Tulo

Teriyaki Salmon Recipe

Pan-seared salmon glazed in a homemade soy, mirin, and sake teriyaki sauce that reduces to a glossy, sweet-savory coating in the same pan.
Photo by Valeria Boltneva on Pexels

Searing the salmon skin-side down first renders the fat and crisps the skin before the glaze goes in, and building the teriyaki sauce right in the same pan lets it pick up the browned bits left behind for a deeper flavor than a sauce made separately.

Prep
5 min
Cook
15 min
Total
20 min
Servings
4

Ingredients

Servings4
  • 4 whole (6 oz) salmon fillets, skin-on
  • 1/2 tsp salt
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp sake
  • 1 tbsp sugar
  • 1 clove garlic, grated
  • 1 tbsp neutral oil
  • 1 tsp sesame seeds
  • 1 whole scallion, sliced

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Instructions

  1. 1Pat the salmon dry and season lightly with salt.
  2. 2Whisk together soy sauce, mirin, sake, sugar, and garlic for the teriyaki sauce.
  3. 3Heat oil in a skillet over medium-high heat and lay the salmon skin-side down.
  4. 4Sear undisturbed for 4 minutes, until the skin is crisp and releases easily from the pan.
  5. 5Flip and cook the other side 2 minutes.
  6. 6Pour the teriyaki sauce into the pan and reduce heat to medium.
  7. 7Spoon the sauce over the salmon repeatedly as it simmers and thickens, 3-4 minutes, until glossy and coating the fish.
  8. 8Sprinkle with sesame seeds and scallion and serve immediately with the extra pan sauce spooned over.

Tips & variations

  • No mirin? Use 2 tablespoons dry white wine or sake plus an extra teaspoon of sugar as a rough substitute.
  • This sauce works just as well on chicken thighs; increase the cook time and reduce the sauce the same way.
  • For a thicker glaze, whisk in a teaspoon of cornstarch slurry once the sauce is simmering.

Storage & reheating

Refrigerate up to 2 days. Reheat gently in a covered skillet over low heat with a splash of water to loosen the sauce, salmon toughens quickly if reheated too hot.

Nutrition

High in protein and healthy fats from the salmon, with moderate sugar from the teriyaki glaze.

Tips from the Tulo kitchen

  • Don't skip patting the salmon dry, a wet surface won't sear and the skin won't crisp properly.
  • Watch the sauce closely once it starts to reduce, the sugar can go from glossy to scorched quickly over direct heat.

FAQ

Can I use skinless salmon?

Yes, just reduce the initial sear to about 2-3 minutes per side since you'll lose the extra time needed to crisp skin, and watch closely so it doesn't overcook.

What's the difference between mirin and sake?

Mirin is a sweetened rice wine used mainly for flavor and glaze, while sake is a drier rice wine. Teriyaki sauce traditionally uses both, mirin for sweetness and shine, sake for depth.

How do I know when salmon is done?

It should flake easily with a fork and look opaque with a slightly translucent center, or register about 125-130°F (52-54°C) on an instant-read thermometer for a moist, medium result.

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