Entree: Japan – 鮭の照り焼き ➤ Sake no teriyaki (Teriyaki salmon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

- 2 salmon fillets, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 g) grated fresh ginger
- 1 tsp (5 g) sesame seeds (optional)
- 2 cups (480 ml) steamed short-grain rice for serving (optional)
- Pickled ginger or takuan for serving (optional)

Instructions

1. Pat the salmon fillets dry and lightly score the skin side; season very lightly with a pinch of salt.
2. Combine soy sauce, mirin, sake, sugar, and grated ginger in a small saucepan; bring to a gentle boil, then reduce heat and simmer until slightly thickened, about 3–4 minutes; remove from heat.
3. Heat vegetable oil in a nonstick or cast-iron skillet over medium-high heat; place salmon skin-side down and cook 3–4 minutes until skin is crisp and the fish releases easily.
4. Flip salmon and cook 2–3 minutes more, spooning the teriyaki glaze over the top; reduce heat so glaze does not burn and cook until fish is opaque and just cooked through (internal temp ~125–130°F / 52–55°C for medium).
5. Remove salmon to a plate, spoon remaining glaze into the pan and reduce briefly to a glossy sauce, then drizzle over the fillets.
6. Serve immediately with steamed rice, a sprinkle of sesame seeds if using, and pickles or grated daikon on the side.