Salmon Teriyaki
Pan-seared salmon fillets glazed with a homemade teriyaki sauce. This dish is quick to prepare and delivers a delicious balance of sweet and savory flavors. Perfect for a weeknight dinner.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 630 kcal
Allergen information: may contain fish, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 340 gsalmon fillet, skin on or off
- 1 tbspvegetable oil
teriyaki sauce
- 60 mlsoy sauce
- 60 mlmirin
- 60 mlsake
- 30 gbrown sugar, packed
- 1 clovegarlic, minced
- 5 gginger, grated
- 5 gcornstarch
- 15 mlwater
garnish
- 1 tspsesame seed, toasted(optional)
- 1 pcsgreen onion, sliced(optional)
Equipment
tongs · whisk · small bowl · large non-stick pan
The method
Step by step
- 1
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
About 1 min
Cook’s note: Drying the salmon helps achieve a crispier skin.
- 2
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger for the teriyaki sauce.
About 2 min
- 3
In a separate tiny bowl, mix the cornstarch with water to create a slurry.
- 4
Heat vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding the salmon.
- 5
Place the salmon fillets skin-side down (if applicable) in the hot pan and cook for 4-6 minutes, until the skin is crispy and golden brown.
About 5 min
Cook’s note: Avoid moving the salmon too much to allow for good browning.
- 6
Flip the salmon and cook for another 3-5 minutes on the other side, or until it reaches your desired doneness.
About 4 min
Cook’s note: Salmon is cooked when it flakes easily with a fork.
- 7
Remove the salmon from the pan and set it aside on a plate.
- 8
Pour the teriyaki sauce mixture into the same pan and bring to a simmer, scraping up any browned bits from the bottom.
About 2 min
- 9
Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
About 2 min
Cook’s note: If the sauce gets too thick, add a splash of water.
- 10
Return the cooked salmon to the pan and spoon the teriyaki sauce generously over each fillet, ensuring they are well coated.
About 1 min
- 11
Garnish with toasted sesame seeds and sliced green onions, if using, before serving.
Per serving
Nutrition
- Calories
- 630.3kcal
- Protein
- 36.7g
- Carbs
- 35.4g
- Fat
- 30.4g
- Fibre
- 0.8g
- Sugar
- 26.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover salmon teriyaki in an airtight container in the refrigerator.
Gently reheat in a microwave or a pan over low heat until warmed through, adding a splash of water if the sauce is too thick.
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