Japanese Teriyaki Salmon
A perfectly glazed, restaurant-quality salmon dish that balances savory soy sauce with a touch of sweetness, ready in under 30 minutes.
Ingredients
- •4 salmon fillets (about 6 oz each) with skin on
- •1/2 cup soy sauce
- •1/4 cup mirin
- •1/4 cup sake (or water)
- •2 tablespoons granulated sugar
- •1 tablespoon freshly grated ginger
- •1 clove garlic, minced
- •1 tablespoon neutral oil (such as vegetable or canola)
- •1 teaspoon toasted sesame seeds for garnish
- •2 scallions, thinly sliced for garnish
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, sake, sugar, ginger, and garlic until the sugar is fully dissolved.
- 2
Pat the salmon fillets dry with paper towels and season lightly with a pinch of salt if desired.
- 3
Heat the oil in a large non-stick skillet over medium-high heat.
- 4
Place the salmon fillets in the pan, skin-side down. Cook for 4-5 minutes until the skin is crispy and golden.
- 5
Carefully flip the fillets and cook for another 2-3 minutes on the other side.
- 6
Pour the prepared teriyaki sauce mixture into the pan around the salmon.
- 7
Reduce the heat to medium-low and let the sauce simmer, spooning it frequently over the salmon as it thickens into a glossy glaze, about 3-5 minutes.
- 8
Once the sauce coats the back of a spoon and the salmon is cooked through, remove from heat.
- 9
Transfer the salmon to serving plates, drizzle with the remaining pan sauce, and garnish with sesame seeds and sliced scallions.
💡 Chef tips
- For a thicker glaze, remove the salmon from the pan once cooked and let the sauce simmer for an additional minute before pouring it back over the fish.
- If you don't have mirin, you can use an extra tablespoon of sugar mixed with a splash of rice vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a pan with a teaspoon of water to loosen the sauce.
✅ How it should turn out
The salmon should be perfectly tender and flaky with a dark, glossy, caramelized glaze that smells fragrant with ginger and tastes savory-sweet.