Broiled Teriyaki Salmon with Ginger Mirin Lacquer
This 15-minute teriyaki salmon features a homemade ginger-mirin glaze reduced to a thick lacquer and broiled until bubbly. A fast, high-heat dinner for busy weeknights.
Stop buying the bottled stuff. This teriyaki salmon relies on a four-ingredient glaze that delivers a salty, sweet, and deeply aromatic finish that no store-bought marinade can replicate. By reducing the sauce before it ever touches the fish, you create a thick lacquer that clings to the fillets rather than sliding off into the pan.
Making an easy teriyaki salmon shouldn't mean compromising on texture. While many recipes result in soggy, gray fish, using the broiler allows the sugars in the brown sugar and mirin to caramelize rapidly. This broiled teriyaki salmon method gives you those coveted charred edges and a flaky, medium-rare center in under ten minutes.
Serve these glossy fillets over a bed of seasoned sushi rice with plenty of steamed bok choy. The contrast between the rich, fatty fish and the sharp bite of fresh ginger in the sauce is exactly what a high-intensity, low-effort dinner should be.
Ingredients
The Teriyaki Lacquer
- 1/2 cup (120ml) soy sauce (low sodium preferred)
- 1/4 cup (60ml) mirin
- 3 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, finely grated
- 1 garlic clove, grated or pressed
- 1 teaspoon toasted sesame oil
The Fish
- 4 salmon fillets (6 oz / 170g each), skin-on or off
- 1 tablespoon neutral oil (grapeseed or avocado)
- Kosher salt and black pepper, to taste
For Serving
- 2 scallions, thinly sliced on the bias
- 1 teaspoon toasted white sesame seeds
- Cooked sushi rice
- Optional: steamed greens or cucumber salad
Instructions
- 1
Position your oven rack about 5 to 6 inches from the broiler element and preheat the broiler to high.
- 2
Combine the soy sauce, mirin, brown sugar, ginger, and garlic in a small saucepan over medium-high heat.
- 3
Simmer the sauce for 5 to 7 minutes, stirring occasionally, until it has reduced by half and coats the back of a spoon like a thick syrup; stir in the sesame oil and remove from heat.
- 4
Line a rimmed baking sheet with aluminum foil and lightly grease with neutral oil.
- 5
Pat the salmon fillets completely dry with paper towels—this is essential for a good sear—and season lightly with salt and pepper.
- 6
Place the salmon on the prepared baking sheet and brush generously with about half of the reduced teriyaki lacquer.
- 7
Broil the salmon for 4 minutes, then remove the tray carefully and brush with another thick layer of the glaze.
- 8
Return to the broiler for another 3 to 4 minutes, or until the glaze is bubbling and slightly charred at the edges and the salmon flakes easily with a fork.
- 9
Rest the fish for 2 minutes, then serve over rice, drizzling any remaining glaze from the pan or saucepan over the top.
- 10
Garnish with sliced scallions and toasted sesame seeds immediately before serving.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 485 kcal
- Protein
- 36 g
- Carbs
- 16 g
- Fat
- 24 g
- Fiber
- 0.5 g
- Sugar
- 11 g
- Sodium
- 1180 mg
Tips
- → Do not walk away from the broiler; the high sugar content in the glaze can go from caramelized to burnt in less than 30 seconds.
- → If your salmon fillets are particularly thin (less than an inch), reduce the total broiling time to 6 minutes to avoid drying out the center.
- → Grating the ginger and garlic directly into the pan ensures their juices fully infuse the lacquer without leaving large, woody chunks on the fish.
- → Use a thermometer for perfect results: pull the salmon when it hits an internal temperature of 125°F (52°C) for a succulent medium-rare.
FAQ
How do I prevent the salmon skin from sticking to the foil?
Ensure the foil is well-greased with a high-smoke-point oil like avocado oil. Alternatively, you can place thin slices of lemon under the fillets to act as a natural non-stick rack.
Can I use ground ginger instead of fresh?
You can, but fresh ginger provides a bright heat that cuts through the fat of the salmon much better. If using ground, use only 1/4 teaspoon.
Why does my teriyaki sauce look thin?
The sauce needs to reach a full simmer to evaporate the water content. If it doesn't coat a spoon, keep simmering it for another 2 minutes; it will also thicken further as it cools slightly.
Is it better to marinate the salmon beforehand?
For this specific broiling method, marinating isn't necessary. The thick lacquer applied during cooking provides more concentrated flavor than a thin liquid marinade would.
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