Grilled Salmon Teriyaki Recipe

Make teriyaki sauce

In a small saucepan, combine 1 cup soy sauce, 1 tbsp mirin, 2 tbsp sake, 2 tbsp brown sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp toasted sesame oil. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar.

Once simmering, reduce heat to low and simmer gently 4–6 minutes to concentrate flavors. Taste and adjust sweetness or salt as needed.

Thicken sauce

Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Stir slurry into the simmering sauce and cook 1–2 minutes until slightly thickened and glossy. Remove 1/4 cup of the finished sauce and set aside for glazing/finishing. Let remaining sauce cool to room temperature to use as a marinade.

Marinate salmon

Pat salmon fillets dry and season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper. Place fillets skin-side down in a shallow dish or resealable bag and pour cooled marinade over them, turning to coat. Marinate 15–30 minutes in the refrigerator (no more than 30 minutes so the soy doesn't cure the fish).

Grill salmon

Preheat grill or grill pan to medium-high (about 425°F/220°C). Brush grate with 1 tbsp neutral oil to prevent sticking. Remove salmon from marinade, letting excess drip off. Place fillets skin-side down and grill 4–6 minutes without moving, until the skin is crisp and fish releases easily. Flip and grill 2–4 minutes more, or until internal temperature reaches 125–130°F (for medium-rare) or 135°F (for medium).

During the last 1 minute of grilling, brush the reserved 1/4 cup teriyaki glaze onto the tops of the fillets and let it caramelize briefly (watch carefully to avoid burning). Remove salmon and rest 2–3 minutes.

Plate salmon skin-side down or on the side, sprinkle toasted sesame seeds and thinly sliced green onions over the glazed tops.

Prep

Break up any clumps in 4 cups chilled day-old rice so grains are separated. Separate white and green parts of 4 sliced green onions; keep whites and greens separate.

Cook eggs

Heat a large nonstick skillet or wok over medium-high heat. Add 1 tbsp butter and 1 tbsp neutral oil until butter foams. Whisk 3 eggs with a pinch of salt and pepper, pour into the pan and scramble quickly until just set but still moist. Transfer eggs to a bowl and set aside.

Fry rice

Increase heat to high and add a small splash of oil if pan is dry. Add the white parts of the green onions and stir-fry 20–30 seconds until aromatic. Add the rice and press it into the pan, then stir-fry, breaking up any remaining clumps, until heated through and some grains get lightly toasted, 3–4 minutes.

Stir in 1.5 tbsp soy sauce and 1/2 tsp sesame oil evenly through the rice. Return scrambled eggs to the pan, tossing to combine. Season with 1/4 tsp kosher salt and 1/4 tsp black pepper. Fold in the sliced green parts of the scallions and remove from heat.

Taste and adjust seasoning. Keep warm until serving.

Steam broccolini

Bring 1 cup water to a simmer in a medium saucepan fitted with a steamer basket (or use a shallow pan with an inverted heat-safe colander). Add trimmed broccolini, cover, and steam until bright green and tender-crisp, 4–6 minutes depending on stalk thickness.

Carefully remove broccolini and drain. Toss with 1 tsp olive oil and 1/2 tsp kosher salt while hot.

Optional: finish with a squeeze of half a lemon over the broccolini just before serving.