Japanese · Free recipe
Sticky Teriyaki Salmon
A homemade teriyaki sauce of soy, mirin, sake, and brown sugar reduces right in the pan until it clings to seared salmon in a shiny, lacquered coat. Serve it over steamed rice with a handful of sesame seeds for a fast weeknight dinner.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Method
-
Whisk the soy sauce, mirin, sake, brown sugar, ginger, and garlic together until the sugar dissolves.
-
Pat the salmon dry and season very lightly with salt, since the sauce is already salty.
-
Heat the oil in a large nonstick skillet over medium-high heat and sear the salmon, presentation side down, for 3 to 4 minutes until golden brown.
-
Flip the fillets, lower the heat to medium, and cook for 2 minutes, then pour the sauce into the pan around the fish.
-
Simmer for 3 to 4 minutes, spooning the sauce over the salmon repeatedly, until it thickens into a bubbly, syrupy glaze that coats a spoon and the salmon flakes at its thickest point.
-
Plate the fillets, drizzle with the remaining glaze from the pan, and scatter sesame seeds and scallions over the top.
Zest note from the test kitchen
Watch the glaze closely in its final minute; once the bubbles turn large and slow, it is seconds away from scorching.
