Teriyaki Salmon Glaze
A flawless, sweet-and-savory masterpiece. Forget bottled sauces—this traditional recipe pan-sears fresh salmon fillets and glazes them in a bubbling, homemade reduction of soy sauce, mirin, sake, and sugar until dark, sticky, and incredibly glossy.
- 2 Salmon fillets approx. 6 oz each, skin-on
- 1 tbsp Vegetable oil
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 1 tbsp Sake
- 1 tbsp Sugar
- 1 Green onion thinly sliced
- 1 tsp Toasted sesame seeds
Mix the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, and sugar until the sugar is completely dissolved. This is your master glaze.
Sear the Salmon: Pat the salmon fillets completely dry. Heat the vegetable oil in a skillet over medium-high heat. Place the salmon in the pan, skin-side down. Press gently so the skin makes full contact. Cook undisturbed for 4 minutes until the skin is incredibly crispy.
Cook the Flesh: Carefully flip the salmon over. Lower the heat to medium and cook for another 2 to 3 minutes until the salmon is cooked through. Remove the salmon to a plate briefly.
Caramelize the Glaze: Use a paper towel to wipe out the excess oil and fat from the skillet. Pour the teriyaki sauce directly into the hot pan. It will bubble instantly. Return the salmon to the pan. Baste the fish continuously with a spoon as the sauce reduces into a thick, sticky, dark lacquer. Garnish with sesame seeds and green onions.
Keyword Dinner, Glaze, Quick, Salmon, Seafood, Teriyaki