Teriyaki glazed salmon is a delicious way to cook salmon, or any type of meat. If you’re new to this cooking method, keep reading to learn everything you need to know!
Table of contents
What is Teriyaki?
Teriyaki is a Japanese cooking method in which a sweet soy sauce based teriyaki sauce is applied to ingredients while they’re being cooked. The sauce is made from a combination of soy sauce, sake, mirin, and sugar. The name Teri (shiny)-Yaki (fry or bake) comes from the sugar content of the sauce making the surface of the food glossy and shiny This technique is often used to cook fish such as salmon and yellowtail (buri teriyaki) or meat such as Teriyaki Chicken. Teriyaki sauce can also be used as a marinade with additional ingredients like garlic and ginger. The tangy salty sweetness of the sauce pairs so well with salmon and creates such delicious flavor. Top with green onions and sesame seeds and serve the teriyaki salmon with a bowl of rice to make a simple yet flavorful dish.
What Do I Need to make Teriyaki Sauce?
Basically you need only 4 ingredients for making teriyaki sauce. I have explained the golden ratio of teriyaki sauce in the teriyaki sauce recipe post.
- Soy sauce – if you are not sure what type of soy sauce to use, for example Japanese or Chinese light soy sauce, read more about the difference between those and 5 different types of soy sauces in the soy sauce post.
- Sake – use cooking sake. You do not need expensive drinking sake to make teriyaki sauce. If you don’t have sake in handy, substitute with dry sherry or chinese cooking wine.
- Mirin – Read more about mirin in the mirin post and possible substitutes in the Japanese food substitute post.
- Sugar – caster sugar, brown sugar
Ingredients for Teriyaki Glaze Salmon
above ingredients for teriyaki sauce +
- salmon fillet
- plain flour
Equipments you Need
- a small bowl – to mix all teriyaki sauce mix
- a pan or a skillet
How to Make Teriyaki Glazed Salmon?
- sprinkle salt over both sides of the salmon fillets and leave it for about 10 minutes in order to remove the fishy smell.
- pat dry salmon fillets to remove excess water with kitchen paper towel.
- Dust flour on the surface of the salmon fillets and brush off any excess flour.
- Combine soy sauce, sake, mirin and sugar in a small saucepan over medium-high heat until the sugar dissolves.
- Heat olive oil in a pan or a skillet
- Add the salmon fillets in from the skin side first. Fry them over medium-high heat about 2 minutes one side then turn the fillet over.
- Add the teriyaki sauce to the pan and simmer until the teriyaki sauce thicken and the other side of the salmon is cooked. Occasionally drizzle the sauce over the salmon fillets with a spoon.
- Serve with plain cooked rice, brown rice or cauliflower rice and side dishes.
Tips for Making Sekihan
- When we cook ordinary rice in a rice cooker, we let the rice grain absorb some water before cooking it so that when the rice is cooked it is soft. However, do not leave glutinous rice in water if you are going to use a rice cooker or a pressure cooker, because the water absorption rate of glutinous rice is higher so there ends up being not enough water to cook it or if you add water to cook, it ends up soggy.
- Traditionally, the rice is cooked by steaming, when we did not have pressure cookers. If you are going to decide to cook this dish in the traditional way, you need to soak the rice in water for 6-8 hours and if the rice is old, it needs to be soaked for longer. Then drain the soaked liquid and steam cook the rice.
- It’s important to add the salt at the right time when cooking. Do not add the salt to the Azuki Beans. The salt makes the azuki beans firm and will not be cooked properly. The salt needs to be added when cooking the rice (after the beans have cooked).
What to Serve with?
Teriyaki salmon goes best with plain white rice and a side of vegetables. It can also be served with brown rice or cauliflower rice to cater to those who are health conscious. See the other recipes below for side dish options.
More Japanese Salmon Recipes
A:If you would like to make this gluten-free, use gluten-free soy sauce. Tamari is not necessary always gluten-free so check the label whether wheat is added or not. Read more about soy sauce options in this post.
A:Yes you can. Sugar and honey have different sweetness levels so start with half the amount of sugar to adjust to your liking.
A:The salmon is a great source of protein, omega-3 fatty acids, and potassium. However, it is not low in calories and the teriyaki sauce is high in sodium and sugar, which is better to eat in moderation. You can use reduced-salt soy sauce and sugar alternatives to make this healthier if you like.
Teriyaki Glazed Salmon
- 1 small saucepan
- 1 fish descaler
- 2 salmon fillets(with or without skin) *1
- 1 tsp salt
- 2 tbsp soy sauce *2
- 2 tbsp cooking sake *2
- 2 tbsp mirin *2
- 1 tbsp sugar
- 1 tbsp plain flour
- 1 tbsp cooking oil *3
- Sprinkle salt over the salmon fillets on both side.2 salmon fillets(with or without skin)1 tsp salt
- Leave the fillets for 10 minutes.
- Mix soy sauce, sake, mirin and sugar in a small saucepan over medium heat till the sugar dissolves and set it aside.2 tbsp soy sauce2 tbsp cooking sake2 tbsp mirin1 tbsp sugar
- Pat dry the salmon fillets with a kitchen towel on both sides.
- Dust the plain flour over the fillets on both sides and remove excess flour with a brush.1 tbsp plain flour
- Heat the oil in a frying pan and add the salmon fillets skin side down.1 tbsp cooking oil
- Cook the fillets for 2 minutes over medium-high heat.
- Turn them over and add the teriyaki sauce to the pan. Simmer until the teriyaki sauce thickens and the other side of the salmon is cooked.
- Occasionally drizzle the sauce over the salmon fillets with a spoon.
- Serve with plain cooked rice.