugar. Coconut sugar would be great, too! I use a 3:1 ratio of soy sauce to sugar, but when making this sauce, you can always adjust with more sugar to make it sweeter.
• Rice Vinegar: Unseasoned rice vinegar makes the sauce pop. It usually has a green top.
• Sesame Oil: You’ll want to add toasted sesame oil to this sauce. I usually add extra sesame oil when making my fried rice recipe.
• Mirin: This is optional, but it really pulls the sauce together. It’s sweet and fragrant. I also use it when making teriyaki sauce.
• More Optional Ingredients: This is why I love making homemade sauces, you can always make them your own! This sauce is lovely with the ingredients above, but for more flavor, consider a little Chinese 5 spice or chili paste (like sambal oelek or gochujang) to add some heat.

Find the full recipe with measurements below.

My Tips for Making and Using Your Sauce

Tip 1: Adjust to your taste. Feel free to adjust to your taste. You can add more sugar or any of the optional ingredients for extra flavor. Remember, the sauce needs to taste strong on its own to season all the rice and vegetables properly. If the sauce seems overpowering, you’re on the right track.

Tip 2: A quick guide to making fried rice. For my favorite recipe, see our homemade fried rice, but here’s a quick rundown of what you’ll need to do:

1. Cook proteins such as beef, chicken, pork, and shrimp in a large skillet or wok with some vegetable oil until barely cooked through. Then, remove it and set it aside.
2. Sauté hearty vegetables like onions, mushrooms, and carrots in a large saucepan or wok for 1 to 2 minutes.
3. Stir in aromatics like minced garlic, ginger, or the white parts of green onions, along with quick-cooking veggies like zucchini, edamame, or peas. Cook for about 1 minute.
4. Add cold rice. Cook and stir it until it’s heated through and slightly browned.
5. Pour in the sauce, starting with 2 tablespoons and adding more as needed.
6. Add eggs (optional) by pushing the rice to one side of the pan. Scramble eggs in the empty space, then break them up and stir them into the rice.
7. Serve topped with sliced green parts of green onions and sesame seeds.

Tip 3: More ways to use your sauce. This sauce also works as a sweet soy for beef, chicken, pork, tofu, and shrimp. Quickly cook your protein in a bit of oil or butter. Add 2 to 3 tablespoons of the sauce along with an equal amount of water or broth. To thicken it into a perfect glaze, mix 1 teaspoon of cornstarch with 2 teaspoons of water. Stir this into the pan and simmer until the sauce thickens and coats the protein.

More Homemade Sauces

Fried Rice Sauce

• PREP
  2 mins
  
• COOK
  3 mins
  
• TOTAL
  5 mins
  

Our family loves fried rice, so we usually have a jar of this easy to make sauce in our fridge. It’s perfect with soy sauce, sugar, rice vinegar, and sesame oil, but if you have the other ingredients on hand, they really take this sauce to the next level. I highly recommend the mirin!

Makes 1 cup

You Will Need

¾ cup low-sodium soy sauce (190g)

¼ cup brown sugar (50g)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons mirin, optional

¼ teaspoon Chinese five spice, optional

1 tablespoon sambal oelek chili paste or gochujang, optional

Directions

1Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients.

Adam and Joanne’s Tips

• Storing: Keep this sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using.
• Freeze: Freeze this sauce in ice cube trays, dividing it between the ice cube holes. When frozen, pop them out and add to a freezer-safe container or zip-top bag.
• Soy sauce: Use a low-sodium soy sauce for this. For extra flavor, consider substituting 4 tablespoons (¼ cup) of it with dark soy sauce or mushroom soy sauce, both of which add a richer taste to the sauce.
• Tips for fried rice: Use day-old, leftover rice or cold rice for the best results. Freshly cooked rice tends to turn out mushier. I like short or medium-grain white rice, such as Calrose or Jasmine rice. Brown rice and quinoa will also work.
• Seasoning: This sauce adds a good amount of seasoning, but we still recommend lightly seasoning with salt as you go along when making fried rice. So, lightly season the protein and the veggies as you cook them before adding the sauce. This way it will turn out just as delicious as your favorite restaurant!
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
24
/
Total Fat
0.9g
/
Saturated Fat
0.1g
/
Cholesterol
0mg
/
Sodium
326.4mg
/
Carbohydrate
5.5g
/
Dietary Fiber
0g
/
Total Sugars
4.5g
/
Protein
0.9g

