Name: Salmon Teriyaki
Yield: 4 servings
Ingredients: 1/2 cup sake; 1/4 cup mirin (sweet Japanese rice wine); 1/4 cup soy sauce; 1 tablespoon vegetable oil, plus more if needed; 4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick); Kosher salt; Sansho powder (for serving; optional); Sansho powder is made from the ground berries of the prickly ash tree.

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Photo by Peden & Munk

Luscious salmon glazed in a mixture of sake, mirin, and soy sauce.

Cooks' Note

Editor's note: This recipe's headnote and ingredient info have been updated as a part of our archive repair project.

Recipe information

Yield
4 servings

Ingredients

1/2 cup sake

1/4 cup mirin (sweet Japanese rice wine)

1/4 cup soy sauce

1 tablespoon vegetable oil, plus more if needed

4 (6-ounce) skin-on, boneless salmon fillets (about 1 inch thick)

Kosher salt

Sansho powder (for serving; optional)

Ingredient Info:

Sansho powder is made from the ground berries of the prickly ash tree.

Preparation

Step 1
Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.
Step 2
Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.
Step 3
Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.
Step 4
Serve sprinkled with sansho powder, if desired.

TagsSake Alcohol Beverages Japanese East Asian Asian Salmon Fish Seafood Main Dinner Dairy Free Nut Free 5 Ingredients or Fewer Easy Quick 30 Minutes or Less Sear Bon Appétit

Recipe notes

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