Opening the recipe box…
Greatest plates · Main
Teriyaki Salmon
Ready in 15 minutes, this easy Japanese teriyaki salmon features pan-grilled fillets finished with a traditional homemade teriyaki sauce made from just four ingredients.
Serves 2Prep 5 minCook 10 minFish
Containsdairy · gluten · soy · fish
Inspired by a recipe from Just One Cookbook ↗
Protein 31%Carbs 11%Fat 58%
About 480 kcal a serve — 36 g protein, 13 g carbs, 30 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 2
Method
Make the teriyaki sauce
Mix allIn a microwave-safe bowl, whisk together the sake, mirin, soy sauce and sugar until well combined. Microwave for 30 seconds if needed to help dissolve the sugar.
In the bowlMix all →
Season the salmon
SeasonRinse and pat the salmon fillets dry. Season both sides with the kosher salt and black pepper.
What goes inSeason fish →
Coat with flour
CoatSprinkle the flour evenly over both sides of the salmon, gently pressing it to adhere, then shake off any excess. This locks in juices and helps the sauce thicken.
What goes inCoat fish →
Sear the salmon
Skin downHeat a frying pan over medium heat and add the oil and butter, taking care not to burn the butter. One fillet at a time, press the skin against the pan for 15 seconds, then lay it skin side down. Cook for about 3 minutes until golden brown, then flip.
In the panInto the pan →
3 min · medium
Steam the salmon
SteamAdd the sake to the pan, cover with a lid and reduce heat to low. Steam for 3–5 minutes until the internal temperature reaches 52–54°C at the thickest part, adding another splash of sake if it evaporates. Transfer to a plate.
In the panAdd sake →
3–5 min · low
Glaze
ThickenAdd the teriyaki sauce to the pan and raise the heat a little. When it starts to boil, return the salmon and spoon the sauce over. Once the sauce thickens, turn off the heat.
Serve
Transfer the salmon to a plate and drizzle the pan sauce over the top. Serve immediately with steamed rice and a vegetable side.
Cook's noteUse an instant-read thermometer and pull the salmon at 52–54°C — residual heat finishes cooking it and keeps the fish juicy.
Estimated per serve
480 kcal · 36 g protein · 13 g carbs · 30 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeOkonomiyaki with Bacon, Prawns and Bonito
Japanese · Main
Pork & Cabbage Yakisoba with Tangy Sauce
Japanese · Main
Teriyaki Chicken (With Homemade Teriyaki Sauce)
Japanese · Main
Japanese chicken katsu with quick cabbage slaw
Japanese · Main