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Japanese salmon teriyaki with glossy glaze, sesame, and spring onion

Japanese · Japan

Japanese Salmon Teriyaki (Quick Weeknight Glaze)

Weeknight Japanese classic — crisp-edged salmon under a sweet-savoury glaze in under 20 minutes.

Prep

10 min

Cook

12 min

Servings

2

Difficulty

Easy

Salmon teriyaki is built on balance: soy, mirin, sake (or dry white), and a touch of sugar reduced to a glossy coat. A hard pan gives the edges texture while the centre stays moist.

Serve with rice and greens. For restaurant sushi and fish rooms, browse our Tokyo and Japan listings.

Method

  1. 1

    Mix the glaze

    Stir soy, mirin, sake, and sugar until the sugar dissolves.

  2. 2

    Sear the salmon

    Pat dry and season lightly with salt. Heat oil in a non-stick pan over medium-high. Cook skin-side down 3–4 minutes until crisp, then flip 1–2 minutes.

  3. 3

    Glaze

    Pour in the sauce. Reduce 1–2 minutes, spooning over the fish until glossy. Do not burn the sugar.

  4. 4

    Serve

    Plate with rice, sesame seeds, and spring onion.

Chef tips

  • Dry salmon = better sear.
  • Pull the fish slightly early — residual heat finishes it under the glaze.
  • If the glaze tightens too fast, splash in a tablespoon of water.

Salmon species guide →

Dine out

Want the restaurant version in Tokyo? See seafood restaurants in Tokyo · Japan

FAQ — Japanese Salmon Teriyaki (Quick Weeknight Glaze)

Can I use frozen salmon?
Yes. Thaw fully in the fridge and dry well before searing.
No mirin?
Use a little extra sugar and dry white wine, or a splash of rice vinegar with sugar.
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