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  • Prep Time


  • Total Time


  • Servings



  • ½

    cup sake

  • ¼

    cup mirin (sweet Japanese rice wine)

  • ¼

    cup soy sauce

  • 1

    tablespoon vegetable oil, plus more if needed

  • 4

    6-ounce skin-on, boneless salmon fillets (about 1 inch thick)

  • Kosher salt

  • Sansho powder (for serving; optional)

  • Ingredient Info

  • Sansho powder, made from the ground berries of the prickly ash tree, can be found at Japanese markets and online.


Combine sake, mirin, and soy sauce in a small bowl; set teriyaki sauce aside. 
 Heat 1 Tbsp. oil in a large skillet over medium-high. Season salmon lightly with salt. Working in batches and adding more oil if needed, 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.


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