Recipes
Salmon Teriyaki
The four-ingredient marinade for this easy weeknight fish doubles as a glossy, salty-sweet glaze.
- Serves
4
- Time
4 hours 30 minutes
In the Japanese kitchen, “teriyaki” refers to a two-step style of cooking that consists of glazing followed by grilling or broiling. Bottled teriyaki sauce is widely available, but the sweet-salty condiment is so versatile and easy to prepare that we prefer to make our own. In this recipe, the marinade doubles as the glaze: The sugars concentrate and caramelize as the salmon cooks, resulting in a deep, savory flavor and glossy exterior.
Featured in: "Salmon Teriyaki Gets Back To Its Roots."
Ingredients
- ¾ cup mirin
- ¾ cup soy sauce
- ¼ cup plus 2 Tbsp. sake
- ¼ cups sugar
- Six 4-oz. skin-on salmon filets
- 1 medium scallion, thinly sliced
- 2 tsp. toasted sesame seeds
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Instructions
Step 1
To a small pot set over medium-high heat, add the mirin, soy sauce, sake, and sugar. Bring to a boil and cook, stirring continuously, until the sugar dissolves, 1–2 minutes. Remove from heat and let the sauce cool to room temperature, about 20 minutes.
Step 2
To a large zip-top freezer bag, add the salmon and the marinade, press out any excess air, seal the bag, and turn a few times to coat the fish. Transfer to the fridge and marinate for at least 4 and up to 12 hours.
Step 3
Heat a grill or grill pan to medium-low heat. Remove the salmon from the bag (reserving the marinade); set the fish aside on a plate to come to room temperature.
Step 4
To a small pot, add the marinade, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce has reduced by half, about 15 minutes.
Step 5
Place the salmon, skin-side-down, on the grill or grill pan, and cook, turning once and basting with the reduced marinade occasionally, until just cooked through, 4–5 minutes per side. Transfer the fillets to a platter, drizzle with any remaining marinade, and garnish with scallions and sesame seeds.
- To a small pot set over medium-high heat, add the mirin, soy sauce, sake, and sugar. Bring to a boil and cook, stirring continuously, until the sugar dissolves, 1–2 minutes. Remove from heat and let the sauce cool to room temperature, about 20 minutes.
- To a large zip-top freezer bag, add the salmon and the marinade, press out any excess air, seal the bag, and turn a few times to coat the fish. Transfer to the fridge and marinate for at least 4 and up to 12 hours.
- Heat a grill or grill pan to medium-low heat. Remove the salmon from the bag (reserving the marinade); set the fish aside on a plate to come to room temperature.
- To a small pot, add the marinade, and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce has reduced by half, about 15 minutes.
- Place the salmon, skin-side-down, on the grill or grill pan, and cook, turning once and basting with the reduced marinade occasionally, until just cooked through, 4–5 minutes per side. Transfer the fillets to a platter, drizzle with any remaining marinade, and garnish with scallions and sesame seeds.
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