My Pan Fried Glazed Teriyaki Salmon is the perfect recipe when you want something simple yet packed with flavor! I crafted this dish by simmering salmon in a Japanese-style broth, then finishing it with a homemade teriyaki glaze that turns rich and glossy. It’s quick, delicious, and so satisfying—you’ll want to make it again and again!
Why I Love This Recipe
What makes this Pan Fried Glazed Teriyaki Salmon one of my favorites is how simple it is to make while still delivering bold Japanese flavors right to your table. The salmon is simmered in dashi and sake, then glazed with a reduced version of my homemade Teriyaki Sauce for a sweet and savory finish that’s rich and satisfying—just like my Soy Glazed Black Cod and Soy Glazed Yellowtail.
It’s easy enough for beginners using regular kitchen tools and pairs perfectly with a classic bowl of Miso Soup. If you’re craving restaurant-quality salmon without the price tag, this one’s for you—go make it now!
Ingredients
Ingredients
- 1 lbs Salmon – skinless and boneless salmon fillets.
- 1 Inch Ginger – fresh sliced ginger, which helps infuse flavor into the sauce and neutralize any gaminess from the fish.
- 1/2 Cup Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine. Helps reduce the gaminess from the fish.
- 1/3 Cup Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Used as the base for the glaze.
- 1/3 Cup Sweetener – use your preferred sweetener.
- 1/3 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 1 Stalk Green Onions – chopped or sliced, used for garnish.
- 2 Cups Steamed White Rice – freshly made steamed white rice. Can also use other rice like brown rice or jasmine rice if preferred.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Directions
☑ Before Getting Started
Before getting started, ensure you Choose a Skillet That’s the Right Size for cooking the salmon. The skillet should be snug enough to allow the liquid to cover the fillets, but not so small that it squishes the fillets.
Step 1 Heat Japanese sake in a skillet over high heat. Bring it to a boil, then add the dashi and sliced ginger. Let it come back to a boil.
Step 2 Lower the heat to medium and place the salmon fillets into the skillet. Partially cover the skillet with a lid and cook for 1 minute.
Step 3 Stir in the sweetener until it’s fully dissolved. Partially cover again and cook for 2-4 more minutes depending on the thickness of the fillets.
Step 4 Add the soy sauce, give the sauce a quick stir, and cover once more. Cook for another 2 minutes.
Step 5 When the salmon is cooked through, transfer it to a serving plate. Please the heat to medium and let the sauce reduce uncovered for 1 to 2 minutes. Pour the thickened sauce over the salmon, garnish with green onions and serve with rice.
🍲 Reduction Pro Tip
During this reduction process, Vigilance is Crucial, as it can easily lead to burning. Keep a close watch, and when you notice a darkened glaze, your glaze is done.
Recipe Variations
For a simple variation of this recipe, just swap the salmon with a different type of fish. To keep it classic, use yellowtail fillets to make my Soy Glazed Yellowtail, a traditional Japanese favorite. For a more upscale twist inspired by Nobu-style dishes, use black cod (also known as sablefish) to create my Soy Glazed Black Cod, which delivers a silky texture and deep, savory taste that pairs beautifully with the glaze.
Pairing Recommendations
I recommend serving this dish with a warm bowl of Miso Soup to complement the sweet and savory glaze with something light and comforting. For vegetables, a fresh side salad tossed in my Soy Sauce Salad Dressing or Wafu Salad Dressing adds just the right balance of acidity and umami. If you’re looking for something heartier, my Japanese Spinach Salad offers a flavorful, full side that pairs perfectly with the richness of the fish.
Frequently Asked Questions
What type of salmon should I use for this recipe?
You can use any skin-off salmon fillets, but Atlantic or wild caught Pacific salmon work best for a rich, flaky texture.
How do I know when the salmon is cooked through?
The salmon is done when it flakes easily with a fork and turns opaque in the center with an internal temp of 145F.
How can I make this recipe less sweet?
Simply reduce the sweetener slightly.
Storage Tips
Store leftovers in an airtight container in the fridge, where they will last for 5-7 days.
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Watch How To Make It
Pan Fried Glazed Teriyaki Salmon
Ingredients
- 1 lbs Salmon Fillet 2 pieces
- 1 Inch Ginger sliced
- 1/2 Cup Japanese Sake
- 1/3 Cup Dashi
- 1/3 Cup Sweetener
- 1/3 Cup Soy Sauce
- 1 Stalk Green Onions
- 2 Cup Rice rice of choice
Instructions
- Gather all the ingredients.
- Heat the sake in a skillet over high heat and bring it to a boil. Add the dashi and sliced ginger, then let it return to a boil.
- Reduce the heat to medium and place the salmon fillets in the skillet. Partially cover with a lid and cook for 1 minute.
- Stir in the sweetener until it dissolves, then partially cover again and cook for 2-4 minutes depending on the thickness of the fillets.
- Add the soy sauce, stir to combine, and cover once more. Cook for another 2 minutes.
- Transfer the salmon to a serving plate. Place the heat to medium and let the sauce reduce uncovered for 1 to 2 minutes until slightly thickened. Pour the sauce over the salmon, garnish with green onions, and serve with rice.
Nutrition
*Values Based Per Serving
