Salmon Teriyaki
The classic four-ingredient marinade for this easy, weeknight fish dish doubles as a glossy, salty-sweet glaze.
- Serves
serves 4
- Cook
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 versions of “teriyaki sauce” are widely available, but the sweet-salty condiment sold under that name is so versatile and so easy to prepare that we prefer to make our own. Use the sauce as a marinade before cooking, then boil the liquid down to use as a glaze during cooking. The sugars concentrate and caramelize over high heat, locking in moisture and resulting in a deep, savory flavor.
Featured in: "Salmon Teriyaki Gets Back To Its Roots."
Ingredients
- ¾ cups mirin
- ¾ cups soy sauce
- ¼ cups plus 2 Tbsp. sake
- ¼ cups sugar
- Six 4-oz. skin-on salmon filets
- 1 medium scallion, thinly sliced
- 2 tsp. toasted sesame seeds