Teriyaki Salmon
Teriyaki salmon is crisp-edged fish coated in a glossy, salty-sweet sauce that you can make in minutes with pantry staples. It is the kind of dinner that looks restaurant quality with almost no skill.
- 25 minTotal time
- 4Servings
- 410kcal / serving
- 34 gProtein
Making the sauce yourself takes 5 minutes and tastes cleaner than the bottled kind. Pour it over rice and add some steamed vegetables for a full meal.
The science: why this works
- Reducing the sauce first means it is thick and ready, so the salmon does not sit in a pool of thin liquid.
- Mirin and brown sugar add sweetness and shine, while soy sauce provides the salty savory base.
- Ginger and garlic give a fresh, spicy backbone that stops the glaze from tasting just sweet.
- Searing skin side down first crisps the skin and cooks the fish gently from below.
- Adding only half the sauce to the hot pan glazes the fish without burning the sugar.
Why the glaze turns glossy
Teriyaki gets its shine from sugar and starch. As the sauce simmers, sugars dissolve into a thick syrup and cornstarch swells to hold water. Together they form a smooth coating that sticks to the fish instead of running off.
Learn: How starch thickens sauce →Umami in soy sauce
Soy sauce is made by fermenting soybeans, which breaks proteins into amino acids such as glutamate. These give a savory, meaty taste that makes salmon taste richer without adding any extra fat. Mirin adds a little more of the same savory depth.
Learn: Building savory flavor →Searing skin first
Putting the skin side down in a hot pan renders fat from the skin and crisps it. The skin also shields the flesh from direct heat, so the salmon cooks gently and stays moist. The rendered fat also helps the fillet release from the pan once the crust forms.
Learn: Cooking fish gently →Teriyaki Salmon
25 min · 4 servings · Japanese · Main course
Ingredients
Makes 4 servings
- 4salmon fillets (about 170 g each)
- 60 mlsoy sauce
- 2 tbspmirin
- 2 tbspbrown sugar
- 1 tbsprice vinegar
- 1 tbspgrated fresh ginger
- 2 clovesgarlic, minced
- 1 tspcornstarch mixed with 1 tbsp water
- 1 tbspneutral oil
- 480 mlcooked rice, to serve
- 2green onions, sliced
- 1 tsptoasted sesame seeds
Method
Tips for the best result
- Pat the skin very dry so it crisps in the pan.
- Make the sauce ahead and keep it in the fridge for up to a week.
- Use a nonstick pan, since sugary glazes can stick to stainless steel.
Mistakes to avoid
- Adding all the sauce to a very hot pan burns the sugar, so lower the heat first.
- Moving the fish too early tears the skin, so let it release on its own.
- Overcooking the salmon dries it out, so pull it at 140 to 145°F (60 to 63°C).
Variations and swaps
- Bake the salmon at 400°F (200°C) for 12 minutes, brushing the sauce on for the last 4 minutes.
- Flake the cooked salmon over rice with cucumber and avocado for a bowl.
- Add a spoonful of gochujang to the sauce for a spicy twist.
- Swap mirin for 1 tablespoon of honey plus 1 tablespoon of water if you have none.
- Swap soy sauce for tamari to make it gluten free.
- Swap salmon for chicken thighs, cooked to 165°F (74°C).
Storing and reheating
Refrigerate the salmon and rice separately for up to 3 days. Reheat gently at 50 percent power in the microwave until it reaches 165°F (74°C), and keep the sauce in a jar for up to a week.
Teriyaki Salmon: questions
What is teriyaki sauce made of?
Teriyaki sauce is soy sauce, mirin and sugar, usually with ginger and garlic. It is simmered until it thickens into a glaze. The name comes from the Japanese words for shine and grill.
How long do you cook teriyaki salmon?
Pan sear about 4 minutes on the skin side and 3 minutes on the other, then glaze for 1 minute. In a 400°F (200°C) oven it takes 12 to 14 minutes. It is done at 145°F (63°C).
Should I marinate salmon in teriyaki sauce?
A short marinade of 15 minutes is fine, but long soaking makes the fish salty and mushy. It is better to cook the salmon first and brush on the sauce at the end.
Can I use bottled teriyaki sauce?
Yes, but homemade is simple and lets you control the sugar and salt. If you use bottled, add the ginger and garlic for a fresher flavor.
What goes well with teriyaki salmon?
Steamed rice, broccoli, bok choy, green beans or a cucumber salad are great. The extra sauce makes plain rice taste excellent.
