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Easy 10-Minute Salmon Teriyaki Recipe (Better Than Takeout)

Easy 10-Minute Salmon Teriyaki

Tender salmon fillets are pan-seared and coated in a glossy homemade teriyaki sauce made with low-sodium soy sauce, mirin, sake, garlic, ginger, and sugar. Serve with steamed rice and broccoli for a quick 4-serving dinner.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 fillets, 5-6 ounces (140-170 g) each Salmon fillets, skin-on or skinless
  • 1 tablespoon Neutral oil, such as canola or vegetable oil
  • 1/4 teaspoon Kosher salt, optional
  • 1/4 teaspoon Black pepper, optional
Teriyaki Sauce
  • 1/4 cup (60 ml) Low-sodium soy sauce
  • 2 tablespoons Mirin
  • 2 tablespoons Sake, or water if preferred
  • 1-2 tablespoons Granulated or brown sugar
  • 1 clove Fresh garlic, finely minced
  • 1 teaspoon Fresh ginger, finely grated
Optional Finishing Ingredients
  • 1 teaspoon Toasted sesame oil
  • 1 teaspoon Sesame seeds
  • 2 green onions Green onions, thinly sliced
  • As desired for serving Steamed rice and broccoli

Method
 

Step-by-Step
  1. Pat the salmon dry and season lightly with the optional salt and black pepper. In a small bowl, whisk together the soy sauce, mirin, sake, sugar, garlic, and ginger until the sugar has reasonably dissolved.
  2. Heat the neutral oil in a large nonstick skillet over medium-high heat. Place the salmon in the skillet, skin-side down if using skin-on fillets, and cook without moving for 3-4 minutes until browned and easy to release.
  3. Turn the salmon and cook the second side for 2-3 minutes. Reduce the heat to medium-low, pour in the teriyaki sauce, and simmer gently for 2-3 minutes while spooning the sauce over the fish.
  4. Remove the skillet from the heat when the salmon reaches 145°F (63°C) internally or flakes easily while remaining moist in the center. Finish with sesame seeds, sliced green onion, and optional toasted sesame oil before serving.

Notes

Pat the salmon very dry for better browning. Add the sauce only after the fish has browned, and keep it at a gentle simmer so the sugar does not burn. Replace sake with water, chicken stock, or an additional tablespoon of mirin. Honey may replace the sugar in an amount of 1-2 tablespoons. For a thicker glaze, mix 1 teaspoon cornstarch with 1 tablespoon cold water and add it during the final minute of simmering.