Name: Teriyaki Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 fillets Salmon; 3 tbsp Soy Sauce; 2 tbsp Mirin; 1 tbsp Honey; 1 tsp Ginger; 1 clove Garlic; 1 tsp Sesame Seeds; 2 Scallions; 2 portions White Rice

Japanese · Dinner · All year

Teriyaki Salmon

4.7 · community

10m

Prep

12m

Cook

Easy

Level

520

Energy

Salmon lacquered in a from-scratch teriyaki — soy, mirin, and honey reduced to a glaze that clings like varnish.

What you need

Ingredients

Servings

Before you start

Mise en place

Equipment

Large skillet

Chef's knife

Cutting board

Prep checklist

Ginger — grated

Garlic — grated

Scallions — sliced

White Rice — steamed

4 steps

Method

Stir soy, mirin, honey, ginger, and garlic into a sauce.

Sear the salmon skin-side down in a lightly oiled pan, 5 minutes, until the skin crisps and releases.

5 min — timer available in cooking mode

Flip, pour in the sauce, and spoon it over the fish as it bubbles and reduces to a glaze, 3–4 minutes.

4 min — timer available in cooking mode

Why this works

The glaze is ready when the spoon leaves a trail across the pan. Past that, it's candy — pull it.

Serve over rice, painted with the pan glaze, under sesame seeds and scallions.

From the pass

Chef's notes

Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.

Afterwards

Keep, reheat & pair

Storage

Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.

Freezing

Freezes well up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.

Make ahead

Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.

Wine pairing

Match the weight of the dish — ask the AI Chef for a specific bottle.

Beer pairing

Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.

On the plate

Serve it with

Sides

Crusty bread or buttered rice

A sharp green salad

Roasted seasonal vegetables

Garnish

Fresh herbs added off the heat

A squeeze of lemon

Flaky salt

Taste map

Flavour profile

Sweet

Salty

Sour

Bitter

Umami

Heat

Per serving

Nutrition

520

kcal

38g

protein

42g

carbs

22g

fat

fiber

520mg

sodium

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Your notes

Understand it

Lessons behind this dish

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