Skip to main content

Salmon Teriyaki

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This authentic salmon teriyaki is a sophisticated yet simple dish that brings the bright, savoury flavours of Japanese cooking to your kitchen. By pan-searing the fillets first, you achieve a perfectly crisp skin that contrasts beautifully with the flaky, succulent fish underneath. The homemade glaze, reduced until thick and glossy, provides a deep umami finish without the need for the excessive sugars often found in shop-bought alternatives.

As a diabetes-friendly option, this recipe focuses on high-quality protein and heart-healthy fats. It is an excellent choice for a nutritious midweek meal, especially when served alongside steamed bok choy or a crisp cucumber salad. The addition of sansho powder offers a traditional citrus-like hum, elevating the dish into something truly special for guests or a quiet night in.

In this article:

Continue reading below

Ingredients for Salmon Teriyaki

  • 120ml sake

  • 60ml mirin (sweet Japanese rice wine)

  • 60ml soy sauce

  • 1 tablespoon vegetable oil, plus more if needed

  • 4 (170g) skin-on, boneless salmon fillets (about 1 inch thick)

  • Kosher salt

  • Sansho powder (for serving

  • optional)

  • Sansho powder is made from the ground berries of the prickly ash tree.

How to make Salmon Teriyaki

Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside.

Heat oil in a large skillet over medium-high. Season salmon lightly with salt. Cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

Serve sprinkled with sansho powder, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.