Salmon Teriyaki

Flaky, flavorful salmon.

Why You'll Love This Recipe

• Better than takeout in 25 minutes.
• Glossy, salty-sweet glaze that's miles ahead of bottled.
• Pairs perfectly with steamed rice and a green vegetable.
• Glaze keeps for weeks and works on chicken, tofu, and vegetables.
• Heart-healthy and protein-packed.

Ingredient Notes

• Mirin is essential for authentic flavor; if subbing, use rice vinegar + sugar as noted.
• Fresh ginger has a brightness powdered ginger can't replicate.
• Brown sugar gives the glaze a molasses note; honey is floral and slightly thinner.

Ingredient Substitutions

• Chicken thighs (sear 5 min per side until 165°F internal).
• Tofu (press and sear) for vegetarian.
• Maple syrup in place of honey/sugar for a different sweetness.

Equipment Needed

• Skillet
• Small saucepan
• Whisk
• Tongs

Prep Tips

• Make the glaze first so it's ready when the salmon comes off.
• Cook the rice before starting the fish — it needs to rest.

Instructions

1. 1

   Gather and prep: 1 salmon, 1 tbsp soy sauce, 1 tbsp honey, 1 ginger, 3 cloves garlic, minced, 1 cup uncooked long-grain rice. mince the garlic, and grate the ginger before you start cooking.

2. 2

   Marinate salmon in soy, honey, ginger, garlic.

3. 3

   Sear 4 min per side, glaze. Fish is done at 125–130°F and flakes easily with a fork; do not overcook.

4. 4

   Serve over rice.

Artsi Pro Tips

• Make the glaze separately so the sugars don't burn against the fish.
• Press salmon down for the first 15 seconds so the skin doesn't curl.
• Mirin is the secret — it's what makes the glaze shiny and complex.

Common Mistakes

• Cooking the glaze with the fish from the start — sugars burn.
• Skipping mirin without subbing the sugar — sauce will be too thin.
• Overcooking salmon past 140°F.

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