Ingredients
- ¼ cup mirin (Japanese sweet rice wine) – Adds sweetness and depth of flavor. If unavailable, substitute with a mix of white grape juice and a dash of vinegar.
- ¼ cup light brown sugar – Creates the signature caramelization. Stick to light brown sugar, as dark brown sugar can overpower the dish.
- ¼ cup soy sauce – The base of the teriyaki sauce. For a lower-sodium option, use reduced-sodium soy sauce.
- 4 salmon fillets (6 ounces each, skin removed) – Opt for fillets that are cut narrow and tall rather than wide and flat for even cooking.
- ½ cup water – Helps control the consistency of the sauce while cooking.
- 1 tablespoon rice vinegar – Adds a final touch of acidity to balance the sweetness.
- 2 scallions (dark green parts only, thinly sliced) – Used as a garnish for a fresh, slightly sharp contrast.
Instructions
Step 1: Marinate the Salmon
In a shallow dish, mix the mirin, light brown sugar, and soy sauce. Stir until the sugar dissolves. Add the salmon fillets and let them marinate for 5 to 10 minutes, turning them halfway through.
Step 2: Preheat the Pan
Place a large non-stick skillet over medium-high heat. There’s no need for oil—the natural oils in the salmon will prevent sticking.
Step 3: Sear the Salmon
Remove the salmon from the marinade, letting excess liquid drip off. Place the fillets presentation-side down in the hot pan. Sear for about 2 to 3 minutes until the surface caramelizes and develops a rich brown glaze.
Step 4: Add the Sauce and Simmer
Flip the salmon, reduce the heat to medium, and pour the marinade along with ½ cup of water into the pan. Let the fillets simmer for 3 to 5 minutes until they are cooked through. If the sauce thickens too quickly, add a few tablespoons of water.
Step 5: Finish the Sauce
Once the salmon is done, transfer it to serving plates. Stir in the rice vinegar to brighten the sauce, then drizzle it over the fillets.
Step 6: Garnish and Serve
Top the salmon with thinly sliced scallions and serve immediately.
Notes
How to Tell if Salmon is Cooked Through
- The flesh should be opaque and flake easily with a fork.
- If using a thermometer, the internal temperature should reach 125°F to 130°F for medium-rare or 140°F for well-done.
Avoiding Dry Salmon
- Don’t overcook—salmon continues cooking slightly after being removed from heat.
- If the fillets are very thin, reduce cooking time by a minute or two.
Balancing the Sauce Consistency
- If the sauce thickens too much before the salmon is ready, add a few tablespoons of water.
- If the sauce is too thin at the end, let it simmer for another minute until it reaches the desired consistency.
Marination Tip
- While 5 to 10 minutes is enough, you can marinate the salmon for up to 30 minutes in the fridge for deeper flavor.
No Non-Stick Pan? No Problem.
- If using a stainless steel pan, add a teaspoon of oil to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes