The Very Best Teriyaki Salmon Recipe

This is the best and easiest teriyaki salmon recipe I have ever tried. (Ok, I haven’t tried that many.)

I make this recipe about once a week, rotating my fish selection. The photos here are of salmon. Last night we had this with a new fish that I picked up at the farmers’ market last Saturday – I think it was called Cobia. Delicious as always!

I got the original recipe out of a book: Japanese Women Don’t Get Old or Fat. I borrowed it from my mother in law a while ago and have not given it back yet… there are just too many good recipes in there.

Teriyaki Salmon Recipe

Ingredients

• 4 4-ounce pieces of salmon (works well with any firm fish – tilapia is the only one I’ve tried that doesn’t work well and that’s because it tends to fall apart)
• 2 tablespoons canola oil, olive oil, or ghee

For the marinade:

• 2 tablespoons soy sauce
• 3 tablespoons mirin

For the teriyaki sauce:

• 1/4 cup mirin
• 2 tablespoons soy sauce
• 1 tablespoon sugar

Instructions

• Mix the marinade and let the salmon sit in it, flipping once, for about 10 minutes.
• Meanwhile, make the teriyaki sauce by mixing those ingredients (soy sauce, mirin, sugar).
• Heat the oil in a skillet over high heat.
• Remove the salmon from the marinade and pat it dry with a paper towel.
• Reduce heat to medium and cook the salmon, skin side down, for about 5 minutes.
• Flip the salmon and cook for one more minute (skin side up).
• Whisk the teriyaki sauce one more time to make sure the sugar is dissolved, then pour it over the fish.
• Tilt the pan to spread out the sauce and use a spoon to spoon some over the top of the fish.
• Cook for about 1 more minute to let the sauce thicken.
• Remove from heat, and pour any extra sauce over top of the fish.
• Serve with fresh rice and a veggie side.

The only changes I made from the original recipe are:

• I use a little more oil and sugar. It still doesn’t have a lot of oil or sugar.
• I don’t remove the fish to wipe out the oil before I add the teriyaki sauce. It’s an extra step to reduce the fat but I don’t really mind skipping that. Fats make this dish yummy.

Original here.