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Pan Seared Teriyaki Salmon

Sweet teriyaki sauce made from mirin and soy sauce glazes over tender, juicy pieces of pan-seared salmon.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author natasha


  • 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


  • 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.