Salmon Teriyaki

barbara lentz


I found a market that makes salmon medallions or mignon as they called it. They worked really nice with this recipe. They were all uniform in thickness and easy to cook.


☆☆☆☆☆ 0 votes

10 Min
10 Min
Stove Top


  • 4
    salmon fillets or medallions if you can find them
  • ·
    salt and pepper
  • ·
    vegetable oil
  • ·
    butter for basting
  • ·
    thyme spigs

  • 1/4 c
    each shaoxing wine, mirin, and soy sauce
  • 3 clove
    garlic minced
  • 1/3 c
    brown sugar
  • 1 Tbsp
  • 1 Tbsp

How to Make Salmon Teriyaki


  1. Mix all the ingredients for the sauce together except the cornstarch and water in a small sauce pan. Heat until boiling reduce the heat and cook 5 minutes. Mix the cornstarch and water together and add to the sauce to thicken it. Set aside.
  2. For the salmon. Preheat oven 400 degrees.
    Add oil to a large skillet and let it get hot over medium high heat. Salt and pepper the salmon and add to skillet and let it sear on one side until the meat looks cooked about 1/3 of the way up. Flip the salmon and place it in the hot oven.
  3. Bake about 5 to 10 minutes depending on how thick the salmon is. Remove from oven when the middle of the salmon feels firm but not hard. Add 3 tbsp of butter to the pan and 3 sprigs of thyme. Push the salmon to the side and tilt the pan so you can use a spoon and Give the salmon a little bath with the butter and thyme mixture. Brush the teriyaki sauce on the salmon turning it over to get both sides. Remove salmon to serving plate and garnish with cilantro if desired

Printable Recipe Card

About Salmon Teriyaki

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Chinese

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