Teriyaki Salmon

Name: Teriyaki Salmon
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 Salmon Fillets, skin-on, 150–180 g each; 1 tbsp Neutral Oil, e.g., canola; 4 tbsp Soy Sauce, Japanese koikuchi; 4 tbsp Mirin; 4 tbsp Sake; 2 tbsp Sugar, granulated; 300g Japanese Short-Grain Rice, uncooked; 200g Daikon, grated (daikon oroshi)

Rich, glossy teriyaki coats tender salmon fillets for a dish that's both elegant and comfortingly familiar. Serve the sweet-savory fish over steaming, sticky rice and a mound of freshly grated daikon for a bright, refreshing contrast—perfect for a weeknight dinner or an impressive dinner-party main.

Rich, glossy teriyaki coats tender salmon fillets for a dish that's both elegant and comfortingly familiar. Serve the sweet-savory... Show more

Traditional Japanese Recipe

Health Grade

B · Healthy

Rating

4.2

Time

40 min

Price

2,56 €

Calories

740 kcal

healthy

quick

easy

meal prep

Method

Rinse the rice

If you're serving Japanese short-grain rice, put it in a bowl, cover with cold water, swish it gently with your hand, and drain. Repeat until the water is mostly clear; 3 to 4 rinses is usually enough. This helps the cooked rice stay tender and pleasantly sticky instead of gummy.

Cook the rice

Transfer the rinsed rice to a saucepan with about 400 ml water, bring it to a boil, then cover and lower the heat to the gentlest simmer. Cook for 12 minutes, then turn off the heat and let it stand, still covered, for 10 minutes. Fluff it just before serving so the grains stay distinct.

Grate the daikon

If you're serving daikon, peel it and grate it finely into a small bowl. Let it sit briefly, then pour off just a little of the excess liquid so it stays juicy but not watery. Keep it chilled or at room temperature until you're ready to serve.

Mix the sauce

In a small bowl, stir together the soy sauce, mirin, sake, and sugar until the sugar is mostly dissolved. Set the bowl near the stove so the sauce is ready to go as soon as the salmon is browned.

Prep the salmon

Pat the salmon fillets very dry with paper towels, especially on the skin side. Dry skin is the key to getting a crisp finish and good browning instead of steaming in the pan.

Heat the pan

Set a skillet over medium heat. When it feels properly hot, add the neutral oil and swirl to coat the bottom in a thin, even layer.

Crisp the salmon

Lay the salmon in the hot oil skin-side down, placing it away from you to avoid splashes. Press each fillet gently with a spatula for the first 20 seconds so the skin makes full contact with the pan, then cook for 4 minutes until the skin is crisp and the color change has climbed most of the way up the sides. Flip and cook the second side for 2 minutes more.

Glaze the fish

Pour in the mixed teriyaki sauce and let it bubble over medium heat for 2 to 3 minutes. Tilt the pan and spoon the sauce over the salmon until the glaze looks shiny and lightly syrupy, and the fish flakes easily in the center. Take the pan off the heat as soon as the sauce thickens, because the sugars can catch and burn quickly at this stage.

Serve and finish

Serve the teriyaki salmon with the rice, if using, and spoon any extra glaze from the pan over the top. Add the grated daikon alongside for a cool, peppery contrast. Bring it straight to the table while the skin is still crisp and the glaze is glossy.

Ingredients

Method

For 4 servings

Adjust servings

For the salmon

4 Salmon Fillets, skin-on, 150–180 g each
1 tbsp Neutral Oil, e.g., canola

For the teriyaki sauce

4 tbsp Soy Sauce, Japanese koikuchi
4 tbsp Mirin
4 tbsp Sake
2 tbsp Sugar, granulated

To serve (optional, traditional accompaniments)

300g Japanese Short-Grain Rice, uncooked
200g Daikon, grated (daikon oroshi)

🧂 Plus ~2g of salt

Nutrition

Per Serving.

Calories

740 kcal

37% of Daily kcal

Protein

41 g

82% RDI

Fat

26 g

6g sat fat

Carbs

76 g

28% RDI

Sugar

14 g

28% RDI

Fiber

2.7 g

9% RDI

Salt

1.1 g

23% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B · 7.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For the salmon

4 Salmon Fillets, skin-on, 150–180 g each
1 tbsp Neutral Oil, e.g., canola

For the teriyaki sauce

4 tbsp Soy Sauce, Japanese koikuchi
4 tbsp Mirin
4 tbsp Sake
2 tbsp Sugar, granulated

To serve (optional, traditional accompaniments)

300g Japanese Short-Grain Rice, uncooked
200g Daikon, grated (daikon oroshi)

🧂 Plus ~2g of salt

Teriyaki Salmon

Method

Rinse the rice

Cook the rice

Grate the daikon

Mix the sauce

Prep the salmon

Heat the pan

Crisp the salmon

Glaze the fish

Serve and finish

Ingredients

Method

For the salmon

For the teriyaki sauce

To serve (optional, traditional accompaniments)

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the salmon

For the teriyaki sauce

To serve (optional, traditional accompaniments)

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