Teriyaki Glazed Salmon Recipe
You’ll discover that mastering teriyaki glazed salmon requires precision in both technique and timing. The key lies in achieving the perfect glaze consistency – a 1:1:1 ratio of soy sauce, mirin, and sake – while maintaining the salmon’s ideal internal temperature of 145°F (63°C). As you begin exploring this Japanese-inspired dish, you’ll need to understand the essential balance between heat control and glazing intervals that transforms an ordinary fillet into a restaurant-worthy creation.
Overview
- Fresh salmon fillets are pan-seared and glazed with homemade teriyaki sauce made from soy sauce, mirin, sake, and brown sugar.
- Total cooking time is 15-20 minutes, with salmon cooked 4 minutes per side while continuously basting with sauce.
- Season salmon with salt, cook skin-side up first, then flip and brush with teriyaki sauce until caramelized.
- Thicken teriyaki sauce by combining cornstarch slurry with heated mixture of soy sauce, mirin, sake, and aromatics.
- Garnish with sesame seeds and green onions for a complete dish that serves 4 people at 400 calories per serving.
Recipe
This elegant yet straightforward teriyaki glazed salmon brings together the natural richness of fresh salmon with the umami-packed flavors of traditional Japanese teriyaki sauce. The dish achieves a perfect balance of sweet and savory notes while maintaining the salmon’s delicate texture and natural moisture.
The key to success lies in creating a properly reduced teriyaki glaze and cooking the salmon to the ideal temperature. When executed correctly, the fish develops a beautifully caramelized exterior while remaining tender and flaky inside, complemented by the glossy teriyaki coating that adds both visual appeal and complex flavor.
Ingredients:
- 4 (6 oz) salmon fillets
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Sesame seeds for garnish
- Green onions, chopped
- Salt to taste
Cooking Steps
Start by gathering your sauce components – soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger – and combine them in a saucepan over medium heat while whisking in your cornstarch slurry until the mixture thickens.
Heat your skillet to medium-high (350°F/175°C) with 2 tablespoons of vegetable oil until it’s shimmering, then place your room-temperature salmon fillets skin-side up and let them sear undisturbed for 4 minutes. After flipping the fillets skin-side down, begin brushing your teriyaki glaze over the fish every 30 seconds while cooking for an additional 3-4 minutes until the internal temperature reaches 145°F (63°C).
Step 1. Gather All Sauce Ingredients
Before beginning the teriyaki sauce preparation, gather all essential liquid and dry ingredients: ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 3 tablespoons brown sugar, 2 minced garlic cloves, and 1 tablespoon freshly grated ginger.
You’ll also need to prepare your cornstarch slurry separately by combining 1 tablespoon cornstarch with 2 tablespoons cold water. Ingredient quality is important for achieving the perfect teriyaki sauce consistency, so use premium Japanese soy sauce and authentic mirin if possible.
Store your prepped ingredients in small bowls for easy access during cooking. For the garlic and ginger, you’ll want them finely processed to ascertain they blend smoothly into the sauce. Keep your measuring tools nearby, as precision is key to maintaining the authentic balance of sweet, savory, and umami flavors.
Step 2. Make Teriyaki Sauce Mixture
Once you’ve organized your ingredients, combine the soy sauce, mirin, sake, and brown sugar in a medium saucepan over medium heat. Add your minced garlic and grated ginger, stirring constantly until the sugar dissolves completely. Let the mixture come to a gentle simmer for ideal sauce consistency.
While the sauce simmers, prepare your cornstarch slurry by whisking together cornstarch and water until smooth. This key step in sauce preparation guarantees you’ll achieve the perfect thickness. Slowly pour the slurry into your simmering sauce while stirring continuously. You’ll notice the sauce beginning to thicken within 1-2 minutes. Continue cooking until it coats the back of a spoon, then remove from heat. The sauce should be glossy and able to coat your salmon without running off.
Step 3. Heat Skillet With Oil
With your teriyaki sauce ready, direct your attention to properly heating your cooking surface. Place a heavy-bottomed skillet over medium heat setting and allow it to warm for 2-3 minutes. You’ll want the pan to reach the ideal temperature before adding any oil.
Add 2 tablespoons of vegetable oil to your preheated skillet, tilting the pan to guarantee even oil distribution across the entire cooking surface. Watch for the oil to shimmer – this visual cue indicates your pan has reached the perfect temperature for searing salmon. If you notice any smoking, your pan is too hot; remove it from heat briefly and adjust your temperature down slightly. The properly heated oil creates that coveted restaurant-quality sear we’re all aiming to achieve.