AUTHOR:

Joanne Gallagher

Previous Post: Easy Fried Rice
Next Post: Easy Scones

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This whole baked salmon fillet with a simple creamy lemon and dill sauce is the kind of recipe that earns a permanent spot in your weekly rotation — quick, healthy, and genuinely delicious.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Dinner Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6 (depending on the size of the fillet)
• Diet: Gluten-Free, High-Protein, Low-Carb
• Nutrition Highlights: Rich in omega-3 fatty acids and protein
• Main Ingredients: Whole salmon fillet, dill, mayo, sour cream, lemon, olive oil
• Flavor Profile: Fresh, creamy, herby, with a gentle tang from lemon
• Meal-Prep Friendly: Leftovers keep in the fridge for 3–4 days; great cold in a salad or a wrap
• Best Served With: Roasted vegetables, steamed rice, a simple green salad, or crusty bread

Salmon is on our dinner table frequently, and this baked whole fillet with lemon dill sauce is one of my most-reached-for recipes when I need dinner on the table fast.

The salmon gets a quick seasoning and brush of mayo, olive oil, and dried dill before going into a hot oven — and that little bit of mayo does something wonderful, keeping the fish moist and adding a subtle richness that plain olive oil alone doesn’t quite achieve. While it bakes, you’ve got just enough time to stir together the creamy lemon dill sauce, which comes together in about two minutes flat. The sauce is tangy, herby, and cooling — the perfect contrast to warm, flaky fish.

Even picky eaters tend to love this one (salmon is one of the few fish recipes that gets a thumbs up from just about everyone at my table). It’s a genuinely easy, healthy weeknight dinner that feels a little special without requiring much effort.

You might also like these salmon dinner recipes: Mediterranean baked salmon fillets, teriyaki salmon bowls, grilled salmon salad with kale, corn & parmesan, Mediterranean salmon bowl, salmon bites with sweet chili glaze, and 25 salmon dinner ideas.

What You’ll Need

How To Make Baked Salmon with Cream Dill Sauce

Recipe Tips

• Don’t overcook it. Salmon dries out quickly when pushed past 140°F (60°C). Aim to pull it out when it just starts to flake — it’ll carry over a little from residual heat on the pan.
• Use a meat thermometer if you want to be precise. 130–135°F (55–57°C) gives you silky, just-cooked salmon. The FDA recommends 145°F (63°C), but most cooks and chefs prefer it slightly under for better texture and moisture.
• Adjust the sauce quantity. The recipe makes a generous amount of sauce — plenty for a family. If you’re cooking for two or you’re light on sauce, halve it. It keeps well in the fridge for a couple of days too.
• Swap sour cream for Greek yogurt. If you’d like a lighter sauce, plain full-fat Greek yogurt works really well in place of sour cream. It’s slightly tangier, which pairs nicely with the dill.
• Try fresh dill. If you have it in your garden or can grab it from the shops, fresh dill takes both the coating and the sauce up a notch. Use about 1 tablespoon fresh for the salmon coating and 2 tablespoons for the sauce.
• Storage: Leftovers keep in an airtight container in the fridge for 3–4 days. Cold salmon the next day is genuinely great flaked over a salad or tucked into a wrap. If reheating, do it gently at a low temperature — high heat will dry it out. Store the sauce separately.
• Make it ahead: You can mix the sauce up to 2 days in advance and keep it covered in the fridge. The mayo-dill brush for the salmon can also be prepped ahead and kept chilled until you’re ready to cook.

Serving Suggestions

This is a flexible, weeknight-friendly dinner that pairs well with almost anything. I usually serve it alongside steamed rice or roasted potatoes to soak up the sauce, plus a simple green salad or some steamed broccolini.

In warmer months, it’s excellent with a crisp cucumber salad — the cool crunch works beautifully with the warm, flaky fish.

If you’re feeding a crowd or want something a little heartier, this salmon sits nicely next to a tray of roasted vegetables like asparagus, zucchini, or cherry tomatoes. And honestly, a good loaf of crusty bread for mopping up the extra sauce is never a bad idea.

