Teriyaki salmon

Sticky and deeply savoury teriyaki sauce makes the perfect dressing for plump, rare-grilled salmon fillets.

  • 10 mins cooking
  • Serves 4
  • Print


Teriyaki salmon
  • 4 x 220g (7-ounce) salmon fillets, skin on
  • 2 tablespoon japanese soy sauce
  • 2 tablespoon mirin
  • 2 tablespoon water
  • 1 tablespoon light brown sugar
  • 1 green onion (scallion)


Teriyaki salmon
  • 1
    Heat oiled large frying pan cook salmon, skin-side down, about 5 minutes or until skin is crisp. Turn salmon, add sauce to pan with mirin, the water and sugar, simmer, uncovered, until salmon is cooked as desired.
  • 2
    Meanwhile, thinly slice onion.
  • 3
    Serve salmon drizzled with pan juices, sprinkle with onion.

More From Women's Weekly Food