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Authentic salmon teriyaki requires only a handful of basic ingredients, but the trick is in the technique.

Teriyaki Salmon

This Teriyaki salmon can be made from scratch in under ten minutes from just a handful of basic ingredients. The salmon ends up moist and tender with a thick, shiny glaze, thanks to a simple trick.
Course Entree
Cuisine Japanese
Keyword bento, teriyaki
Level Beginner
Main Ingredient Fish
Diet Dairy-Free, Pescatarian
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Servings 2 servings
Calories 428kcal


  • small knob ginger
  • 2 tablespoons sake
  • 450 grams salmon filets (about 1-inch thick)
  • 1 tablespoon potato starch
  • 1 teaspoon vegetable oil
  • 2 tablespoons soy sauce
  • 2 tablespoons evaporated cane sugar


  • Grate the ginger and then squeeze about 1/4 teaspoon of ginger juice out of the pulp. Add this to the sake and then set it aside.
    Grating ginger for teriyaki sauce.
  • Use paper towels to dry off the surface of the salmon.
    Drying the salmon with paper towels.
  • Add the potato starch to a tea strainer and dust every surface of the salmon with an even coating of potato starch.
    Dusting salmon with potato starch ensures the teriyaki sauce sticks to it.
  • Heat a frying pan over medium heat until it's hot, but not scorching hot. Add the oil and then the coated salmon. Fry the salmon undisturbed until it's cooked about 1/3 of the way up one side.
    Salmon filets frying in a pan.
  • Flip the salmon over and then fry it until it is cooked about 1/3 of the way through on the other side.
    Pan-fried salmon filets.
  • Remove the salmon from the pan, and use a paper towel and tongs to wipe out all of the oil.
    Wiping out excess oil from the pan before adding the teriyaki sauce.
  • Add the sake, soy sauce, and sugar to the pan and stir until the sugar is dissolved and the mixture is boiling.
    Teriyaki sauce boiling in a pan.
  • Return the salmon to the pan and repeatedly flip the salmon until it is glazed in a thick layer of shiny sauce.
    Teriyaki salmon being glazed with teriyaki sauce.
  • Serve the salmon teriyaki over rice with any remaining sauce drizzled over it.


Calories: 428kcal | Carbohydrates: 17g | Protein: 47g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 124mg | Sodium: 1107mg | Potassium: 1181mg | Fiber: 1g | Sugar: 12g | Vitamin A: 90IU | Calcium: 27mg | Iron: 2mg