If you’ve tried this baked salmon with lemon and dill sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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How to make creamy dill sauce for salmon (or most seafood dishes). This recipe is easy, calls for a short list of ingredients, and lasts in the fridge for a week.

I’ve always been that person who thinks that enough sauce can make just about anything better. We’ve been enjoying this creamy dill sauce recipe over the last week, and we’re obsessed. We created it as a sauce to serve with our salmon patties, but just like our favorite tartar sauce, the serving suggestions go beyond just one recipe for this one (this lemon dill baked salmon or oven baked trout are two that immediately come to mind).

The ingredient list is short and simple, and the only trick to making it the best is to let it sit for 30 minutes so the lemon, dill, and garlic can meld and permeate the creamy sauce.

Key Ingredients

• Sour Cream and Mayonnaise: The base of this sauce is sour cream, with a little mayonnaise for extra flavor. We use this combination of sour cream and mayo for our potato salad dressing and love it. If you’re looking for a yogurt-based sauce, you can substitute the sour cream for plain thick yogurt. I like sticking with a brand that’s less tangy, like Fage or Siggi’s.
• Dill: This is a dill sauce, after all. We call for fresh dill in our recipe below, but you can use dried dill if that’s all you have on hand. When substituting dried dill for fresh, use 1/3 the amount. So, in the recipe below, you will use 1 tablespoon of dried dill instead of the 3 tablespoons of fresh dill we call for.
• Lemon: Fresh lemon is best here. We use both zest and juice to boost the lemon flavor. I love our microplane grater for zesting citrus zest, and I always zest my lemon before slicing and juicing it.
• Garlic Powder: This is my secret ingredient for our homemade ranch dressing, and it works like a charm in this sauce, too.
• Salt and Pepper: We suggest how much salt and pepper to add, but you really want to taste as you go and add enough to make your palate happy! If the sauce does not pop when you taste it, it probably needs a pinch more salt.

Find the full recipe with measurements below.

How to Make Our Favorite Dill Sauce for Salmon

Tip 1: Use a spoon to stir everything together. This sauce is easy! All you need to do is add all of the ingredients to a bowl and stir them together.

Tip 2: Let it rest for 30 minutes. This sauce gets better with time. We highly recommend letting the sauce sit in the fridge for at least 30 minutes before serving. If you don’t believe me, taste it before you place it into the fridge, and then again after it’s rested. It’s completely different, and the lemon and dill will have permeated throughout the whole bowl. Worth it!

Serving Suggestions

Think of this sauce as a stand-in for times you’d see tartar sauce on a plate. It’s lovely with all kinds of seafood dishes. It’s especially good with salmon recipes, but don’t think you are limited to just salmon. Here’s a list of my top recipes to serve with this sauce:

Creamy Dill Sauce for Salmon

• PREP
  35 mins
  
• TOTAL
  35 mins
  

This creamy lemon dill sauce is excellent with fish, especially salmon. When making this, give yourself a head start and stir the sauce ingredients together about 30 minutes before you plan to serve it. This little bit of extra time allows the lemon and dill to really infuse the sauce. I especially love this sauce with our salmon patties, poached salmon, and this lemon dill baked salmon.

Makes 1 cup

You Will Need

¾ cup sour cream (170g)

2 tablespoons mayonnaise (30g)

3 tablespoons chopped fresh dill (12g)

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

½ teaspoon garlic powder

Salt and pepper, to taste

Directions

1In a medium bowl, combine all of the sauce ingredients, stir well, then taste. Stir in a pinch of salt and pepper, then refrigerate for at least 30 minutes to allow the flavors to meld (it gets much better after 30 minutes). Taste, adjust with more salt and pepper, then serve.

Adam and Joanne’s Tips

• Storing: Homemade dill sauce lasts for about a week when stored in an airtight container in the fridge. The fresh lemon and dill start to fade after that, so we recommend enjoying it within the week. Our family loves it, so we often make a double batch to have it on hand!
• Substituting yogurt: You can use plain thick yogurt as a substitute for the sour cream. When using yogurt for this sauce, I prefer a less tangy option like Siggi’s. Taste the sauce before serving to see if it needs a bit more salt.
• The nutrition facts provided are estimates.

