Salmon Teriyaki Recipe
Make Salmon Teriyaki Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salmon
Teriyaki Sauce
Garnish & Serve
Method
Salmon
- 1
Prepare and season
Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and black pepper. Allow the fillets to sit at room temperature for 10–15 minutes while you make the sauce; this helps even cooking.
- 2
Sear the salmon
Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering but not smoking. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling. Cook skin-side down for 4–5 minutes without moving, until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 1–2 minutes more for medium doneness (internal temp ~125–130°F / 52–54°C). Remove salmon to a plate and tent loosely with foil while you finish the sauce.
Teriyaki Sauce
- 3
Combine and reduce
In a small saucepan combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons brown sugar, sliced ginger, and minced garlic. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.
- 4
Simmer and flavor
Allow the mixture to simmer gently for 6–8 minutes so flavors meld and the alcohol cooks off. Taste and adjust: if too salty, add 1 teaspoon additional brown sugar or 1 tablespoon water; if too sweet, add a splash more soy or a squeeze of lime.
- 5
Thicken the sauce
Mix 1 teaspoon cornstarch with 1 tablespoon water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes more until the sauce thickens to a glossy, pourable glaze. Remove ginger slices (optional) and reduce heat to low to keep warm.
- 6
Glaze the salmon
Return the cooked salmon to the skillet over very low heat (or spoon the warm sauce over the fillets on the plate). Pour 2–3 tablespoons of the teriyaki glaze over each fillet, spooning to coat. Cook 30–60 seconds just to warm and set the glaze—do not overcook the fish.
Garnish & Serve
- 7
Transfer salmon fillets to serving plates. Spoon any remaining teriyaki glaze from the pan over the fillets. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve with lemon or lime wedges on the side, and pair with steamed rice and sautéed or steamed vegetables.