Teriyaki Salmon


prep time: 15 minutes, cook time: 35 minutes, servings: 4

  • 1/4 cup soy sauce or tamari
  • 2 tablespoons mirin
  • 3 tablespoons brown sugar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 4 skin-on, boneless salmon fillets about 6 oz. (185 g) 
  • 2 green onions, sliced, for garnish
  • 1 tablespoon sesame seeds, for garnish


  1. Over medium-high heat, combine the soy sauce, sugar, ginger, garlic, mirin and cornstarch in a sauce pan. Bring to a simmer, stirring until the sugar has dissolved, about 5 minutes. Let cool.
  2. Place the salmon in a shallow baking dish. Pour half of the teriyaki sauce over the salmon and refrigerate for 1 hour, up to 4 hours. Reserve the other half of the sauce.
  3. In a large frying pan over medium heat, warm the oil and add the salmon fillets. Place them skin side up and sear. Turn the fish over and sear the other side.
  4. Transfer to a platter.
  5. Spoon the warm sauce over the fish and garnish with the green onions.