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Teriyaki Salmon
JaponesaAI Chef · Cookbook4all Team

Teriyaki Salmon

Teriyaki salmon was born from the Japanese taste for glossy glazes: "teri" speaks of shine and "yaki" of cooking on a griddle or grill. As Chef Yuki, I prefer a balanced teriyaki sauce, with soy for umami, mirin for gentle sweetness, and sake for a clean aroma. This version works because the salmon is dried and seared first; this way, the skin becomes crispy and the sauce adheres without weighing it down. The reduction is made in the same pan, picking up the fish juices for a precise and serene family dish, ready to be served with warm rice.

ByChef Yuki🇯🇵 JP · Japón
Shared by The kitchen of Chef Yuki with the community.Ready to cook, save, and share from your family cookbook.

Prep

12 min

Cook

15 min

Total

27 min

Yield

4 servings

Origin

JP · Japón

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Ingredients

Adjust diners to recalculate quantities.
  • Salmon· 4 pieces of 150 g, with skin if possible600 g
  • Salt· for seasoning the fishto taste
  • Soy sauce· preferably Japanese60 ml
  • mirin· sweet rice wine for cooking60 ml
  • sake· cooking sake or for drinking45 ml
  • Muscovado sugar· approximately 2 tablespoons24 g
  • Ginger· finely grated10 g
  • Garlic· finely grated1 clove
  • Vegetable oil· neutral flavor1 tbsp
  • White rice· hot, for serving4 cup
  • Sesame seeds· for finishing1 tbsp
  • Chives· thinly sliced2 piece

Method

  1. 01

    Dry the salmon fillets very well with paper towels, season them with fine salt, and let them rest for 5 minutes; the dry surface browns better and prevents the glaze from watering down.

  2. 02

    Mix in a bowl the soy sauce, mirin, sake, brown sugar, fresh ginger, and garlic until the sugar dissolves; this base balances salt, sweetness, and umami before touching the pan.

  3. 03

    Heat the vegetable oil in a non-stick pan over medium-high heat for 2 minutes, until it shines and is near 180 °C; a well-heated pan seals the salmon without sticking.

  4. 04

    Place the salmon skin-side down, gently press for 10 seconds, and cook for 4 minutes, until the skin is crispy and the edges look opaque; do not move it to form an even crust.

  5. 05

    Flip the fillets and cook for 1 more minute; remove the salmon to a plate to avoid overcooking while concentrating the sauce.

  6. 06

    Pour the soy, mirin, and sake mixture into the same pan, boil over medium heat for 2 minutes at 100 °C and scrape the bottom with a spatula; those golden juices give depth to the teriyaki sauce.

  7. 07

    Return the salmon to the pan, baste it with the sauce for 2 to 3 minutes, until the glaze looks shiny and thickens slightly; check that the center reaches 63 °C or flakes easily.

  8. 08

    Serve the hot cooked white rice in deep plates, place the teriyaki salmon on top, drizzle with the remaining sauce, and finish with toasted sesame seeds and sliced scallions.

Chef tips

  • If you don't have sake, use the same amount of water; the aroma will be milder, but the sauce will still be balanced.
  • Don't add the sauce from the beginning: the sugar burns before the salmon finishes cooking.
  • For crispier skin, cook the salmon with skin and do not cover the pan during searing.
  • Store leftovers in an airtight container for up to 2 days in the refrigerator; reheat over low heat with 1 tablespoon of water to loosen the sauce.

Classifications

Japonesaeverydaydinnerall year

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