Easy Japanese Recipes

Teriyaki Salmon 鮭の照り焼き

Teriyaki Salmon | Easy Japanese Recipes at JustOneCookbook.com

When I shared Salmon Fried Rice recipe, I mentioned that salmon is my children’s favorite fish.  Their favorite way to enjoy salmon is always salmon sashimi or sushi, then Salted Salmon (Shiojake/Shiozake), and finally they would choose this Teriyaki Salmon as their third favorite.

Teriyaki Salmon | JustOneCookbook.com

In Japan, we do NOT have bottled “teriyaki sauce” like the ones you can find in grocery stores here in the U.S.  We always make it at home, and each family makes it slightly differently based on their preference.

When you search “teriyaki” recipes on my site, you will see different teriyaki recipes in the search results.  The ratio of  ingredient for the teriyaki sauce recipes is slightly different in each recipe, but you’ll always need sake, mirin, and soy sauce (and sometimes sugar) for authentic teriyaki flavor.

Japanese cooking requires sake and mirin in most traditional Japanese recipes.  If you enjoy cooking Japanese food at home, I highly recommend you to get these condiments from Japanese or Asian grocery stores.

By the way, Japanese fish is usually sliced sideways and each fillet is about 3/4 inch thickness.  If you buy a whole fish, you can fillet it the same way.  It will cook faster and also absorb flavors quickly.  If you are not a salmon fan, you can always substitute this recipe with fresh seasonal fish (including white fish).  I hope you enjoy this dish!

Teriyaki Salmon | JustOneCookbook.com

Teriyaki Salmon Recipe
Prep time
Cook time
Total time
Serves: Serves 2
  • 2 salmon fillets with skin (3/4 inch thickness; skin will hold the flesh together while cooking.)
  • Salt
  • Freshly ground black pepper
  • 1 Tbsp. flour (* see the note below for why using flour)
  • ½ Tbsp. olive oil
  • 1 Tbsp. butter
  • 1 Tbsp. sake (or dry sherry)
  • 1 Tbsp. sake (or dry sherry)
  • 1 Tbsp. mirin (or 1 Tbsp. sake + 1 tsp. sugar)
  • 1 Tbsp. sugar
  • 2 Tbsp. soy sauce
  1. Combine the ingredients for Seasonings and mix well until the sugar is mostly dissolved (or you can microwave for seconds). Rinse the salmon and pat dry. Season the salmon with salt and black pepper on both sides.
  2. Sprinkle ½ Tbsp. of flour on one side of salmon and spread evenly. Flip over and sprinkle the rest of flour on the other side. Gently remove the excess flour.
  3. In a frying pan, add the olive oil and melt the butter over medium heat. Don’t burn the butter. If the flying pan gets too hot, reduce heat or remove from the heat temporally.
  4. Add the salmon fillets, skin side on the bottom. Cook the salmon for 3 minutes, or until the bottom side is nicely browned.
  5. Add sake and cover with lid. Steam the salmon for 3 minutes, or until it's cooked through. Remove the salmon to a plate.
  6. Add the Seasonings to the pan and heat up. When the sauce starts to boil, add salmon back in the pan and spoon the sauce over the salmon.
  7. When the sauce thickens, turn off the heat. Plate the salmon e on warmed plate and serve immediately.
* By coating the fish with flour, we keep nice umami and juice inside. Also, the texture will get crispy and the sauce will be nicely coated.

Leave a Comment

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  • Laura (Tutti Dolci) April 25, 2013, 9:34 am

    Your salmon looks mouthwatering!

  • The Squishy Monster April 25, 2013, 9:42 am

    Gorgeous! I just love that you kept the skin!!!

  • Belinda @themoonblushbaker April 25, 2013, 10:28 am

    My father love salmon! I have to try this tonight. I think the skin is the best part ( pull it off and toast it, crispy skin!), or maybe I am just werid.

  • Monica April 25, 2013, 10:47 am

    Hi Nami – I just made teriyaki sauce from scratch for the first time last night! I bought mirin for the first time to make it (recipe is similar but uses minced garlic and ginger) and I’m absolutely going to stock up on sake so I can cook your Japanese recipes.
    This teiyaki salmon of yours looks delicious and so simple and fast! I usually use teriyaki sauce for either salmon or pork tenderloin that I roast in the oven. I have to try it your way…and your miso salmon, too. : )

  • Adora's Box April 25, 2013, 11:04 am

    We love salmon so much and thankfully, it is always available fresh. The photos just made me drool. Mirin is easier to find than sake. Glad to know that I can use sherry instead of sake because I always have that.

