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Salmon Teriyaki

Salmon Teriyaki
Salmon Teriyaki pictures (1 of 3)

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. If you like chicken teriyaki, please check out the chicken teriyaki recipe.

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67 COMMENTS... read them below or add one

  1. Nurlia

    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.

  2. Shell

    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!

  3. 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.

  4. Rose

    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.

  5. 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.

  6. Bill Barilko

    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.

  7. Monica Lam

    Hi, would like to ask if I can use the same Salmon Teriyaki Sauce for Chicken? Looking forward to hear from you. Thanks.

  8. Yosio Iwasaki

    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!!

  9. Kathryn

    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!

  10. Keng

    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. =)

  11. Phil

    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.

  12. Pinksalmonlady

    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?

  13. lilian

    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. =)

  14. lilian

    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?

  15. 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!

  16. nadya

    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

  17. Jessica

    Does it really matter if the mirin is 100 % alcohol free? We do have some at the house (actually everything to make home made teriyaki sauce, but the mirin is 8%) I don’t want to ruin the dinner. Thank you.

  18. Jessica

    Thank you for the reply. No I went to quite a few diff stores and I was lucky if they had mizkan anything. I will try the local grocery store for foreign foods next time I go shopping. It was my first time ever cooking fish and I wasn’t sure about the skin, but when I took it off after cooking I saw the bottom of the fish was kinda grey/brown which I’m guessing was from it not being cooked all the way but I knocked those pieces off. I still added the bonito bouillon anyway, but did not check back here for the comment so I will know to add more sugar next time. The sauce was very good but did taste a little too soy saucey for my tastes. So next time I make this is should be perfect! Thank you.

  19. Patty

    I have made this great dish with this recipe, thank you :) I am from NZ and have used a local Japanese Teriyaki Sauce “Ninja Sauce” has been the nicest one I have used so I recommend this one if you want a good Teriyaki Sauce. Its all hand made too :) found it on http://www.ninjasauce.co.nz

  20. Promise

    Hi I’m cooking salmon for dinner tonight and want to use your recipe, but I only have a pack of dried bonito soup stock (hondashi), can I use this for the bonito soup you wrote on the recipe?

  21. jax

    Hi Rasa!
    I have tried most of ur recipes! i have a question i don’t have sake..does it make any difference if i don’t use sake in this recipe?

      • jax

        hello Raza,
        this recipe is soo good…i don’t usually eat salmon, but this one is really good…i didn’t use saki but i tried sherry wine it turned out good..i can’t really compare how it supposed to taste like but i am very much satisfied..i have another question as i was doing my grocery and looking for saki they have lots and different type of flavors..which one should i get? i didn’t see a regular flavor…thank you!

  22. Vion

    Hi,

    May i know the difference of the teriyaki sauce that you have made for this salmon and also your chicken teriyaki recipe?

    Which recipe should i use for a all purpose teriyaki sauce? Salmon or chicken?

  23. Peter

    HI,

    cannot seem to find Mizkan Bonito soup base here in Sydney but i have found powdered form in 5g satchels.
    On the packet, hey say to mix 10g to 8 cups of water for Miso, how much water should i mix for this recipe??

  24. Sandra Puente

    I just wanted to say I love your recipes It’s amazing how you are able to pass your culture through your reipes I rencently made Nasi Lemak mind did not come out as red because of the chili pepper. My favorite is Laska although I blended your recipe with Rick Stein
    I have spend time in KL and Labuan, Miri,and KK. I love how kind the Malaysian people are.
    I loved to explore the food market in Miri the chinese duck the fried pork belly and the rice porridge like soup , the chicken cutlet still don’t know how they got it so thin and crispy without the meat being dry and hard. Kl in the KLCC mall, the 4th floor where all the food vendor are I would find my self the only non Asian and loving the company and food Also the Indian market area in KL the stalls for you could eat for less then 1 us dollar. Thank you again for your sharing your recipes and your great hertiage .. PS If I could find another job or someone to adopted me I be back there in a heartbeat

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