Teriyaki Salmon

Salmon fillets seared until crisp, then glazed in a quick homemade teriyaki sauce of soy, mirin, sake and sugar. Serve with rice and broccoli. Serves 4.

Gluten-free with swapsDairy-freeLow-carbHigh-protein

Contains: fish, wheat, soy, sesame. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 15 min
  • Total 25 min
  • Yield 4 servings
  • Level Easy

Updated

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Teriyaki salmon with a glossy glaze, sesame seeds and green onions, with rice and broccoli

Teriyaki means "glossy grill," and the sauce is simple: soy sauce, mirin, sake and a little sugar reduced until syrupy. Homemade teriyaki is far better than bottled and takes 5 minutes.

The salmon is seared first, then the sauce is added to the pan to glaze it.

Instructions

  1. Make the sauce. Stir the soy sauce, mirin, sake, sugar and ginger together.
  2. Sear. Pat the salmon dry and salt lightly. Sear skin side up in the hot oil 3 to 4 minutes, flip and cook 2 minutes.
  3. Glaze. Pour in the sauce and simmer 2 to 3 minutes, spooning it over the salmon until thick and glossy and the fish reaches 145°F, the FDA safe minimum for fish.
  4. Serve. Sprinkle with sesame seeds and green onions and serve with rice and broccoli.

Nutrition per serving (estimated)

450Calories
11 gCarbohydrates
0 gFiber
11 gNet carbs
35 gProtein
26 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbHigh-proteinDairy-freeGluten-free with swaps

Tips

  • Wipe excess oil from the pan before adding the sauce so it glazes evenly.
  • Chicken thighs work with the same sauce.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 3 days. Serve cold over rice, or warm gently in a covered skillet with a splash of water.

Questions about this recipe

What is mirin?
A sweet Japanese rice wine used in sauces; find it in the Asian aisle.
Can I make teriyaki without sake?
Yes; use water or extra mirin.

Pairs with: Pinot Noir or a dry rosé. Wine pairing guide

More Asian recipes

All Asian recipes | All recipes | Cooking guide and safe temperatures