Nutrition Per Serving
Serving Size
About 2 tablespoons
/
Calories
70
/
Total Fat
6.8g
/
Saturated Fat
2.6g
/
Cholesterol
14.2mg
/
Sodium
103.8mg
/
Carbohydrate
2g
/
Dietary Fiber
0.2g
/
Total Sugars
0.8g
/
Protein
0.8g

AUTHOR:

Joanne Gallagher

Previous Post: Honey Mustard Chicken
Next Post: Easy Salmon Patties

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Make this homemade hoisin sauce recipe, and you’ll never feel the need to buy it from the store again. Use in stir-fries, marinades, glazes, and more!

Store-bought hoisin tends to be excessively salty, overly sweet, and disappointingly thick. Our recipe tastes sweet, salty, tangy, and downright delicious. Use this umami-rich sauce for chicken, salmon, ribs, tofu, and veggies.

Since perfecting this homemade hoisin sauce recipe, we’ve explored so many ways to use it. To date, we’ve used it to make glazed salmon, tossed it with tofu, and used it for hoisin sticky ribs. We also love using this sauce to make these chicken lettuce wraps.

Key Ingredients

• Garlic, ginger, and green onion: Add fresh flavor to our sauce. I especially love the ginger in this homemade sauce.
• Light tamari or soy sauce: The foundation of our sauce’s salty, savory flavor. Light tamari offers a cleaner taste, but light soy sauce works nicely.
• Maple syrup and molasses: Sweeten our sauce and balance the salty tamari.
• Peanut butter: Makes the hoisin taste more complex. However, the finished sauce does not taste like peanut butter. You can substitute tahini or almond butter.
• Gochujang: Replicates the complex flavor of fermented beans in traditional hoisin sauce. For a substitute, use miso paste and add a dash of your favorite hot sauce for optional heat. We also use gochujang when making our easy shrimp marinade.
• Rice wine vinegar: Just a little vinegar brightens the sauce and brings all of the flavors together.
• Chinese Five Spice: A warm and fragrant blend of star anise, fennel, Szechuan peppercorns, cloves, and cinnamon. Look for this in the spice aisle of most grocery stores.
• Cornstarch: Thickens our sauce (optional, but recommended).

Find the full recipe with measurements below.

How to Make the Best Hoisin Sauce

Tip 1: Make in small saucepan. This recipe only takes about 15 minutes to make, and it all happens in a small saucepan. Sauté fresh garlic, ginger, and scallions until softened, then stir in everything left on your ingredient list. The peanut butter melts into the sauce, and the garlic and ginger perfume the sauce nicely.

Tip 2: Thicken your sauce. Our recipe includes cornstarch, which helps thicken the sauce. You can stick with our suggested amount or add more for a thicker sauce. (As written, the hoisin is slightly thinner than you might find with store-bought.)

Tip 3: Keep a jar on standby. This sauce makes weeknight dinners so easy. Whenever I have something like chicken or tofu (like our baked tofu) in the fridge and have no idea what to do with it, I reach for this sauce. Toss whatever you have in the fridge in some sauce and bake. Easy!

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This easy tzatziki sauce recipe is unbelievably delicious and super simple to make. It’s a creamy cucumber yogurt dip you can serve with almost anything!

Tzatziki (pronounced tuh-zee-kee) is a creamy sauce made with yogurt, cucumber, fresh herbs, and garlic. It’s often associated with Greek food, but similar sauces are served throughout the Mediterranean and Middle East. I love to serve it as a sauce, spread, or dip for homemade pita and veggies.

If this is your first time making it, tzatziki is easy. You don’t need much time or fancy equipment. I love this sauce so much that I’ve also shared this feta tzatziki and this creamy cucumber salad with a dressing inspired by authentic Greek tzatziki.

Key Ingredients

• Cucumber: I use thin-skinned cucumbers, such as hothouse, English, or Persian cucumbers. I don’t peel them, and since they are usually seedless, I don’t need to remove any seeds.
• Yogurt: I use full-fat plain Greek yogurt when making homemade tzatziki sauce. Icelandic-style yogurt will work well, too (you are just looking for a thicker-style yogurt). If you can only find thinner yogurt, add it to cheesecloth and strain it for a few hours, like we do when making homemade labneh.
• Garlic: The amount of garlic you use is up to you. I use 2 medium cloves, which gives the sauce a strong garlic flavor. Reduce or increase the garlic in your sauce, depending on how much you want to taste it.
• Olive oil: Adds flavor and a little richness to our sauce.
• Lemon: I love fresh lemon juice in my tzatziki sauce. It really brings all the ingredients together.
• Fresh herbs: I’ll never pass up an opportunity to add some fresh herbs, and I absolutely love them in tzatziki. I love fresh dill and fresh mint.

