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.
Key move
Glaze the salmon during the last few minutes of cooking to prevent burning and achieve a glossy, caramelized finish.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
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 (0/5)
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.
Chef's Notes
Pat salmon dry before searing for a crispier skin and better glaze adhesion.
Reserve some teriyaki glaze before adding salmon to use as a finishing sauce.
Serve with steamed rice and a side of blanched broccoli or asparagus.
Teriyaki glaze can be made up to 3 days in advance and stored in the refrigerator.
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.
Ingredients are combined in the saucepan.
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 is slightly thickened and coats the back of a spoon.
HEAT
Heat vegetable oil (1 tbsp) in a large skillet over medium-high heat.
Oil is shimmering but not smoking.
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.
Overcrowding: Crowding steams instead of browning. Sear in batches and leave space.
Salmon skin is crispy and golden brown.
FLIP
Flip the salmon fillets (1200 g) and cook for another 2-3 minutes, or until cooked through.
Salmon flakes 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 is glossy and caramelized on the salmon.
SERVE
Serve immediately. Garnish with sesame seeds and chopped green onions, if desired.
Salmon is plated and ready to serve.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
Tom Yum Soup — Hot and Sour
Experience the vibrant flavors of Thailand with this authentic Tom Yum soup. A perfect balance of spicy, sour, and aromatic, it's a culinary adventure in every spoonful.
Som Tum — Green Papaya Salad
Experience the taste of Thailand with this refreshing and spicy green papaya salad. The perfect balance of sweet, sour, and savory flavors will leave you wanting more.
Fresh Spring Rolls
Dive into the refreshing world of Vietnamese cuisine with these vibrant spring rolls, a perfect blend of fresh herbs, delicate noodles, and savory fillings.