Total Time
Prep 15 mins
Cook 15 mins

This simple teriyaki dish works great with salmon or other firm fish. This is my husband's speciality dish from the cookbook, Big Bowl. It is incredible. We typically double the sauce. For six weeks, we had this every week! It's to die for!! And very easy!!

Ingredients Nutrition


  1. Combine soy sauces and sugar to make teriyaki sauce and set aside.
  2. Heat the pan or skillet to very hot.
  3. Add the oil.
  4. Sear the fish skin side down.
  5. Turn and sear the other side.
  6. Add the ginger and saute briefly.
  7. Add 1/4 cup water and cover the pan.
  8. Steam for 2-3 minutes, adding more water as necessary.
  9. Uncover and add the teriyaki sauce and as the sauce reduces to a syrup, turn the fish in it a couple of times.
  10. When the sauce becomes a glaze, add the wine, scallions, and a squeeze of lemon.
  11. Turn the fish once to twice more until well done.
  12. Remove to a serving dish.
  13. Serve with white rice and Stir Fried Snow Peas with Mushrooms (Recipe #57389).
Most Helpful

The sauce was luscious. I used Chicken breasts instead of salmon; DH and I both loved the flavor. To keep it low-carb, I used Splenda in place of sugar, and sauce was so tasty. A nice balance of flavors!

BeachGirl June 17, 2003

This is fantastic! Thank you!

7Seven June 19, 2012

This review is long overdue. I already made this recipe maybe 8 times in the past year (I tried not to make it so much due to salmon having mercury, but it sure is hard to not make it because it gets requested a lot!). It's such a delicious recipe! I make it in a covered wok, but I'm sure many other type of pans can work. I use a bit less of the sauce, because I found that otherwise it doesn't glaze up in the time the salmon gets cooked. I have to say this is my favorite recipe on this site in terms of the flavor and how quickly it can be made.

colachef September 01, 2010