Find the full recipe with measurements below.

How to Make Tzatziki Sauce

Tip 1: Grate your cucumbers. You’ll start by grating your cucumber. I use my box grater, which takes less than a minute, or you can use the grater attachment for your food processor.

Tip 2: Salting the cucumber makes it taste better. Sprinkle salt over the grated cucumber and leave it for 5 minutes. Salting cucumbers like this helps to season them, bump up their “cucumbery” flavor, and pull out excess water, which would inevitably make our sauce too runny.

Tip 3: Wring out the cucumbers. After 5 minutes of sitting with the salt, place the cucumber in a clean dishcloth or cheesecloth and wring it out. We want the cucumber’s flavor in our tzatziki, but we don’t want all the water that comes with it. By the way, the cucumber water is delicious, so don’t throw it away. I add it to soups, grains, or salad dressings.

Tip 4: Let the sauce sit for 10 minutes. Stir the cucumber into the other tzatziki ingredients and let them sit for at least 10 minutes so the flavors meld, making our tzatziki taste incredible.

What to Serve with Tzatziki Sauce

Tzatziki sauce can be served in so many different ways. It can be served alongside other dips like our hummus or baba ganoush with this easy flatbread or homemade pita bread. I also love it with seafood and chicken. Next time you make this lemon dill baked salmon, add a dollop of tzatziki (it will be so good!). Or, try it with our juicy skillet chicken breasts.

You can also add it to sandwiches and burgers. I love a dollop of tzatziki on these juicy turkey burgers and our homemade veggie burgers! You can also serve it with raw or roasted veggies or this Greek salad!

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I Honestly Wake Up In The Morning Thinking About These Chicken Bowls.

Yep, still here, still talking about that air fryer chicken but this time it’s in bowl form and there’s a new sauce in town.

Tonight we had these chicken bowls for dinner, and Bjork smothered his still-warm, juicy, golden chicken strips with that spicy tangy Calabrian chile sauce and declared it the best chicken he’s ever had. And as soon as I open my eyes in the morning, one of my first waking thoughts is: “YES I get to eat that bowl again for lunch today.”

This bowl is like a little symphony – the crunch of the tomato cucumber salad, the thin slips of bitey red onion, the golden crisped air fryer chicken cut into tender little strips, a big pile of perfectly chewy Banza, and a heavy pour of tangy Calabrian chile sauce on top. I am drooling.

If you need to scale it back and make it easier with fewer elements, just go for the chicken with the sauce and the salad. Or the chicken with the sauce and the Banza.

Or, really, just the chicken with the sauce. That Calabrian chile sauce is at the heart of it all.

January is long, but this bowl, for me, has been one of those super happy meals where I’m excited to eat it AND I feel good about the actual nutrition in it. Like, one of those meals that I look forward to and it becomes the highlight of my day. Belly full, tastebuds so exceptionally happy. Hope you like it!

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Oyster mignonette made with rice wine vinegar, shallot, fresh herbs, and pepper. It’s gorgeous and tastes fantastic with fresh raw oysters. Bonus, it’s even delicious spooned over grilled meats.

We shared our essential mignonette sauce a few weeks back, combining red wine vinegar, shallot, and pepper. Now we want to introduce you to this herby mignonette. It’s excellent with fresh raw oysters and doubles as a reverse marinade for grilled or baked meats. (A reverse marinade is soaking meat in a sauce after it’s cooked–a common practice when grilling.)

This sauce is all about balance. Unlike our basic mignonette, which is more acidic thanks to vinegar, this mignonette combines seasoned and unseasoned rice vinegar, which makes it ever so slightly sweet. It’s delicious!

