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Prepared in quarter-hour, my simple and mouthwatering Teriyaki Salmon recipe makes a lightweight and savory meal on any weeknight. I’ll present you how you can pan-grill the tender salmon fillets and make a selfmade teriyaki sauce within the conventional Japanese methodology.
I grew up consuming a wide range of fish in Japan, and salmon was a favourite in our family. Right this moment, I’ll share an genuine and simple Teriyaki Salmon recipe, similar to we make at house. You’ll be taught the key to maintaining the salmon juicy but crispy and how you can make a superbly balanced sauce with simply 4 components!
Craving extra salmon dishes? Strive my Miso Salmon, Japanese Salted Salmon, and Salmon in Foil recipes subsequent!
What’s Teriyaki?
Teriyaki (照り焼き) in Japanese really describes a cooking methodology that first appeared in Japan within the 1600s. Teri (照り) means luster, and yaki (焼き) means grilled, broiled, or pan-fried. It basically refers to any meals cooked this fashion that’s brushed with a shiny glaze referred to as tare (タレ). Exterior Japan, each the cooking model and sauce are generally referred to as teriyaki.
Salmon, rooster, yellowtail (hamachi), pork, and tofu are the most well-liked components to prepare dinner teriyaki-style in Japan. Dwelling cooks pan-fry them as a substitute of cooking in an oven.
Why I Love This Recipe
- It’s simple and no fuss! Pan-grill the fillets till golden brown exterior and juicy inside, then end it off with a sweet-savory selfmade glaze. I really like the simplicity of this scrumptious, one-pan dish.
- Prepared in simply quarter-hour – Japanese-style salmon filets are thinly sliced, about 1 inch (2.5 cm) thick. The skinny items prepare dinner quick in a frying pan. Learn extra in Nami’s Recipe Suggestions.
- Makes a easy, conventional sauce with 4 components – Most Japanese recipes use solely soy sauce, sake, mirin, and sugar (elective) for the teriyaki sauce. For one of the best style, we usually put together the sauce from scratch.
- No marinade wanted – The glaze that’s decreased within the pan is all you want for the proper seasoning. It permits the fragile, unique taste of the salmon to shine via with out overwhelming it.
Components for Teriyaki Salmon
- Pores and skin-on salmon fillets – ¾ inch (2 cm) thick
- Salt and freshly floor black pepper
- All-purpose flour – for coating the salmon
- Cooking oil
- Unsalted butter
- Sake – for steaming
- Home made teriyaki sauce:
- Sake (Chinese language rice wine, dry sherry, or water)
- Mirin
- Soy sauce
- Sugar
Discover the printable recipe with measurements beneath.
Substitutions
- All-purpose flour: Use cornstarch or potato starch for gluten-free.
- Sake and mirin: In case you can’t discover mirin, substitute 1 Tbsp sake (or water) + 1 tsp sugar for each 1 Tbsp mirin. The taste received’t be the identical, but it surely’s shut.
- Soy sauce: Use gluten-free soy sauce or tamari if wanted.
Make Teriyaki Salmon
Preparation
Step 1 – Put together the teriyaki sauce and the salmon. Mix the sauce components and whisk nicely. Season the salmon with kosher salt and floor black pepper on each side. Sprinkle and press each side with all-purpose flour and coat evenly.
Cooking
Step 2 – Prepare dinner the salmon. Warmth a frying pan over medium warmth, then add oil and butter. Press the salmon pores and skin towards the recent pan‘s floor for 15 seconds to sear earlier than laying the fillets pores and skin facet down. Prepare dinner till the underside is golden brown, after which flip them over.
Step 3 – Add the sake and steam. Cowl the pan with a lid and scale back the warmth to low. Steam for 3–5 minutes or till the inner temperature registers 125–130°F (52–54ºC) on the thickest half. Switch to a plate.