  • Asmita April 25, 2013, 12:10 pm

    Hi Nami,
    I cannot wait to make this. We love salmon and I can almost taste this just looking at your pics. Gorgeous!!!
    I don’t have sake so will use dry sherry. Luckily I do have mirin that I bought a while ago from the Asian store (haven’t used it yet).
    This with some steamed veggies on the side will be amazing!

  • Alayna @ Thyme Bombe April 25, 2013, 12:11 pm

    That sounds so good right now. This is one of my favorite foods but one that I haven’t had in a while.

  • Sissi April 25, 2013, 12:17 pm

    Nami, teriyaki sauce or glazing is such a wonderful way to cook everything (fish, meat, seafood…). I would die if one day I didn’t have mirin, soy sauce or sake!
    Your salmon looks extraordinary. I will remember it next time I go fish shopping. My husband will love it! (Your beautiful photos stay in my head for quite a long time and I sometimes decide to prepare one of your recipes looking at raw meat/fish and remembering your photos…).

  • Cristina April 25, 2013, 12:58 pm

    I absolutely love salmon and serve it for dinner at least once a week. I’ve got to try your teriyalki recipe! Nami, do you slice your own salmon? Interesting about the the difference in the way its sliced. Does it make a difference in texture?

    • Nami April 26, 2013, 11:32 pm

      Hi Cristina! I sometimes slice my own when we buy a huge salmon from Costco, but I live near Japanese market and I usually pick up pre-sliced ones when I visit. Texture is the same, but since the cooking time is a lot shorter and the ratio of sauce and the fish is just right compared to a thick piece. Plus, we eat fish with chopsticks, so it makes sense for us to eat this thin slice as we don’t use a knife and a fork to cut a thick slice of salmon. :)

  • Linda | The Urban Mrs April 25, 2013, 1:35 pm

    That’s it? I feel ashamed now knowing it’s so simple to make teriyaki sauce. >.< So glad you share it here and that salmon…looks SCRUMPTIOUS!

  • Eri April 25, 2013, 2:08 pm

    I love it Nami, I have to finally find mirin!
    Hugs and Kisses my friend

  • Jerry | Simply Good Eating April 25, 2013, 2:29 pm

    Your salmon looks delicious. I’m always down for a nice pan seared mouth watering salmon like the one you posted :) Yum!

  • Marta @ What should I eat for breakfast today April 25, 2013, 3:08 pm

    Today I’ve discovered an amazing store in Berlin ,where I can buy fresh delicious salmon and not only. It made me so happy. And now I come on your bolg and I can see a perfect recipe for me. And I can learn how to make a teriyaki sauce as well. Somehow I’m grateful to your son :)

  • Samah@ Good Cooks April 25, 2013, 4:00 pm

    My favorite, now I know how to make it at home, thanks for the recipe. Have a fun summer break…:)

  • Denise Browning@From Brazil To You April 25, 2013, 4:08 pm

    Pretty dish and great pictures, Nami! Have a great weekend.

  • A_Boleyn April 25, 2013, 4:12 pm

    There’s no reason to buy ready made teriyaki sauce when you can make something even better so easily. I’m loving salmon more each time I make it and a dish like this one is just one reason. :)

  • kristy April 25, 2013, 4:49 pm

    This looks fabulous Nami! My kids enjoy salmon as well – and you know they love any kind of Asian food too! I had no idea you could make your own teriyaki sauce. I even have the ingredients on-hand. You know what I’ll be making soon! :)

  • Lorely | Butter Love Affair April 25, 2013, 5:15 pm

    We’d order teriyaki salmon from Japanese restaurants and yours look more delicious!:) So excited to try this at home!:)

  • Fenny April 25, 2013, 5:37 pm

    Thank youuuu, Nami!
    I’ve pinned several salmon teriyaki recipes on Pinterest, but yours looks the easiest with less ingredients! I like how you explain why we need flour, it satisfies my curious brain! ;D

    I have some questions.
    - Would it make a difference if I marinade the salmon overnight or would it be too salty?
    - Is cooking sake the same as regular sake or should I use drinking sake?
    - For the soy sauce, is it the thick kind? We also have Indonesian soy sauce here, slightly sweet. Then there’s Kikkoman’s soy sauce which is rather salty, but watery.

