Teriyaki Salmon

Salmon is one of my favourite fish – healthy and tasty. I like it lightly fried. The sweet and savoury teriyaki sauce complements the fresh taste of salmon well.  The sauce is very easy to prepare. Teriyaki salmon can be prepared in less than 10 minutes.


  • 500 gm salmon fillets (skin off) – slice off the skin and make crispy skin (see recipe below)
  • salt & black pepper
  • 1 tablespoon cornflour
  • 1 tablespoon Canola oil
  • 1 tablespoon sake
  • teriyaki sauce
    • 1 tablespoon sake
    • 1 tablespoon mirin
    • 2 tablespoons light soya sauce
    • 1 tablespoon sugar


1. Make the teriyaki sauce by combining the ingredients in a bowl. Stir well to ensure sugar is dissolved. Set this aside.

2. Sprinkle the fillets with salt & black pepper on both sides.

3. Coat the seasoned fillets with cornflour. Dust off any excess cornflour. This coating will ensure the salmon is crispy on the outside whilst remaining moist inside. It will also allow the fillet to easily absorb the teriyaki sauce.

4. Heat Canola oil in a pan and add the fillets. Let the fillets cook for 3 minutes until golden. Flip the fillets over and continue to cook for a minute.

5. Add 1 tablespoon of sake to the fillets, cover the pan and cook the fillets for another 1-2 minutes. Remove to a plate.

6. Add the prepared teriyaki sauce to the pan and bring the sauce to a boil.  Simmer for a couple of minutes and switch heat off when sauce is thickened.

7. Return the salmon fillets to the pan and coat well with sauce before removing to a serving plate.


Crispy Salmon Skin

Crispy Salmon Skin

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