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Japanese

Salmon teriyaki

Non-vegetarian

鮭の照り焼き · sake no teriyaki

Salmon fillets pan-fried until golden, then glazed in the pan with a quick reduction of soy sauce, mirin, sake and a little sugar.

Salmon teriyaki is a Japanese main course, ready in about 17 minutes and made with salmon and soy sauce. It serves 2 and is rated easy to cook.

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A serving of Salmon teriyaki
Photo: Wow_Pho / Pixabay · Pixabay Content License
Prep
5 min
Cook
12 min
Total
17 min
Serves
2
Level
Easy
Calories
439

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Pat the salmon (opens in a new tab) dry, sprinkle with salt and dust lightly with flour. Mix the soy sauce (opens in a new tab), mirin (opens in a new tab), sake (opens in a new tab) and sugar (opens in a new tab) in a cup.

    • 3 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Heat the oil in a frying pan and cook the salmon (opens in a new tab) skin-side down until crisp, then turn and cook the other side.

    Food safety: Cook salmon to 63 °C, or until it flakes easily.

  3. Step 3

    Wipe out excess fat, pour in the sauce and let it bubble, spooning it over the fish, until thick and glossy.

    • 2 min
    • medium-high heat

  4. Step 4

    Serve with the glaze spooned over, sprinkled with sesame seeds (opens in a new tab) and spring onion (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Japan · Well documentedAlso popular in United StatesMore food from Japan
    Dish
    Lunch · Dinner · Main courses
    Cooking method
    Pan-fried
    Taste
    sweet & savoury, umami, mild
    Diet
    Pescatarian · Dairy-free · No nut ingredients · Low-carb · High-protein
    All labelsPescatarian · Non-vegetarian · Dairy-free · Egg-free · No nut ingredients · Pork-free · Beef-free · Low-carb · High-protein · Calorie-conscious
    Worked out from the ingredients. How labels work
    Good for
    Everyday · One-pan · Child-friendly
    Cook more with
    Salmon · Soy sauce · All-purpose flour · Mirin · Sake · Sugar
    Techniques
    Pan-frying

    Allergens

    • Contains: Fishfrom salmon
    • Contains: Wheatfrom all-purpose flour, soy sauce
    • Contains: Glutenfrom all-purpose flour, soy sauce
    • Contains: Soyfrom soy sauce
    • Contains, can be adapted: Sesamefrom sesame seeds

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    439 kcal per serving

    Estimated

    1 serving ≈ 209 g · recipe makes 2

    Where the energy comes from

    • Protein 32%
    • Carbohydrate 6%
    • Fat 61%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy439 kcal210 kcal
    Protein32.4 g15.5 g
    Carbohydrate6.4 g3.1 g
    Net carbohydrate6.2 g3 g
    Sugars2.2 g1 g
    Added sugars——
    Fibre0.2 g0.1 g
    Fat27.1 g12.9 g
    Saturated fat5.1 g2.4 g
    Trans fat——
    Cholesterol83 mg39 mg
    Sodium1101 mg527 mg
    Salt equivalent2.8 g1.3 g
    Vitamins & minerals per serving
    Potassium
    629 mg
    Calcium
    21 mg
    Iron
    0.9 mg
    Magnesium
    55 mg
    Vitamin A (RAE)
    87 µg
    Vitamin C
    6 mg
    Vitamin D
    16.5 µg
    Vitamin B12
    4.8 µg
    Folate (DFE)
    49 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: sesame seeds, spring onion.
    • Mirin: Sake (FDC 167723) used as a stand-in; true mirin is sweeter, so sugar is underestimated.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Watch the pan closely at the end; the glaze goes from syrupy to burnt quickly.

    Common mistakes

    • Adding the sauce before the fish is nearly cooked — it burns while the salmon finishes.
    • Moving the fillets too soon, so the skin tears instead of crisping.

    Serve with

    • Serve with rice, blanched greens and miso soup.

    Storage

    • Refrigerate for up to 2 days; good cold in bento.

    Reheating

    • Warm gently in a covered pan or microwave at medium power.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Sauces, chutneys & dips for this dish

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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