    • Nami April 27, 2013, 12:51 am

      Hi Fenny! Thank you for your comment. :)

      1) I’d say it will be too salty, especially if you are going to use thin slice like this. Even you use a thick piece, I think it will get too salty. If you want to marinate a big piece, 30 minutes is more than enough.

      2) Cooking sake is different from regular sake. It has other ingredients in it, so you won’t be able to “drink” cooking sake. If you can find, buy a regular sake. :)

      3) No, Japanese soy sauce is NOT thick soy sauce. It’s watery. Use reduced salt one if you like. Or adjust the amount of soy sauce (start poring half portion first to see).

      Hope that helps! :)

      • Fenny April 27, 2013, 4:23 am

        Yaaay, awesome!! Thanks so much for your reply, Nami! It was very clear and helpful :D

        • Nami April 29, 2013, 9:23 pm

          You’re welcome! :)

  • Gourmet Getaways April 25, 2013, 6:07 pm

    Oh this looks amazing!
    My children love Terriyaki Salmon and so do I!! Thank you for sharing the recipe. I am pinning it so that I can make it when I get home :)

  • ATasteOfMadness April 25, 2013, 6:11 pm

    I know, whenever I make teriyaki chicken I use my own sauce.
    I have never thought of making teriyaki salmon though! This sounds fantastic!

  • Ira Rodrigues April 25, 2013, 6:22 pm

    I will try this recipe soon as I have all the ingredients ready at my pantry. I have been dying to have Homemade Teriyaki sauce and you made my day today. Thanking you Nami!

  • pat mann April 25, 2013, 6:35 pm

    Love your straight foreward recipes & you seem so sweet. Keep up the good work.
    One question, when printing a recipe, is it possible to eliminate the photo (beautiful though it is) it usually takes 2 pages to print the recipe.

    • Nami April 25, 2013, 9:21 pm

      Hi Pat! Thank you so much for your kind words.
      I removed the option of final picture to show up. Hopefully it works better now. I have been hoping to improve the recipe area, but haven’t had the time. Hope the current recipe is easy enough to read… Thank you for the feedback!

  • Gourmet Creations April 25, 2013, 6:44 pm


  • Jayne April 25, 2013, 7:08 pm

    Oh yes, I love teriyaki salmon myself! I’ve made it once and posted it on my blog though mine is a very simplified version. Yours look prettier. haha… Such a lovely sauce for practically everything. I’ve doused it over chicken, veggies… probably even my noodles.

  • Mich Piece of Cake April 25, 2013, 8:10 pm

    Salmon is my favourite and I’m glad to know I don’t have to use bottled teriyaki sauce with this recipe. Gotta get some mirin from the store.

  • yummychunklet April 25, 2013, 8:23 pm

    Ooh, what a great teriyaki sauce on that salmon!

  • Kim Bee April 25, 2013, 8:34 pm

    I just love this dish Nami. I can’t stop staring at it.

  • Candice April 25, 2013, 9:44 pm

    Hi Nami,

    The salmon is beautifully photographed.

    Can skinless salmon fillets be used? Do you cook the salmon 3 minutes per side? What is the shelf life for an opened bottle of sake?


    • Nami April 27, 2013, 12:58 am

      Hi Candice!

      Thank you for your compliment! You “can” use skinless, but I’m not sure if the fillets will stay in good shape. I always use salmon with skin, so it’s hard to say…. I think flour around the salmon will help it to stay in one shape even though you have to flip in the middle of cooking… but no guarantee. :D This is pan-fried AND thin piece, so it’s more risky than thick salmon piece or oven cooked version…

      Yes, for my salmon (with that thickness), it’s 3 minutes. But make sure to double check yours because heat and salmon’s thickness may not be same as mine. :)

      Sake should last 2-3 months, or even half a year if you store it in a cool, dark place.

      Hope that helps! :)

  • mjskit April 25, 2013, 10:26 pm

    Definitely time for me to get to Whole Foods and pick up some salmon. I bought some mirin last week, so I have all I need. What a deliciously easy little recipe for salmon! I know Bobby and I will love it.

