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Today we make roasted teriyaki salmon with homemade teriyaki sauce from master sushi chef, Hiroyuki Terada. Glazed teriyaki salmon is a quick and easy recipe for weeknights. It comes together quick and tastes delicious. I'll also show you how to skin a fillet of salmon.


  • 1 Filet of Salmon

  • 1 Green Onion

  • 1/2 Cup Teriyaki Sauce

Teriyaki Sauce (Recipe from Hiroyuki Terada)

  • 1 Cup Mirin

  • 1 Cup Soy Sauce

  • 1/2 Cup Granulated Sugar

  • 1/4 Brown Sugar

  • 1/4 Honey

  • 1 Chunk of Ginger, Skinned and roughly chopped

  • 6 Cloves of Garlic, Smashed

  • 1/4 cup Sesame seed


  1. In a pan over medium-high heat, add the mirin and reduce that down till the alcohol cooks out and it reduces by about 60-70%. Then add the soy sauce and sugars and dissolve the sugars of medium heat and stir constantly until dissolved. Then add the ginger and garlic, bring to a boil, then reduce to a simmer and then cook until the sauce is thickened. This sauce significantly thickens as it cools so you need to pull it when it coats a spoon and holds a line when you run your finger across it. You can also use a plate to judge the thickness and consistency of your sauce. Reducing sauces is very much a judgment call. Just make sure you take the sauce off the heat before it really starts to glaze and thicken, by that point it will have gone too far and it will cool and become too thick. Once you have it to the right consistency, get it off the heat and strain it. Then add the sesame seeds and let it cool while you prepare the salmon.

  2. Remove the skin of the salmon by using your knife and slicing into the think end of the salmon, then shaking your knife gently back and forth, grab the skin and push forward with your knife angled downward until the skin comes off.

  3. In a rimmed baking pan, add the salmon and cover in the teriyaki sauce. Place it in a preheated, 450-degree oven for 5 minutes get it cooking. Then finish it by turning on the broiler and basting the salmon with the sauce that is thickening in the pan. Keep an eye out and cook until the salmon is darkened and perhaps a little charred and is flaky. If the sauce if burning or over reducing just turn the broiler off. You have to finesse it a bit. Should take about 8 minutes max, depending on the thickness of the salmon.

  4. Serve with green onions and the reduced teriyaki sauce.


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