Cooking an elegant salmon dinner at home can feel tricky when you are worried about the skin sticking to the pan or the fish turning dry.
This teriyaki salmon steak is made by crisping the salmon skin in oil, then coating the fish in a glossy sweet-and-savory teriyaki sauce. The tender salmon and rich sauce make it a versatile dish that works just as well with steamed rice as it does for a special dinner.
Enjoy the contrast of crispy skin, moist salmon, and a deeply flavored teriyaki glaze in every bite.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 300 g (10.6 oz) salmon steak or skin-on salmon fillet
- 4 kkwarigochu (Korean wrinkled green peppers)
- Cooking oil, as needed
🧂 Sauce & Seasonings
- 90 ml (6 tbsp / 3 fl oz) cheongju (Korean rice wine)
- 90 ml (6 tbsp / 3 fl oz) Mirim
- 90 ml (6 tbsp / 3 fl oz) sugar
- 75 ml (5 tbsp / 2.5 fl oz) regular soy sauce
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Teriyaki Salmon Steak
- Sear the salmon: Heat a skillet and add a generous amount of cooking oil. Place the salmon in the pan skin-side down.
- Crisp the skin: Tilt the pan slightly so the oil pools on one side, then position the salmon skin in the hot oil so it cooks almost as if it were being shallow-fried. Cook until the skin is golden and crispy. Crisping the skin thoroughly helps reduce the fishy aroma while bringing out a richer, savory flavor.
- Cook the flesh side: Flip the salmon and cook the flesh side in the same way for about 3 minutes, then remove it from the pan and set aside. Adjust the cooking time depending on the thickness of the salmon.
- Make the teriyaki sauce: Using the same pan, add the cheongju, Mirim, and sugar. Stir until the sugar dissolves, then add the soy sauce and bring the mixture to a boil.
- Glaze the salmon: Return the cooked salmon to the bubbling teriyaki sauce. Spoon the sauce repeatedly over the salmon while simmering until the fish becomes glossy and well coated.
- Add the peppers: When the sauce becomes thick and sticky, add the kkwarigochu and cook them only briefly.
- Finish the dish: Transfer the teriyaki salmon steak to a plate and finish with the remaining sauce and cooked peppers.
✓ Key Tips for Success
- Salmon can quickly become dry when overcooked. Crisp the skin thoroughly first, then flip the salmon and cook the flesh side only briefly over medium heat so the center stays moist and tender.
✓ Serving Tips
- Serve with a small amount of fresh wasabi if you enjoy a sharp, clean flavor alongside the rich salmon.
- Instead of kkwarigochu, you can simmer garlic scapes, asparagus, or whole garlic cloves in the sauce.
- Serve the salmon over rice as a salmon rice bowl, or sake-don style, for an easy one-bowl meal.
✓ How to Choose Fresh Salmon
- Color and shine: Look for salmon with vibrant orange or reddish flesh and a moist, glossy surface.
- Firmness and texture: Choose salmon that feels firm and springs back when gently pressed rather than feeling soft or mushy.
- Fat lines: The white fat lines running through the flesh should look distinct and evenly distributed rather than blurred or broken down.
✓ Salmon Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 106.00 kcal |
| Carbohydrates | 0.20 g |
| Protein | 20.60 g |
| Fat | 1.90 g |
| Sodium | 95.00 mg |
Based on 100 g (3.5 oz) of raw salmon. Actual nutrition values may vary depending on the variety, cut, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. How can I tell when the salmon is cooked through?
Watch the side of the salmon as it cooks. When the flesh has turned opaque from the bottom to more than halfway up, flip it and finish cooking the other side.
Q2. Why does my teriyaki sauce burn or taste bitter when I reduce it?
Because the sauce contains both sugar and soy sauce, it can burn quickly over high heat. Reduce the heat to medium-low and gently move the pan while repeatedly spooning the sauce over the salmon.
Crispy salmon skin, moist and tender flesh, and a sweet-and-savory teriyaki glaze come together in a restaurant-style dish you can make at home. Serve it with warm rice for a satisfying meal or pair it with roasted vegetables for a special dinner.
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