Glazed Teriyaki Salmon with Homemade Sauce
Glazed Teriyaki Salmon with Homemade Sauce
Pan-seared salmon with a rich, glossy homemade teriyaki glaze - perfectly caramelized and restaurant-quality.
Summary & Overview
| Time & Servings | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Servings | 4 |
| Style | Japanese Fusion |
| Difficulty | Easy |
| Note | Make-ahead friendly sauce |
Ingredients
Salmon
| Ingredient | Quantity | Note |
|---|---|---|
| Salmon Fillets | 4 pieces (150-180g each) | Skin-on, center-cut preferred |
| Salt | ½ tsp | For seasoning |
| Black Pepper | ¼ tsp | Freshly ground |
| Vegetable Oil | 1 tbsp | For pan-searing |
| Sesame Seeds | 1 tbsp | White or black, for garnish |
| Green Onions | 2 stalks | Sliced, for garnish |
Homemade Teriyaki Sauce
| Ingredient | Quantity | Note |
|---|---|---|
| Soy Sauce | ¼ cup (60ml) | Use low-sodium for less saltiness |
| Mirin | ¼ cup (60ml) | Japanese sweet rice wine |
| Sake | 2 tbsp | Or substitute with dry white wine |
| Brown Sugar | 3 tbsp | Or white sugar |
| Honey | 1 tbsp | For extra gloss |
| Fresh Ginger | 1 tsp | Grated |
| Garlic | 2 cloves | Minced |
| Cornstarch | 1 tsp | Mixed with 1 tbsp water |
Detailed Instructions
1. Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and honey. Add the grated ginger and minced garlic. Bring to a gentle simmer over medium heat, stirring until sugar dissolves completely. Let it simmer for 5-6 minutes until slightly reduced. Add the cornstarch slurry (cornstarch mixed with water), stir well, and cook for 1 more minute until the sauce thickens and becomes glossy. Remove from heat and set aside.
2. Prep the Salmon
Pat the salmon fillets completely dry with paper towels (this ensures crispy skin). Season both sides with salt and pepper. Let sit at room temperature for 5 minutes.
3. Sear the Salmon (Skin Side)
Heat a large non-stick or cast-iron skillet over medium-high heat. Add 1 tbsp vegetable oil. When the oil is shimmering, place salmon fillets skin-side down. Press gently with a spatula for 10 seconds to prevent curling. Cook for 4-5 minutes without moving until the skin is crispy and golden.
4. Flip and Cook
Carefully flip the salmon fillets. Cook the flesh side for 2-3 minutes for medium doneness (salmon should be slightly pink in the center and reach 125-130°F internal temperature).
5. Glaze the Salmon
Reduce heat to medium-low. Pour the teriyaki sauce over the salmon fillets in the pan. Spoon the sauce over the fish repeatedly for 1-2 minutes, allowing it to caramelize and create a beautiful glaze. The sauce should coat the salmon and become thick and sticky.
6. Rest and Serve
Remove from heat. Let the salmon rest in the pan for 1 minute. Transfer to serving plates. Spoon any remaining glaze from the pan over the top. Garnish with sesame seeds and sliced green onions.
7. Serving Suggestions
Serve immediately with steamed white rice, stir-fried vegetables, or a fresh Asian slaw. Drizzle extra teriyaki sauce over rice if desired.
Pro Tips
- Crispy Skin: The secret is dry salmon and a hot pan. Don’t move the fish while searing skin-side.
- Doneness: For medium-rare (preferred), cook skin-side for 4-5 minutes and flesh-side for 2 minutes. For well-done, add 1-2 minutes per side.
- Make-Ahead Sauce: Teriyaki sauce can be made up to 1 week ahead and stored in the refrigerator. Reheat gently before using.
- Sauce Thickness: If sauce is too thick, thin with water or more mirin. If too thin, simmer longer or add more cornstarch slurry.
- Variations: This teriyaki sauce works beautifully with chicken thighs, tofu, or grilled vegetables.
Nutritional Highlights
Salmon is rich in omega-3 fatty acids, high-quality protein, and vitamin D. This dish provides a balanced meal when served with vegetables and whole grains.
Experience the perfect harmony of sweet, savory, and umami in this Japanese-inspired salmon dish!