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You are here: Home / All Recipes / Salmon Teriyaki

Salmon Teriyaki

Connie Veneracion
Salmon fillets are seared in a lightly oiled pan, teriyaki sauce is poured in and the fish is cooked until the sauce is thick and sticky. Salmon teriyaki is a fast, easy and tasty main course.
Serve salmon teriyaki over rice with shredded cabbage, pickled ginger and miso soup on the side for a complete meal.
Salmon teriyaki with rice, shredded cabbage, pickled ginger and miso soup
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 600 grams salmon fillet (see notes after the recipe)
  • 1 teaspoon cooking oil

Teriyaki sauce

  • ¼ cup Japanese soy sauce
  • ¼ cup sake
  • ¼ cup mirin

Instructions
 

  • Cut the salmon fillet into four equal portions.
  • Sandwich the salmon fillets between stacks of paper towels and press lightly to remove as much moisture as possible.
  • Brush the bottom of a skillet or frying pan with oil.
  • Over high heat, sear all sides of the salmon fillets.
  • Mix together all the ingredients for the teriyaki sauce and pour into the pan with the fish.
  • Cook the salmon in teriyaki sauce over medium-high heat, uncovered, turning them over for even cooking, until the liquid is thick and sticky.
  • Plate the salmon teriyaki and brush the sticky sauce over the surface of the fillets before serving.

Notes

Skin-on salmon is preferred to make sure that the fillets do not crumble into pieces during cooking.
For the cabbage, thinly slice a small head of white cabbage and, optionally, toss with a dressing made of equal amounts of sesame seed oil, soy sauce and lemon juice.
Japanese pickled ginger (gari) can be bought ready-to-eat at Japanese and Asian groceries.
Salmon teriyaki rice bowl
Keyword Salmon, Teriyaki Sauce
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