Easy Homemade Teriyaki Salmon
Easy homemade teriyaki salmon with crispy skin and glossy sauce. Pan-seared and glazed in 27 minutes. Perfect weeknight dinner.
Ingredients
- 4 salmon fillets, 5-6 ounces each, skin on and patted dry
- 1/3 cup low-sodium soy sauce
- 3 tablespoons mirin (sweet rice wine)
- 2 tablespoons sake or dry sherry
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger, finely minced
- 3 cloves garlic, minced
- 1/4 cup water or dashi stock
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1.5 teaspoons cornstarch mixed with 1 tablespoon water
- 2 tablespoons vegetable or canola oil
- 2 scallions, sliced thin for garnish
- 1 tablespoon sesame seeds for garnish
- Kosher salt and cracked black pepper to taste
Instructions
- 1
Combine soy sauce, mirin, sake, brown sugar, water, and rice vinegar in a small saucepan and bring to a gentle simmer over medium heat.
- 2
Add minced garlic and ginger to the simmering sauce and stir continuously for about 1 minute until fragrant.
- 3
Pour the cornstarch slurry into the sauce while whisking constantly to prevent lumps, then simmer for 2-3 minutes until the glaze thickens and becomes glossy.
- 4
Remove the teriyaki glaze from heat and stir in the sesame oil, then set aside to cool slightly.
- 5
Season both sides of each salmon fillet generously with kosher salt and freshly cracked black pepper.
- 6
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
- 7
Place salmon fillets skin-side down into the hot skillet and cook without moving them for 5-6 minutes until the skin becomes crispy and golden brown.
- 8
Flip the salmon carefully and cook for another 3-4 minutes on the flesh side until the internal temperature reaches 145°F (63°C) when tested with a meat thermometer.
- 9
Pour the prepared teriyaki glaze over the salmon in the final 2-3 minutes of cooking, tilting the pan to coat the fillets evenly and prevent the sauce from burning.
- 10
Transfer the glazed salmon to a serving platter and let rest for 2-3 minutes to allow the juices to redistribute.
- 11
Drizzle any remaining sauce from the pan over the salmon fillets.
- 12
Garnish generously with sliced scallions and sesame seeds just before serving.
- 13
Serve immediately alongside steamed rice or roasted vegetables to complete the meal.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Mirin | Honey or maple syrup | Mirin may be difficult to find in some areas, and honey provides similar sweetness and caramelization |
| Sake | Dry sherry or additional water | Sake's subtle complexity can be replaced with dry sherry for similar depth, or water for alcohol-free option |
| Low-sodium soy sauce | Tamari or coconut aminos | Tamari offers gluten-free option and richer flavor; coconut aminos provides lower sodium and different umami profile |
| Brown sugar | Coconut sugar or agave nectar | These alternatives provide sweetness with lower glycemic impact and more complex flavor notes |
| Cornstarch | Arrowroot powder or tapioca starch | Alternative thickeners work equally well and suit dietary preferences or digestive sensitivities |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 378 |
| Total Fat | 17g |
| Saturated Fat | 4g |
| Cholesterol | 94mg |
| Sodium | 620mg |
| Carbohydrates | 11g |
| Fiber | 0g |
| Sugar | 8g |
| Protein | 38g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
