Ginger Salmon Teriyaki

Ingredients

• 30 ml (2 Tbsp)soy sauce
• 15 ml (1 Tbsp)sake
• 12.5 g (1 Tbsp)sugar
• 1.25 ml (1/4 tsp)grated ginger root
• 2.5 ml (1/2 tsp)vegetable oil
• 2salmon fillets

Instructions

1. 1

   Mix the sauce

   In a small bowl, combine the soy sauce, sake, sugar and grated ginger.

2. 2

   Cook the salmon

   Heat the oil in a frying pan over medium-high heat and add the salmon. Cook for 4–5 minutes on each side. Reduce the heat to medium and pour in the sauce, spooning it over the salmon. Once the sauce thickens, after about 4–5 minutes, remove the pan from the heat.

What is salmon teriyaki?

Teriyaki is a Japanese-style way of cooking ingredients with a glossy, sweet-savoury sauce. Here, salmon is cooked in a frying pan rather than on a grill, then coated in a quick sauce of soy, sake, sugar and ginger.

The short ingredient list keeps the fish at the centre of the dish. Ginger adds a fresh, warming note to the richness of the salmon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 30g protein, 11g carbs, 20g fat.

Salmon supplies most of the protein and fat, while the sugar in the sauce contributes carbohydrates; the soy sauce is the main source of sodium. Serve it with rice and a generous portion of vegetables to balance the plate and add more fibre.

The sauce ingredients

Soy sauce: it brings salt and savoury depth, so taste the finished sauce before adding any extra seasoning.

Sake and sugar: sake gives the sauce its characteristic flavour, while sugar helps it turn glossy as it reduces. Grated ginger provides a light aromatic edge.

Getting the pan ready

Heat the oil over medium-high heat before adding the salmon so the fillets begin cooking straight away. Use a pan that gives them room to sit flat rather than crowding them.

The fillets are cooked for 4–5 minutes on each side before the sauce goes in. Their thickness can affect how quickly they cook, so use the timing as a guide and check the centre.

When the sauce is ready

Once you add the sauce, lower the heat to medium and spoon it over the fish as it simmers. Keep an eye on the pan: the sugar can make the sauce catch if it reduces too far.

The sauce is ready when it has thickened and clings to the salmon. Take the pan off the heat at that point; it will continue to coat the fish as you serve it.

Checking the salmon

The method gives a cooking time of 4–5 minutes per side, followed by about 4–5 minutes with the sauce. A thicker fillet may need longer than a thin one.

Check the thickest part for your preferred doneness before serving. Avoid repeatedly turning the fish, which can make the fillets break apart.

What to serve with it

Steamed rice is a simple partner for the sweet-savoury sauce, and it helps make a more filling plate. Add a green vegetable such as broccoli, pak choi or green beans for contrast.

Serve the salmon promptly while the sauce is glossy. Spoon any sauce left in the pan over the fish or rice.

Recipe notes & tips

• Grate the ginger finely so it blends evenly into the sauce.
• Pat the salmon dry before cooking for better contact with the pan.
• Use a wide frying pan so both fillets can cook without crowding.
• Spoon the sauce over the fish while it simmers to coat the tops evenly.
• Take the pan off the heat as soon as the sauce thickens to help prevent it catching.

Variations

• Add garlic: Stir a little finely grated garlic into the sauce for extra savoury flavour.
• Use mirin: Replace the sake with mirin for a sweeter sauce.
• Add chilli: Sprinkle in chilli flakes for a gentle heat.
• Finish with sesame: Scatter toasted sesame seeds over the salmon just before serving.
• Try another fish: Use thick white fish fillets and adjust the cooking time to their thickness.

Common mistakes to avoid

• Crowded pan: The fish may cook unevenly; choose a pan with room for both fillets.
• Pan not hot enough: The salmon can begin to stick; let the oil heat before adding the fish.
• High heat during glazing: The sugary sauce can catch; reduce the heat to medium before adding it.
• Over-reducing the sauce: It can become sticky and too concentrated; remove the pan once it thickens.
• Relying only on the clock: Fillet thickness varies; check the centre before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan over low heat, adding a splash of water if the sauce has become very thick.

Frequently asked questions