Teriyaki salmon is pan-seared salmon fillets glazed in a sticky sauce of soy sauce, mirin, sake, and sugar, ready in about 20 minutes. The salmon is cooked skin-side down first for a crisp finish, then the sauce is reduced in the same pan until it thickens enough to coat the fish.
This recipe skips the bottled teriyaki sauce, since a homemade version takes minutes and tastes noticeably better. Serve it with steamed rice and greens.
Ingredients
| Ingredient | Amount |
|---|---|
| Salmon fillets, skin on | 4 |
| Soy sauce | 60ml |
| Mirin | 60ml |
| Sake | 2 tablespoons |
| Caster sugar | 1 tablespoon |
| Vegetable oil | 1 tablespoon |
Method
- Mix the soy sauce, mirin, sake, and sugar in a small bowl, and pat the salmon fillets dry with kitchen paper.
- Heat the oil in a frying pan over a medium-high heat. Lay the salmon skin-side down and cook for 4 minutes without moving it, until the skin is crisp.
- Flip the salmon and cook for a further 2 minutes.
- Pour the sauce into the pan around the salmon. Let it bubble and reduce, spooning it over the fillets, for 2 to 3 minutes until thick and glossy.
- Remove from the heat once the salmon reaches an internal temperature of 63C, and rest for 2 minutes before serving.
Getting the right internal temperature
Salmon is cooked through at 63C at its thickest point, checked with a probe thermometer. Pulled at this point, the centre stays a soft pink and the flakes separate easily. Cooking beyond 70C dries the fish out, which is the most common reason teriyaki salmon turns tough.
Which soy sauce and mirin to use
Light soy sauce gives a cleaner, saltier sauce than dark soy sauce, which is better suited to this glaze. Proper mirin, rather than a mirin-style seasoning, gives a rounder sweetness and thickens the sauce more naturally as it reduces.
About teriyaki
Teriyaki is a Japanese cooking method rather than a single sauce. Teri means shine and yaki means grilled, so the name describes food grilled or pan fried and glazed with a glossy mix of soy sauce, mirin, sake and a little sugar. Oily fish such as salmon, yellowtail and mackerel are classic choices because the rich flesh suits the sweet salty glaze.
Storing
Cooked teriyaki salmon keeps for 2 days in the fridge. Eat it cold, flaked over rice or salad, or reheat gently in a low oven so the fish does not dry out.
FAQ
Can I use bottled teriyaki sauce instead?
Yes, though the flavour is usually sweeter and flatter than a homemade sauce, and many bottled versions contain added thickeners.
Do I need sake for this recipe?
It adds depth, but you can leave it out or replace it with a splash of dry sherry if you do not have any.
Can I make teriyaki salmon without the skin?
Yes. Cook it for slightly less time on the first side, since there is no skin to crisp up.
What sides go well with teriyaki salmon?
Steamed rice and a quick vegetable side such as pak choi or edamame both work well alongside the sticky sauce.
For the rice, see our how to cook jasmine rice guide. If you want to build out a wider Japanese pantry, what is mirin covers the ingredient in more depth.