Salmon Teriyaki Recipe

Combine and simmer

In a small saucepan, combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons packed brown sugar, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves. Stir to dissolve the sugar.

Reduce and thicken

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 6–8 minutes until slightly reduced and aromatic. Stir occasionally to prevent sticking.

Finish sauce

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Off heat, slowly whisk the slurry into the simmering sauce, then return to low heat and cook 30–60 seconds more until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Taste and adjust: if too salty, add 1–2 teaspoons water; if too sweet, add a squeeze of lemon or 1 teaspoon rice vinegar. Keep warm.

Prepare salmon

Pat the salmon fillets dry with paper towels. Lightly score the skin side with 2 shallow diagonal cuts (not through the flesh) to help prevent curling. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, dividing evenly across fillets.

Preheat grill or pan

If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil the grates. If using a heavy skillet or cast-iron pan: heat over medium-high until hot and add 1 tablespoon neutral oil, swirling to coat.

Cook skin-side first

Place fillets skin-side down on the grill or in the pan. Press gently for 10–15 seconds to ensure good contact. Cook skin-side down for 5–7 minutes without moving, until the skin is crisp and the salmon is cooked about two-thirds of the way up the sides.

Finish and glaze

Flip the fillets carefully and cook the flesh-side for 1–2 minutes. During the last 30–45 seconds of cooking, brush the tops with a generous tablespoon of the warm teriyaki sauce per fillet, then remove from heat once the internal temperature reaches 120–125°F (49–52°C) for medium-rare to medium (carryover will finish). If you prefer more caramelization, return to high heat for 15–30 seconds to set the glaze, watching carefully to avoid burning.

Transfer salmon to warm plates skin-side up (or skin-side down if preferred). Spoon any remaining teriyaki sauce over the fillets (about 1–2 tablespoons per fillet).

Garnish each fillet with a sprinkle of 1 teaspoon toasted sesame seeds and 1/2 tablespoon thinly sliced scallions. Serve with lemon wedges on the side.