Japanese - Teriyaki Salmon

Baby Kato


This recipe has been posted here for play in Culinary Quest - Japan. Recipe found at website: justonecookbook.com Recipe by Namiko Chen of Just One Cookbook.

In Japan, we do NOT have bottled “teriyaki sauce” like the ones you can find in grocery stores here in the U.S. We always make it at home, and each family makes it slightly differently based on their preference.

By the way, Japanese fish is usually sliced sideways and each fillet is about 3/4 inch thick. If you buy a whole fish, you can fillet it the same way. It will cook faster and also absorb flavors quicker.


★★★★★ 2 votes

5 Min
10 Min
Pan Fry


  • 2
    salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
  • ·
  • ·
    freshly ground black pepper
  • 1
    tbsp. flour
  • 1/2
    tbsp. olive oil
  • 1
    tbsp. butter
  • 1
    tbsp. sake (or dry sherry)

  • 1
    tbsp. sake (or dry sherry)
  • 1
    tbsp. mirin (or 1 tbsp. sake + 1 tsp. sugar)
  • 1
    tbsp. sugar
  • 2
    tbsp. soy sauce

How to Make Japanese - Teriyaki Salmon


  1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (you may microwave for a few seconds). Rinse the salmon and pat dry and season with salt and black pepper on both sides.
  2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly, then flip over and sprinkle the rest of the flour on the other side, gently removing excess flour.
  3. In a frying pan, over medium heat, add the olive oil and melt the butter remembering not to burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat for a moment or two.
  4. Add the salmon fillets skin side on the bottom and cook tor 3 minutes, or until the bottom side is nicely browned.
  5. Add sake and cover with lid and allow the salmon to steam for 3 minutes, or until it's cooked through. Then remove the salmon to a plate until needed.
  6. Add the seasonings to the pan of sauce and heat. When the sauce starts to boil, add the salmon back into the pan and spoon the sauce over the salmon.
  7. When the sauce thickens, remove from heat and plate the salmon on warmed plates and serve immediately.
  8. Note: Coat the fish with flour, it will make the fish juicy and the texture will be crispy with a nice coat of sauce.

Printable Recipe Card

About Japanese - Teriyaki Salmon

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Japanese
Other Tag: Quick & Easy

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