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."
- 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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