Salmon Teriyaki Recipe

Updated: October 12, 2023

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients

• 4 skin-on salmon fillets (4–6 ounces each), thoroughly patted dry with paper towels

• Kosher salt (for seasoning)

• 1 teaspoon neutral oil (e.g., canola or grapeseed oil)

• 2 tablespoons soy sauce

• 2 tablespoons mirin

• 2 tablespoons sake

• 4 teaspoons dark brown sugar

Preparation

Step 1: Season and Sear the Salmon

1. Thoroughly dry the salmon fillets with paper towels to remove excess moisture (critical for proper searing).

2. Lightly season the flesh side with kosher salt.

3. Coat the skin side generously with neutral oil, then place the fillets skin-side down in a large (12-inch) nonstick skillet.

4. Set heat to medium and cook undisturbed until the salmon is opaque halfway up the sides (typically 10–14 minutes). Periodically press the salmon gently with a spatula to ensure the skin makes full contact with the pan, promoting even cooking and crispiness.

Step 2: Prepare the Teriyaki Sauce

While the salmon sears, combine the soy sauce, mirin, sake, and dark brown sugar in a small bowl. Stir vigorously until the sugar dissolves completely.

Step 3: Finish with Sauce and Serve

1. Reduce heat to low. Using tongs or a spatula, carefully flip the salmon.

2. Pour the prepared sauce into the skillet, scraping any remaining sugar residue from the bowl. Simmer the sauce until it begins to thicken (about 1 minute).

3. Continue simmering, spooning the sauce over the salmon frequently. Cook until the salmon is fully opaque throughout (internal temperature: 145°F/63°C) and the sauce develops a glossy, syrupy consistency (1–3 minutes).

4. If the salmon finishes before the sauce thickens, transfer the fillets to a plate and simmer the sauce separately until it reaches a thick, maple-syrup-like texture. Pour the reduced sauce over the salmon.

Chef’s Tips for Enhanced Flavor

1. Alternative Sauce Options

For convenience, substitute homemade sauce with Trader Joe’s Soyaki or Island Soyaki (ready-to-use teriyaki glazes).

2. Marinade Variations

For deeper umami, mix 2/3 store-bought teriyaki sauce with 1/3 tamari (to reduce sodium). Add 1-inch fresh ginger (zested) and 8 cloves of garlic (minced/grated) to the marinade. Marinate the salmon for 2–24 hours (preferably overnight) for robust flavor.

3. Premium Salmon Selection

Avoid farm-raised Atlantic, Canadian, or Scottish salmon. Opt for wild Alaska or Pacific salmon for superior texture and flavor.

4. Cooking Shortcuts

• For a quicker sear: Dust fillets with Wondra flour, sear in a pan with butter + neutral oil for 20 seconds per side, then add 1 tablespoon sake, cover, and steam for 4–5 minutes (internal temp: 145°F).

• Marinate salmon in store-bought teriyaki for 2–3 hours before cooking to save prep time.

5. Serving Extensions

Double the sauce to use as a glaze for sushi rice, edamame, or fresh veggies (shredded carrots, cucumbers) to create a complete meal.

Reader Insights:

• “Cooking is fun, but there’s no need to be too much of a purist. Else we’d all be out salmon fishing for our supper.” (Embrace flexibility with shortcuts!)

• “My take: 2/3 teriyaki + 1/3 tamari, zest ginger, grate garlic, marinate all day for richer flavor.”

• “Reduce cooking time by half by searing at medium-high heat, flipping early, and using a quick steam with sake.”

Enjoy this flavorful, restaurant-quality dish with minimal effort—perfect for weeknight dinners or special occasions!