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Teriyaki Salmon Recipe

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4 Salmon fillets
1/2 cup Soy sauce
1/4 cup (sweet rice wine) Mirin
1/4 cup (Japanese rice wine) Sake
1/4 cup (you can adjust the amount to taste) Brown sugar
2 cloves / minced Garlic
1 tablespoon / grated Ginger
1 tablespoon (optional, for thickening the sauce) Cornstarch
2 tablespoons (optional, for cornstarch mixture) Water
Sesame seeds and chopped green onions for garnish (optional)
Cooking oil for searing

Nutritional information


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Teriyaki Salmon Recipe

  • 40 mins
  • Easy





  1. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Stir well and bring the mixture to a simmer over medium heat. Allow it to simmer for about 5-7 minutes, or until the sauce thickens slightly.
  2. If you want a thicker sauce, you can make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Gradually add this mixture to the teriyaki sauce while stirring continuously. Simmer for an additional 2-3 minutes until the sauce reaches your desired consistency. Remove it from the heat.
  3. Let the teriyaki sauce cool while you prepare the salmon.
  4. Heat a skillet or frying pan over medium-high heat and add a small amount of cooking oil.
  5. Place the salmon fillets in the hot skillet, skin-side down if they have skin. Sear the salmon for about 3-4 minutes on each side, or until the salmon is cooked to your preferred level of doneness. The internal temperature of the salmon should reach 145°F (63°C).
  6. Once the salmon is cooked, pour the teriyaki sauce over the fillets in the pan. Allow the sauce to simmer for a minute or two, coating the salmon evenly and letting it absorb the flavors.
  7. Serve the teriyaki salmon hot, garnished with sesame seeds and chopped green onions if desired. You can also serve it with steamed rice or vegetables for a complete meal.

Enjoy your homemade teriyaki salmon!

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