Easy Japanese Teriyaki Salmon (15-Min Glazed)

For a digital entrepreneur, this recipe targets the “15-Minute Meal” and “Healthy Dinner” niches. Forget the bottled stuff—authentic Teriyaki is a technique (“Teri” means luster, “Yaki” means grilled). From an expertise perspective, the secret to a professional-grade finish is “The Cornstarch Dust.” Lightly coating the fish before searing creates a microscopic texture that allows the sauce to cling to the protein, resulting in a thick, glossy glaze rather than a runny sauce that slides right off.

Recipe Details

• Prep Time: 5 Min
• Cook Time: 10 Min
• Total Time: 15 Min
• Yield: 2 Servings
• Calories: ~420 kcal per serving

Ingredients:

The Salmon

• 2 Salmon Fillets (6 oz each), skin-on or skinless
• 1 tbsp Cooking Oil
• Salt & Black Pepper
• 1 tbsp Cornstarch or Flour (The secret for adhesion)

The Homemade Teriyaki Glaze

• 2 tbsp Soy Sauce
• 2 tbsp Mirin (Sweet rice wine)
• 2 tbsp Sake (or Water for alcohol-free)
• 1 tbsp Sugar (White or Brown)
• 1/2 tsp Fresh Ginger, grated (Optional but recommended)

The Garnish

• 1 tsp Toasted Sesame Seeds
• 1 Scallion, finely sliced

Preparation Steps:

1. Dust & Sear

1. Pat salmon completely dry. Season with salt and pepper.
2. Technique: Lightly coat the flesh side with a thin layer of cornstarch. Shake off excess. This creates the “grip” for the sauce.
3. Heat oil in a non-stick skillet over medium-high heat. Sear salmon (skin-side down first) for 3–4 minutes until crispy. Flip and cook 2–3 minutes.

2. The “Clean” Step

4. Pro Tip: If there is excess oil in the pan, wipe it out with a paper towel before adding the sauce. This prevents the sauce from becoming greasy.

3. Glaze & Thicken

5. Reduce heat to medium. Mix sauce ingredients (soy, mirin, sake/water, sugar, ginger) and pour into the pan around the fish.
6. Let bubble for 1–2 minutes. Spoon the thickening sauce repeatedly over the salmon (“basting”) until it forms a shiny, sticky glaze.

4. Serve

7. Remove immediately once thick. Serve over rice, drizzling extra sauce on top. Garnish with sesame and scallions.

Expert Tips:

• Don’t Overcook: Salmon continues to cook slightly after being removed from the heat. Take it off when it is sticky and glossy but the center is just starting to flake.
• Sauce Rescue: The sugars in the sauce can burn quickly. If the sauce becomes too thick/sticky before the fish is ready, add a tablespoon of water to loosen it up instantly.