Salmon Teriyaki Recipe

Make the teriyaki sauce

In a small saucepan, combine 1 cup low-sodium soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons brown sugar, 1 tablespoon grated ginger, and 1 teaspoon minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Simmer the sauce for 6–8 minutes until slightly reduced. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry, then whisk into the simmering sauce. Cook 1–2 minutes more until the glaze thickens to a glossy, pourable consistency. Remove from heat and set aside (reserve about 1/4 cup of the glaze for vegetables/pineapple as needed).

Preheat the broiler to high (or oven to 500°F/260°C with rack 6" from heat). Line a rimmed baking sheet with foil and lightly oil or spray. Pat salmon fillets dry and brush the skin and flesh lightly with 1 teaspoon neutral oil.

Place salmon skin-side down on the prepared sheet. Brush a thin layer of teriyaki glaze over the flesh of each fillet. Broil 6–8 minutes for medium (depending on thickness), brushing once more with glaze halfway through. The glaze should caramelize without burning; if edges darken too quickly, move the tray down a rack or reduce broil for last 1–2 minutes.

Remove salmon from oven and brush with another light coat of glaze. Let rest 2 minutes. Sprinkle toasted sesame seeds and sliced scallions on top before serving.

While the glaze simmers and salmon is preheating, heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat.

Add carrots and broccoli first; sauté 2–3 minutes until they begin to soften. Add red bell pepper and snap peas and continue to stir-fry 2 more minutes.

Add baby bok choy (or spinach) and toss until wilted, about 1 minute. Season with 1 teaspoon soy sauce, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. If desired, add 1–2 tablespoons of reserved teriyaki glaze and toss to coat for a light teriyaki finish. Remove from heat and keep warm.

In a medium nonstick skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1 tablespoon brown sugar and stir until it dissolves and starts to bubble slightly.

Add 2 cups pineapple chunks in a single layer (work in batches if needed). Cook without stirring for 1–2 minutes to get a light caramel, then toss and cook another 1–2 minutes until pieces are golden and heated through.

Remove from heat and stir in 1 teaspoon fresh lime juice and a pinch (1/8 tsp) of salt. If desired, toss with 1 tablespoon of the reserved teriyaki glaze for a sweet-savory finish. Keep warm.

Divide 4 cups of cooked steamed rice or noodles across 4 plates. Arrange a portion of sautéed mixed vegetables beside the rice, place a broiled salmon fillet on top or beside the vegetables, and spoon pan-tossed pineapple alongside.

Drizzle any remaining teriyaki glaze over the salmon and vegetables, garnish with extra scallions and lime wedges, and serve immediately.