Salmon Teriyaki
Say bye-bye to bottled: Make our easy (4-ingredient!) teriyaki marinade tonight.
Jarred versions of sweet-salty teriyaki sauce are available, but it's so easy to make your own from scratch. Get the recipe for Salmon Teriyaki ». Jenny Huang
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
Salmon Teriyaki
An easy, DIY teriyaki marinade is the key to juicy, sweet-and-savory salmon in this classic recipe.
Yield: serves 4
Ingredients
- 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
Instructions
- 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.
