In the Japanese kitchen, “teriyaki” refers to a two-step style of cooking that consists of glazing followed by grilling or broiling. Jarred versions of “teriyaki sauce” are widely available, but the sweet-salty condiment is so easy to prepare—and so versatile—that we like to make our own. Use the sauce as a marinade for salmon (or chicken, vegetables, or other fish) 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
- 3⁄4 cup mirin
- 3⁄4 cup soy sauce
- 1⁄4 cup plus 2 Tbsp. sake
- 1⁄4 cup sugar
- Six 4-oz. skin-on salmon filets
- 1 medium scallion, green part only, thinly sliced
- 2 tsp. toasted sesame seeds
- To a small pot 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 set aside to cool to room temperature, about 20 minutes.
- Place the salmon in a gallon-size zip-top freezer bag, then add the reserved marinade, press out any excess air, seal the bag, and turn a few times to coat the fish. Transfer the bag to the fridge and marinate for at least 4 hours and up to overnight.
- Build a low fire in a charcoal grill or heat a gas grill to medium-low. (Alternatively, heat a cast-iron grill pan over medium heat.)
- Meanwhile, remove the salmon from the bag (reserving the marinade); set the fish aside on a plate to come to room-temperature. Pour the marinade into a small pot; bring to a boil over medium-high heat and cook, stirring occasionally, until 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 to a platter, drizzle with any remaining marinade, and garnish with scallions and sesame seeds.