Glazed with a sticky sweet-savoury teriyaki sauce, this salmon is ready in 20 minutes and pairs beautifully with steamed rice.
Teriyaki (η §γηΌγ) literally means 'shine grill' in Japanese β 'teri' refers to the glossy, lacquered finish the sauce creates, and 'yaki' means grilled or broiled. The classic sauce is a simple combination of soy sauce, mirin and sake in equal parts, sometimes with a little sugar, reduced to a sticky glaze that coats ingredients beautifully. Salmon is one of the best proteins for teriyaki: its rich fat content caramelises magnificently with the sauce, and the skin crisps perfectly when seared. This recipe produces restaurant-quality results in under 20 minutes.
Serves 2
Combine soy sauce, mirin, sake and sugar in a small saucepan. Simmer 3 minutes until slightly thickened.
Pat salmon dry. Heat oil in a pan over medium-high. Cook skin-side down for 4 minutes without moving.
Flip and cook flesh-side 2 minutes.
Pour teriyaki sauce over salmon and baste for 1β2 minutes until glazed and caramelised.
Serve over rice, sprinkle with sesame seeds.
Do not move salmon while searing skin β it needs to crisp up undisturbed.
The glaze caramelises fast so watch the heat carefully.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use chicken thighs instead of salmon and cook 5 minutes per side.
Add freshly grated ginger to the sauce for extra warmth.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Best eaten immediately. Leftovers keep 2 days in the fridge; reheat gently.
Teriyaki technique dates back to the Edo period (1603β1868) in Japan. While originally used for yellowtail fish (buri), it became one of the most internationally recognised Japanese cooking methods, popularised globally by Japanese restaurants from the 1960s onwards.
Yes β thaw completely, pat very dry, and proceed as normal.
Mix 2 tbsp sake or dry sherry with 1 tsp sugar as a rough substitute. Mirin is preferable for its natural sweetness.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving Β· 2 servings total
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