Salmon Teriyaki

By Ali Slagle

Updated Oct. 12, 2023

Salmon Teriyaki
Kelly Marshall for The New York Times. Food Stylist; Barrett Washburne.
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4(550)
Comments
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Salmon teriyaki is a classic for many reasons, most notably because it is crisp and tender, sweet and savory all at once. This quick, single-skillet rendition cooks the salmon most of the way on its skin so that the flesh is tender and the skin is shattery-crisp. In the last few minutes, the fish is glossed in teriyaki sauce. (The “teri” in teriyaki means “gloss” or “luster.”) You could add a smidgen of chopped Thai chiles or grated garlic or ginger to the sauce if you like, or just embrace the allure of its sweet saltiness.

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Ingredients

Yield:4 servings
  • 4(4- to 6-ounce) skin-on salmon fillets, patted dry
  • Salt
  • 1teaspoon neutral oil, such as canola or grapeseed
  • 2tablespoons soy sauce
  • 2tablespoons mirin
  • 2tablespoons sake
  • 4teaspoons dark brown sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

340 calories; 20 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 30 grams protein; 524 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Season the salmon flesh lightly with salt, then coat the skin with oil. Place the salmon skin-side down in a large (12-inch) nonstick skillet. Turn the heat to medium and cook until the salmon is opaque halfway up the sides, 10 to 14 minutes. From time to time, press the salmon down with a spatula to help the skin make contact with the pan.

  2. Step 2

    Meanwhile, in a small bowl, stir together the soy sauce, mirin, sake and dark brown sugar.

  3. Step 3

    Reduce the heat to low, flip the salmon and pour the sauce into the skillet, making sure to get the sugar in the bottom of the bowl. Let the sauce simmer until it starts to thicken, about 1 minute. Continue to simmer and occasionally spoon the sauce over the salmon until the salmon is cooked through and the sauce is foamy and glazy, 1 to 3 more minutes. If the salmon is done before the sauce has thickened, transfer the salmon to a plate and continue to simmer the sauce until it resembles maple syrup. Pour the sauce over the salmon.

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Ratings

4 out of 5
550 user ratings
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Comments

Hephaestis

Or you can use Trader Joe’s Soyaki or Island Soyaki instead of mixing your own. Cooking is fun, but there’s no need to be too much of a purist. Else we’d all be out salmon fishing for our supper.

Jeff

My take on this is a little different and I believe better. Make a marinade of 2/3 teriyaki and 1/3 tamari, then using a zester grate about 1 inch (or to taste) ginger and 8 cloves of garlic. The salmon can marinade all day, and it delivers a great flavor.

Marty West

The secret to the best salmon is not to buy pen reared 'Atlantic', 'Canadian', or 'Scottish' salmon. Buy wild Alaska or pacific salmon. The difference in taste is massive

KAK

Perfect recipe as is. I went with the option to add a little graded ginger Used wild caught salmon from Costco. Served with Japanese rice and simple sautéed veggies with the extra sauce spooned over.

Richard

Easy to make - Great results!

Barry Knight

This was a huge hit! I read the comments of others before starting and integrated some of what was done by other cooks. For instance, I marinated the fish in store bought teriyaki for a few hours. I also made a double of the NYT sauce so I had enough for the sushi rice, edamame, shredded carrots and cucumbers I was prepping in individual bowls to accompany the fish. Then, following the NYT recipe, I started the first of the two steps to cook the fish, pushing the heat (as I do for most things I cook) from medium to medium/high. Unfortunately/fortunately, I made a grand mistake of leaving the kitchen to help my wife for five minutes. Returning to the kitchen, the skin was well on its way to burning which meant that the fish were almost done. I quickly added the sauce, flipped the fish and, seeing they were done, immediately added them to the bowls. Saying all the above differently, I cut the cooking time in half or more and still had a grand feast. Huzzah!

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