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

Cook Time 13

Total Time 30

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:

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

Prepare the vegetables:

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:

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:

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:

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:

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.