Japanese Teriyaki Salmon

Salmon Teriyaki is a dish that always brings me back to my first trip to Japan, where I spent rainy evenings tucked away in cozy neighborhood bistros. There is something so comforting about the sight of a piece of salmon glistening under a dark, rich glaze. I remember being mesmerized by how the chefs would balance the salty notes of the soy sauce with the delicate sweetness of the mirin, creating a sauce so glossy it looked like liquid silk.

Before I learned to make my own, I used to rely on store-bought bottles, but nothing compares to the depth of flavor you get from a homemade marinade. The combination of sake and mirin adds a sophisticated brightness that perfectly complements the richness of the fish. I love how the salmon gets those slightly charred, caramelized edges in the pan while remaining tender and flaky on the inside.

What makes this specific version a staple in my kitchen is the addition of the vibrant, crunchy vegetables. Tossing the broccoli, sugar snap peas, and peppers in the wok with a bit of garlic and sake creates a fresh base that balances the savory teriyaki sauce beautifully. It turns a simple piece of fish into a complete, balanced meal that feels both healthy and indulgent.

It has become my favorite way to brighten up a weeknight dinner. Topped with a sprinkle of toasted sesame seeds, it is a stunning plate of food that never fails to impress.

Japanese Teriyaki Salmon

This teriyaki salmon recipe is a simple, comforting Japanese-inspired dish that I often make when I want something wholesome but full of flavour. The homemade teriyaki sauce is glossy, slightly sweet, and perfectly balanced with soy and sake. It is one of those reliable meals that feels special enough for guests but easy enough for a weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 13 minutes mins

Total Time 30 minutes mins

Servings: 2 people

Course: Lunch, Main Course

Cuisine: Japanese

Ingredients Method Video Notes

Ingredients

  

Main Ingredients:

• 350 gram fresh salmon cut into 2 portions
• 100 gram sugar snap peas
• 100 gram tender stem broccoli
• 1 piece red pepper finely sliced
• 100 gram fresh bean sprouts
• 2 cloves garlic finely chopped
• 2 tbsp sake
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tbsp Cooking oil for frying
• 1 tsp roasted white sesame seeds for garnish

Marinade and Teriyaki Sauce:

• 100 ml Kikkoman soy sauce
• 100 ml mirin
• 100 ml sake
• 3 tbsp sugar
• 1/2 tsp corn flour mixed with 3 tbsp cold water

Method

 

Marinate the salmon:

1. In a bowl, mix all marinade ingredients together. Add the salmon and coat well. Set aside while preparing the vegetables.

Prepare the vegetables:

1. Wash and prepare all vegetables. Heat a wok over medium heat with a little oil. Add garlic and stir-fry for 1 minute until fragrant.

Cook the vegetables:

1. Add sugar snap peas, tenderstem broccoli, and red pepper to the wok. Stir-fry for 3 minutes. Add bean sprouts, sake, soy sauce, and sugar. Stir-fry briefly until vegetables are just tender. Remove from heat and set aside.

Cook the salmon:

1. Heat oil in a separate pan over medium heat. Fry the salmon on both sides for about 5 minutes, or until cooked through and lightly caramelised.

Make the teriyaki sauce:

1. Pour the remaining marinade into a small saucepan. Bring to the boil, then reduce to low heat. Add the cornflour mixture and stir until the sauce thickens to your desired consistency.

Serve:

1. Serve the vegetables over steamed Japanese rice. Top with salmon and drizzle generously with teriyaki sauce. Garnish with roasted white sesame seeds.

Video

Notes

• Simmer the teriyaki sauce longer for a thicker glaze.
• Serve immediately for best texture and flavour.
• Leftover sauce can be stored in the fridge for up to 3 days.