  • Eha April 25, 2013, 10:51 pm

    A beautiful and simple teriyaki fish dish looking wonderfully appetizing. I cannot imagine buying bottled teriyaki ‘sauce’ when it is so simple and fast to make oneself – and, let’s face it, there are so many different ways depending on your base ingredient :) !

    • Nami April 27, 2013, 1:00 am

      Thank you so much Eha! Those teriyaki sauce tastes a little bit different from ones we make at home. So I’m not so used to the flavor. :) Thanks for your kind comment!

  • Esther April 25, 2013, 11:00 pm

    Another great recipe to try, thanks Nami :)

  • Bam's Kitchen April 26, 2013, 2:00 am

    Nami-san your teriyaki salmon looks so delicious. I love the glaze. I always wondered why in Japan they cut their fish on a an angle like that..good to know. I always love your simple ways to make homemade sauces at home. (as a matter of fact I have directed my readers to your site for your dashi recipes) I think you are right if you have some basic ingredients in your home like mirin, soysauce, kambu, dried bonito, etc. you can make so many delicious homemade Japanese dishes. Have a super weekend. Ja Mata, BAM

  • The Ninja Baker April 26, 2013, 2:42 am

    Thank you, Nami-san for sharing your secrets to a delicious teriyaki sauce. And salmon!

  • Maureen | Orgasmic Chef April 26, 2013, 3:41 am

    I’m not a huge fan of salmon but I’d stand in a queue around the corner for this.

  • Hotly Spiced April 26, 2013, 4:54 am

    I love how you made your own sauce – so much better! That salmon must have beautiful flavour xx

  • Christine @ Cooking Crusade April 26, 2013, 6:41 am

    Ooooh YUM Nami! Teriyaki Salmon is without a doubt another one of my absolute fave Japanese dishes :D :D :D This one looks fabulous! I also love the size of the Japanese salmon fillets, too. I think it’s just the right amount – in Australia we have massive slabs of salmon per slice and I often have trouble finishing them, a shame because they’re so expensive! Wish we had a Japanese fish shop here hehe :D I’ve been back home for 3 days now and miss it already :(:( lol.

  • claire @ the realistic nutritionist April 26, 2013, 8:52 am


  • john@kitchenriffs April 26, 2013, 8:56 am

    Nice, simple dish with such clear flavors! I definitely need to start making my own teriyaki sauce – I’m guilty of too often (almost always) buying the prepared kind. I love salmon and love teriyaki (even the bottled stuff!) so this dish really speaks to me. Thanks so much.

  • Valerie @ From Valerie's Kitchen April 26, 2013, 9:06 am

    This would be SO much better than using the bottled stuff. Salmon is my favorite seafood and I eat it as often as possible. I will try this one. Thanks Nami!

  • Lail | With A Spin April 26, 2013, 9:10 am

    Great looking Salmon, Nami. Looks delicious. Is there a substitute for the alcohol in the sauce(I don’t use alcohol).

    • Nami April 27, 2013, 1:03 am

      Hi Lail! For steaming, you can replace it with water. For sauce, you can make teriyaki sauce with soy sauce, sugar, and water (to dilute). Mirin contains sake, so you have to avoid that too. :)

  • Mr. & Mrs. P April 26, 2013, 9:17 am

    What a beautiful golden color!!! Looks perfect!!!

  • Reese@seasonwithSpice April 26, 2013, 9:51 am

    Mmm…I can smell the flavors from here! Gotta take out salmon for dinner tonight.

  • Kate @ Kate from Scratch April 26, 2013, 9:52 am

    yum! this looks delicious, Nami!

  • Anne ~ Uni Homemaker April 26, 2013, 10:48 am

    This looks so tasty! My husband always orders salmon teriyaki in restaurants. Now I can make them at home –yay! Thanks Nami for the recipe. Happy Friday! :)

  • Sandra's Easy Cooking April 26, 2013, 11:13 am

    I just want to jump through the screen and eat that salmon. Looks so delicious, Nami and it’s calling my name–I love salmon. Got to make this very soon! Yummy pictures too

  • Betty Ann @Mango_Queen April 26, 2013, 11:34 am

    We love teriyaki salmon and glad your clarified that the real flavors are made at home, better than a bottle. Thanks for the cooking tips how to slice and the recipe here – my son loves salmon so I’ll make this one soon. Thanks for the nice comments on the blog, too, Nami!

