Advertisement

Salmon Teriyaki

By Ali Slagle

Updated Oct. 12, 2023

Salmon Teriyaki
Kelly Marshall for The New York Times. Food Stylist; Barrett Washburne.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(487)
Comments
Read comments

Salmon teriyaki is a classic for many reasons, most notably because it is crisp and tender, sweet and savory all at once. This quick, single-skillet rendition cooks the salmon most of the way on its skin so that the flesh is tender and the skin is shattery-crisp. In the last few minutes, the fish is glossed in teriyaki sauce. (The “teri” in teriyaki means “gloss” or “luster.”) You could add a smidgen of chopped Thai chiles or grated garlic or ginger to the sauce if you like, or just embrace the allure of its sweet saltiness.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:4 servings
  • 4(4- to 6-ounce) skin-on salmon fillets, patted dry
  • Salt
  • 1teaspoon neutral oil, such as canola or grapeseed
  • 2tablespoons soy sauce
  • 2tablespoons mirin
  • 2tablespoons sake
  • 4teaspoons dark brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

340 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 30 grams protein; 524 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Season the salmon flesh lightly with salt, then coat the skin with oil. Place the salmon skin-side down in a large (12-inch) nonstick skillet. Turn the heat to medium and cook until the salmon is opaque halfway up the sides, 10 to 14 minutes. From time to time, press the salmon down with a spatula to help the skin make contact with the pan.

  2. Step 2

    Meanwhile, in a small bowl, stir together the soy sauce, mirin, sake and dark brown sugar.

  3. Step 3

    Reduce the heat to low, flip the salmon and pour the sauce into the skillet, making sure to get the sugar in the bottom of the bowl. Let the sauce simmer until it starts to thicken, about 1 minute. Continue to simmer and occasionally spoon the sauce over the salmon until the salmon is cooked through and the sauce is foamy and glazy, 1 to 3 more minutes. If the salmon is done before the sauce has thickened, transfer the salmon to a plate and continue to simmer the sauce until it resembles maple syrup. Pour the sauce over the salmon.

Private Notes

Leave a Private Comment on this recipe and see it here.

Advertisement

Ratings

4 out of 5
487 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Hephaestis

Or you can use Trader Joe’s Soyaki or Island Soyaki instead of mixing your own. Cooking is fun, but there’s no need to be too much of a purist. Else we’d all be out salmon fishing for our supper.

Marty West

The secret to the best salmon is not to buy pen reared 'Atlantic', 'Canadian', or 'Scottish' salmon. Buy wild Alaska or pacific salmon. The difference in taste is massive

Jeff

My take on this is a little different and I believe better. Make a marinade of 2/3 teriyaki and 1/3 tamari, then using a zester grate about 1 inch (or to taste) ginger and 8 cloves of garlic. The salmon can marinade all day, and it delivers a great flavor.

Johnny

Season the fish with salt and pepper ahead of time. Dust with flour (wondra flour is great). Sear in a medium pan with a pad of butter and a little neutral oil for 20 seconds on both sides (until lightly golden) then pour in a tablespoon or so of sake, cover and steam for 4 or 5 minutes to 130 or so on medium low. Remove the fish and pour in the teriyaki sauce ingredients and bring to a simmer while scraping the pan with a wooden spoon. Add the fish back in and baste while the sauce reduces to a syrup and coats the fish.

Meinmunich

No sake or mirin available so I used 3 TBSP of white wine and 1 TBSP of balsamic vinegar. Delicious!

Charley

Very tasty. I used wild Pacific salmon from Chile. Had a decent bottled teriyaki sauce in the fridge. I like my salmon almost sushi in the middle, so I cooked it for about half the time.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.