Teriyaki Salmon — Glazed
Sweet, savory, and irresistibly glazed, this teriyaki salmon is a weeknight showstopper. The secret? Glazing at the end for perfect caramelization.
Teriyaki Salmon — Glazed
Sweet, savory, and irresistibly glazed, this teriyaki salmon is a weeknight showstopper. The secret? Glazing at the end for perfect caramelization.
The Key Move
Glaze the salmon during the last few minutes of cooking to prevent burning and achieve a glossy, caramelized finish.
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The Setup
- SaucepanSmall
- SkilletLarge
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/1)
The Pantry (0/1)
Teriyaki glaze is burning.
Reduce the heat to low and cook for a shorter amount of time.
Salmon is sticking to the skillet.
Make sure the skillet is hot enough before adding the salmon.
The Method
PREPARE
Prep aheadIn a small saucepan, combine soy sauce (½ cups), mirin (¼ cups), sake (¼ cups), sugar, and grated ginger. Whisk to combine.
SIMMER
Prep aheadBring the teriyaki glaze to a simmer over medium heat. Cook for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
Glaze should coat the back of a spoon
HEAT
Heat vegetable oil (1 tbsp) in a large skillet over medium-high heat.
Oil should shimmer but not smoke
SEAR
Place salmon fillets (1200 g) in the skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown.
Crispy skin
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
FLIP
Flip the salmon fillets (1200 g) and cook for another 2-3 minutes, or until cooked through.
Salmon should flake easily with a fork
GLAZE
Time-sensitivePour the teriyaki glaze over the salmon fillets (1200 g). Cook for 1-2 minutes, spooning the glaze over the salmon to ensure it's evenly coated.
Glaze should be glossy and caramelized
SERVE
Serve immediately. Garnish with sesame seeds and chopped green onions, if desired.
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