Easy Pan-Seared Salmon Teriyaki

This classic Japanese dish features succulent salmon fillets glazed in a perfectly balanced, homemade sweet and savory teriyaki sauce. It is a quick, restaurant-quality meal that is simple enough for any home cook to master.

Ingredients

0.75 lb (340 g)

Salmon fillets, skin-on

3 tablespoons

Soy sauce

2 tablespoons

Mirin (Japanese sweet rice wine)

1 tablespoon

Granulated sugar

1 tablespoon

Vegetable oil

1 teaspoon

Fresh ginger, minced

Steps

1. 1

   Pat the 0.75 lb (340 g) salmon fillets dry using a clean paper towel on a cutting board.

2. 2

   Whisk the 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon granulated sugar, and 1 teaspoon minced fresh ginger in a small bowl with a fork until the sugar is fully dissolved.

3. 3

   Heat the 1 tablespoon vegetable oil in a 10-inch nonstick skillet over medium-high heat, about 375°F (190°C), until the oil shimmers.

4. 4

   Place the 0.75 lb (340 g) salmon fillets skin-side down into the 10-inch nonstick skillet and cook until the skin is crispy and golden, about 4 minutes.

5. 5

   Flip the 0.75 lb (340 g) salmon fillets over using a spatula and cook until the fish reaches an internal temperature of 145°F (63°C) and flakes easily with a fork, about 3 minutes.

6. 6

   Pour the sauce mixture from the small bowl into the 10-inch nonstick skillet around the salmon.

7. 7

   Simmer the sauce mixture in the 10-inch nonstick skillet while spooning it over the salmon until the liquid reduces to a thick, syrupy glaze that coats the back of a spoon, about 2 minutes.

8. 8

   Check the internal temperature one last time with a meat thermometer to ensure the salmon is at 145°F (63°C) before removing it from the 10-inch nonstick skillet.

Per serving: 420 calories · 35 g protein · 18 g carbs · 22 g fat

Recipes and nutrition are AI-generated; check ingredients for allergies before cooking.