Classic Salmon Teriyaki
Traditional dish · Japanese
A quintessential Japanese dish featuring pan-seared salmon glazed with a sweet and savory teriyaki sauce, served with steamed rice and a sprinkle of sesame seeds.
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Ingredients
- Salmon fillets4 (6 oz each)
- Soy sauce1/2 cup
- Mirin1/4 cup
- Sake1/4 cup
- Sugar2 tablespoons
- Ginger, grated1 teaspoon
- Garlic, minced1 clove
- Vegetable oil1 tablespoon
- Sesame seeds, toasted1 teaspoon
- Green onions, thinly sliced1 tablespoon
- Saltto taste
- Black pepperto taste
- Steamed rice4 servings
Steps
- 1
In a small saucepan, combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until sugar dissolves. Cook for 5-7 minutes, or until the sauce thickens slightly. Set aside.
- 2
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper.
- 3
Heat vegetable oil in a large skillet over medium-high heat.
- 4
Place salmon fillets skin-side down (if applicable) in the hot skillet. Sear for 4-5 minutes until the skin is crispy.
- 5
Flip the salmon and cook for another 2-3 minutes. Reduce heat to medium-low.
- 6
Pour the prepared teriyaki sauce over the salmon. Spoon the sauce over the fillets as they cook for 2-3 minutes, allowing the glaze to thicken and coat the fish.
- 7
Remove salmon from skillet. Serve immediately over steamed rice, drizzled with extra teriyaki sauce, and garnished with toasted sesame seeds and sliced green onions.
