Teriyaki Salmon
Teriyaki salmon was born from the Japanese taste for shiny glazes: "teri" refers to the shine and "yaki" to cooking on a griddle or grill. As chef Yuki, I prefer a balanced teriyaki sauce, with soy for umami, mirin for soft sweetness, and sake for a clean aroma. This version works because the salmon is dried and browned first; this way, the skin becomes crispy and the sauce adheres without weighing it down. The reduction is made in the same pan, capturing the fish juices for a precise and serene family dish, ready to be served with hot rice.
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Prep
12 min
Cook
15 min
Total
27 min
Yield
4 servings
Origin
JP · Japón
Ingredients
- Salmon· 4 pieces of 150 g, with skin if possible600 g
- Salt· to season the fishto taste
- Soy sauce· preferably Japanese60 ml
- Muscovado sugar· approximately 2 tablespoons24 g
- Ginger· finely grated10 g
- Garlic· finely grated1 clove
- Vegetable oil· neutral flavor1 tablespoon
- White rice· hot, to serve4 cup
- Sesame seeds· to finish1 tablespoon
- Chives· finely sliced2 piece
Method
- 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 diluting.
- 02
In a bowl, mix the soy sauce, mirin, sake, brown sugar, fresh ginger, and garlic until the sugar dissolves; this base balances salt, sweetness, and umami before hitting the pan.
- 03
Heat the vegetable oil in a non-stick skillet over medium-high heat for 2 minutes, until it shimmers and is close to 180 °C; a hot pan seals the salmon without sticking.
- 04
Place the salmon skin-side down, press gently 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.
- 05
Flip the fillets and cook for 1 more minute; remove the salmon to a plate so it doesn't overcook while you concentrate the sauce.
- 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 browned juices add depth to the teriyaki sauce.
- 07
Return the salmon to the pan, bathe 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.
- 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 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.
- Do not add the sauce at the beginning: the sugar will burn before the salmon finishes cooking.
- For crispier skin, cook the salmon with the skin on and do not cover the pan during browning.
- Store leftovers in an airtight container for up to 2 days in the fridge; reheat over low heat with 1 tablespoon of water to loosen the sauce.
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