Salmon Teriyaki Recipe - How to Make Salmon Teriyaki

Serves 4
1.5 Lb Salmon fillet with skin, scaled, cut into 4-5 portions
2 Tbsp soy sauce
2 Tbsp mirin
Salt to taste

Set a large non-stick pan over high heat. Dry the salmon on paper towels. Sprinkle salmon with salt and pepper (go easy on the salt). Place the salmon in the pan skin side down (no oil is intentional). Cook for 2-3 minutes or until the skin is crispy.

Lower the heat to medium-low. Flip the salmon and cook for a minute. Remove the thin belly pieces. Add the soy sauce and mirin (avoid getting the skin of the fish wet) and cook until the sauce becomes syrupy.

Return the thin pieces back to the pan flesh side down. Flip all the pieces onto the skin side to coat them with the glaze all over. Check for doneness. Salmon is done when the flakes separate, but the inside still looks translucent. If the salmon is not done yet, flip it onto the flesh side, add a tablespoon of water if your glaze is threatening to burn and continue cooking until the salmon is done. If the salmon is done, but the sauce is too watery, remove the salmon from the pan and boil down the sauce until it's syrupy. As soon as the salmon is done remove it from the pan keeping it skin side up (if it sits in the pan it will overcook). Let it rest for 5 minutes and serve.

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