Grilled Salmon Teriyaki
Sake Teriyaki
Rich, omega-3-packed salmon fillets glazed in a simple, authentic teriyaki sauce made from just soy sauce, sake, mirin, and a little sugar. Homemade teriyaki is much lighter and healthier than thick, syrupy restaurant versions.
Time
20m
Servings
2
Difficulty
easy
Budget
$$
The Story
Teriyaki is a cooking technique rather than just a sauce. 'Teri' means luster or shine, and 'yaki' means grilled or broiled. The technique originated in the 17th century, using a glaze of soy sauce, sake, mirin, and sugar applied to fish or meat as it cooks. True Japanese teriyaki sauce is thin and intensely flavorful, relying on the reduction of the liquid during cooking rather than cornstarch thickeners commonly used in Western adaptations.
✓Healthy Swaps & Tips
- • Use tamari instead of soy sauce to make the dish gluten-free.
- • Substitute honey or maple syrup for the sugar if you prefer an unrefined sweetener.
- • Serve with a large portion of steamed broccoli or bok choy to balance the meal.
Ingredients
- 2 (about 150g each)salmon filletsskin-on
- 2 tbspsoy sauce
- 2 tbspsake
- 2 tbspmirinsweet cooking rice wine
- 1 tspsugar
- 1 tspneutral oilsuch as canola or rice bran
Instructions
In a small bowl, whisk together the soy sauce, sake, mirin, and sugar until the sugar dissolves. This is your teriyaki sauce.
Pat the salmon fillets dry with a paper towel. Score the skin slightly to prevent curling.
Heat the oil in a non-stick skillet over medium heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy.
Carefully flip the salmon and cook for 1 minute on the flesh side. Remove the salmon from the pan and wipe out any excess oil.
Return the salmon to the pan and pour the teriyaki sauce over it. Simmer for 2-3 minutes, basting the salmon continually with a spoon until the sauce reduces to a shiny glaze.
Serve immediately, drizzling any remaining glaze over the fish.
Common Questions
Why don't you use cornstarch to thicken the sauce?
Authentic Japanese teriyaki relies on the sugars in the mirin and added sugar caramelizing and reducing in the pan to create a glaze, not a thick gravy.
Can I use chicken instead?
Yes, chicken teriyaki is very popular. Use boneless skinless chicken thighs for the best flavor, and adjust the cooking time to ensure the chicken is cooked through.
Nutrition per serving
Estimated values based on standard ingredients.
Nutrition info is provided as a general guide. Actual values may vary based on specific ingredient brands and portion sizes.
