Internet, do you have any idea how easy it is to make salmon teriyaki at home? I’m going to let you in on a little secret: it’s incredibly easy. Like, laughingly easy. And the best part? It tastes better than that sugary, syrupy rendition so many restaurants serve.
The secret to achieving the perfect glaze here is reducing the sauce appropriately. Reduce it too much and you’ll scorch the fish. Reduce it too little and you’ll end up with a watery sauce. You have been warned.
1/2 cup sake
1/4 cup mirin
1/4 cup soy sauce
1 tablespoon vegetable oil
4 6-ounce skin-on, boneless salmon fillets
1. Combine sake, mirin, and soy sauce bowl. Set teriyaki sauce aside.
2. Heat oil in a large nonstick pan over medium-high heat and season salmon lightly with salt.
3. Working in batches and adding more oil if needed, cook salmon skin side down until skin is brown and crisp, about 5 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
4. Pour off excess fat in pan. Bring teriyaki sauce to a boil in pan over medium heat. Cook until reduced by two-thirds, about 5 minutes.
5. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 3 minutes.
6. Transfer to a plate and serve with rice or salad.