Description
Delicious and savory Salmon Teriyaki served with fluffy steamed white rice, featuring a homemade teriyaki sauce made with soy sauce, mirin, sake, brown sugar, and fresh ginger. This easy-to-make dish combines tender pan-seared salmon with a sweet and tangy glaze, perfect for a quick weeknight dinner.
Ingredients
Scale
Salmon Teriyaki
- 4 salmon fillets
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp brown sugar
- 1 tsp grated ginger
Side
- 2 cups cooked white rice
- Green onions, for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, combine soy sauce, mirin, sake, brown sugar, and grated ginger. Stir until the brown sugar is dissolved, creating a balanced teriyaki marinade.
- Marinate the Salmon: Place the salmon fillets in a shallow dish and pour the teriyaki sauce over them. Allow the salmon to marinate for at least 30 minutes to absorb the rich flavors of the sauce.
- Cook the Salmon: Heat a skillet over medium heat. Remove the salmon from the marinade, letting excess drip off, then place the fillets skin-side down in the skillet. Cook for 3-4 minutes on each side, or until the salmon is cooked through and has a nice golden sear.
- Serve: Spoon steamed white rice onto plates, lay the cooked salmon fillets on top, and garnish with freshly chopped green onions. Drizzle with any remaining teriyaki sauce if desired.
Notes
- For best results, use fresh salmon fillets with skin on to help keep the fish moist while cooking.
- If sake is unavailable, dry sherry or additional mirin can be used as substitutes.
- Be careful not to overcook the salmon; it should remain moist and flaky.
- Leftover teriyaki sauce can be simmered until thickened and used as a glaze.
- For a lower-sodium version, use low-sodium soy sauce.
