Salmon Teriyaki

This is an easy salmon dinner idea the whole family will enjoy. It’s simple and doesn’t require any lengthy marinating ; the salmon turns out flaky, juicy and absolutely delicious with the homemade teriyaki sauce.

Salmon Teriyaki
Recipe type: Salmon
  • ½ cup sake
  • ¼ cup mirin (sweet Japanese rice wine)
  • ¼ cup soy sauce
  • 1 tablespoon vegetable oil, plus more if needed
  • 4 x 170 g skin-on, boneless salmon fillets (about 2½ cm thick)
  • salt, to taste
  • sansho powder (for serving; optional)
  1. Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
  2. Heat 1 tablespoon oil in a large skillet over medium-high. Season salmon lightly with salt.
  3. Working in batches and adding more oil if needed, cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
  4. Pour off any fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat.
  5. Cook until reduced by two-thirds, about 4 minutes.
  6. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
  7. Serve sprinkled with sansho powder, if using.
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