Step 4 – Add the teriyaki sauce to the pan and coat the salmon. When the sauce begins to boil, add the salmon again to the pan and glaze with the sauce. Flip off the warmth as soon as decreased and thickened.
Step 5 – Switch to a plate and drizzle the sauce. Serve the teriyaki salmon as a essential dish to your meal.
Nami’s Recipe Suggestions
- Use skinny, Japanese-style salmon fillets – Use skin-on fillets sliced skinny and diagonally, about ½ to ¾ inch (1.3-2 cm) thick. This helps stop overcooking, retains the salmon juicy, and lets it take in the seasoning quicker. Within the US, yow will discover them offered at Japanese grocery shops. In case you purchase a complete facet of salmon, take a look at my tutorial on Lower Salmon into Japanese-style Fillets.
- Coat the salmon evenly with flour. That is the key to juicy salmon! The flour creates a protecting layer that locks within the umami and juices whereas serving to the sauce to thicken and take in higher. For a gluten-free choice, use cornstarch or potato starch.
- Sear the salmon pores and skin first earlier than laying it down. The pores and skin is so scrumptious when it’s crispy. Maintain the fillet and press the pores and skin towards the recent pan for 15 seconds.
- Place the presentation facet (pores and skin facet) down into the pan first. The facet that hits the pan whereas it’s clear will get one of the best browning.
- Examine the inner temperature with a digital thermometer. Use an instant-read thermometer and prepare dinner to an inside temperature of 125–130°F (52–54ºC) on the thickest half. This takes out the guesswork so the salmon cooks completely each time.
Variations and Customizations
- Play with the sauce ratios. In Japanese cooking, it’s frequent to regulate the teriyaki seasoning ratio. Be happy to tweak the seasonings to fit your style! For instance, you might use much less soy sauce or low sodium soy sauce and scale back the quantity of sugar accordingly by a teaspoon or so.
- Strive a unique fish. You need to use this similar cooking approach to make Yellowtail Teriyaki, a basic Japanese grilled fish recipe.
- Make it vegan/vegetarian. Crispy exterior, comfortable inside—my Teriyaki Tofu presents a scrumptious textural distinction. High this simple, plant-based tofu steak with a sweet-savory teriyaki glaze.
- Strive it with rooster. You could possibly skip the salmon and go straight to my Hen Teriyaki and Teriyaki Hen Meatballs recipes.
What to Serve with Teriyaki Salmon
Teriyaki salmon pairs completely nicely with many various facet dishes. For a wholesome Japanese-style weeknight dinner, I wish to serve it with a vegetable facet dish, soup, and steamed rice. Listed here are some options I feel you’d like:
Storage Suggestions
Do you know that you are able to do rather a lot with leftover teriyaki salmon? I adore it in Teriyaki Salmon Bento, on a rice bowl, on Ochazuke (Inexperienced Tea Over Rice), or with noodles. It’s additionally nice in Teriyaki Salmon Onigirazu (Rice Sandwich).
To retailer: You may hold the leftovers in an hermetic container and retailer within the fridge for as much as 3 days and within the freezer for two weeks.
Ceaselessly Requested Questions
Many non-Japanese recipes embrace components like rice vinegar, honey, brown sugar, sesame oil, hoisin sauce, or garlic. Whereas these might be flavorful, they’re not a part of conventional Japanese teriyaki sauce.
For additional depth, I typically add grated ginger or onion, however by no means rice vinegar, sesame oil, or hoisin sauce. Some use a cornstarch slurry to thicken the sauce, but it surely’s pointless—simmering naturally reduces and thickens it, and the flour (or starch) on the fish helps as nicely.
Comply with the baking methodology from my Miso Salmon recipe. Make the teriyaki sauce individually and brush it on the salmon a number of instances whereas baking for 10–quarter-hour.
Japanese-style salmon fillets are thinner than typical US cuts, in order that they prepare dinner quicker. For good outcomes, use an instant-read thermometer and prepare dinner to 125–130°F (52–54ºC) on the thickest half.
