Pan-Seared Salmon Teriyaki with Ginger and Spring Onion

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Salmon fillets pan-seared to crispy skin perfection and glazed with a fragrant ginger teriyaki sauce, garnished with fresh spring onions for a vibrant finish. This Japanese recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each), skin on salmon fillets
1/4 cup soy sauce
1/4 cup mirin
2 tbsp sake
2 tbsp brown sugar
1 tbsp, finely grated fresh ginger
2 tbsp vegetable oil
3 stalks, sliced diagonally spring onions
1 tsp (optional) toasted sesame seeds

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Instructions

Step 1: In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 2 tbsp brown sugar, and 1 tbsp finely grated fresh ginger. Bring to a simmer over medium heat and cook for 5-7 minutes until slightly thickened and syrupy; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Pat dry 4 salmon fillets and place skin side down. Cook for 4-5 minutes without moving until skin is crisp and golden brown.
Step 3: Flip salmon carefully and cook the flesh side for 2-3 minutes until just cooked through and opaque.
Step 4: Reduce heat to low, pour half the teriyaki sauce over the salmon and spoon it over the fillets for 1 minute to glaze.
Step 5: Transfer salmon to plates, drizzle with remaining teriyaki sauce, and garnish with 3 sliced spring onions and 1 tsp toasted sesame seeds before serving immediately.