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Salmon Teriyaki

Servings: 2
Prep time: 10 min
Cook time: 10 min

Ingredients

Salmon

2 salmon fillets (about 150–200 g each, skin-on or skinless)
1 tbsp vegetable oil (or any neutral cooking oil)
Sesame seeds (for garnish)
Sliced spring onion (for garnish)

Teriyaki Sauce

3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake (or dry white wine / water)
1 tbsp sugar (brown or white)
1 tsp grated ginger
1 clove garlic (minced)

To serve with

Steamed rice
Steamed broccoli or green beans (optional)

Instructions

1. Make the teriyaki sauce

In a small bowl, combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic.
Stir until the sugar is dissolved. Set aside.

2. Cook the salmon

Pat the salmon fillets dry with paper towels.
Heat the oil in a non-stick pan over medium-high heat.
Place salmon fillets in the pan, skin-side up (if skin-on).
Cook for 3–4 minutes without moving, until the bottom is golden and crispy.
Flip the fillets and cook for another 2–3 minutes.

3. Glaze with teriyaki sauce

Reduce heat to medium-low.
Pour the teriyaki sauce into the pan around the salmon (not directly on top).
Let the sauce simmer and bubble for 2–3 minutes, spooning it over the salmon repeatedly as it thickens.
The sauce is ready when it becomes glossy and coats the back of a spoon.
Remove from heat once the salmon is glazed and cooked through.

4. Serve

Place salmon on a plate over steamed rice.
Spoon any remaining sauce from the pan over the top.
Garnish with sesame seeds and sliced spring onion.
Serve with steamed broccoli or green beans on the side.

Tips

Don’t move the salmon while it’s searing — let it develop a golden crust.
If the sauce thickens too much, add a splash of water.
For extra caramelization, you can briefly broil the glazed salmon for 1–2 minutes in the oven.
Salmon is done when it flakes easily and reaches 55–60°C (130–140°F) internally for medium.

Result

Glossy, caramelized salmon with a sweet and savory glaze, served over fluffy rice. Simple, fast, and packed with umami.