DinnerMain Course

Salmon Teriyaki

Name: Salmon Teriyaki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 340 g salmon fillet skin on or off; 60 ml soy sauce; 60 ml mirin; 60 ml sake; 30 g brown sugar packed; 1 clove garlic minced; 5 g ginger grated; 5 g cornstarch; 15 ml water; 1 tbsp vegetable oil; 1 tsp sesame seed toasted (optional); 1 pcs green onion sliced (optional)

Pan-seared salmon fillets glazed with a homemade teriyaki sauce. This dish is quick to prepare and delivers a delicious balance of sweet and savory flavors. Perfect for a weeknight dinner.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Easy
Per serving: 630 kcal

Allergen information: may contain fish, gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

340 gsalmon fillet, skin on or off
1 tbspvegetable oil

teriyaki sauce

60 mlsoy sauce
60 mlmirin
60 mlsake
30 gbrown sugar, packed
1 clovegarlic, minced
5 gginger, grated
5 gcornstarch
15 mlwater

garnish

1 tspsesame seed, toasted(optional)
1 pcsgreen onion, sliced(optional)

Equipment

tongs · whisk · small bowl · large non-stick pan

The method

Step by step

1
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
About 1 min
Cook’s note: Drying the salmon helps achieve a crispier skin.
2
In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger for the teriyaki sauce.
About 2 min
3
In a separate tiny bowl, mix the cornstarch with water to create a slurry.
4
Heat vegetable oil in a large non-stick pan or cast-iron skillet over medium-high heat.
About 2 min
Cook’s note: Ensure the pan is hot before adding the salmon.
5
Place the salmon fillets skin-side down (if applicable) in the hot pan and cook for 4-6 minutes, until the skin is crispy and golden brown.
About 5 min
Cook’s note: Avoid moving the salmon too much to allow for good browning.
6
Flip the salmon and cook for another 3-5 minutes on the other side, or until it reaches your desired doneness.
About 4 min
Cook’s note: Salmon is cooked when it flakes easily with a fork.
7
Remove the salmon from the pan and set it aside on a plate.
8
Pour the teriyaki sauce mixture into the same pan and bring to a simmer, scraping up any browned bits from the bottom.
About 2 min
9
Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens to a glossy consistency.
About 2 min
Cook’s note: If the sauce gets too thick, add a splash of water.
10
Return the cooked salmon to the pan and spoon the teriyaki sauce generously over each fillet, ensuring they are well coated.
About 1 min
11
Garnish with toasted sesame seeds and sliced green onions, if using, before serving.

Per serving

Nutrition

56%Score

Calories: 630.3kcal
Protein: 36.7g
Carbs: 35.4g
Fat: 30.4g
Fibre: 0.8g
Sugar: 26.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover salmon teriyaki in an airtight container in the refrigerator.

Reheating

Gently reheat in a microwave or a pan over low heat until warmed through, adding a splash of water if the sauce is too thick.