Sweet teriyaki sauce made from mirin and soy sauce glazes over tender, juicy pieces of pan-seared salmon.
Day 4 of 6 days of Asian inspired takeout favorites
Have I ever ordered teriyaki salmon? Yes. Have I ever attempted to make teriyaki salmon? No—well, until now! Why I never made this incredibly tasty dish is beyond me. I have no idea why I waited until now to attempt giving it a try. I think it’s because of a few things. One, I thought teriyaki sauce was so overrated and played out. Someone is always trying to make something with teriyaki so I was honestly just over it. The other reason is probably that I always thought teriyaki sauce was a little too sweet for my taste. You know sometimes restaurants overdo it with the sauce and it can taste artificial. I’m glad that I decided to make my sauce from scratch because I got to control exactly how sweet it could be.
Ingredients you need for my pan-seared teriyaki salmon:
Salmon filets
Mirin
Regular Soy sauce + dark mushroom soy sauce
Distilled white vinegar
Salt + Pepper
Olive oil
Sliced green onions for garnish
How to make my pan-seared teriyaki salmon:
- Slice salmon into individual portions, about 4-6 ounces each filet and season with salt and pepper.
- In a skillet, add olive oil and heat on medium high and sear salmon flesh side down for 3 minutes until a brown crust forms.
- Flip the salmon and cook for another minute on the skin side.
- Remove from the pan and turn the heat to medium.
- Add garlic, mirin, soy sauce, vinegar, dark soy sauce and mix.
- Allow sauce to simmer and reduce for one minute, then add back the salmon skin side down to the pan.
- Spoon the teriyaki sauce over the salmon and cook for another 2 minutes or until desired salmon temperature is achieved. Salmon is done at 145 degrees.
- Remove from skillet and plate, spoon over more sauce on the salmon and garnish with sliced green onions.
Tools you will need:
Common questions
Can I bake the salmon instead?
Yes, you can prepare the salmon in the oven, just pour the sauce over the salmon and bake for 10-12 minutes or until the desired temperature is achieved.
Can I air-fry the salmon?
Yes, just pour the sauce over the salmon halfway through cooking and then finish in the air fryer so the sauce can stick to the salmon.
More recipes to try
If you make this pan-seared teriyaki salmon recipe, be sure to tag me at @asiliglamcooks on Instagram so that I can re-post it.
Pan Seared Teriyaki Salmon
Ingredients
- 4 4-6 oz Salmon filets
- 1/3 cup Mirin
- 1 tbsp Regular Soy sauce
- 1 tbsp Dark mushroom soy sauce
- 1 tbsp Distilled white vinegar
- Salt + Pepper to taste
- 1 tbsp Olive oil
- 2 large cloves garlic, minced
- Sliced green onions for garnish
Instructions
- Slice salmon into individual portions, about 4-6 ounces each filet and season with salt and pepper.
- In a skillet, add olive oil and heat on medium-high and sear salmon flesh side down for 3 minutes until a brown crust forms.
- Flip the salmon and cook for another minute on the skin side.
- Remove from the pan and turn the heat to medium.
- Add garlic, mirin, soy sauce, vinegar, dark soy sauce, and mix.
- Allow sauce to simmer and reduce for one minute on medium heat, then add back the salmon skin side down to the pan.
- Spoon the teriyaki sauce over the salmon and cook for another 2 minutes or until desired salmon temperature is achieved. Salmon is done at 145 degrees.
- Remove the salmon from skillet and plate, spoon over more sauce on the salmon and garnish with sliced green onions.
