Salmon Teriyaki Recipe
Japanese · Main course · 25 min total
A quick and easy weeknight dinner featuring pan-seared salmon fillets glazed in a sweet and savory homemade teriyaki sauce.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 salmon fillets (about 6 oz each), skin on or off
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake (or dry sherry)
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 teaspoon sesame seeds, toasted
- 2 green onions, sliced
Instructions
- In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic until sugar dissolves. Set aside.
- Pat salmon fillets dry with paper towels. Heat vegetable oil in a large nonstick skillet over medium-high heat.
- Place salmon skin-side down (if skin-on) in the skillet. Cook for 4 minutes without moving, until skin is crispy. Flip and cook for 2 minutes.
- Pour the teriyaki sauce into the skillet around the salmon. Reduce heat to medium and let simmer for 2-3 minutes, basting the salmon with the sauce, until the sauce thickens and salmon is cooked through (internal temperature 145°F).
- Transfer salmon to plates. Spoon remaining sauce over the top. Garnish with sesame seeds and green onions.
Tips
- For a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the sauce during the last minute of cooking.
- Serve with steamed rice and a side of steamed broccoli or sautéed bok choy.
- Leftover salmon can be refrigerated for up to 2 days and enjoyed cold or reheated gently.
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