Teriyaki Salmon Classic

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A beloved Japanese home-style favorite, this Teriyaki Salmon Classic features tender pan-seared fillets coated in a glossy, sweet-savory soy glaze. Each bite balances caramelized richness with bright ginger and garlic, finished with toasted sesame and fresh scallions.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 5 gSaturated Fat
• 14 gCarbs
• 0 gFiber
• 11 gSugar
• 38 gProtein
• 920 mgSodium
• 720 mgPotassium
• 45 mgCalcium
• 1.6 mgIron
• 6 mgVitamin C
• 65 mcgVitamin A

Ingredients

For the teriyaki glaze

• 1/2 cup low-sodium soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, finely minced
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water

For the salmon

• 4 skin-on salmon fillets (6 oz / 170 g each)
• 1 tablespoon vegetable oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced on the bias
• 1 lemon, cut into wedges for serving

Directions

1. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, ginger, and garlic. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves, then simmer for 4-5 minutes until slightly reduced.
2. Stir the cornstarch slurry into the sauce and cook for 30-60 seconds until thickened to a syrupy consistency. Pour off and reserve about 1/3 cup of the glaze for serving; keep the remainder in the pan on low heat.
3. Pat the salmon fillets very dry with paper towels and season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
4. Place the fillets skin-side up in the pan and sear without moving for 3-4 minutes, until the underside is deeply golden. Flip the fillets skin-side down and cook for another 3 minutes.
5. Pour the warm glaze from the saucepan over the fillets and tilt the pan to coat. Spoon the bubbling glaze over the salmon repeatedly for 60-90 seconds, until the fish is just opaque through the center and lacquered.
6. Remove the skillet from heat and let the salmon rest in the glaze for 2 minutes. Drizzle the reserved fresh glaze over the fillets just before plating.
7. Transfer to warmed plates, spoon any remaining pan glaze over the top, and scatter with toasted sesame seeds and sliced green onions. Serve immediately with lemon wedges and steamed short-grain rice.

Cook’s Notes

• For best results, choose center-cut salmon fillets of even thickness so they cook at the same rate.
• Patting the fish completely dry before searing is essential for getting a crisp, golden crust and preventing sticking.
• If mirin or sake is unavailable, substitute with 2 tablespoons rice vinegar plus 1 tablespoon sugar, and dry sherry respectively.
• Do not overcook; salmon is done when it flakes gently with a fork but still looks slightly translucent at the center, as carryover heat will finish it.
• Reserve a portion of the glaze to drizzle on at the end so the final layer stays bright and fresh rather than muddy from pan drippings.

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