  • Sawsan @chef in disguise April 26, 2013, 12:21 pm

    My husband loves salamon.I am sire any recipe or sauce made at home from scratch according to your own taste and prefrence will be much better than the store bought stuff

  • Nancy/SpicieFoodie April 26, 2013, 12:26 pm

    Nami, I can relate to the not having package sauces thing. In Mexico we don’t ever used packaged salsa or those spice mixes don’t even exist, but in the US they do. Anyway, your teriyaki salmon looks scrumptious! It is also one of my favorite fishes.:) Thanks for the tip on the way to filet it.

  • Crystal @ Simply Playful Fare April 26, 2013, 12:54 pm

    Your Salmon is absolutely beautiful! I had no idea that teriyaki sauce was made that way. I learned something new. :) I love Teriyaki and I love Salmon Teriyaki!

  • Yelena April 26, 2013, 1:59 pm

    Salmon is one of my favorite fish also Nami, in fact I have made Salmon Tartare today for lunch, o my, it was good. Salmon teriyaki I always order in my favorite Japanese restaurant. You make it so easy-) Have a happy weekend!

  • Georgia @ The Comfort of Cooking April 26, 2013, 2:25 pm

    Such a scrumptious, simple recipe Nami! I love teriyaki salmon but have never made it at home, strangely. I’d love to change that with your recipe! Thanks for sharing.

  • carol | a cup of mascarpone April 26, 2013, 4:38 pm

    Nami, I eat salmon once or twice a week…and love it. I will be trying your delicious recipe next, it looks incredible!!! Have a great weekend!

  • Rhonda (@diningalone) April 26, 2013, 4:58 pm

    This was the very first way I ever tried salmon and I was hooked. This looks delicious.

  • Mi Vida en un Dulce April 26, 2013, 6:46 pm

    I like the flavor of teriyaki. We have a restaurant, well, it’s more like a coffee shop, that have a chicken sandwich with teriyaki, my favorite…specially because they added avocado.

  • Kim Bee April 26, 2013, 9:41 pm

    Cannot stop staring at this one Nami!

  • Kiran @ KiranTarun.com April 26, 2013, 9:47 pm

    Interesting. I’ve never knew it’s so easy to make teriyaki sauce. Looks mouth-watering, Nami :)

  • Baby Sumo April 27, 2013, 2:27 am

    So simple but so good Nami.

  • Ramona April 27, 2013, 4:30 am

    I never thought to make my own teriyaki sauce. But now it’s a must… no more pre-made store-bought sauce for me. I love this salmon and it would be on my top 3 ways to eat it too, just like your kids. :)

  • Sandra April 27, 2013, 9:08 am

    I’m trying to prepare more fish for my family and I know this would be a big hit.

  • Lynna April 27, 2013, 7:05 pm

    This dish looks wonderful! It looks simple enough for me to try since I can`t cook…I love teriyaki sauce. And I assumed Japanese families made their own, haha!

  • Von April 28, 2013, 12:04 am

    I absolutely love salmon…..and never eat it often enough!! :) Your teriyaki salmon looks amazing!! I rarely order terriyaki salmon at restaurants here because it’s rarely done well- yours looks so much better, I’ll have to give it a try some day!

  • dedy oktavianus pardede@Dentist_Chef April 28, 2013, 7:14 am

    This is must have menu on japanese restaurant, i’ll notes the verdict basically from their salmon or chicken teriyaki…
    btw your version is seem so easy to replicate, i just know to coated it with fluor before pan fried
    i’ve ever made the teriyaki from the scratch and learn from japanese maestro chef in one of hotels in Palembang.
    the process is too long, he used to browning thw chicken bone and beef marrow then reducing prior to 6 hours the combine with mirin, sake and water from brining mushrooms..
    i actually prefer the store brought…

  • Nusrat Azim April 28, 2013, 10:07 am

    Didn’t know Salmon could look THAT Gorgeous in Teriyaki sauce ! Super Gorgeous pictures !

  • Gomo | cHow Divine April 28, 2013, 7:31 pm

    I love teriyaki salmon! It’s one of our weeknight favorites. Yours looks delicious! Hope you had a great weekend. :-)

  • Terra April 28, 2013, 8:25 pm

    It is always fun to stop by and enjoy your posts, I always learn something new! I love that your kids adore salmon, that is really unique for sure. This recipe sounds fantastic! Hugs, Terra

  • Stephanie @ Eat. Drink. Love. April 28, 2013, 11:04 pm

    I love teriyaki, especially on salmon! This looks delish!

