Japanese Teriyaki Salmon
Tender, juicy salmon with a glossy, savory-sweet Japanese teriyaki glaze. Soy sauce, mirin, sake, and sugar create a rich, balanced sauce that caramelizes beautifully in the pan.
Ingredients
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp sugar
- 1 tsp ginger
- 1 clove garlic
- 2 salmon fillets
- 1 tsp neutral oil
- 1 to 2 tsp water
- - sesame seeds
- - scallions
Equipment
- nonstick skillet
Instructions
Prepare the Marinade
Combine 2 tbsp soy sauce (30 ml), 2 tbsp mirin (30 ml), 2 tbsp sake (30 ml), 1 tbsp sugar (12-13 g), and 1 tsp ginger , grated fresh, and 1 clove garlic , grated, if using. Stir until the sugar dissolves.
Divide the sauce in half, reserving one portion in a clean bowl for glazing.
Marinate the Salmon
Place the 2 salmon fillets (6-8 oz / 170-225 g each) in a shallow dish or resealable bag with the marinade portion. Refrigerate for 20-30 minutes , turning halfway through.
Sear the Salmon
Remove the salmon and pat the surface dry with paper towels. Discard the used marinade.
Heat 1 tsp neutral oil in a nonstick skillet over medium heat. Place the salmon skin-side down and cook undisturbed for 4-5 minutes , until the skin crisps. Flip and cook another 1-2 minutes .
Glaze and Finish
Turn the salmon skin-side down again and lower the heat to medium-low. Pour in the reserved clean teriyaki sauce and simmer gently for 2-4 minutes , spooning it over the salmon repeatedly. As the sauce reduces, it will become shiny and lightly syrupy. Cook until the salmon reaches 145 °F (63°C) in its thickest part. If the sauce thickens too quickly, add 1 to 2 tsp water .
Transfer the salmon to plates. Spoon the remaining glaze over the fish and garnish with sesame seeds and scallions , sliced.
Serve with steamed jasmine or Japanese short-grain rice, broccoli, or bok choy.
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---
title: Japanese Teriyaki Salmon
description: "Tender, juicy salmon with a glossy, savory-sweet Japanese teriyaki glaze. Soy sauce, mirin, sake, and sugar create a rich, balanced sauce that caramelizes beautifully in the pan."
servings: 2
tags: [main, salmon, japanese, teriyaki, fish]
cuisine: Japanese
difficulty: easy
---
== Prepare the Marinade ==
Combine @soy sauce{2%tbsp} (30 ml), @mirin{2%tbsp} (30 ml), @sake{2%tbsp} (30 ml), @sugar{1%tbsp} (12-13 g), and @ginger{1%tsp}, grated fresh, and @garlic{1%clove}, grated, if using. Stir until the sugar dissolves.
Divide the sauce in half, reserving one portion in a clean bowl for glazing.
== Marinate the Salmon ==
Place the @salmon fillets{2} (6-8 oz / 170-225 g each) in a shallow dish or resealable bag with the marinade portion. Refrigerate for ~{20-30%minutes}, turning halfway through.
> Avoid marinating much longer than 1 hour, as the soy sauce can make the salmon overly salty.
== Sear the Salmon ==
Remove the salmon and pat the surface dry with paper towels. Discard the used marinade.
Heat @neutral oil{1%tsp} in a #nonstick skillet{} over medium heat. Place the salmon skin-side down and cook undisturbed for ~{4-5%minutes}, until the skin crisps. Flip and cook another ~{1-2%minutes}.
== Glaze and Finish ==
Turn the salmon skin-side down again and lower the heat to medium-low. Pour in the reserved clean teriyaki sauce and simmer gently for ~{2-4%minutes}, spooning it over the salmon repeatedly. As the sauce reduces, it will become shiny and lightly syrupy. Cook until the salmon reaches 145°F (63°C) in its thickest part. If the sauce thickens too quickly, add @water{1 to 2%tsp}.
Transfer the salmon to plates. Spoon the remaining glaze over the fish and garnish with @sesame seeds{} and @scallions{}, sliced.
Serve with steamed jasmine or Japanese short-grain rice, broccoli, or bok choy.
> Dry before searing: moisture prevents good browning. Don't add sugar directly to the hot pan; let it dissolve in the sauce first to prevent burning. Keep the skin crisp by spooning glaze over the flesh rather than soaking the skin. For a thicker glaze, reduce the sauce for another 30-60 seconds after removing the cooked salmon.
> Want more sauce for rice? Double the soy, mirin, sake, and sugar, keeping half of the mixture completely separate from the raw fish. Preferred balance: equal parts soy sauce, mirin, and sake, with slightly less sugar. It's the classic Japanese teriyaki flavor, with enough sweetness to caramelize without becoming excessively sugary.