Salmon Teriyaki

Ingredients

• 4salmon fillets
• to tastekosher salt
• 15 mlcanola oil, for searing the salmon
• 25 gbrown sugar
• 60 mlsoy sauce or tamari
• 2 clovesgarlic, finely chopped
• 2.5 mlfresh ginger, grated
• 1.25 mlcornflour
• 5 mlmirin or water
• to tastegreen onions, sliced, for garnish
• to tastesesame seeds, toasted, for garnish

Instructions

1. 1

   Heat the pan

   Set a 30 cm non-stick frying pan over medium-high heat and add 15 ml canola oil.

2. 2

   Season the salmon

   Pat the salmon fillets dry with kitchen paper, then season lightly with kosher salt on all sides.

3. 3

   Sear skin-side

   Place the salmon skin-side down in the pan and cook for about 5 minutes, until the skin is crisp. Turn the fillets with a fish spatula and lower the heat to medium.

4. 4

   Cook the fish

   Cook for about 2 minutes more, or until the centre reaches 52°C (125°F) for medium-rare or 54°C (130°F) for medium. Brush some teriyaki sauce over the salmon as the second side cooks, if you want to glaze it.

5. 5

   Boil the sauce

   While the salmon cooks, combine the brown sugar, soy sauce, garlic and ginger in a separate pan over medium-low heat. Bring the mixture to a gentle boil.

6. 6

   Thicken the sauce

   In a small bowl, whisk the cornflour and mirin together with a fork. Stir the mixture into the sauce and simmer over low heat for about 5 minutes, until it reaches your preferred consistency.

7. 7

   Finish and garnish

   Drizzle the teriyaki sauce over the salmon and warm it through. Garnish with sliced green onions and toasted sesame seeds.

What is salmon teriyaki?

Teriyaki describes a Japanese style of cooking in which food is coated with a glossy, sweet-savoury glaze. This American-style weeknight version uses salmon fillets and a simple pan-made sauce rather than a long marinade.

Quick searing gives the fish crisp skin, while soy sauce, brown sugar, garlic and ginger build a punchy glaze. Making the sauce as the salmon cooks keeps the whole meal moving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 35g protein, 9g carbs, 21g fat.

Salmon supplies most of the protein and also contributes much of the fat; the brown sugar and soy sauce provide most of the carbohydrates, while the soy sauce is the main source of sodium. Serve with rice and a generous portion of vegetables to round out the plate.

Choosing the salmon

Fillet size: The recipe gives a count rather than a weight, so cooking time can vary with the thickness of your pieces. Use the temperature cues as your guide rather than relying on the clock alone.

Dry surface: Patting the fish dry helps it sear instead of steaming in the pan. Season it lightly, since the soy sauce in the glaze is already salty.

Getting a crisp sear

Skin-side first: Start with the skin against the hot pan and let it cook undisturbed for about 5 minutes. This gives the skin time to crisp before you turn the fish.

Gentle turn: A fish spatula can slide beneath the fillet with less risk of breaking it. Once turned, reduce the heat to medium for the shorter second side.

Making the glaze

Sauce base: The brown sugar dissolves into the soy sauce as the garlic and ginger infuse it. Keep the heat at medium-low and bring it only to a light boil.

Cornflour slurry: Whisk the cornflour with mirin before adding it, so it disperses smoothly. Simmer for about 5 minutes, stirring, until the sauce thickens to your liking.

Checking doneness

Temperature: The method gives 52°C (125°F) for medium-rare and 54°C (130°F) for medium. Insert a thermometer into the thickest part of the fillet for a useful reading.

Timing: The suggested searing and second-side times are a starting point, since thicker or thinner fillets cook at different speeds. Take the salmon off the heat when it reaches your chosen temperature.

Serving the salmon

Fresh finish: Scatter sliced green onions and toasted sesame seeds over the glazed fish just before serving. Their sharp, nutty flavours balance the sweet-savoury sauce.

On the plate: Serve with rice to catch the extra glaze, and add a green vegetable such as broccoli or pak choi for a fuller meal.

Recipe notes & tips

• Use a pan large enough to give the four fillets room to sear without crowding.
• Pat the salmon dry just before seasoning and cooking.
• Keep the seasoning light because the soy-based glaze is salty.
• Whisk the cornflour fully into the mirin before adding it to the sauce.
• Taste the glaze as it thickens and stop simmering when it reaches your preferred consistency.

Variations

• Use tamari: Choose tamari in place of soy sauce for the alternative listed in the recipe.
• Use water: Swap the mirin for water in the cornflour mixture.
• Add heat: Stir a little chilli into the sauce for a spicier finish.
• Serve with rice: Spoon extra glaze over rice alongside the salmon.
• Add vegetables: Serve with steamed broccoli or pak choi for a fresh side.

Common mistakes to avoid

• Wet salmon: It can steam rather than sear; pat the fillets dry before they go into the pan.
• Overcrowded pan: The fish may not brown evenly; use a pan that fits the fillets in a single layer.
• Moving it too soon: The skin needs time to crisp; leave the salmon skin-side down for about 5 minutes.
• Lumpy sauce: Cornflour added directly can clump; whisk it with the mirin first.
• Overcooked fish: Fillets vary in thickness; check the centre temperature instead of extending the cooking time automatically.

How to store

Refrigerate leftover salmon and sauce in an airtight container and eat within 2 days. Reheat gently in a covered pan over low heat until warmed through; avoid prolonged heating, which can dry out the fish.

Frequently asked questions