Crispy-skinned salmon glazed in homemade teriyaki sauce
Pan-Seared Salmon Teriyaki
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 fillets
Difficulty
Easy
Cost
Premium
$$$
Pan-Seared Salmon Teriyaki
Crispy-skinned salmon glazed in homemade teriyaki sauce
★4.6(8)
Salmon fillets pan-seared to crispy-skinned perfection and glazed with a homemade teriyaki sauce of soy, mirin, and ginger over steamed rice.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Salmon teriyaki is the quintessential Japanese-inspired weeknight dinner — fast, flavorful, and endlessly satisfying. The combination of crispy-skinned, perfectly cooked salmon and a glossy, sweet-savory teriyaki glaze is a match made in culinary heaven. The homemade teriyaki sauce takes just 5 minutes and is leagues better than anything from a bottle.
The secret to this dish is nailing the salmon skin. Starting the fillet skin-side down in a hot pan and pressing it flat for the first minute gives you a shattering, chip-like skin that provides an incredible textural contrast to the rich, tender flesh. Drizzle the homemade teriyaki glaze on top, add a bowl of steamed rice and some vegetables, and you have a dinner that feels like a treat every single time.
Ingredients
- 4 skin-on salmon fillets (6 oz each)
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake or dry sherry
- 2 tablespoons brown sugar
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
Instructions
- 1
Whisk soy sauce, mirin, sake, brown sugar, ginger, and garlic in a small saucepan. Bring to a simmer over medium heat and cook for 5-7 minutes until reduced by half and syrupy. Set aside.
- 2
Pat salmon fillets completely dry, especially the skin. Season the flesh side with salt and pepper.
- 3
Heat oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering.
- 4
Place salmon skin-side down. Press each fillet gently with a spatula for the first 30 seconds to keep the skin flat against the pan. Cook for 5 minutes undisturbed until the skin is very crispy.
- 5
Flip and cook the flesh side for 2-3 minutes for medium doneness.
- 6
Transfer to plates skin-side up. Drizzle generously with the teriyaki glaze. Serve with steamed rice and vegetables.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
MirinRice vinegar plus a tablespoon of sugar
Approximates the sweet-tangy quality of mirin
SakeDry sherry or white wine
Either provides a similar alcohol-based depth to the sauce
SalmonChicken thighs or tofu steaks
Both take to teriyaki glaze beautifully
Tips & Storage
Pro Tips
Make sure the salmon skin is completely dry before it hits the pan — moisture is the enemy of crispy skin.
Do not move the salmon once it is skin-side down. The skin needs uninterrupted contact with the hot pan to crisp properly.
The teriyaki sauce should coat the back of a spoon when it is ready. If it is too thin, continue reducing.
Double the teriyaki sauce recipe and keep extras in the refrigerator for up to 2 weeks.
Storage
Store salmon and teriyaki sauce separately in the refrigerator for up to 3 days.
Reheating
Reheat salmon gently in a 275°F oven for 8 minutes. Warm the teriyaki sauce separately and spoon over before serving.
Nutrition Facts
Per serving (1 fillet with sauce) · 4 servings
Calories390
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein34g
Carbohydrates14g
Fat20g
Fiber0g
Sugar10g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between teriyaki and regular soy sauce?
- Teriyaki is a sauce or glaze made from soy sauce, mirin (sweet rice wine), and sugar, reduced until thick and glossy. Regular soy sauce is just the fermented soybean condiment used as a base ingredient.
- Why did my salmon skin stick?
- The pan was not hot enough, or the skin was not dry. Start with a well-heated pan and bone-dry skin. Let the salmon cook undisturbed until it releases naturally.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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