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Salmon Teriyaki

4.4

(19)

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Salmon Teriyaki recipe
Photo by Chelsie Craig, food styling by Anna Billingskog

Stuck in a salmon rut? We got you. You'll never believe how easy it is to make your own sweet-salty teriyaki sauce at home, and there's no better application for it than this beyond-simple weeknight favorite.

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What you’ll need

Ingredients

4 servings

½

cup sake

¼

cup mirin (sweet Japanese rice wine)

¼

cup soy sauce

1

tablespoon vegetable oil, plus more if needed

4

6-ounce skin-on, boneless salmon fillets (about 1 inch thick)

Kosher salt

Preparation

  1. Step 1

    Combine ½ cup sake, ¼ cup mirin, and ¼ cup soy sauce in a small bowl; set teriyaki sauce aside.

    → Wait, what is mirin, anyways?

    Step 2

    Heat 1 Tbsp. oil in a large skillet over medium-high. Season 4 salmon fillets lightly with salt.

    Step 3

    Working in batches and adding more oil if needed, cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

    Step 4

    Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes.

    → Homemade teriyaki sauce is a complete game-changer

    Step 5

    Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

    Step 6

    Transfer to platter and serve with white rice, noodles, or a simple salad.

Nutrition Per Serving

Calories (kcal) 400 Fat (g) 15 Saturated Fat (g) 3 Cholesterol (mg) 105 Carbohydrates (g) 7 Dietary Fiber (g) 0 Total Sugars (g) 5 Protein (g) 45 Sodium (mg) 1230
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Reviews (19)

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  • This was a great base recipe! I took the suggestions of others and added ginger, garlic, red pepper flakes, and a little brown sugar.

    • MC

    • 3/14/2022

  • This was a great recipe. Very very easy, and absolutely delicious. I made a few minor adjustments which I'll probably do again. I patted the salmon to get it super dry and only salted the skin side to get it to crisp up but didn't salt the flesh since the sauce is pretty salty. I also added about 1 tsp of grated fresh ginger and a couple big pinches of chili flakes to the sauce based on a couple other reviews and loved the extra dimension it gave.

    • Maryam

    • Portland, OR

    • 10/13/2021

  • Great base for a teriyaki sauce! I add grated ginger, garlic, some brown sugar and chili flakes though, makes it much tastier.

    • sisyphied

    • Manila

    • 3/8/2020

  • I had sworn off eating most fish over 3 years ago, but this recipe converted me! The skin is crispy and delicious, and the fish is delicate and fluffy. I ate two filets by myself in one sitting they were so good. I served them with white rice

    • Groningen, NL

    • 4/23/2019

  • this was amazing! follow the recipe and you will not be disappointed!! a new family favorite :)

    • Anonymous

    • NY

    • 3/31/2018

  • It's alright, kinda bland compared to the teriyaki I'm used to though. I'm sure it was excluded from this recipe to save time and effort, but adding a teaspoon each of grated garlic and ginger improves the flavour greatly. Also, adding either sesame seeds at the end, or a dash of sesame oil makes a world of difference.

    • nemecross

    • England

    • 3/4/2018

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