Japanese-Style Teriyaki Salmon

Name: Japanese-Style Teriyaki Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 fillets skin-on salmon fillets; ½ tsp kosher salt; ¼ tsp black pepper; 2 tbsp all-purpose flour; 1 tbsp neutral oil; ¼ cup Japanese soy sauce; ¼ cup mirin; ¼ cup sake; 2 tbsp granulated sugar; steamed Japanese short-grain rice; scallions; sesame seeds

Crisp-skinned salmon glazed with a traditional-style soy, mirin, sake and sugar teriyaki sauce, perfect with steamed rice.

Total

25 min

Servings

Level

Medium

Ingredients

4 fillets skin-on salmon fillets, 5–6 oz each
½ kosher salt
¼ black pepper
2 tbsp all-purpose flour
1 tbsp neutral oil
¼ Japanese soy sauce
¼ mirin
¼ sake
2 tbsp granulated sugar
steamed Japanese short-grain rice, for serving
scallions, for serving
sesame seeds, optional, for serving (optional)

Instructions

Combine soy sauce, mirin, sake, and sugar in a small bowl. Stir until sugar is mostly dissolved.

Pat salmon very dry. Season lightly with salt and pepper.

Dust salmon very lightly with flour. Shake off excess.

Heat neutral oil in a large skillet over medium-high.

Place salmon skin-side down. Cook approximately 4–5 minutes until skin is crisp.

4 min

Turn. Cook 2–3 minutes on the second side.

2 min

Transfer salmon temporarily to a plate.

Carefully wipe excessive oil from the skillet.

Add teriyaki mixture to the skillet. Simmer 2–4 minutes until slightly syrupy.

3 min

Return salmon to the skillet. Turn and repeatedly spoon sauce over salmon for 1–2 minutes until glossy and lacquered.

1 min

Serve with steamed rice and sauce. Garnish with scallions and optional sesame seeds.

Nutrition per serving

360

Calories

33g

Protein

10g

Carbs

18g

Fat

Chef's Notes & Storage

Do NOT thicken the teriyaki sauce with cornstarch. The sauce should reduce naturally into a glossy tare-style glaze. Refrigerate promptly; excellent for rice-bowl leftovers.

Part of:Salmon Recipes