Key Ingredients

• Rice Vinegar: We use unseasoned and seasoned rice vinegar. The unseasoned vinegar is more acidic (like red wine vinegar), while seasoned vinegar adds salt and sugar, adding a sweeter note to the sauce. This extra sweet note works beautifully for oysters, especially the slightly sweeter, less salty oysters we get here on the West Coast of the US. (Although, I’d wager this would be excellent with just about any oyster you can access.)
• Shallot: I mince my shallot finely. The vinegar cuts their sharpness and gently pickles them. We hand-mince our shallot instead of using a food processor. (A food processor creates a more mushy situation that tastes stronger in the sauce.)
• Herbs: For that striking green color, be generous with your herbs. I love parsley and tarragon. Just make sure you mince them finely.

How to Make Herb Mignonette

Making the sauce is simple. Finely mince shallot and herbs — take your time when mincing so that everything is tiny. Then mix in both kinds of vinegar (seasoned and unseasoned) and a pinch of pepper.

Like other mignonette recipes, this lasts for a while in the fridge. It gets better and better over time since the shallots have time to mellow and pickle. Keep in mind that the green herbs will lose some vibrancy over time. I’m not too concerned about it, but if you’d like a bright green pop of color (like in our photos), you can always add the herbs an hour or so before serving, but make the base mignonette a few days in advance.

I serve this sauce alongside freshly shucked oysters. You can serve this sauce alone or provide additional options for your friends and family, like fresh lemon wedges and this classic mignonette.

This mignonette recipe comes from Richard Hattaway, a renowned chef and friend. We already have a classic recipe on the blog, but we love how he incorporated rice wine vinegar and herbs for this version. It’s beautiful and tastes fantastic.

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This 5-ingredient homemade teriyaki sauce recipe is so easy and delicious, you’ll never buy store-bought again. Use as a marinade, sauce, or glaze!

When I learned how to make teriyaki sauce, the days of buying store-bought sauce were over. I’m kicking myself for using the store-bought stuff for so long!

It’s the perfect one-stop solution for all your teriyaki recipes, whether you’re making teriyaki chicken, salmon, or using it as a glaze for veggies.

Key Ingredients

• Soy Sauce: I use low-sodium soy sauce or low-sodium tamari for the base of this sauce. It might seem salty, but trust me, it’ll blend beautifully with the other sauce ingredients.
• Sugar: To sweeten the sauce and balance the soy sauce, you need a bit of sugar. I use granulated sugar, which helps make the teriyaki sauce thick and glossy once cooked. Feel free to experiment with brown sugar, coconut sugar, or even honey, but remember that these might make the sauce taste sweeter. If you love honey, you may enjoy this honey teriyaki chicken!
• Sake: Don’t stress about buying expensive sake for this sauce! Use something you’d enjoy drinking, but it doesn’t need to be top-shelf. If you can’t find sake, mirin (a sweeter rice wine) works really well too. You can swap it in directly, or if you find it too sweet, slightly reduce the sugar in the recipe.
• Rice Vinegar: This adds a little zing to the sauce. You can usually find it near other vinegars at the grocery store. For substitutes, try white wine vinegar or plain white vinegar. Don’t worry if the sauce seems a bit strong after adding the vinegar, as the flavors will mellow as it cooks.
• Fresh Ginger: This is optional, but really tasty. I like to grate it finely with a microplane so it melts into the sauce.

Find the full recipe with measurements below.

Tips for Making the Best Teriyaki Sauce

Tip 1: Make the basic sauce. Add your teriyaki sauce ingredients to a saucepan set over medium heat, then heat, swirling the pan around until the sugar dissolves. At this point, you’ll have a delicious sauce that’s perfect for marinades or as a sauce for cooking with veggies or proteins.

Tip 2: Turn this into a teriyaki glaze. Prepare the sauce as usual, but simmer it for an additional 5 to 10 minutes to achieve a thicker, glossy consistency, ideal for glazes.

Ways to Use This Sauce

Use as a marinade: This sauce is the perfect one-and-done marinade for a wide range of dishes. In general, the longer you marinate, the better the flavor. However, be mindful of the maximum marinating times to avoid affecting the texture of your food.

