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)
- •1/2 cup soy sauce
- •1/4 cup mirin
- •2 tablespoons brown sugar
- •1 tablespoon honey
- •1 teaspoon grated fresh ginger
- •1 clove garlic, minced
- •1 tablespoon vegetable oil
- •1 tablespoon toasted sesame seeds (for garnish)
- •2 green onions, thinly sliced (for garnish)
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, and minced garlic until the sugar is dissolved.
- 2
Pat the salmon fillets dry with paper towels and season lightly with a pinch of salt.
- 3
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- 4
Place the salmon fillets in the pan, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy.
- 5
Carefully flip the salmon fillets and cook for another 2-3 minutes.
- 6
Pour the prepared teriyaki sauce into the skillet, allowing it to bubble and reduce around the fish.
- 7
Continue cooking for 2-3 minutes, spooning the thickening sauce over the salmon repeatedly until the glaze coats the back of a spoon and the fish is cooked through.
- 8
Remove from heat and garnish with toasted sesame seeds and sliced green onions before serving.
💡 Chef tips
- For a thicker, stickier glaze, whisk 1/2 teaspoon of cornstarch into the sauce mixture before adding it to the pan.
- If you don't have mirin, you can substitute it with an equal amount of dry white wine or rice vinegar mixed with an extra teaspoon of sugar.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a pan with a splash of water to loosen the glaze.
✅ How it should turn out
The salmon should have a deep, glossy mahogany glaze that is slightly caramelized, with tender, flaky flesh that smells fragrant of ginger and soy.