Japanese Teriyaki Salmon
Flaky salmon fillets glazed in a glossy homemade teriyaki sauce make an elegant dinner that comes together in twenty minutes. The sweet and savory glaze caramelizes against the rich fish for a restaurant-quality plate. Serve over steamed rice with greens for a complete meal.
- ⏱ 20 min
- 📊 easy
- 🍽 For Two
Ingredients
- 2 salmon fillets
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tsp ginger
Instructions
- Pat the salmon fillets completely dry and season lightly with salt.
- Heat a little oil in a pan over medium-high and place the salmon skin-side down, leaving it undisturbed for 4 minutes so the skin crisps.
- Flip the fillets and cook 2 to 3 minutes more until almost done, then remove to a plate.
- Add the soy sauce, mirin, sugar, and grated ginger to the pan and simmer until it thickens into a glossy glaze.
- Return the salmon to the pan and spoon the glaze over it until well coated and just cooked through.
- Serve over steamed rice, drizzled with the extra glaze and a sprinkle of sesame seeds and green onion.
💡 Chef's tip
Start the salmon skin-side down and leave it undisturbed so the skin crisps and releases on its own before you turn it.
Making the teriyaki from soy, mirin, and sugar lets you reduce it to a thick clinging glaze, which thin bottled sauces can never match.
Nutrition (per serving)
- Calories: 380 kcal
- Protein: 34 g
- Carbs: 14 g
- Fat: 20 g
