Teriyaki Salmon
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In just 20 minutes and with only six ingredients, you can whip up teriyaki salmon that’ll rival your favorite Japanese restaurant.
This teriyaki salmon recipe is adapted from one of my favorite cookbooks, Nigella Express by Nigella Lawson, where it’s known as “mirin glazed salmon.” It’s a deceptively simple dish that looks much more complicated than it really is—my favorite kind! You probably have most of the ingredients in your pantry already, and you can have the whole meal ready in just 20 minutes. Just remember to start your rice before the salmon so that everything is ready at the same time. The real magic happens when the sweet marinade hits the hot pan, caramelizing the salmon to create a gorgeous sear and a rich, mahogany glaze that will have everyone thinking you spent all day in the kitchen.
“Oh my gosh, this is a wonderful dish! Other salmon dishes of yours are favorites of ours but this takes the stars for ease and flavor!”
What You’ll Need To Make Teriyaki Salmon
- Mirin (Japanese sweet rice wine): Adds sweetness and depth to the teriyaki sauce; contributes to the glaze’s sheen.
- Light brown sugar: Enhances the sweetness and helps thicken the sauce; ensures a balanced teriyaki flavor.
- Soy sauce: Provides the savory, umami base of the teriyaki sauce.
- Salmon fillets: Salmon’s natural richness make it ideal for teriyaki sauce, as it beautifully complements the bold flavors. The pre-cut 6 oz portions, typically available at markets, are ideal for this recipe; ask your fish monger to remove the skin.
- Water: Dilutes the sauce slightly for the right consistency and ensures it doesn’t become too salty.
- Rice vinegar: Adds a slight tanginess to balance the sweetness and saltiness of the sauce.
- Scallions: Used as a garnish, adding a fresh, crisp contrast in flavor and color.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets.
Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 to 10 minutes, turning once.
Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – presentation sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly).
Turn the fillets over.
Reduce the heat to medium, and add the marinade and water to the pan. Cook 3 to 5 minutes more, until fish reaches desired doneness.
If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. Transfer salmon fillets to serving platter or plates.
If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir.
Place the salmon back in the sauce, or pour the sauce over the salmon fillets, top with scallions and serve.
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Teriyaki Salmon
In just 20 minutes and with only six ingredients, you can whip up teriyaki salmon that’ll rival your favorite Japanese restaurant.
Ingredients
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup light brown sugar (do not substitute dark brown sugar)
- ¼ cup soy sauce
- 4 6-ounce salmon fillets, skin removed (preferably cut narrow and tall, rather than wide and flat)
- ½ cup water
- 1 tablespoon rice vinegar
- 2 scallions, dark green parts only, thinly sliced
Instructions
- Mix the mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place the salmon in the dish and marinate for 5 to 10 minutes, turning once.
- Meanwhile, set a very large non-stick skillet on the stove and heat over medium-high heat. Place the salmon fillets in the hot, dry pan – presentation sides down – and cook for a few minutes until nicely seared and coated with a rich brown glaze (keep a close eye on the pan; this happens quickly). Turn the fillets over, reduce the heat to medium, and add the marinade and water to the pan. Cook 3 to 5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 437
- Fat: 23 g
- Saturated fat: 5 g
- Carbohydrates: 16 g
- Sugar: 14 g
- Fiber: 0 g
- Protein: 36 g
- Sodium: 1005 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Hello! I love your baked salmon with the honey mustard glaze (I do it without the panko bc I’m GF).
I just wondered if I could bake the teriyaki salmon instead of pan searing it?
Thank you for ALL of your amazing recipes!!!!! 🙂
Jen
Sure, Jen, that’s fine. Enjoy!
Love all of YOUR recipes Jen ! One of my favorite things to do on a Sunday morning is sit on the couch with a good cup of coffee and drool/scroll through all of your recipes and plan for the upcoming week ! Many thanks 🙂
What other fish would work with this recipe?
This would also work nicely with arctic char or black cod.
Jenn,
Reminds me of my mom, Jenn! This is what she made for me as a special treat. The ingredients are identical. Great stuff, Jenn!
Can we substitute mirin with something else that is non-alcoholic?
Hi Sohnia, Because mirin plays such a significant role in this recipe, I don’t think it will translate well to a substitute — sorry!
I love salmon. I have never been able to do good salmon at home. This recipe was the best salmon I have ever made. I will be making this on a regular basis. Thanks.
Made this tonight and it was amazing!! Loved it!!
Another winner! My husband loves your restaurant style pan seared salmon and has told me to he never wants to have any other way….well, I love to cook and get bored and want to try new recipes. I served this tonight and he said “this is just as good or better than the other salmon”…haha
Thanks Jenn for encouraging my hobby/obsession 😉
I make this salmon at least once a week as it is so easy and amazingly delicious!!! Question: I always forget to add the vinegar at the end – could I put it in with the sauce while the salmon is cooking?
Glad you like it! You could certainly try adding the vinegar in when you cook the sauce – I just don’t know if it will make the vinegar taste more or less intense.
Thank you for the reply! I add it in the beginning and it works just as well!
Soy sauce is not gluten free normally, you have to get special gluten free soy sauce.
Hi EJ, You’re right — This recipe is in the gluten-free section as I mention under the recipe that I include recipes that have ingredients that are widely available in gluten-free versions. Hope that clarifies! 🙂
O my goodness! I just remembered that I had salmon in the fridge that I had thawed and needed to cook. Came to OUAC to find the pan seared salmon recipe, saw this and thought it would go great with my salad I had already started. Wow! Wow! Wow! Jenn – you make me look so good! It was AMAZING and so easy!!