🐟 Teriyaki Salmon
Teriyaki salmon is a fillet of salmon seared in a hot pan until the skin crisps, then glazed with soy sauce, mirin, sugar and ginger reduced to a shiny, sticky coat. The rich, flaky fish balances the sweet-salty sauce. It is served with steamed rice, greens or in a bento, and makes a quick weeknight dinner.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 salmon fillets (about 150 g each)
- 30 ml soy sauce
- 30 ml mirin
- 10 g sugar
- 1 tsp grated fresh ginger
- 1 tsp oil
Method
- Stir together soy sauce, mirin, sugar and ginger.
- Pat the salmon dry and season lightly with salt.
- Sear skin-side down in the oiled pan over medium-high heat for 4 minutes, then turn and cook 2 minutes.
- Pour in the sauce, lower the heat and spoon it over the fish for 1–2 minutes until glossy.
- Serve with rice and steamed vegetables.
How to make it lighter
- Use a nonstick pan and only a teaspoon of oil — salmon releases its own fat.
- Brush on the glaze at the end instead of pouring it all, using less sauce overall.
- Pair with plenty of greens and a modest portion of rice.
History
Teriyaki is a Japanese glazing technique — teri for shine, yaki for grilling — traditionally used on fish such as yellowtail. Salmon teriyaki became a fixture of Japanese restaurant menus abroad as salmon grew popular from the late 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →