Description
A weeknight-easy **Teriyaki Salmon** with a glossy homemade sauce balanced soy, mirin, sake (or substitute), and a touch of sweetness. Juicy center, lacquered exterior, and classic Japanese flavors in 20 minutes.
Ingredients
Salmon
• 4 salmon fillets (about 5–6 oz / 140–170 g each), skin-on
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 2 tsp neutral oil (canola or avocado)
Teriyaki Sauce (homemade)
• 1/4 cup (60 ml) soy sauce (use tamari for gluten-free)
• 1/4 cup (60 ml) mirin
• 2 Tbsp (30 ml) sake (or water/chicken stock)
• 1.5–2 Tbsp (18–24 g) sugar or honey, to taste
• 1 tsp fresh grated ginger
• 1 tsp fresh grated garlic
• 1 tsp cornstarch + 2 tsp cold water (slurry, optional for thicker glaze)
To Serve
• Steamed Japanese rice
• Sliced scallions or chives
• Toasted sesame seeds
• Steamed broccoli or bok choy (optional)
Instructions
1. Pat salmon dry and season lightly with salt and pepper. Stir together soy sauce, mirin, sake, sugar/honey, ginger, and garlic in a small bowl.
2. Sear salmon: Heat oil in a large nonstick skillet over medium-high. Place salmon skin-side down; cook 3–4 minutes until skin is crisp and the sides are opaque about one-third up.
3. Flip and cook 1–2 minutes more. Reduce heat to medium-low.
4. Add teriyaki mixture to the pan. Simmer and baste; the sauce will reduce and gloss the salmon in 1–2 minutes. For a thicker lacquer, stir in the cornstarch slurry and simmer 30–60 seconds until shiny.
5. Serve immediately over steamed rice. Spoon extra sauce over the fish. Top with scallions and sesame; add greens on the side.
Notes
Balance is key: Mirin adds gentle sweetness; adjust sugar/honey to taste.
No sake? Use water or light stock; keep the soy + mirin ratio.
Don’t overcook: Pull salmon at 125–130°F (52–54°C) for medium; it will carryover.
Gluten-free: Use certified GF tamari and GF mirin (or a mirin alternative).
Meal prep: Sauce keeps 1 week refrigerated. Cook salmon fresh for best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 390
- Sugar: 10g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 95mg