Entrée: Japan – サーモンの照り焼き ▶ Saamon No Teriyaki (Salmon Teriyaki)

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 12 min

Total 22 min

Ingredients

4 salmon fillets (about 6 oz / 170 g each), skin-on preferred
1 / 4 cup (60 ml) soy sauce
3 tbsp (45 ml) mirin
2 tbsp (30 ml) sake or water
2 tbsp (25 g) brown sugar or honey
1 tsp fresh grated ginger
1 tsp fresh grated garlic
1 tsp sesame oil (optional)
1 tsp cornstarch mixed with 1 tbsp (15 ml) water (optional, for thicker glaze)
1 tbsp (15 ml) neutral oil (canola or avocado)
Toasted sesame seeds, for garnish (optional)
2 scallions, thinly sliced, for garnish (optional)

Instructions

Make the teriyaki sauce: In a small bowl, whisk together soy sauce, mirin, sake or water, brown sugar or honey, grated ginger, grated garlic, and sesame oil (if using) until the sugar dissolves.
Prep the salmon: Pat salmon dry with paper towels. Do not salt (the soy sauce will season it).
Sear: Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. Place salmon skin-side down and cook until the skin is crisp and the fish is about 70% cooked, 3–4 minutes. Flip and cook 1 minute.
Glaze: Reduce heat to medium. Pour the teriyaki sauce into the pan. Simmer, basting the salmon, until the sauce thickens and turns glossy, 2–3 minutes. For a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds more.
Finish: Cook until the salmon is just opaque and flakes easily or reaches 125–130°F (52–54°C) in the thickest part, 1–2 minutes more depending on thickness.
Serve: Transfer salmon to plates, spoon extra glaze over the top, and garnish with sesame seeds and scallions. Serve with steamed rice and vegetables.