Sure, you possibly can alter the sugar to your style. I like to recommend maintaining some sweetness to stability the soy sauce’s saltiness. You may also use honey or maple syrup, however watch out—they burn simply.
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To Make the Teriyaki Sauce
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In a microwave-safe bowl, mix the components for the teriyaki sauce: 1 Tbsp sake, 1 Tbsp mirin, 2 Tbsp soy sauce, and 1 Tbsp sugar. Combine nicely to dissolve the sugar.
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To assist dissolve the sugar, you possibly can microwave the combination for 30 seconds.
To Put together the Salmon
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Rinse 2 skin-on salmon fillets and pat dry. Season one facet with a few of the ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly floor black pepper. Tip: The salmon pores and skin will maintain the flesh collectively whereas cooking.
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Flip over and season the opposite facet with the remaining salt and black pepper.
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Sprinkle half of the 1 Tbsp all-purpose flour (plain flour) on one facet of the salmon and coat evenly. Tip: Coating the salmon with flour helps retain its umami taste and juiciness. It additionally helps take in the sauce and thickens it.
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Flip over and sprinkle the remainder of the flour on the opposite facet. Gently press it to stick, then take away the surplus flour.
To Prepare dinner the Salmon
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Warmth a frying pan over medium warmth. When scorching, add ½ Tbsp impartial oil and 1 Tbsp unsalted butter. Don’t burn the butter. If the pan will get too scorching, scale back the warmth or transfer the pan off the warmth quickly. Subsequent, sear the salmon pores and skin: One fillet at a time, press the pores and skin towards the recent pan‘s floor for 15 seconds earlier than laying the fillet pores and skin facet down within the pan. Repeat with the opposite fillet. Tip: The presentation facet (the pores and skin facet) ought to go into the pan first as a result of you’re going to get one of the best browning on the primary facet that hits the clear pan.
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Prepare dinner the salmon for 3 minutes till the underside is golden brown, after which flip.
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To the pan, add 1 Tbsp sake—1 Tbsp for skinny fillets and not more than 2 Tbsp for thicker fillets. Cowl the pan with a lid and scale back the range‘s warmth to low. Steam the salmon for about 3–5 minutes, relying on the fillet thickness. If the sake has evaporated however the salmon isn‘t cooked via but, add one other tablespoon of sake and proceed steaming.
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Prepare dinner the salmon till it registers an inside temperature of 125–130°F (52–54ºC) on the thickest a part of the fillet (I take advantage of a Thermapen instant-read thermometer). Then, switch the salmon to a tray or plate. These fillets had been about ¾–1 inch (2–2.5 cm) thick and took roughly 4 minutes to prepare dinner. Tip: The USDA recommends cooking fish to an inside temperature of 145°F (63ºC); nevertheless, the residual warmth will proceed to prepare dinner the salmon, so you should take away the fillets at 125–130°F (52–54ºC) to keep away from overcooking.
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Add the teriyaki sauce components to the pan and improve the warmth a bit. When the sauce begins to boil, add the salmon again to the pan.
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Spoon the sauce over the salmon. When the sauce thickens, flip off the warmth. Switch the salmon to a plate and drizzle the sauce on prime.
Energy: 274 kcal · Carbohydrates: 9 g · Protein: 24 g · Fats: 13 g · Saturated Fats: 5 g · Polyunsaturated Fats: 3 g · Monounsaturated Fats: 4 g · Trans Fats: 1 g · Ldl cholesterol: 77 mg · Sodium: 723 mg · Potassium: 565 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 221 IU · Calcium: 17 mg · Iron: 1 mg
Editor’s Be aware: This publish was initially revealed on April 25, 2013. It was up to date with new step-by-step photographs and the ultimate photographs in March 2022, with a brand new video on October 13, 2023, and republished with extra useful content material on February 6, 2025.
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