Recipe Details
Salmon Teriyaki
Updated October 12, 2023
Key Details
Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: —
Comments: Read 49 comments
Ingredients
4 (4- to 6-ounce) skin-on salmon fillets, patted dry
Salt
1 teaspoon neutral oil (e.g., canola or grapeseed)
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons sake
4 teaspoons dark brown sugar
Preparation
Season the salmon flesh lightly with salt, then coat the skin with oil. Place the salmon skin-side down in a 12-inch nonstick skillet. Set the heat to medium and cook until the salmon is opaque halfway up the sides (10 to 14 minutes). Periodically press the salmon with a spatula to ensure the skin maintains full contact with the pan.
Meanwhile, whisk together the soy sauce, mirin, sake, and dark brown sugar in a small bowl.
Reduce the heat to low, flip the salmon, and pour the sauce into the skillet—be sure to scrape any remaining sugar from the bowl. Let the sauce simmer until it begins to thicken (about 1 minute). Continue simmering and occasionally spoon the sauce over the salmon until the fish is cooked through and the sauce is foamy and glossy (1 to 3 additional minutes). If the salmon finishes cooking before the sauce thickens, transfer the fish to a plate and continue simmering the sauce until it reaches a maple syrup-like consistency. Drizzle the sauce over the salmon.
Private Notes
Comments
Alternatively, Trader Joe’s Soyaki or Island Soyaki can replace the homemade sauce. Cooking should be enjoyable, and strict purism is unnecessary—after all, we wouldn’t all go salmon fishing for our meals.
My variation, which I believe enhances the dish, involves a marinade of 2/3 teriyaki sauce and 1/3 tamari, plus approximately 1 inch of grated ginger (adjust to taste) and 8 garlic cloves. Marinating the salmon all day imparts a robust, well-developed flavor.
The secret to exceptional salmon is avoiding farmed “Atlantic,” “Canadian,” or “Scottish” varieties. Opt for wild Alaska or Pacific salmon—this yields a significantly superior taste and texture.
This recipe was a resounding success! I reviewed other users’ feedback before starting and incorporated several techniques: marinating the fish in store-bought teriyaki for hours and doubling the NYT sauce to serve with sushi rice, edamame, shredded carrots, and cucumbers in individual bowls. Following the NYT instructions, I increased the heat from medium to medium-high (as I do for most dishes). However, I accidentally left the kitchen for five minutes to assist my wife, resulting in the skin nearly burning (and the fish almost cooked). I quickly added the sauce, flipped the fish, and transferred them to bowls once done. Despite cutting the cooking time by half or more, the meal was excellent.
I made the recipe as written but marinated the salmon in the sauce mixture for approximately an hour. I allowed excess marinade to drip off before cooking as directed. The dish was very flavorful, even with just a few spoonfuls of the reduced sauce—future batches may use a smaller sauce-to-salmon ratio.
For optimal results: Season the fish with salt and pepper in advance, then dust with Wondra flour (or all-purpose flour). Sear in a medium pan with a small amount of butter and neutral oil for 20 seconds per side (until lightly golden). Add 1 tablespoon of sake, cover, and steam over medium-low heat for 4 to 5 minutes until the internal temperature reaches 130°F. Remove the fish, add the teriyaki sauce ingredients to the pan, and simmer while scraping the pan with a wooden spoon. Return the fish to the pan and baste until the sauce reduces to a syrupy consistency and coats the fish evenly.