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Donna R. Luis

Savory Sweet Glazed Salmon

Tender skin-on salmon is pan-seared until golden, gently steamed, then finished in a homemade sake, mirin, soy sauce, and sugar glaze. The result is juicy salmon coated in a glossy, savory-sweet teriyaki sauce, ready from start to finish in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1 Tbsp sake or Chinese rice wine, dry sherry, or water
  • 1 Tbsp mirin or 1 Tbsp sake or water plus 1 tsp sugar
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
For the Salmon
  • 2 skin-on salmon fillets ¾ lb (340 g) total, about ¾ inch (2 cm) thick
  • ¼ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 1 Tbsp all-purpose flour plain flour, or cornstarch or potato starch for a gluten-free option
  • ½ Tbsp neutral oil for cooking
  • 1 Tbsp unsalted butter for cooking
  • 1 Tbsp sake for steaming; Chinese rice wine, dry sherry, or water may be substituted

Equipment

  • Microwave-safe bowl
  • Small mixing spoon or whisk
  • Frying pan or skillet
  • Spatula
  • Pan lid
  • Tray or serving plate
  • Instant-read thermometer

Method
 

  1. Prepare the Teriyaki Sauce: Combine 1 Tbsp sake, 1 Tbsp mirin, 2 Tbsp soy sauce, and 1 Tbsp sugar in a microwave-safe bowl, then mix until the sugar is well incorporated.
  2. Dissolve the Sugar: Microwave the sauce mixture for 30 seconds if needed to help the sugar dissolve completely.
  3. Season the Salmon: Rinse the 2 skin-on salmon fillets and pat them dry. Season one side with some of the ¼ tsp kosher salt and ⅛ tsp black pepper.
  4. Season the Second Side: Turn the salmon over and season the other side with the remaining salt and black pepper.
  5. Coat the First Side: Sprinkle half of the 1 Tbsp flour over one side of the salmon and spread it into an even coating.
  6. Finish the Flour Coating: Turn the fillets over, coat the second side with the remaining flour, gently press the flour onto the fish, then remove any excess.
  7. Heat the Pan: Place a frying pan over medium heat and allow it to become hot before adding ½ Tbsp neutral oil and 1 Tbsp unsalted butter, taking care not to let the butter burn.
  8. Sear the Salmon Skin: Press the skin side of each fillet against the hot pan surface for 15 seconds, one fillet at a time, then place each fillet skin side down in the pan. Keep the heat controlled so the butter does not burn.
  9. Brown the Salmon: Cook the salmon for about 3 minutes, until the bottom is golden brown, then carefully flip the fillets.
  10. Steam the Salmon: Add 1 Tbsp sake to the pan, cover with a lid, and reduce the heat to low.
    Steam for about 3–5 minutes, depending on the thickness of the fillets.
  11. Adjust the Steaming Liquid: If the sake evaporates before the salmon is fully cooked, add another tablespoon of sake and continue steaming.
  12. Check the Salmon: Cook until the thickest part of the fillet registers 125–130°F (52–54°C) on an instant-read thermometer, then transfer the salmon to a tray or plate.
    Fillets around ¾–1 inch (2–2.5 cm) thick took roughly 4 minutes in the source recipe.
  13. Reduce the Teriyaki Sauce: Add the prepared teriyaki sauce mixture to the pan and increase the heat slightly.
    Once the sauce begins to boil, return the salmon to the pan.
  14. Glaze the Salmon: Spoon the thickening sauce over the salmon, allowing it to coat the fillets.
    When the sauce has thickened, turn off the heat.
  15. Finish the Dish: Transfer the salmon to a serving plate and drizzle the remaining teriyaki sauce over the top. Serve immediately.

Notes

  • Keep the salmon skin intact during cooking; it helps hold the fillets together and provides the best browning on the presentation side.
  • Pat the salmon dry before seasoning so the flour coating adheres evenly.
  • Remove excess flour after coating to prevent loose flour from accumulating in the pan.
  • Watch the butter carefully during searing. Reduce the heat or temporarily move the pan off the heat if it becomes too hot.
  • The steaming time can vary according to the thickness of the salmon fillets.
  • If the sake evaporates before the salmon is cooked through, add another tablespoon and continue steaming.
  • The teriyaki sauce thickens in the pan as it boils, so spoon it over the salmon as it reduces.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 weeks.