  • TheKitchenLioness April 29, 2013, 12:21 am

    Nami, what a fantastic recipe for the teriyaki salmon and you are so right about preparing teriyaki sauce at home rather than buying the bottled variety, it is so much better, in fact, there is really no comparison – fabulous recipe and terrific pictures!
    Have a lovely Monday!

  • Raymund April 29, 2013, 12:52 am

    Wow that would go well on rice or even on its own. The glaze makes it even more enticing.

  • Giulietta | Alterkitchen April 29, 2013, 1:20 am

    Oh, mine, this salmon looks absolutely amazing :)

  • Kate@Diethood April 29, 2013, 6:55 am

    I like your children’s taste! I loooove me some salmon, and I just want to sink my teeth into your photos!

  • Evelyne@cheapethniceatz April 29, 2013, 9:07 am

    Very cool about making your own teriyaki, anything with Sake is great lol. I always wondered about the way your fish was cut. It makes such sense.

  • wok with ray April 29, 2013, 9:35 am

    Your teriyaki sauce is what I always use when cooking at home. It is delicious, and well tested. This salmon looks delicious and perfectly done.

  • Charles April 29, 2013, 3:16 pm

    Beautiful rich colour on the salmon. I must admit, salmon seemed to have a bit of a price crash when I was younger, with the rise in popularity and farmed salmon and as a result we kind of ate a bit of a glut of it. I often sub in trout whenever I’m making something which I’d normally use salmon for. Did you every try “teriyaki trout” (lol, sounds so funny!).

  • Hannah April 29, 2013, 7:17 pm

    My boys sound like your children, Nami! They love salmon in just about any form, and I know they’ll love your teriyaki. Once I discovered how simple and delicious homemade teriyaki is I stopped buying it premade – I can’t believe all the yucky preservatives and sweeteners that are in the bottled! This looks just beautiful.

  • mengami April 30, 2013, 12:34 am

    First of all thanks for making me a star among my family and friends ever since I discovered your recipes. Everybody loves them :) One question for this recipe though: in step 4, do you flip the salmon over in the middle of the 3 minutes, or do you fry it only on the skin side for full 3 minutes?

    • Nami May 1, 2013, 10:34 am

      Hi mengami! Thank you for your kind feedback. I’m glad your family and friends enjoyed my recipes. :) Yes, you cook 3 minutes WITHOUT cover, and then next 3 minutes WITH the lid after you pour sake. :) It’s 3 minutes for that thickness of salmon and the heat I use. So please adjust the time according to the heat, thickness of your salmon, etc. :)

  • E April 30, 2013, 7:09 am

    Nami, I made this last night! Thanks to your easy step by step photos it came out delicious!! (And it was a good way of using up the Sake on hand. Lol.)
    Anyways, I made it with just frozen salmon fillets but when the Boyfriend comes over I can’t wait to try my hand at the fish market and buy some LEGIT fish! Lol.
    Thanks for sharing!!!

    • Nami May 1, 2013, 10:36 am

      Hi E! So happy to hear you enjoyed it! Haha, great that you could use sake! We use a lot of sake for cooking (to marinade, to steam (like this recipe), and to clean fish/meat…). Hope your BF will enjoy it too! Thank you so much for your feedback. :)

  • Juliana April 30, 2013, 1:13 pm

    I need to try this recipe for salmon…maybe this way I get my husband to eat salmon :)

  • Daisy April 30, 2013, 8:43 pm

    Made this for lunch and my goodness it is like heaven in my mouth! My coworkers were envious of me too. Thank you for sharing this recipe!

    • Nami May 1, 2013, 10:38 am

      Hi Daisy! Really happy to hear you enjoyed it. You have a nice meal from lunch (I always eat leftover…)! :D Thanks so much for writing your feedback and making my day!

  • Jeff May 1, 2013, 12:01 am

    I love the colour of this salmon, it makes me thirsty, although I’m not sure why… I need to find me a battle of sake to cook (and drink) with! Apparently it’s one of the best additions to a Japanese kitchen!

  • Radhika Vasanth May 1, 2013, 2:35 pm

    I am with you on making the homemade sauces. Salmon looks so yumm and I want to run to an asian store and grab the ingredients you have mentioned.

