Teriyaki Salmon Recipe

Prep salmon

Pat the salmon fillets dry with paper towels. Season both sides lightly with kosher salt and freshly ground black pepper.

Oil and rest

Brush or rub about 1 tablespoon neutral oil over the skin and flesh to prevent sticking and help with searing. Let rest at room temperature for 10 minutes while you make the sauce and heat the grill/pan.

Grill or pan-sear

Preheat a grill to medium-high (about 400°F / 200°C) or heat a heavy skillet (cast iron or stainless) over medium-high heat until shimmering. Place fillets skin-side down and cook without moving for 4–5 minutes, until the skin is crisp and cooked about two-thirds of the way up the side. Flip and cook 1–2 minutes more (depending on thickness) until salmon reaches an internal temp of 125–130°F for medium (carryover will bring to 130–135°F). Remove from heat and rest 2–3 minutes.

Combine base liquids

In a small saucepan combine 1/2 cup low-sodium soy sauce, 1/4 cup mirin, 2 tablespoons sake, 2 tablespoons brown sugar, 1 teaspoon grated fresh ginger, and 1 teaspoon minced garlic. Stir to combine.

Simmer and reduce

Bring the mixture to a gentle simmer over medium heat. Let simmer 3–5 minutes until the sugar dissolves and flavors meld. Taste and adjust: add a splash more mirin or 1/2 teaspoon sugar if you prefer sweeter, or a tablespoon water if too salty.

Thicken

In a small bowl whisk 1 teaspoon cornstarch with 2 tablespoons cold water until smooth. Slowly whisk the cornstarch slurry into the simmering sauce and cook 30–60 seconds until the sauce thickens to a glossy glaze that coats the back of a spoon. Remove from heat and stir in 1/2 teaspoon toasted sesame oil.

Finish

If you prefer a looser sauce for brushing while grilling, reserve 2–3 tablespoons of the thickened glaze and thin with 1–2 tablespoons warm water. Keep remaining glaze for serving.

Brush or spoon the warm teriyaki glaze over the rested salmon fillets. If desired, briefly return salmon to the hot grill or pan, glaze side up, and heat for 20–30 seconds to set the glaze (do not overcook).

Transfer salmon to plates with your chosen two sides (for example steamed rice and broccoli). Spoon additional teriyaki glaze over the salmon and rice as desired.

Garnish with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve with lemon or lime wedges on the side for brightness, if desired.

Steamed rice

Rinse 1 cup uncooked short-grain or jasmine rice until water runs clear. Combine with 1 1/4 cups water in a pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and rest covered 10 minutes; fluff with a fork (quantities listed are cooked yield).

Steamed broccoli

Steam about 3 cups broccoli florets over boiling water 4–6 minutes until tender-crisp. Toss with a pinch of salt and a few drops of sesame oil or soy sauce if desired.

Quick-pickled cucumber

Thinly slice 1 small cucumber and toss with 1/4 cup rice vinegar, 1 tsp sugar, 1/4 tsp salt, and a pinch of chili flakes. Let sit at least 10 minutes before serving.