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To kick off the “Mizkan, Bringing Flavor to Life” campaign, I am sharing with you a very popular and scrumptious Japanese recipe—Salmon Teriyaki. Teriyaki is a noted Japanese cooking style, especially outside of Japan. The mere mention of teriyaki often conjures up visual pictures of perfectly grilled protein—chicken, beef, or seafood such as salmon—glazed with the savory and sweet “teri” sauce. Everyone loves teriyaki.
Before I started cooking Japanese food at home, I relied on ready-made teriyaki sauces whenever I craved teriyaki. Unfortunately, those instant teriyaki sauces are bad and taste artificial, some with a metal/chemical after taste. Others are laden with too much sugar, too salty, or the balance of the flavor is completely off.
I later learned that making teriyaki sauce is a lot simpler than I had thought. It takes only a few basic ingredients: soy sauce, mirin, sake, and sugar. I made my teriyaki sauce using Mizkan Japanese condiments: Bonito Flavored Soup Base (it’s basically soy sauce with bonito flavor) and HONTERI Mirin Seasoning (which is 100% alcohol free). Mizkan Bonito Flavored Soup Base offers a well-rounded flavor compared to regular soy sauce. It also tastes milder, less salty, and a little sweet, which is just perfect for the teriyaki sauce…
Now for the salmon, the secret is to not to overcook the fish so it remain tender and moist. I first pan-seared the salmon until the surfaces turn slightly charred, and then finished it up by baking in the oven for about 10 minutes at 350 degree F. To serve, just drizzle the homemade teriyaki sauce on top of the salmon and you will have a perfect, authentic, and utterly delicious Japanese meal.
(Click Page 2 for the Salmon Teriyaki Recipe)
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Oooh, I love salmon teriyaki, always order the bento box during lunch hours. The recipe seems so easy to make, especially the teriyaki sauce. Thanks and I look forward to making teriyaki at home.
Yes, you can make your own salmon teriyaki bento box now. :)
This teriyaki glaze looks wonderful. Salmon is a favorite over here, thanks for sharing such a beautiful way to prepare it.
Marla – thanks and I hope you get to try out this salmon teriyaki recipe soon.
Hi,
Perfect timing! I bought some salmon fillets last weekend :) Can’t wait to try!
Thank you for the recipe!
Awesome, let me know how your salmon teriyaki turns out.
It was very delicious! The saltiness of the bonito complimented the sweetness of the mirin very well and the salmon was moist in every bite. I’ll be sure to share this recipe with my family when I see them this winter break :)
Hi Patrick – wow, you are fast. Thanks for trying this salmon teriyaki recipe. I am glad you love it. Thank you!
There is nothing like homemade teriyaki sauce! Thanks for the recipe
Karen – tell me about it. Instant teriyaki sauce tastes strange and not so great. Homemade version is always so much better.
This is my favourite website. I made this Salmon Teriyaki for dinner last night and it was so good. I served it with rice and a carrot and celery kinpira….mmmmmm!
Shell – wow, you are fast, and already tried the salmon teriyaki recipe. Great!
Precisely what was on my mind for dinner this week. Thanks for the recipe!
One question…is there another alcoholic substitute for sake?
Amelia – unfortunately, there is no substitutes for sake. I have seen teriyaki sauce recipe without sake, so you might want to skip it if you absolutely cannot take alcoholic stuff.
What a glistening and yummy looking salmon teriyaki. It looks better than the ones served at some Japanese restaurants! Congrats on your partnership with MIZKAN, I have their products in my pantry too.
Rose – thanks for your sweet comment about the salmon teriyaki recipe. The key to have a perfectly grilled salmon is not to overcooked them. A lot of restaurants overcook them.
Ohh my mouth is watering! What a beautiful piece of fish! It’s good to know it was cooked to perfection. :)
Rachel – Thanks for your comment. Yes, I tried to make it as perfect as I could. ;)
Your salmon looks so succulent! and a perfect teriyaki glaze on it. Thanks for the recommendations since I don’t stock up Jap seasoning such as mirin, sake at all and might be planning to.
