Salmon Teriyaki Recipe

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature for 10–15 minutes while you prepare the sauce.

Heat a large nonstick or stainless steel skillet over medium-high heat. Add 2 tablespoons neutral oil and warm until shimmering but not smoking.

Place salmon fillets skin-side down in the pan. Press gently with a spatula for 10–15 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes, depending on thickness, until the skin is crisp and the fish is cooked about two-thirds of the way through.

Flip the fillets carefully and cook the flesh side for 1–2 minutes until salmon reaches desired doneness (internal temperature 125–130°F/52–54°C for medium-rare to 140°F/60°C for well done). Remove salmon to a warm plate and tent loosely with foil while you finish the sauce.

Make base sauce

In a small bowl, whisk together 2 tablespoons water and 1 teaspoon cornstarch until smooth to make a slurry. In a small saucepan combine 1 cup low-sodium soy sauce, 1 tablespoon mirin, 2 tablespoons sake, 3 tablespoons brown sugar, 1 tablespoon grated ginger, and 2 cloves minced garlic. Stir to combine.

Bring the sauce to a gentle simmer over medium heat, stirring so the sugar dissolves. Simmer for 2–3 minutes to allow flavors to meld.

Slowly whisk the cornstarch slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy, pourable glaze. Remove from heat.

Return the skillet to low heat. Add 1 tablespoon unsalted butter and 1 teaspoon sesame oil. Pour the teriyaki glaze into the pan and warm for 20–30 seconds, stirring to emulsify butter into the glaze.

Add the cooked salmon fillets back to the pan and spoon the glaze over each fillet for 30–45 seconds to coat and warm them through. This step helps the glaze adhere and gives a shiny finish.

Transfer salmon to serving plates. Spoon any remaining glaze from the pan over the fillets. Garnish with 1 tablespoon toasted sesame seeds and 2 sliced green onion stalks per plate. Serve with lemon or lime wedges if using.

Suggested accompaniments: steamed rice and lightly sautéed or steamed vegetables.