• Meats: Marinate cuts of chicken, beef, and pork for at least 30 minutes for great flavor. For a richer flavor, you can marinate them for up to 4 hours. Tougher cuts of beef, though, can benefit from a longer soak of up to 24 hours to help tenderize them.
• Seafood: Seafood is more delicate and absorbs flavors very quickly. Marinate salmon, shrimp, or other fish for no longer than 15 to 30 minutes. The ingredients in the sauce can begin to break down the proteins, which can make the seafood mushy if left for too long.
• Veggies and Tofu: Marinate tofu or your favorite vegetables for at least 30 minutes to a maximum of 4 hours. This allows the sauce to fully penetrate without making the texture too soft. I especially love substituting the soy sauce for teriyaki sauce in this baked tofu recipe.

Use as a glaze: Thanks to the sugar in our sauce, you can simmer it down to a glossy, thick glaze. Brush it over meats, poultry, tofu, or vegetables during the last few minutes of grilling, or use it to baste chicken, salmon, and pork while baking or broiling (as we do for this maple soy glazed salmon).

Add to stir-fries: Instead of using a stir-fry sauce, try this teriyaki sauce in your favorite stir-fry recipe. Consider these recipes as a starting point, but replace the sauce in each recipe with this teriyaki sauce: chicken stir-fry, veggie stir-fry, and chicken broccoli stir-fry.

Make teriyaki burgers: Brush teriyaki sauce over your burgers. We love this juicy burger recipe, turkey burger recipe, and these black bean burgers, which would all be amazing with this sauce.

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My fry sauce recipe is super easy and makes a tangy, creamy, perfectly sweet sauce that is incredible with fries, burgers, and more!

I used to order delivery from a local burger place whose fries always came with fry sauce (I loved the sauce!). One night, they forgot the sauce, and I was so bummed. From that night on, I was determined to make my own so I would never be out of fry sauce again!

This is our family’s best fry sauce recipe, which we love with fries (obviously), but also chicken nuggets, fish sticks, roasted veggies, and more! For more dipping sauces, try our spicy mayo, burger sauce, and creamy honey mustard.

Key Ingredients

• Mayonnaise: This is the base, so use a good-quality mayo or make your own mayo. For a vegan option, here’s our recipe for vegan mayo!
• Ketchup: This turns our sauce pink and starts to turn it into fry sauce. I prefer slightly less sweet ketchup, but use what you love. We also have a recipe for homemade ketchup if you are interested.
• Vinegar: I love a little white vinegar (distilled). White wine vinegar would work, too.
• Hot Sauce: You can add as many dashes as you like. I really love using a vinegary hot sauce like Crystal.
• Worcestershire: This gives the sauce a little backbone and just makes it taste better.
• Pickle Juice: We say it is optional in our recipe below, but we always add it (we love dill pickles in our home).

Find the full recipe with measurements below.

How to Make Fry Sauce

Tip 1: Make the base. Pretty much every fry sauce begins with good old mayonnaise and ketchup. The ketchup gives it that classic sweet, tangy pink color we all know and love.

Tip 2: Making it better with vinegar and heat. What really makes our sauce taste amazing is balancing the mayonnaise and ketchup with a handful of tangy ingredients like vinegar, hot sauce, and pickle juice. Then, for a bit of extra richness, we love Worcestershire in there, too. These tangy ingredients are what make this sauce totally irresistible. We can not stop dipping!

Serving Suggestions

Some of our favorite dishes to serve with fry sauce are below:

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If you love a good steak rice bowl, this one’s a keeper. You get tender taco-seasoned steak, caramelized veggies, and a creamy chipotle sauce that ties it all together.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tex-Mex Recipes

At A Glance

• Ready In: 40 minutes
• Serves: 4
• Diet: Gluten-free (check your chipotle + toppings)
• Nutrition Highlights: High in protein, fiber-rich with beans and veggies
• Main Ingredients: Steak, rice, black beans, corn, avocado, chipotle sauce
• Flavor Profile: Smoky, creamy, tangy, slightly spicy, fresh, and hearty
• Meal-Prep Friendly: Keeps 3–4 days in the fridge, great for batch cooking
• Best Served With: Extra lime wedges, crushed corn chips, fresh herbs

If you love tacos, burritos and all things Tex-Mex, you will love this steak and rice bowl recipe. It’s one of my go-to meals when I want something satiating, nutritious and with bold flavors. It feels a bit special but is secretly very doable on a weeknight.

