Teriyaki Glazed Salmon Recipe

Prepare fish

Pat the salmon fillets dry with paper towels. Season both sides lightly and evenly with the salt and black pepper. Let sit at room temperature while you make the sauce (10 minutes) to take the chill off.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the neutral oil and swirl to coat. Place salmon fillets skin-side down and press gently with a spatula for 10 seconds to prevent curling. Cook skin-side down without moving for 4–5 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way up the side.

Finish in pan

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

Combine base

In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Stir to dissolve the sugar.

Simmer

Bring the mixture to a gentle simmer over medium-low heat. Allow it to simmer for 4–6 minutes, stirring occasionally, so the alcohol cooks off and flavors meld. Do not boil vigorously.

Thicken

Mix the cornstarch with the cold water in a small bowl to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer 1–2 minutes until the sauce thickens to a glossy, pourable glaze that coats the back of a spoon.

Finish sauce

Remove the sauce from heat and stir in the sesame oil. Taste and adjust sweetness or salt if needed (add a pinch of sugar for more sweetness or a splash of water to loosen).

Glaze salmon

Return the skillet to medium-low heat (wipe out excess oil if necessary). Spoon or brush a few tablespoons of the teriyaki glaze into the pan and add the cooked salmon, skin-side down or up depending on preference. Spoon the glaze over the fillets 2–3 times, heating the glaze and glazing the fish for about 30–45 seconds so it becomes sticky and shiny. Do not overcook the salmon.

Transfer glazed salmon to serving plates. Sprinkle toasted sesame seeds and sliced scallions over the fish. Serve immediately with lemon or lime wedges on the side for a bright finish. Optionally serve over steamed rice and steamed or sautéed vegetables.