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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One more question…I got rid of all my non-stick cookware years back….could I make it in a cast iron skillet or stainless steel cookware instead? Thank you in advance.
Cast iron should work here. 🙂
Can I use white sugar as a substitute for brown sugar?
Sure, Kristy, white sugar should work here. Hope you enjoy!
O-M-G this recipe is divine – just perfect. I wish I could give it 10 stars. And I served it with broccoli and jasmine rice as suggested. Everyone loved it and wanted more. I didn’t have mirin so I used dry white wine with sugar. Delicate and delicious.
This is my 7 and 9 year olds’ favorite entree. My husband and I like it just as much. It has been on our weekly rotation of meals for months.
Thank you for finding and sharing Nigella’s recipe.
We liked it but it didn’t get that sear we wanted. Thinking next time I’ll use a cask iron pan not a non stick. The thickening of the sauce took too long also.
Hi Jenn,
I would like to make this salmon for company this weekend but I know they will not eat rice. Can you recommend something else to pair with it? I’d like to make as much as possible in advance. Thanks, … love your recipes and cookbook. Pam
Hi Pam, My Asian slaw goes really nicely with this. You can make the dressing and toss all of the veggies together ahead of time but wait to add the dressing until right before serving or the salad will get soggy. Hope that helps and so glad you’re enjoying all the recipes. 😊
Delicious…I have been following recipes online for years and this is the first comment I have ever left on a recipe…more of a testament to this site than just this recipe alone..anyway had a big filet of salmon but only one pound..followed this recipe exactly even with the pound less of salmon(won’t make that mistake again I wanted more)..everybody loved it…the initial sear is definitely quick so don’t walk away..served this with terriaki sautéed zucchini, balsmati rice and miso soup..I will be saving this one for sure..coincidentally, and the reason I decided to leave a comment is because last night I cooked another one of your recipes..the potato and leek soup which is another one of my favorites..I had no idea it was a recipe from the same person so thank you..I will be looking around your site more than just googling..
This recipe was fantastic! The salmon was tender and moist, and the reduced sauce was absolutely delicious. The scallions really added the perfect contrast in both flavor and texture. I will be adding this to the repertoire for sure!
So yummy!!
Jen, I’ve tried many of your recipes and they are all excellent but this one has gotta be my all time fave! So tasty but easy peasy to make. Perfect for weekday meals. Perfect pairing with plain jasmine or basmati rice… only bad thing about it is it makes you want to eat more rice! Haha.
Do I use a non stick pan or a stainless steel pan for this recipe ?
Non-stick– enjoy!