  • Shirley May 1, 2013, 10:16 pm

    I’ve been on a salmon kick lately, so I’ll have to try this. I like how easy it looks even for a weeknight.

  • Chung-Ah | Damn Delicious May 2, 2013, 2:04 am

    Homemade teriyaki sauce is the best! Can’t wait to make this – I’ve been craving salmon for weeks now!

  • ChopinandMysaucepan May 5, 2013, 5:28 pm

    Dear Nami,

    This recipe is simple and delicious. But strangely, whenever I pan sear salmon, I still prefer the simple butter and salt style of teppanyaki with a side of grated daikon, fresh red chillies and soy sauce for dipping. I think having grown up with delicious teppanyaki will never rub off on me.

  • Daisy@Nevertoosweet May 7, 2013, 6:20 am

    Delicious! I’m a huge fan of salmon :) And I like how you make it look so simple hehe ~ Will need to try this recipe soon! Thanks Nami for the wonderful recipe again!

  • Hera May 7, 2013, 10:29 am

    where can we buy the sake and mirin?? do regular grocery markets sell them?

    • Nami May 7, 2013, 10:52 am

      Hi Hera! I’m not sure where you live, but if you are in the US, I’m pretty certain that you can buy them at Whole Foods and gourmet supermarkets. In my area, regular supermarkets carry them in Asian/International food isle. Asian grocery stores also carry it.

      For the brand I use, you can click the link in the recipe and see some photos. Hope that helps! :)

      • Hera May 7, 2013, 1:46 pm

        Thank you! You see, I’ve been trying to think of a good dinner idea for my mom on Mother’s Day and this one just looks so delicious! However, I do have a problem…I’m still a minor (only 17)…Would they let me buy the sake? Aren’t sakes considered alcoholic beverages? If I can’t, are there any alternatives I can use for this?

        • Nami May 8, 2013, 11:16 am

          Hi Hera! Okay then you cannot buy real sake. However, you can buy “cooking sake” which is not considered alcoholic beverages (because it has other ingredients that it’s not drinkable). Cooking sake is cheaper too, but it’s not pure sake and some people prefer avoiding “extra” ingredients (for example, real chefs may not use cooking sake). For this recipe, you can also omit or use water instead. Your mom is so lucky to have a daughter who cooks on Mother’s Day! :) Good luck!

  • Maia May 7, 2013, 4:51 pm

    This looks delicious! I have to try it soon! –Would you be able to substitute the flour with potato starch with the same effect?

    • Nami May 8, 2013, 11:11 am

      Hi Maia! Yes, you can use potato starch. You will get a little more crispier texture after you pan fry and sauce will thicken more too. Hope you will like this recipe! :)

  • Stephanie May 16, 2013, 4:38 pm

    Ever since I’ve found your teriyaki recipes, I’ve never bought the bottled teriyaki sauce again! Thank you! I’ll have to try this recipe out too. =)

  • Charlotte May 20, 2013, 12:59 am

    making this tonight!!

    • Nami May 21, 2013, 12:27 am

      Hi Charlotte! I hope you enjoyed this dish. :)

  • Nic@diningwithastud May 22, 2013, 9:34 pm

    I need to try your version! I am ashamed to say that the bottled version has pride place in my cupboard :( haha

  • Delishhh June 2, 2013, 7:18 pm

    Just wanted to let you know that i made this for dinner tonight and it was delicious. As always. Hope you had a great weekend!

    • Nami June 2, 2013, 9:08 pm

      Hi Ewa! Hope all is well with you. :) So happy to know you enjoyed this dish. Thank you very much for your kind feedback!

  • chris June 3, 2013, 3:25 am

    that’s true,homemade teriyaki sauce tastes better than the commercial ones sold in supermarket. Thank you for your recipes.

    • Nami June 3, 2013, 12:00 pm

      Thank you for your kind feedback, Chris! :)

  • Carla @ Gluten Free Recipe Box June 8, 2013, 12:30 am

    Hi there! My father is visiting us and he really enjoys fish. We don’t eat though. So, this is sounds like a perfect recipe I can make for him, and simple, too! Thanks so much!

  • Kathi June 8, 2013, 12:57 pm

    I have several teriyaki salmon recipes and this one of yours just took over as the best one yet. Made it last night, quick, easy & oh so delicious!

