Pan-Seared Salmon Teriyaki with Pickled Ginger

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Rich salmon fillets pan-seared to a caramelized finish and glazed with a glossy homemade teriyaki sauce, served with tangy pickled ginger for balance. This Japanese sushi recipe, ready in about 20 minutes, pairs salmon fillets, soy sauce, and mirin for a weeknight-friendly dinner. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• 2 tbsp pickled ginger

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small saucepan, combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp brown sugar. Bring to a gentle boil over medium heat, stirring until sugar dissolves, then simmer for 5 minutes until thickened into a glaze. Set aside.
2. Step 2: Pat dry 2 salmon fillets (6 oz each) and season lightly with salt. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat.
3. Step 3: Place salmon skin-side down and cook for 4-5 minutes until the skin is crisp and browned, then flip and cook for 2-3 minutes until just cooked through.
4. Step 4: Brush the salmon fillets generously with the teriyaki glaze and cook for 30 seconds more to caramelize the sauce.
5. Step 5: Plate the salmon and serve with 2 tbsp pickled ginger on the side for a refreshing contrast.