You’ve got juicy, pan-seared steak (can also be chicken or shrimp), sweet caramelized onions and peppers, and my special creamy and tangy chipotle sauce that pulls everything together.

What makes it stand out is the balance: smoky heat from the chipotle, freshness from the avocado salsa, and a bit of crunch from those corn chips (don’t skip them!). It’s inspired by those classic burrito bowls but with a slightly richer, more homemade feel.

It’s also one of those meals where everyone can build their own bowl, which is always a win in my house.

You might also like these recipes: garlic butter steak bites, steak and potatoes with chimichurri salsa, arugula steak salad, cumin butter beef steak, or slow cooker steak bites.

What You’ll Need

Here is what you’ll need for this saucy chipotle steak and rice bowl recipe. Find the full measurements in the recipe card below.

For the steak

• Beef steaks (rump, sirloin, or similar) – main protein, rich and hearty
• Taco spice blend – adds warmth, smokiness, and depth
• Salt – helps bring out the natural flavor of the beef
• Olive oil – for a good sear

For the rice (not pictured)

• White or brown rice – your base, fluffy and comforting. You can use pre-cooked rice here
• Salt – seasons the rice properly (don’t skip this step!)

For the toppings

• White onion – turns sweet and jammy when cooked
• Red bell pepper – adds sweetness and colour
• Olive oil + salt – helps everything caramelize nicely
• Avocado – creamy and rich (balances the spice)
• Tomato – freshness and juiciness
• Red onion – a bit of bite
• Cilantro/coriander – bright and herby
• Lime juice – acidity to lift everything
• Salt – brings it all together
• Black beans – fiber + plant protein boost
• Sweet corn – pops of sweetness

For tangy chipotle sauce

• Light mayo – creamy base
• Chipotle in adobo sauce – smoky heat (this is the star!)
• Fire-roasted peppers – extra depth and sweetness, you can use roast your own peppers or use the ones from the jar like I do.
• Semi-dried tomatoes – little bursts of umami and tang, sun-dried tomatoes also work.
• Garlic – punchy and savory, I like using fresh, but powder will work.
• Water + salt – to thin and balance.

Other toppings

• Cheese (cheddar or/and feta) – salty richness, you pick which cheese you want
• Lettuce – freshness and crunch
• Corn chips – texture (trust me, so good here)
• Extra herbs – optional but worth it, I would usually go for cilantro (coriander)

How To Make Steak Rice Bowls

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make these steak and rice bowls with my secret chipotle sauce.

• Cook the rice with salt and set aside.
• Season steak with taco spice and salt; let it sit at room temp.
• Blend all chipotle sauce ingredients until smooth and drizzle-ready.

• Cook onions and peppers in olive oil until soft, slightly charred, and caramelized.
• Sear steak in a hot pan for 3.5–4 minutes per side, rest, then dice into cubes.
• Combine avocado salad ingredients in a bowl and toss. Set aside.

• Assemble bowls: rice → veggies → steak → toppings.
• Finish with chipotle sauce and crushed corn chips.

Watch The Video

Recipe Tips

• Don’t overcook the steak – medium or medium-rare keeps it juicy. Let it rest before cutting.
• Slice steak against the grain – even if you cube it, this makes it more tender.
• Layer your seasoning – a little salt at each stage = better flavor overall.
• Adjust the sauce heat – add more or less chipotle depending on your spice tolerance.
• Make it low-carb – skip the rice and serve over lettuce or cauliflower rice.
• Meal prep tip: store components separately and assemble fresh for best texture.
• Storage: keeps 3–4 days in the fridge; sauce may thicken—just stir in water.
• Make-ahead: sauce and rice can be made 1–2 days ahead.

Serving Suggestions

I love serving these steak bowls with extra lime wedges and a little sprinkle of fresh coriander right at the end—it just wakes everything up.

If you’re feeding a crowd, set everything out buffet-style and let people build their own bowls. It’s casual, fun, and everyone gets exactly what they want (always a win). And if you’re like me… keep a little extra chipotle sauce on the side. You’ll want it.

PS. If you don’t love chipotle sauce, try the same bowl with my cilantro lime sauce.

If you’ve tried this steak rice bowls with tangy chipotle sauce or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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