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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Hi Jen, I love your recipes although most of them are for 6. I’m making a birthday dinner for my daughter this weekend for 10. I know to the recipes to serve more. My question is what are the best side dishes to serve with a teriyaki style salmon? Thank you so so much
Hi Barbara, this would pair nicely with jasmine rice and simple steamed broccoli. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see the dishes that I’ve suggested. Hope that helps and that everyone enjoys!
As Christopher Walker’s character on SNL used to say (I’m dating myself here)…WOWEE – WOW – WOW – WOW. Simply DELICIOUS! I’ll never order teriyaki in a restaurant again. I’ve made this 3 times. My husband keeps requesting it. I have used it also to prepare chicken tenderloins and used the leftover sauce with extra sliced scallions to make fried rice. Another winning recipe, Jenn!
Excellent. Added a tablespoon of sweet chili sauce. Broke up the sweetness a bit with the subtle spice.
Another great recipe! The sauce was so perfect. It was perfect to serve with rice and broccoli.
Thank you so much for this recipe! I serve it over quinoa with pan fried shiitake mushrooms and scallions and my family loves it!
Can I bake this, if yes at what temperature?
Sure. I’d use the baking guidance from this recipe. Hope you enjoy!
This is such an easy yet delicious way to make salmon. I made this recipe and the Mirin glazed salmon recipe on the same night to do a taste test. To my surprise this recipe won! While I usually prefer to bbq salmon I wanted to try out my new air fryer. If you have one, I recommend using it- you won’t be sorry!
One of the best recipes I have cooked in ages – very big smiles all round the table the other night when we had this for dinner. My 9 year old boy was even more happy when there was a piece left which he thought he could have for lunch the next day.
I’m your biggest fan and love your recipes. Which is why I’m frustrated by your ambiguity with regards to Mirin. What type of mirin does this recipe require? You mention Kikkoman brand, so I assume it’s “Aji-Mirin,” the condiment –not the wine type as you mention in your comments. Please read the link below for the different types and specify in your recipe what type. Or don’t call it “wine” when it’s not wine in an actual bottle that you’re requiring. (You’re basically saying “use wine,” but then saying “Welch’s is the best brand.” So what is it? Wine or grape juice? It doesn’t make any sense. Here, are we using actual wine or the condiment? Please specify which type.). Thank you!
https://www.justonecookbook.com/mirin/
Hi Elizabeth, Sorry for any confusion. My bottle just says Mirin on it, but some big brands (like Kikkoman) will be labeled as “aji-mirin” which translates to “tastes like mirin.” This likely means they have some added sweeteners, will definitely work here. Hope that clarifies.
Deeee-licious! Made this tonight for a quick weeknight meal. Used some of the marinade to soak cubed tofu in as my son doesn’t like salmon and worked perfectly for that too. Served as suggested with roasted broccoli and jasmine rice. A huge hit and will be in our meal rotation.
Jenn – one question. We really like grilled salmon. Is there a way to adapt this recipe so I can grill it? Thanks!
So glad you liked it! I do think you could grill it; because of the brown sugar and mirin, just keep a close eye on it to make sure it doesn’t burn.