Teriyaki Salmon

In this dish, pan-seared salmon is coated in a sweet and savory sauce. The rich, addictive flavor will have you coming back for more! It’s a classic example of Japanese home cooking.

• by Yuko Ihara

Teriyaki is a Japanese cooking method in which fish or meat is coated with a mixture of soy sauce, sugar, mirin, and other seasonings, then grilled or pan-cooked. The name “Teriyaki” comes from the glossy finish (“teri” / 照り) that appears when the sauce is simmered and thickened while coating the surface of the food. Its rich, slightly sweet flavor pairs especially well with salmon.

The key to the sweet and savory flavor of Teriyaki lies in soy sauce. When heated, the amino acids in the soy sauce and sugars in ingredients like mirin and other sweeteners react to create a rich umami taste and a deliciously fragrant aroma.

Mirin is a traditional Japanese seasoning that contains a high amount of saccharides. It not only adds a gentle, refined sweetness and depth of flavor to dishes, but also gives Teriyaki its characteristic glossy finish.

fresh salmon fillets - 2 pieces (200g / 7oz.)

shimeji mushrooms - 40g (1.4 oz.)
king oyster mushrooms (eryngii) - 1 small cluster (50g / 1.7 oz.)

cooking oil - 1/2 Tbsp
sake (cooking sake) - 1 Tbsp
mirin - 2 Tbsp
sugar - 1 tsp
Kikkoman Soy Sauce – 1.5 Tbsp

This dish pairs Teriyaki salmon with oven-roasted potatoes in a salad-style presentation, dressed with dill-infused yogurt. The Teriyaki sauce is not mixed into the yogurt; instead, it’s drizzled over at the end to highlight the sweet and savory flavor of the Teriyaki.

This dish features Teriyaki salmon served over spaghetti with an olive oil base. Flake the salmon and enjoy it while mixing the Teriyaki sauce into the pasta, spreading its sweet and savory flavor throughout the dish. The acidity and sweetness of the added tomatoes blend beautifully with the salmon for a perfectly balanced bite.

Salmon and cod pair exceptionally well with the flavors of Teriyaki. The flavor of shell-on shrimp is also enhanced, especially when grilled with their shells on and coated with the sauce, taking on a savory, roasted aroma.

Mirin is a seasoning made from a long process of slow saccharification and aging of the ingredients of rice, glutinous rice, rice koji and alcohol. In dishes like Teriyaki, it not only adds sweetness but also gives the food a beautiful shine and glaze. It also helps to mellow out the distinct smell of fish.

When plating fish in Japanese cuisine, the standard practice is to place the fillet skin-side up, with the belly side facing forward. While this may not always apply depending on the cut or shape of the fish, it's best to keep the skin side on top whenever possible. When cooking, start by placing the skin side down in the pan—this way, when you flip it, the presentation side will be on top and can be transferred neatly to the plate. Additionally, placing the garnish in front and to the right of the fish is considered visually pleasing. Beautiful presentation is an important aspect of Japanese cuisine.

Having lived in England and the U.S., Yuko Ihara is well-versed in a wide range of culinary genres. As a culinary researcher, she creates dishes for magazines and books, develops corporate menus, and also engages in product development and food consulting. She introduces easy-to-follow tips on how to make delicious food at home, emphasizing the importance of seasonality and healthful eating. When travelling, she loves to search for delicious vegetables and ingredients.

Instagram: @iharayukoo