Salmon Teriyaki

5.0 from 7 reviews

Author: Anita Jacobson




Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Serves: 4


  • 4 salmon fillets (about 125 gram each), with skin on
  • salt
  • pepper
  • corn starch (or tapioca powder)
  • 2 tablespoon oil
  • Teriyaki sauce
  • 4 tablespoon sake
  • 4 tablespoon mirin
  • 4 tablespoon soy sauce
  • 2 tablespoon sugar


  1. Pat dry salmon fillet with kitchen paper. Sprinkle with salt and pepper and coat with corn starch to prevent from sticking when cooked on the frying pan.
  2. Heat cooking oil in a frying pan on medium high. When hot (sprinkle some corn starch, if it sizzles, it is ready), place the salmon fillets skin down and cook for 3 to 4 minutes. Flip and cook the other side for another 2 to 3 minutes. Don't worry if you think they are a bit under cooked since they will be cooked one more time with the sauce later on.
  3. Mix all the teriyaki sauce together and pour into the frying pan (do not clean the pan after frying the salmon) and bring to a boil.
  4. Let it simmer a bit until the sauce seems to thickened slightly (you should smell the nice teriyaki sauce aroma by now), return the salmon into the pan and continue turning until glazed. Remove from pan and serve immediately with steamed white rice.

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