Salmon Teriyaki Recipe
Salmon teriyaki is a fast, elegant weeknight dinner: tender salmon fillets pan-seared until golden and brushed with a glossy sweet-savoury sauce. Serve it over steamed rice with spring onions and sesame for a meal that feels special with very little effort.
- Prep time
- 15 mins
- Cook time
- 15 mins
- Total time
- 30 mins
- Servings
- 4 servings
- Calories
- 420
Ingredients
- 4 salmon fillets, about 150 g each
- 1 tablespoon vegetable oil
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Steamed rice, to serve
- Sliced spring onions and sesame seeds, to garnish
Instructions
- Pat the salmon fillets dry and season them lightly, then heat the oil in a large non-stick pan over medium-high heat.
- Place the salmon skin-side down and cook for 4 minutes without moving it, until the skin is crisp and golden.
- Flip the fillets and cook for a further 2 to 3 minutes until just cooked through, then remove them to a plate.
- Add the soy sauce, mirin, sake, brown sugar, ginger, and garlic to the same pan and simmer for 2 to 3 minutes until the sauce thickens and turns glossy.
- Return the salmon to the pan, spoon the sauce over the fillets, and turn them gently to coat.
- Serve the salmon over steamed rice, drizzle with the remaining sauce, and finish with spring onions and sesame seeds.
Pro tips
- Pat the salmon dry before cooking so the skin crisps instead of steaming.
- Do not overcook the salmon; slightly translucent in the centre means it will stay moist.
- Add the sauce only at the end, as its sugar burns quickly over high heat.
- Serve with steamed rice and a simple green vegetable for a balanced plate.
Frequently asked questions
How do I keep the salmon skin crispy?
Cook the salmon skin-side down for most of the time so the skin goes crisp, then flip it briefly at the end. The sauce is added in the last couple of minutes so it glazes rather than burns.
Can I use low-sodium soy sauce?
Yes, but reduce the soy sauce slightly and taste before adding more, as low-sodium soy sauce changes the balance of the glaze.
Can I make the teriyaki sauce ahead of time?
Yes, the sauce keeps in a jar in the fridge for up to a week, making the whole dinner a five-minute job on a busy night.
Can I eat leftover salmon teriyaki cold?
It is best eaten fresh, but leftovers keep for up to 2 days in the fridge and are delicious cold or at room temperature in a salad or rice bowl.
