Entree: Japan – 鮭の照り焼き ➤ Sake no teriyaki (Teriyaki-style salmon (glazed with sweet soy))

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 20 min

Total 30 min

Ingredients

- 4 salmon fillets, approx. 6 oz (170 g) each
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (30 ml) sake
- 2 tbsp (25 g) granulated sugar
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (15 ml) vegetable oil (for cooking)
- 1 tbsp (15 g) fresh ginger, grated
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tsp (5 g) toasted sesame seeds

Instructions

1. Whisk together soy sauce, mirin, sake, sugar, sesame oil, ginger, and garlic in a bowl to make the teriyaki sauce.
2. Pat salmon dry. Optional: marinate salmon in half the sauce for 15–30 minutes in the refrigerator (reserve remaining sauce).
3. Heat vegetable oil in a nonstick skillet over medium-high heat. Remove salmon from marinade (if used) and pat lightly to remove excess.
4. Sear salmon skin-side down 4–6 minutes until crisp, then flip and cook 1–2 minutes until nearly done.
5. Pour reserved or remaining teriyaki sauce into the pan and simmer 2–3 minutes, spooning sauce over salmon until it thickens and glazes the fillets.
6. Remove salmon, spoon glaze over each fillet, garnish with sliced green onions and sesame seeds, and serve.