Teriyaki Salmon Recipe
Shiitake Sticky Rice, Soy Butter Sauce
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Ingredients
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Teriyaki Salmon
Teriyaki Glaze
Shiitake Sticky Rice
Soy Butter Sauce & Garnish
Method
Teriyaki Salmon
- 1
Prep salmon
Pat salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature while you make the glaze (10 minutes).
- 2
Sear salmon
Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers, place salmon skin-side down. Press gently for 10 seconds so skin makes full contact. Cook skin-side down for 4–5 minutes without moving, until skin is crisp and the fish is cooked about two-thirds of the way up the side.
- 3
Finish in pan
Flip salmon and reduce heat to medium. Cook 1–2 minutes more until just cooked through (internal temp 120–125°F / 49–52°C for medium-rare to medium), or longer if you prefer well done. Remove salmon to a warm plate and tent with foil.
Teriyaki Glaze
- 4
Make glaze
While salmon rests (or before searing if you prefer), combine 1/2 cup low-sodium soy sauce, 3 tablespoons mirin, 2 tablespoons sake, 3 tablespoons brown sugar, 1 tablespoon grated ginger, and 1 teaspoon minced garlic in a small saucepan over medium heat. Stir to dissolve sugar and bring to a gentle simmer.
- 5
Reduce and thicken
Simmer the mixture 5–7 minutes until slightly reduced and glossy. Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens to a syrupy consistency. Remove from heat and keep warm. Taste and adjust: add a pinch more sugar for sweetness or 1 teaspoon water if too salty.
- 6
Glaze salmon
Return the skillet to low heat and add a tablespoon of the glaze to the pan to warm. Return salmon to the skillet skin-side down briefly and spoon warm glaze over the fillets for 30–45 seconds to coat. Remove from pan and spoon additional glaze over each fillet before plating.
Shiitake Sticky Rice
- 7
Soak mushrooms and rinse rice
Place dried shiitake mushrooms in 1 cup hot water and let soak 20–30 minutes until soft. Rinse 1 1/2 cups short-grain rice under cold water until the rinse runs clear (removes excess starch). Drain rice.
- 8
Cook rice
If using a rice cooker: combine the rinsed rice and 1 3/4 cups water in the cooker and add the rehydrated mushroom (reserve soaking liquid). If stovetop: combine rice and 1 3/4 cups water in a medium saucepan with a tight-fitting lid. Chop rehydrated shiitakes and add to rice. Add 1 tablespoon unsalted butter, 1 teaspoon sesame oil, and 1 teaspoon soy sauce. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 9
Finish rice
While rice rests, reserve 2 tablespoons of the mushroom soaking liquid (strain to remove grit) and stir into the rice for extra umami. Fluff rice gently with a fork, fold in 2 tablespoons thinly sliced green onions, and adjust salt to taste (about 1/2 teaspoon kosher salt total included earlier). Keep warm until plating.
Soy Butter Sauce & Garnish
- 10
Make soy butter sauce
In a small skillet or saucepan over low heat, melt 2 tablespoons unsalted butter. Once foaming subsides, stir in 1 tablespoon soy sauce, 1 teaspoon mirin, and 1 teaspoon fresh lemon juice. Warm gently for 30 seconds to combine and emulsify into a glossy sauce. Remove from heat.
- 11
Assemble and garnish
Divide shiitake sticky rice between four plates. Place a glazed teriyaki salmon fillet atop or beside each mound of rice. Spoon a little soy butter sauce around the salmon and rice. Sprinkle 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced scallions over each plate. Finish with microgreens or cilantro if using. Serve immediately with extra teriyaki glaze on the side.