    • Nami June 9, 2013, 1:50 am

      Hi Kathi! Aww I’m so glad you liked this recipe. You just made my day! :)

  • Fern @ To Food with Love June 23, 2013, 4:19 am

    This looks so delicious, and I like the idea of coating it with flour. I’m sure my kids will eat lots of this, so I’d better make a big batch so there’s enough for me too! :)

  • Ali July 27, 2013, 7:45 pm

    Thank you for the recipe! :) It was easy to make and wonderfully delicious. As a college student, I’m always looking for simple yet yummy dishes, and this one definitely hits the mark.

    • Nami July 30, 2013, 5:34 am

      Hi Ali! Thank you so much for your feedback! I’m so glad you enjoyed this recipe! I hope to share easy and simple recipes that you can enjoy. :)

  • Jackie August 4, 2013, 5:31 am

    Hi Nami, I tried the teriyaki salmon tonight and my family said it tasted good. I love the sake taste. However the fish and the sauce turned out to be abit oily even though I only 1tbsp of oil without butter.

    Do you think it will be ok if no oil & butter at all? Will it turn out very dry?

    • Nami August 4, 2013, 3:19 pm

      Hi Jackie! Sure, you can omit oil and butter. If the salmon itself has nice fat (which is I think why yours turned out oily), it shouldn’t be dry. :)

  • nhms September 4, 2013, 2:25 am

    I made this recipe with a different cut of salmon, it was delicious. Thanks!

    • Nami September 6, 2013, 10:25 am

      Hi nhms! I’m so happy to hear you liked this recipe! Thank you for your kind feedback. :)

  • Toney October 4, 2013, 9:34 am

    This looks so good! I am going to try this on my new induction cookware. Thank you!

  • San San Chan November 5, 2013, 5:12 pm

    This is the second time I’m making it! your recipe was quick simple and pure brilliance! The boyfran loves it and so do I! :) Thank you so much!

    • Nami November 8, 2013, 3:50 pm

      Thank you so much for trying this recipe and I’m so happy to hear you and your boyfriend are enjoying this dish! You two just made my day! :)

  • John Fitzgerald November 20, 2013, 4:40 pm

    Hi Namisan! This recipe is great. I studied Japanese in school and your blog is an excellent reference to continuing my studies through cooking. I swear by using ingredients that are authentic as possible.

    My cuts of Salmon seemed thicker than yours, but they cooked just great. Perfectly flaky by your simple instructions. Neither me nor my boyfriend are huge fish eaters, but this dish is AMAZING! I served it with garlic kale and sautéed asparagus. It was a huge success. I will definitely be making this again. The glaze perfectly salutes the salmon flavor. Totemo Oishii!

    I love your blog!

    • Nami November 20, 2013, 11:50 pm

      Hello John! Thank you so much for trying this recipe! I’m so happy to hear you liked it. It’s very simple to make too. :)


  • Sky February 16, 2014, 6:12 pm

    Hi Nami!

    Thank you for this recipe! It was absolutely delicious!!
    Quick question– I ensured that I crisped up the skin, and the skin definitely helped the fillet stay in shape. My only issue was that when I was eating, the skin completely pulled off, so I was left with a big piece of skin left on my plate (which could seem unappetizing to some…) Is there a way that I would be able to make the skin stay on as one with the flesh? Should I crisp up the skin for a longer time? Thank you in advance!!

    • Nami February 17, 2014, 11:36 pm

      Hi Sky! Without seeing an image, from what you described, it sounds like the cut of salmon you used came with a large surface of skin. Try to get different cut, or if you cut the salmon yourself, cut differently. Typically Japanese fillet has a thin and long strip of skin. Hope this helps. :)

  • Sambit July 19, 2014, 9:46 pm

    Dear Nami,
    I have made 2 different variations of your recipe, and my girls (wife and 2 little ones) absolutely love it. Even the 1 yr old loved the teriyaki salmon ! I used the wild caught salmon from Costco, and the taste was wonderful. I used the regular tilapia fillet the 2nd time around. The taste was bit different, but equally good. The tilapia did break a bit, as it did not have the skin to hold it.
    thanks for the recipe!


    • Nami July 19, 2014, 11:11 pm

      Hi Sambit! Thank you so much for trying this recipe and I’m so happy to hear you and your family enjoyed it! Yes, when you pan fried the fish, the skin definitely helps to maintain, but also flour coating helps a bit too! :) Thank you for writing your kind feedback!

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