Salmon Teriyaki Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. Lightly score the skin in two or three shallow diagonal cuts (optional) to prevent curling. Season both sides with kosher salt and freshly ground black pepper; set aside at room temperature for 10 minutes while you make the sauce.

Cook salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tablespoon neutral oil and swirl to coat. When the oil is shimmering, place salmon fillets skin-side down. Press gently with a spatula for 10 seconds to keep contact. Cook skin-side down for 4–6 minutes depending on thickness until the skin is crisp and the fish is cooked about two-thirds of the way up the sides. Flip carefully and cook an additional 1–2 minutes until desired doneness (internal temp about 50–52°C/122–125°F for medium-rare to 60°C/140°F for medium). Remove salmon to a warm plate and tent loosely with foil.

Combine sauce ingredients

While salmon rests, in a small saucepan combine 120 ml low-sodium soy sauce, 60 ml mirin, 60 ml sake, 2 tablespoons brown sugar, 1 tablespoon grated fresh ginger, and 1 teaspoon minced garlic. Stir to dissolve the sugar.

Reduce and thicken

Bring the sauce to a gentle simmer over medium heat. Let it simmer for 4–6 minutes, stirring occasionally, until slightly reduced and aromatic. Meanwhile, in a small bowl whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes more until the sauce is glossy and thick enough to coat the back of a spoon. Remove from heat. Taste and adjust: add a pinch more sugar for sweetness or a splash of soy for saltiness, if needed.

Finish with glaze

If desired, return the skillet used for salmon to medium heat, add 1–2 tablespoons of the teriyaki sauce and swirl to warm. Place salmon back in the pan skin-side down briefly (20–30 seconds) to reheat and coat the top with glaze, or simply spoon the glaze over the fillets on the serving plate.

Plate each salmon fillet, spoon additional teriyaki sauce over the top, sprinkle with toasted sesame seeds and sliced green onions. Serve immediately with lemon or lime wedges on the side if using. Recommended accompaniments: steamed rice and sautéed or steamed vegetables.