Teriyaki salmon is a classic Japanese dish that has become popular worldwide. The combination of salty-sweet teriyaki sauce and rich, fatty salmon is hard to beat. When prepared properly, teriyaki salmon comes out moist, flavorful and meltingly tender on the inside with a delicious glazed exterior.
This article will teach you step-by-step how to make restaurant-quality teriyaki salmon at home. We’ll cover everything from choosing the right salmon fillet to making homemade teriyaki sauce to cooking techniques for flawless results. With a few simple tricks, you’ll be serving up the best teriyaki salmon you’ve ever tasted in no time!
Choosing the Right Salmon
The first step in cooking great teriyaki salmon is selecting high-quality fresh salmon fillets. Here are a few tips:
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Go for thick center-cut fillets – Thicker fillets around 1.5 to 2 inches are ideal as they’ll stay moist when cooking. Thinner tails and ends can overcook easily.
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Choose wild-caught over farmed – Wild salmon like sockeye and coho have better flavor and texture If using farmed, choose sustainably raised
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Look for bright color and clean smell – Salmon flesh should look vibrant pink/orange. Any dull or brown spots mean the fish is old. It should have a fresh, mild scent, not “fishy”
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Buy skin-on – Salmon skin protects the delicate flesh while cooking. Plus it gets deliciously crispy! Remove after if unwanted.
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Pick salmon with high oil content – Fattier salmon like king and Atlantic are more forgiving when cooking and bring richer flavor.
Making Homemade Teriyaki Sauce
The secret to incredible teriyaki salmon is in the sauce! Store-bought teriyaki sauce can’t compare to homemade. Here’s how to whip up a balanced sweet-salty-tangy teriyaki marinade:
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Soy sauce – Use an all-purpose Japanese soy sauce like Kikkoman for authentic flavor.
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Mirin – This Japanese rice wine adds sweetness and umami depth. Look for it at Asian markets.
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Sake – Rice wine balances out the mirin’s sweetness with acidity. Substitute dry sherry.
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Brown sugar – Dark brown sugar or muscovado add rich caramel notes. Adjust amount to taste.
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Ginger and garlic – Minced ginger and garlic provide a spicy, aromatic base.
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Sesame oil – A touch of toasted sesame oil brings nutty richness.
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Cornstarch – Mixed with water, cornstarch thickens the sauce so it glazes nicely.
Combine the ingredients, reserving some for glazing later. For best flavor, let the sauce marinate the salmon 15-30 minutes.
Cooking Methods for Perfect Teriyaki Salmon
Teriyaki salmon can be prepared using a few different cooking techniques. Here are some easy methods for getting restaurant-quality results:
Pan Searing
Pan searing on the stovetop is quick and gives you lovely browned exterior while keeping the inside tender and moist.
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Pat salmon dry and brush both sides with a little oil. Season lightly with salt and pepper.
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Heat an ovenproof nonstick skillet over medium-high heat. Carefully lay the fillet in, skin-side down first.
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Sear until crispy, about 3-4 minutes. Flip and sear the second side 2 minutes.
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Finish cooking in a 400°F oven until thickest part is 125°F, 2-5 minutes depending on thickness.
Broiling
For easy oven-cooking, broiling creates nice charring and caramelization.
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Line a rimmed baking sheet with foil and coat with oil. Place salmon on skin-side down.
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Brush fillet with half of the teriyaki sauce. Broil 6 inches from heat 3-4 minutes.
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Remove from oven, glaze with more sauce, then broil another 2-3 minutes until 125°F internally.
Grilling
Grilled teriyaki salmon gets awesome smoky flavor from the grill.
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Oil the grill grates and preheat to medium-high. Oil the salmon lightly.
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Grill skin-side down for 5 minutes with lid closed. Flip and grill 2-3 more minutes, glazing often.
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Move to indirect heat if flame flaring occurs. Grill until 125°F internally.
Baking
For easy hands-off cooking, baking is reliable and simple.
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Marinate salmon as desired. Line a baking sheet with foil and lightly oil it.
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Place fillet skin-side down. Bake at 400°F for 10-12 minutes until nearly cooked through.
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Remove from oven, brush with teriyaki glaze, then bake another 2-3 minutes until done.
Serving Suggestions
Teriyaki salmon tastes amazing when served alongside:
- Steamed white or brown rice
- Roasted asparagus or green beans
- Sautéed bok choy, broccoli or snap peas
- Sesame seeds, sliced scallions and microgreens for garnish
- Lemon or lime wedges
For a fun presentation, serve in a bowl over sushi rice with seaweed salad and pickled ginger. Leftovers are delicious in salads, rice bowls and more.
Teriyaki Salmon Perfection
With high-quality salmon, homemade teriyaki sauce and proper cooking technique, you can enjoy restaurant-caliber teriyaki salmon easily at home. The balance of sweet glaze, tender flesh and crisp edges is unbeatable. Impress family and friends with your culinary skills by serving up this Japanese classic.
SALMON TERIYAKI – EASY RECIPE
FAQ
How best to cook teriyaki salmon?
- Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.
- Add the zest and juice of the lime and pour in the soy sauce. …
- Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.
- When the sauce is reduced add the salmon to the teriyaki sauce frying pan.
Is it better to bake or stove top salmon?
Is salmon better baked or pan-seared? Both methods are good and it depends on personal preference. Pan-seared salmon is a lot more flavorful and you can achieve that crispy texture on the outside. It works better when cooking smaller pieces. Baked salmon is less messy and it allows you to make bigger pieces at a time.
Does teriyaki sauce go on before or after cooking?
Do you marinate teriyaki salmon?
Place the salmon fillets in a dish, season with salt and pepper and pour the sticky dressing over them. Cover with cling film and set aside in the fridge to marinate for up to 2 hours, but at least 20 minutes. a further minute or so, until the salmon fillets are opaque halfway up the sides.