Teriyaki Salmon 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. This recipe delivers restaurant-quality flavor in under 30 minutes.

Ingredients

• 4 (6 oz) salmon fillets, 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
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon sesame seeds, for garnish
• 2 green onions, sliced, for garnish

Instructions

1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic until sugar dissolves. Set aside.
2. Pat salmon fillets dry with paper towels. Heat vegetable oil in a large non-stick skillet over medium-high heat.
3. 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.
4. Pour the teriyaki sauce into the skillet around the salmon. Reduce heat to medium and let sauce simmer. Cook for 2-3 minutes, basting salmon with sauce occasionally, until salmon is cooked through and sauce thickens slightly.
5. Remove salmon from skillet. If sauce is too thin, simmer for another minute until syrupy. Spoon sauce over salmon.
6. Garnish with sesame seeds and sliced green onions. Serve immediately.

Tips

• For a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into sauce before simmering.
• Serve with steamed rice and steamed broccoli or sautéed bok choy.
• Leftover salmon can be flaked and used in salads or rice bowls.

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