Begin by seasoning and searing salmon fillets until golden. Prepare a teriyaki sauce using soy sauce, mirin, sake, brown sugar, and ginger. Pour the sauce over the fish and let it thicken, continuously basting to create a shiny glaze. Once the salmon is fully cooked, let it rest briefly to absorb flavors. Serve the glazed salmon over rice and garnish with sesame seeds and green onions. Pair with steamed veggies for a full meal.
Ingredients
- 4 salmon fillets (skin-on, about 150-200 grams each)
- Salt and pepper (for seasoning the salmon)
- 1 tbsp vegetable oil or olive oil (for frying)
Teriyaki Sauce
- cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake (Japanese rice wine; can substitute with water if unavailable)
- 2 tbsp brown sugar or honey
- 1 tsp grated ginger
- 1 tsp minced garlic (optional)
Garnishes (optional)
- Sliced green onions
- Toasted sesame seeds
- Thinly sliced radish or cucumber
- Lemon or lime wedges
Instructions
1. Prepare the Teriyaki Sauce
- In a small bowl, combine soy sauce, mirin, sake, brown sugar, and ginger. Add garlic if desired for extra depth of flavor.
- Stir until the sugar is dissolved. Set the sauce aside for marinating and cooking.
2. Season the Salmon
- Pat the salmon fillets dry with a paper towel. This helps achieve a crisp, golden crust.
- Lightly season both sides of the salmon with a pinch of salt and pepper.
3. Sear the Salmon
- In a large skillet or frying pan, heat 1 tablespoon of oil over medium heat.
- Once the oil is hot, place the salmon fillets skin-side down (if skin-on) in the pan. Press lightly on the salmon to make sure the skin is in contact with the pan.
- Cook for about 3-4 minutes until the skin is crispy and golden. Flip the fillets carefully and cook for another 3 minutes on the other side until the salmon is about 80% cooked.
4. Add the Teriyaki Sauce
- Reduce the heat to low and pour the teriyaki sauce over the salmon in the pan.
- Tilt the pan slightly and spoon the sauce over the fillets continuously for 2-3 minutes to coat the fish with a shiny glaze.
- Cook until the sauce thickens slightly but doesn't burn. The sauce should reduce to a glaze consistency.
5. Rest the Salmon
- Remove the salmon fillets from the pan once they're cooked and glazed.
- Let them rest for a minute or two, allowing the flavors to settle.
6. Plate and Garnish
- Serve the salmon hot over a bed of rice or alongside steamed vegetables.
- Garnish with sliced green onions, sesame seeds, and a lemon wedge for extra flavor.
Serving Suggestions
Serve your salmon teriyaki with:
- Steamed jasmine or sushi rice
- Blanched broccoli, asparagus, or steamed edamame
- Pickled ginger or a fresh salad on the side
Enjoy your delicious, glossy, and flavorful Salmon Teriyaki.
