Teriyaki Salmon
Yuki Tanaka
@yukitanakaumami
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Make the sauce first
Combine the soy sauce, mirin, sake, sugar, and ginger. Bottled teriyaki is mostly corn syrup; this takes a minute and is far better.
Dry the fillets
Pat the salmon completely dry. Wet fish will not brown and the glaze will slide off.
Sear skin-side down
Cook skin-side down in the oil over medium-high for 4 minutes without moving it, until the skin is crisp and releases on its own.
💡Do not move the fish. It lets go when the skin is ready.
Flip briefly
Turn and cook 2 minutes on the flesh side.
Reduce the glaze
Pour in the sauce and let it bubble for 2–3 minutes, spooning it over the fish, until it thickens into a syrup that coats.
💡Watch it closely — the sugar goes from glossy to burnt in under a minute.
Rest and serve
Rest 2 minutes, then serve skin-side up over rice with the pan glaze, scallions, and sesame seeds.
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📝 Tips, swaps, and make-ahead notes
Pull the salmon at around 125°F for a moist medium. If the glaze thickens too far, a splash of water brings it back. No sake or mirin? Use rice vinegar and an extra teaspoon of sugar.
- •Gluten-free: Tamari in place of soy sauce.
- •Oven: Bake at 400°F for 12 minutes, brushing with the reduced glaze twice.
- •Chicken: The same glaze on thighs, 6 minutes a side.
Nutrition & Safety
Calories
412kcal
Protein
38g
Carbs
14g
Fat
22g
⚠️ Allergen & Safety Note
This recipe contains fish, soy and sesame. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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