Name: Easy Japanese Salmon Teriyaki Recipe with Homemade Sauce
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 fillets Salmon (250g); 1 tbsp Vegetable oil; A pinch of Sesame seeds; Watercress; 2 tbsp Yutaka Reduced Salt Soy Sauce; 2 tbsp Yutaka Mirin Sweet Rice Seasoning; 1 tbsp Yutaka Cooking Sake; 1 tsp Sugar

Easy Japanese Salmon Teriyaki Recipe with Homemade Sauce

2Serving316kcalMainsEasyJapanese

2026.09.14

Written by: Shop Yutaka Admin

Tender salmon coated in a glossy sweet and savoury teriyaki glaze makes this Easy Japanese Salmon Teriyaki Recipe a simple and delicious meal for any day of the week. The homemade teriyaki sauce combines Yutaka Soy Sauce, Mirin, sake and a touch of sugar for a classic balance of savoury, sweet and umami flavours.

The salmon is marinated to absorb the flavour, then pan-fried until tender before the teriyaki sauce is reduced into a rich, golden glaze. Finish with sesame seeds and serve this homemade Teriyaki Salmon with steamed Japanese rice, watercress and miso soup for an easy Japanese-style lunch or dinner.

Ingredients

2 filletsSalmon (250g)
1 tbspVegetable oil
A pinch of Sesame seeds
Watercress

Teriyaki Sauce

Cooking Steps

To make teriyaki sauce, mix soy sauce, mirin, sake and sugar. Marinate the salmon fillets in the sauce for at least 30 minutes.
Heat the oil in a frying pan. Grill the fish on medium heat while carefully turning sides until cooked.
Pour the sauce over the salmon fillets and grill further for a few minutes until the sauce thickens, giving the salmon a golden-brown coating of teriyaki.
Sprinkle a pinch of sesame seeds and serve with a bowl of rice and Yutaka Miso Soup.

Tips

1. Marinate the salmon for at least 30 minutes
Allowing the salmon to sit in the soy sauce, mirin, sake and sugar mixture helps the flavour penetrate the fish. Keep the salmon refrigerated while marinating.

2. Remove excess marinade before frying
Let excess sauce drip from the salmon before placing it in the hot pan. Too much liquid at the beginning can cause the salmon to steam rather than develop a golden surface.

3. Cook the salmon over medium heat
Teriyaki marinade contains sugar and mirin, which can burn easily. Medium heat gives the salmon time to cook through while developing colour without scorching the glaze.

4. Turn the salmon carefully
Salmon becomes delicate as it cooks. Use a wide spatula and turn each fillet gently to help keep it intact.

5. Add the teriyaki sauce towards the end
Once the salmon is almost cooked, pour the sauce into the pan and allow it to reduce for a few minutes. This creates the glossy coating associated with Japanese teriyaki.

6. Watch the glaze closely as it thickens
The sauce can go from glossy to burnt quite quickly because of its sugar content. Reduce the heat when the sauce starts to thicken and coat the salmon evenly.

7. Serve immediately
Teriyaki Salmon is best served while the glaze is still warm and glossy. Steamed Japanese rice, fresh watercress and miso soup make simple accompaniments.

FAQ

Q.What is Japanese Salmon Teriyaki?

A.Japanese Salmon Teriyaki is salmon cooked with a sweet and savoury glaze typically made from soy sauce, mirin, sake and sugar. As the sauce reduces during cooking, it coats the salmon with the glossy finish and balanced sweet-savoury flavour associated with teriyaki.

Q.What is Teriyaki Sauce made from?

A.Japanese-style teriyaki sauce is commonly made with soy sauce, mirin and sake, with sugar added to adjust the sweetness. This Salmon Teriyaki recipe uses 2 tablespoons of Yutaka Soy Sauce, 2 tablespoons of Yutaka Mirin, 1 tablespoon of sake and 1 teaspoon of sugar. Mirin adds sweetness as well as helping sauces develop an attractive gloss.

Q.How long should you marinate salmon for Teriyaki?

A.Marinate salmon for at least 30 minutes to allow it to absorb the teriyaki flavour. If you want a deeper flavour, you can leave it slightly longer in the refrigerator, but avoid excessively long marinating times because the salty soy-based marinade can begin to affect the texture of the fish.