This iconic dish is a harmony of succulent salmon fillets glazed with a luscious teriyaki sauce, embodying the heart of Japan’s exquisite culinary artistry. With origins deeply rooted in Japanese tradition, Teriyaki Salmon captures the balance of sweet and savory flavors that define the country’s cuisine. Join us as we guide you through crafting this mouthwatering masterpiece, inviting you to experience the genuine taste of Japan’s rich flavors and culinary elegance.
For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
For the salmon:
- 4 salmon fillets
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- Sesame seeds, for garnish (optional)
- Sliced green onions, for garnish (optional)
- In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic for the teriyaki sauce. Place the saucepan over medium heat and let the mixture simmer for about 5-7 minutes, until the sauce thickens slightly. Set aside.
- Pat the salmon fillets dry with paper towels and season them with a sprinkle of salt and pepper.
- Heat the vegetable oil in a skillet over medium-high heat.
- Place the salmon fillets in the skillet, skin side down. Cook for about 3-4 minutes until the skin becomes crispy and golden.
- Flip the fillets and cook for another 3-4 minutes on the other side, until the salmon is cooked to your desired level of doneness.
- Pour the prepared teriyaki sauce over the cooked salmon fillets, using a spoon to evenly coat them with the glaze.
- Let the salmon cook for an additional minute or two in the teriyaki sauce, allowing the flavors to meld.
- Remove the skillet from heat and transfer the Teriyaki Salmon fillets to serving plates.
- Garnish with sesame seeds and sliced green onions if desired.
- Serve the Teriyaki Salmon hot, accompanied by steamed rice or your favorite Japanese side dishes.