Teriyaki-style Pan Seared Salmon

Yield: 4 servings
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Quick and delicious salmon doesn't get much easier. Adjust cooking times according to the thickness of the the salmon. The glaze works great on other dishes as well (broccoli, eggplant, pork, etc...). If you don't have sake, there are a few substitutes, but none we personally like as well. Mirin, dry vermouth, maybe a dry white wine would work in a pinch instead of the sake. 
Serve with shredded cabbage, rice, cooked whole grains (farro would rock with it), or anything else you might like to eat alongside the salmon. If cooking in a non-stick or ceramic pan, you can use less oil to sear the salmon.


  • four 6 ounce Salmon fillets
  • Sea Salt or Kosher Salt
  • fresh cracked Black Pepper
  • 2 Tablespoons Grape Seed Oil (or other neutral, high flashpoint oil), less needed if using non-stick or ceramic pan

glaze ingredients

  • 1/4 cup Sake
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 1 Tablespoon Rice Vinegar
  • 1/2 Tablespoon fresh grated Ginger


  1. Combine glaze ingredients in a bowl and stir until brown sugar is completely dissolved.
  2. Rinse and pat dry salmon fillets. Place salmon fillets in glaze and marinate for a 3-5 minutes, and then flip over and marinate for 3-5 more minutes. Remove salmon from glaze and season with salt and pepper (remember glaze will have a bit of saltiness from soy sauce as well).
  3. Place glaze in a small saucepan. Bring to a simmer over high heat. Vigorously simmer for 5 minutes or until glaze has thickened enough to coat the back of a spoon. Set aside.
  4. Heat oil in a large saute-pan over high heat. Sear salmon in hot pan, turning once, until browned and cooked through to your desired amount, about and average of 3 minutes each side for medium done.
  5. Plate salmon and brush or pour glaze over salmon.

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