Description

This Teriyaki Salmon is a delicious and simple way to enjoy a savory, sweet, and tangy glaze over tender, flaky fish. The rich flavors of soy sauce, mirin, and ginger create a perfectly balanced sauce that coats the salmon in a shiny, flavorful glaze.

Ingredients

4 salmon filets, skin-on

1/4 cup soy sauce

1/4 cup mirin (sweet rice wine)

2 tablespoons sake

2 tablespoons brown sugar

1 tablespoon grated fresh ginger

2 cloves garlic, minced

1 tablespoon vegetable oil

Sesame seeds and chopped green onions for garnish

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Instructions

In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Set the sauce aside.
Pat the salmon filets dry with paper towels and season them lightly with salt and pepper.
Heat the vegetable oil in a large non-stick skillet over medium-high heat. Once the pan is hot, place the salmon filets in the pan, skin-side down.
Cook the salmon for 3-4 minutes until the skin becomes crispy.
Flip the salmon and cook for another 2 minutes to allow the fish to cook through.
Pour the prepared teriyaki sauce into the pan and simmer for 2-3 minutes, basting the salmon with the sauce as it thickens. Remove the pan from the heat when the salmon is fully cooked and the sauce has reduced to a glaze.
Transfer the salmon to serving plates and drizzle with the remaining glaze from the pan. Garnish with sesame seeds and chopped green onions.
Serve the Teriyaki Salmon with steamed rice and vegetables for a complete meal.

Notes

For a spicy teriyaki version, add a teaspoon of chili paste or red pepper flakes to the sauce.
For a smoky flavor, grill the salmon instead of cooking in a skillet.
For a different sweet note, substitute brown sugar with maple syrup.
To make it gluten-free, use tamari or a gluten-free soy sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: Japanese

Nutrition

Serving Size: 1/4 of recipe
Calories: 290 kcal
Sugar: 9 g
Sodium: 670 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 25 g
Cholesterol: 60 mg