Teriyaki Salmon (x0.5 scale)
Recipe by user david
Pan-seared salmon fillets finished in a quick homemade teriyaki sauce for a fast, savory weeknight meal.
Serves 1
This quick Teriyaki Salmon features skin-on fillets that are lightly floured, pan-seared for crisp, well-browned skin, then briefly steamed to keep the fish tender and juicy before being glazed in a simple, authentic homemade teriyaki sauce. It’s ideal for busy weeknights when you want something light yet satisfying, and it pairs well with rice and Japanese-style sides. For best results, keep the pan at a steady medium heat so the butter doesn’t burn, press the skin down at the start for even browning, and pull the salmon before it overcooks—residual heat will finish it as it rests.
- 1 Tbsp 1 Tbsp (16 g) soy sauce
- 1 1⁄2 tsp 1 1⁄2 tsp (6 g) sugar
- 1 1⁄2 tsp 1 1⁄2 tsp (8 g) mirin or sake
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) sake or Chinese rice wine or dry sherry or water
In a microwave-safe bowl, combine sake, mirin, soy sauce, and sugar; mix until the sugar dissolves.
Microwave the mixture for 30 seconds to help dissolve the sugar; stir.
- 1 fillet 1 fillet skin-on salmon fillets
- 1⁄8 tsp 1⁄8 tsp Diamond Crystal kosher salt
- pinch of pinch of (0 g) black pepper, freshly ground
Rinse the salmon and pat dry; season one side with kosher salt and black pepper, then flip and season the other side.
- 1 1⁄2 tsp 1 1⁄2 tsp (4 g) all-purpose flour or cornstarch or potato starch
Sprinkle flour over one side of the salmon and coat evenly; flip, sprinkle the remaining flour on the other side, press gently to adhere, and remove excess flour.
- 3⁄4 tsp 3⁄4 tsp (3 g) vegetable oil, for cooking
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) unsalted butter, for cooking
Heat a frying pan over medium heat; add neutral oil and unsalted butter without burning the butter. Sear skin side first, pressing the skin to the pan for 15 seconds before laying each fillet skin-side down.
Cook until the bottom is golden brown, about 3 minutes, then flip.
- 1 1⁄2 tsp 1 1⁄2 tsp (7 g) sake or Chinese rice wine or dry sherry or water, for steaming
Add sake to the pan, cover, reduce heat to low, and steam until cooked through, about 3–5 minutes depending on thickness (add more sake if it evaporates before the salmon is done).
Cook until the salmon reaches 120°F at the thickest part, then transfer to a tray or plate.
Add the teriyaki sauce to the pan and increase the heat slightly; when it boils, return the salmon to the pan.
Spoon sauce over the salmon until thickened, then turn off heat; plate and drizzle with sauce.
Notes
Serve immediately as part of a Japanese-style meal (e.g., with green bean gomaae or pan-seared asparagus, tamagoyaki, miso soup, and steamed rice).
Leftovers keep in an airtight container in the refrigerator for up to 3 days and in the freezer for 2 weeks.
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