Definitely stock up the products I recommended. I only recommend good and reliable products. :)
That glaze looks incredible! You just made me hungry :)
Hah, thank you. Are you going to try this salmon teriyaki recipe soon?
As it happens my freezer is overflowing with Wild Salmon this year (both Sockeye and Chinook) and I was wondering about doing some up in a Teriyaki sauce-Thanks for the lovely recipe.
Hi Bill – that’s great. Wild salmon will be awesome for this salmon teriyaki recipe. :)
Hi, would like to ask if I can use the same Salmon Teriyaki Sauce for Chicken? Looking forward to hear from you. Thanks.
Hi Monica – of course, you can use the teriyaki sauce to make anything you like – chicken is particularly good, too. Just make sure you grill the chicken. :)
Omg this looks so so good to me. I think I’m going to try this out for dinner tonight. Thanks for sharing this with us.
Hi! I’m Yosio,Japanese.
I’m Mizukan user. I like AJIPON.
Your dish looks great!
I’ll try to make!
postscript: I pray many happy for your baby G!!
I LOVE salmon- that looks delish! My absolute favorite salmon dish is linguine with smoked salmon. It’s definitely not healthy, but it tastes amazing!
Hi,
Just tried ur recipe today! and i must say it taste far superior from the instant one. However, I did not use any sake as I was not sure which one to get. Is there any particular sake or is Mirin sufficient?
Thanks a lot. =)
Just use any sake for cooking. Yes, you will need it for the best flavor.
So you’re essentially using the bonito base in place of soy sauce that commonly appears in teriyahki. Is this a common technique? Is it inspired by the use of Fish Sauce in Southeast Asia? Just wondering where the substitution came from.
Correct. The bonito base is soy sauce with bonito stock, which tastes better. I learned the technique from my Japanese friend, who always told me to buy bonito-flavored soy sauce. :)
What happens if I don’t have sake? Not that i don’t want to put it in, it’s a bit difficult to get… ><
You will need sake and mirin, without sake, it will not taste as good.
Hi! I have been wanting to try to cook this recipe but cant find the soup base here in an area. What can I substitute for it?
Just use soy sauce and adjust the amount according to your taste.
If i were to do this with chicken thighs boneless instead is it better to only pan sear them and pour over the sauce after its browned? Or would it be better to pansear and then bake in the oven? Cos i like the sauce recipe for this one better (i found the other one a tad too salty so I had to decrease the amount of soy sauce or add more sugar) but i think the pansearing works better for meat to give it more caramelization. Can’t wait to try this out. =)
Hi,
Can I make pork ribs with this recipe?
Thank you so much.
Sure, you can make anything with the teriyaki sauce.
Can i use this recipe and grill the salmon instead?
I read its best not to marinate fish overnight, maximum is 4 hours and especially if the marinade contains wine or acidic ingredients as it will cook the fish. Does this apply in this case?
Wine doesn’t “cook” the fish
AWESOME! I tried other Teriyaki Salmon recipe but this one is the best. The sauce is thick and nice. But since I don’t have the Soup Base, I used normal shoyu instead. I added hondashi and a bit of sugar for tasting. Tastes perfect!
hands down, the best teriyaki recipe ever and i still can’t get over the fact of how simple it is *absolutely wonderful*..no more salmon teriyaki order at japanese restaurants, this is way better :)
ooh rasamalaysia.com, where have you been all my life…thank you so much
Note: i can’t find sake in asian store here in Helsinki, not even in the one and only japanese specialty store. The nice owner said i can go to the alcohol store but they’re pretty pricey *like everything else here*…so i had to omit the sake, and it still taste delicious..too delicious, i have it sitting on my fridge to marinade for lunch tomorrow *second time this week*, can’t wait to try it with sake.
we had it with seared spinach+garlic+lemon juice and a combination of white and brown rice *yeah we’re asian, we can’t get rid of the white rice completely*..pour a little teriyaki sauce on the rice with some bawang goreng (fried onion)….heavenly!!! i’m gonna try it with japanese potato salad with kewpie tomorrow and steamed broco, not sure if that’s gonna be too heavy, we’ll see :)
Thanks so much, your recipes are so reliable