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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Just found this recipe and made it for dinner tonight. I only had dark brown sugar so that’s what I used. It was so quick and easy and absolutely delicious! A new favorite way to make salmon for my family. Thanks for another great recipe Jenn!!
Can I make this with the skin?
Sure!
Hi Jenn,
I was going back and forth between this and your soy mustard glaze recipe and couldn’t decide so I added the mustard to the marinade and used sherry vinegar instead of rice vinegar, and followed this recipe. I don’t know if it made sense but it turned out superb! Served with your suggested sides and had an amazing dinner. Thank you so very much!
(Our kids had never asked for more salmon before.)
love the recipe….however, baking in the oven is another option and the flavors really come out. Well done”!!!
Why only light brown sugar? What if I don’t have it? Which I don’t right now. Only dark. If you happen to see this please let me know within the next 15 minutes. Thank you.
Hi Johnny, I’m obviously weighing too late to help, but I suggest light brown sugar as I’m concerned the dark brown would burn. Hope it turned out okay if you made it!
My family loved this. I couldn’t get the sauce to thicken much and I was afraid I would burn it if I kept cooking it. But it didn’t matter. It still tasted delicious. Paired it with white rice, some Asian spinach and an Asian cucumber salad.
This looks like a great recipe! I have a question. Can you bake the salmon instead of frying it? Let me know.
Hi Marlena, I would broil instead of bake it. The timing should be about the same. You can cook the sauce in a small sauce pan while the salmon cooks. Please LMK how it turns out!
I used this glaze on some leftover salmon I broke into chucks. Perfect with rice, spicy mayo, avocado, and sesame seeds!
This was one of the best salmon recipes I have tasted! I love Asian flavours so I love how this was incorporated in this dish. It was also very easy to make, a bit fiddly trying to flip my salmon without breaking it but got there in the end. I served mine with roast potatoes and steamed broccoli. The sauce was so nice with the potatoes!
Thank you Chef Jenn. Yet another winner! My boys inhaled it. Sauce doubles well.
It was easy and does not take long to prepare and cook. I make a little twist to flavour by adding half tsp of hot english mustard, mixed well then marinade. It gives a little kick. Serve with Japanese rice and some green like steamed bok choy.
Thanks for recipes