Step 4. Cook Skin-Side up Salmon
After your skillet reaches the proper temperature, place your salmon fillets skin-side up in the pan, being careful to lay them away from you to prevent oil splatter. Let the fillets cook undisturbed for exactly 4 minutes, maintaining their skin-side up position. You’ll notice a golden crust forming on the exposed flesh.
While the salmon cooks, monitor its internal temperature with an instant-read thermometer inserted into the thickest part. You’re aiming for 145°F (63°C) when fully cooked. Watch for the color to change from translucent to opaque, starting from the bottom and moving upward. The salmon’s edges will begin to turn slightly golden brown. Don’t be tempted to move the fillets during this initial sear – this guarantees proper caramelization and prevents sticking.
Step 5. Flip and Glaze Salmon
Carefully flip each salmon fillet using a fish spatula once the initial 4-minute sear is complete. Using a basting brush, generously coat the seared side with your prepared teriyaki sauce. Let the salmon cook for another 3-4 minutes while you continue to brush on additional layers of sauce every minute.
You’ll know you’re achieving the perfect balance when you see the teriyaki sauce begin to caramelize on the exterior while maintaining the salmon’s juicy interior. Watch for the edges to become slightly charred and the sauce to develop a glossy sheen. The fish should flake easily with a fork but still remain moist in the center. If you’re using a meat thermometer, you’re aiming for an internal temperature of 145°F (63°C) at the thickest part.
Top Tips
Success with teriyaki glazed salmon depends on mastering several critical techniques. For proper salmon searing, you’ll want to pat the fillets completely dry and let them reach room temperature 30 minutes before cooking. Your pan should be hot enough that the fish sizzles on contact.
To achieve ideal teriyaki consistency, strain your sauce after cooking to remove any garlic or ginger pieces that might burn during glazing. You’ll know it’s ready when it coats the back of a spoon but still flows smoothly. Don’t flip your salmon more than once, and only start glazing after the flip. Your salmon’s internal temperature should reach 145°F (63°C), but remove it from heat at 140°F (60°C) as it’ll continue cooking from residual heat.
Nutritional Guide
Nutritional Guide for Teriyaki Glazed Salmon
(Based on one serving – 6 oz salmon fillet with sauce)
| Nutrient | Amount |
|---|---|
| Serving Size | 6 oz |
| Calories | 380 |
| Total Fat | 22g |
| Protein | 34g |
| Carbohydrates | 12g |
| Sodium | 890mg |
| Sugar | 9g |
| Dietary Fiber | 0.5g |
Additional Nutritional Notes:
- Rich in heart-healthy omega-3 fatty acids
- Excellent source of protein and vitamin D
- Contains essential B vitamins and selenium
- Moderate in sodium due to soy sauce content
- Natural antioxidants from ginger and garlic
Disclaimer: Nutritional values may vary depending on specific ingredients used, portion sizes, and cooking methods. These figures are estimates and should be used as general guidance only.
Final Thoughts
With a firm grasp of the nutritional profile in mind, let’s consider the broader implications of mastering this teriyaki glazed salmon recipe.
You’ll find that the rich flavors and simple preparation make this dish a reliable addition to your culinary repertoire.
Frequently Asked Questions
Can I Use Frozen Salmon Instead of Fresh?
You can use frozen salmon, but guarantee proper defrosting first. Place it in your fridge overnight or use cold water method (30 minutes per pound). For best quality, don’t exceed 3 months freezer storage life.
How Long Will Leftover Cooked Teriyaki Salmon Last in the Refrigerator?
You’ll want to follow proper storage duration guidelines – your cooked salmon will maintain its refrigerator shelf life for up to 3-4 days when stored in an airtight container at or below 40°F (4°C).
What Side Dishes Pair Well With Teriyaki Glazed Salmon?
Birds of a feather flock together – just like your perfectly paired sides! You’ll want to serve steamed vegetables like bok choy and broccoli, alongside fluffy brown rice to absorb that delicious sauce you’ve created.
Can I Make This Recipe Without Sake?
You can substitute dry white wine for sake in equal measure (1/4 cup) to maintain the flavor profile, or simply omit it entirely and increase the mirin by 2 tablespoons for an authentic teriyaki taste.
Is This Recipe Suitable for Outdoor Grilling?
You’ll find this perfect for grilling! Use indirect heat at 375°F, ensuring even cooking. Apply glaze during the final 5 minutes, monitoring closely to prevent burning. The grill’s heat creates delicious caramelization.
