One-Pot Wonders

Tangy Teriyaki Salmon

June 27, 2021
6 Ratings
Photo by James Ransom
  • Serves 5
Author Notes

Even though I am a recent vegan, I continue cooking meals for friends and family that I used just because I know they will be a hit. I love Asian food and this recipe is super simple and delicious and really not complicated at all. Teriyaki sauce can be made in your home without the added chemicals in a prepared sauce you find in the store. Enjoy! - Singerinkitchen —Noelle

Test Kitchen Notes

Some recipes make you feel skilled and accomplished. Others are easy, weeknight go-tos. This Tangy Teriyaki Salmon tops the chart in both categories. I was intimidated by the idea of making teriyaki sauce from scratch, but it was shockingly easy. The beautiful plate was on the table in less than 20 minutes, and it tasted as good as it looked. The salmon is silky and tender, as it is essentially poached in the teriyaki sauce. I would recommend flipping only once and cooking for about 4 minutes on each side. Once the salmon is removed, the sauce reduces to a salty glaze that would be fantastic over any protein: steak, scallops, chicken or a vegetable stir-fry. A great excuse to make it again and again! - CatherineJagers
—The Editors

What You'll Need
  • 5 salmon filets
  • 3/4 cup mirin
  • 1 cup soy sauce
  • 4 tablespoons lime juice
  • 3 teaspoons ground ginger
  • 2/3 cup green onions, chopped
  • 2 tablespoons sesame seeds
  1. In a large saucepan, add the mirin, soy sauce, lime juice, and ginger. Combine well and turn on medium heat.
  2. Once the sauce starts simmering, add the salmon fillets with the flesh side turned down on the sauce. Cook for 5 minutes.
  3. Rotate the fillets to sides every 5 minutes until the fish has cooked for a total of 15 minutes.
  4. Remove salmon fillets on a plate.
  5. Add green onions and sesame seeds to the sauce and simmer for 5 more minutes. The sauce should be thickened by now.
  6. Serve salmon on each plate and drizzle with sauce. Serve with white rice and roasted broccoli for a complete meal.
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See what other Food52ers are saying.

  • KKD
  • sreilley
  • Rosalind Paaswell
    Rosalind Paaswell
  • Clay
  • Charles Cyr
    Charles Cyr

25 Reviews

KKD October 15, 2021
Easy and wonderful. Thank you.
sreilley June 27, 2021
I made this with freshly grated ginger and low sodium soy sauce it was SO good.
Rosalind P. September 24, 2020
This is a simple and really delicious way to cook salmon (and other fish as well). I was wary of the saltiness, so changed the proportions a bit; and as the sauce thickened I added a splash or two of water. But the results belie the effort! And FWIW, I used one very large filleted piece of salmon -- 11 ounces -- rather than the smaller ones apparently called for. That too holds the saltiness in check.
Rosalind P. September 23, 2020
would be nice to know the weight of the five fillets? obviously there can be a huge range in size.

Noelle September 24, 2020
usually fillets range from 2-4 ounces each. It will work for any of those sizes. There is plenty of sauce.
Clay April 8, 2016
I added a 1/4 cup of brown sugar and a 1/4 cup turbinado sugar. The salmon was flaky and tender the skin peeled right off. The sauce was better than any name brand or store brand on the market. MMMMMMMMMM
Charles C. November 2, 2014
If you're considering making this, beware. The saltiness factor is off the charts. I mean, way beyond what you're expecting. I served it to guests yesterday and it was a bit of an embarrassment, to say to the least. Thank God for polite friends and a fantastic dessert to follow up.

I think the recipe could work, the idea behind it is fine, but there's substantial fine-tuning to be done here. I see a low sodium soy sauce as an imperative.
Josie M. October 12, 2014
Used half the amount of soy sauce (low sodium) and this was great.
Kinsey March 23, 2014
I expected more from all the raves, but had the same "indelibly salty" reaction as Mother Daniel. I used a high end, unfiltered and unpasteurized Shoyu from Japan, so Kikkoman is not the guilty party. Too bad. The sauce is salvageable - 50/50 mix with a bottled teriyaki improved both - but won't make it again.
Mother D. March 19, 2014
I'm not sure the thickness of fillets used by the author but 15 minutes poached in this sauce makes for some incredibly over-done fish. An additional 5 minutes for the sauce only,after the addition of scallions and sesame seeds, makes for some extremely salty sauce. I used fresh, caught that afternoon, Silver Salmon 3" - 3 1/2" thick. The fish was perfectly cooked done in less than 8 minutes. Eight minutes for the fish and another five for scallions and sesame . . . The sauce was so salty it was inedible. I used Kikkoman soy sauce. Maybe that was the problem. Fortunately there was plenty more fish. This time it went to the grill and was finished with lemon. Perfection.
Vivi B. January 15, 2014
What a good idea to make this! I also added mandarin peel to the sauce about half way through the cooking. I served it with rice and stir fried red and green cabbage with red onion. So good.
Awhearts December 11, 2013
Great recipe. Perfect mix of tang and flavor. Might also try broiling the salmon and basting a semi-reduced version of the sauce on the salmon for the last few minutes to get the texture of the broil but the tang and taste of the sauce. I substituted lemon juice for lime (ran out!) and it was still delish. Will be making this again for sure.
Kinsey December 2, 2013
I concur but my plan is to substitute this method for steps 2 & 3, so should not a concern. Really, it's the same as the posted recipe, except for the gentler poach. Sorry if I wasn't clear before.
Noelle December 2, 2013
No problem! :-)
Kinsey December 1, 2013
I plan to try this but modify the cooking method to use my std poach => bring the liquid to a simmer;add the filets; bring back to a simmer; turn off the heat and cover; leave alone till cooked to your taste (8 or so minutes for me, I like my salmon rare). You are poaching at about 180 degrees instead of 212, so the result is always tender and silky moist. Given the marinade aspects, I' flip the filets once, mid-poach.
Noelle December 2, 2013
From my understanding one should not place raw fish in already cooked sauce. Why not poach in liquid to desired cooking then add to the sauce?
tastysweet December 1, 2013
If one only wants to cook two filets of salmon, can the recipe be downsized? Or how long can this sauce be in the fridge if the entire quantity of sauce is prepared?
Noelle December 2, 2013
The sauce can definitelybe stored. It will then be used to drizzle on cooked salmon. You would not boil it again in raw fish.
tastysweet December 2, 2013
Thanks. I had been thinking that I could prepare sauce and only use what I need for the two filets. Then use the remainder of the sauce in another recipe some other day.
Noelle December 2, 2013
Sounds like a great plan. This is SUCH a delicious recipe. i think I am making this tonight!
[email protected] December 1, 2013
Can one use rice wine instead of mirin?
Noelle December 2, 2013
These are two different products. They cannot be substituted. Mirin is what makes the sauce Teriyaki and flavorful.
lolabelle26 December 1, 2013
So, how long do you really cook it? And on what temp?
Noelle December 2, 2013
The recipe says medium heat and the cooking total time is 20 minutes.
Noelle June 9, 2010
Wow, thanks for the great write up for my recipe. :)