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Bon Appétit

Salmon Teriyaki

By Tadashi Ono and Harris Salat

4.8

(10)

This image may contain Food Dish and Meal
Photo by Peden & Munk

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

Cooks' Note

Editor's note: This recipe's headnote and ingredient info have been updated as a part of our archive repair project.

Recipe information

  • Yield

    4 servings

Ingredients

1/2 cup sake
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
1 tablespoon vegetable oil, plus more if needed
4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)
Kosher salt
Sansho powder (for serving; optional)

Ingredient Info:

Sansho powder is made from the ground berries of the prickly ash tree.

Preparation

  1. Step 1

    Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.

    Step 2

    Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

    Step 3

    Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

    Step 4

    Serve sprinkled with sansho powder, if desired.

TagsSakeAlcoholBeveragesJapaneseEast AsianAsianSalmonFishSeafoodMainDinnerDairy FreeNut Free5 Ingredients or FewerEasyQuick30 Minutes or LessSearBon Appétit

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