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Salmon Teriyaki

 Salmon Teriyaki
Salmon is a hearty fish that easily stands up to the robust teriyaki flavor in this recipe from our home economists. The short prep time will appeal to busy cooks.
4 ServingsPrep: 10 min. + marinating Cook: 15 min.


  • 1/2 cup reduced-sodium soy sauce
  • 1/4 cup sake
  • 3 tablespoons brown sugar
  • 2 tablespoons mirin (sweet rice wine)
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon olive oil


  • In a small bowl, combine the soy sauce, sake, brown sugar and mirin.
  • Pour 1/2 cup marinade into a large resealable plastic bag. Add the
  • salmon; seal bag and turn to coat. Refrigerate for at least 30
  • minutes. Cover and refrigerate remaining marinade.
  • Drain salmon and discard marinade. In a large skillet, cook salmon in
  • oil over medium heat for 4-5 minutes on each side or until fish
  • flakes easily with a fork. Remove from pan; keep warm.
  • Add reserved marinade to pan. Bring to a boil; cook until liquid is
  • reduced by half, about 6 minutes. Serve with salmon. Yield: 4
  • servings.
Nutritional Facts: 1 salmon fillet with 1 tablespoon sauce equals 372 calories, 19 g fat (4 g saturated fat), 85 mg cholesterol, 1,202 mg sodium, 14 g carbohydrate, 0 fiber, 31 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Salmon Teriyaki (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.