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Teriyaki Salmon

×2 · Serves 4

Prep 5 min · Cook 10 min

Pan-seared salmon fillets finished in a quick homemade teriyaki sauce for a fast, savory weeknight meal.

  • 1⁄4 cup (64 g) soy sauce
  • 2 Tbsp (25 g) sugar
  • 2 Tbsp (32 g) mirin or sake
  • 2 Tbsp (30 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.

  • 4 fillets skin-on salmon fillets
  • 1⁄2 tsp Diamond Crystal kosher salt
  • 1⁄4 tsp (1 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.

  • 2 Tbsp (15 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.

  • 1 Tbsp (13 g) vegetable oil, for cooking
  • 2 Tbsp (28 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.

  • 2 Tbsp (30 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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