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 ounces each)
- •1/2 cup soy sauce
- •1/4 cup mirin
- •2 tablespoons brown sugar
- •1 tablespoon rice vinegar
- •1 teaspoon toasted sesame oil
- •1 tablespoon fresh ginger, grated
- •2 cloves 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, rice vinegar, sesame oil, grated ginger, and minced garlic until the sugar is dissolved.
- 2
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
- 3
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
- 4
Place the salmon fillets in the skillet, 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 around the salmon.
- 7
Reduce the heat to medium-low and let the sauce simmer for 3-5 minutes, spooning the thickening sauce over the salmon frequently until it becomes a glossy glaze.
- 8
Remove from heat once the salmon is cooked through and the sauce coats the back of a spoon.
- 9
Serve immediately, garnished with toasted sesame seeds and sliced green onions.
💡 Chef tips
- For a thicker, stickier glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the sauce while it simmers in the pan.
- If you don't have mirin, you can substitute it with an equal amount of dry sherry or white wine mixed with an extra teaspoon of sugar.
- Store leftover salmon in an airtight container in the refrigerator for up to 2 days and reheat gently in a pan with a splash of water to loosen the glaze.
✅ How it should turn out
The finished salmon should have a deep, mahogany-colored glossy glaze that smells savory and sweet, with the fish being tender, flaky, and moist.