Teriyaki Salmon — Glazed
Sweet, savory, and irresistibly glazed, this teriyaki salmon is a weeknight showstopper. The secret? Glazing at the end for perfect caramelization.
25 min, one pan
Teriyaki Salmon — Glazed
Sweet, savory, and irresistibly glazed, this teriyaki salmon is a weeknight showstopper. The secret? Glazing at the end for perfect caramelization.
25 min, one pan
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.
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.
Sugar crystallization: Avoid splashing the sides of the saucepan, as sugar crystals can cause the glaze to turn grainy.
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.
Burning sugars: Teriyaki glaze contains high sugar content; if it boils too vigorously, it will turn bitter.
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.
Smoke point: If the oil starts smoking, it has become too hot and will impart a burnt, acrid flavor to the salmon.
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.
Premature flipping: Avoid moving the salmon until the skin releases naturally from the pan to prevent tearing.
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.
Overcooking: Salmon dries out rapidly once it flakes. Remove from heat immediately to retain moisture.
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.
Carbonization: The glaze will burn rapidly once the water evaporates; remove from heat immediately once thick.
Glaze is glossy and caramelized on the salmon.
SERVE
Serve immediately. Garnish with sesame seeds and chopped green onions, if desired.
Glaze integrity: Avoid heavy-handed garnishing, which can mask the glaze texture and cause the sauce to clump.
Salmon is plated and ready to serve.
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
Master These Next
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.
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.
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.