Easy Salmon Teriyaki Recipe
shared by Nibblore Kitchen
This quick Japanese-inspired dinner pairs crisp-edged, pan-seared salmon with a glossy homemade teriyaki glaze. Reducing the sauce separately before returning the salmon to the pan keeps the glaze rich without overcooking the fish. Serve it with steamed rice and green vegetables for an easy weeknight meal. • Choose evenly thick center-cut fillets so all four portions finish cooking at approximately the same time. • Dry salmon and a properly preheated skillet are essential for crisp skin that releases cleanly from the pan. • Watch the glaze closely once it begins bubbling; its sugar content means it can scorch quickly. • If the reduced glaze becomes too thick, loosen it over low heat with 1 to 2 teaspoons of water. • Replace sake with the same quantity of water; the sauce will be slightly less aromatic. • Use skinless salmon and sear the presentation side first for 3 to 4 minutes, then turn and proceed as directed. • Replace light brown sugar with an equal quantity of white sugar or honey. • Use tamari in place of soy sauce if required, checking that every packaged ingredient meets your dietary needs. Refrigerate cooled salmon and glaze in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with 1 tablespoon of water for 4 to 6 minutes, or serve chilled; high heat can dry out the fish. Freezing is not recommended because it softens the crisp skin and can make the salmon crumbly.
- Total time
- 25 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 4salmon fillets, skin-on, about 170 g each
- ¼ tspfine salt
- 1 tbspneutral cooking oil
- 60 mlsoy sauce
- 60 mlmirin
- 2 tbspsake
- 1 tbsplight brown sugar
- 2 tspfresh ginger, finely grated
- 2scallions, thinly sliced for serving
Instructions
- 1Pat the salmon thoroughly dry with paper towels, then season the flesh sides with the salt. Whisk the soy sauce, mirin, sake, brown sugar, and ginger in a small bowl until the sugar begins to dissolve.
- 2Heat a 30 cm heavy skillet over medium-high heat for 2 minutes. Add the oil and swirl to coat. Place the salmon in the skillet skin-side down, pressing each fillet gently with a spatula for 15 seconds so the skin stays flat.
- 3Cook the salmon skin-side down without moving it for 4 to 5 minutes, until the skin is crisp and the color has changed about halfway up the sides. Turn the fillets and cook the flesh sides for 1 minute. Transfer them to a clean plate; they should still be underdone in the center.
- 4Reduce the heat to medium and carefully wipe excess oil from the skillet with a folded paper towel held in tongs. Pour in the teriyaki mixture and simmer for 2 to 3 minutes, stirring frequently, until glossy and lightly syrupy. It should coat a spoon but remain fluid because it will thicken further as it cools.
- 5Return the salmon to the skillet skin-side up. Simmer for 1 to 2 minutes, repeatedly spooning glaze over the flesh, until the thickest part reaches 52 to 55°C for medium or 63°C for fully cooked. Remove the skillet from the heat immediately.
- 6Transfer the salmon to plates with the crisp skin facing up. Spoon the remaining teriyaki glaze over the fish without covering the skin, garnish with scallions, and serve immediately.