Chef Jet Tila’s Homemade Salmon Teriyaki Recipe

July 28, 2017 5:36 pm Last Updated: July 28, 2017 5:36 pm

Chef Jet Tila, a regular judge on the Food Network’s Cutthroat Kitchen, shares his recipe for homemade teriyaki sauce with salmon. You’ll never need store-bought teriyaki sauce again.

Salmon Teriyaki


This is a staple recipe in my house. My pantry is always stocked with the basics like soy and mirin. If you don’t have sake on hand, feel free to sub it out for sherry or white wine. Teri means “glaze” or “sauce” and yaki means “grill.” Traditionally a piece of fish would be grilled over hardwood charcoal and then glazed with a luscious sauce that’s sweet, salty, and very savory. This version would be a Japanese home-cook version where all the work is done in one pan. I’m a believer that you can make better sauces than store bought. This teriyaki sauce recipe can be multiplied, shaken together in a bottle, and kept in the fridge until ready to use.

Number Serves

4 to 6


For the Teriyaki Sauce:

  • 2 ounces sake
  • 3 ounces mirin
  • 4 ounces soy sauce
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch combined with 1 tablespoon water

For the Salmon Teriyaki:

  • 2 pounds salmon filets, boned and scaled, cut into 3-inch pieces
  • Salt and pepper
  • 2 tablespoons vegetable oil


For the Teriyaki Sauce:

Mix all the ingredients in a small saucepan and bring to a simmer over medium heat; whisk about 1 to 2 minutes until the sugar dissolves and the sauce bubbles and thickens slightly. Set it aside to use on the salmon, and store any leftovers in the refrigerator.

For the Fish:

Pat the fish dry with a paper towel and season it with salt and pepper. Heat the vegetable oil in a medium-sized, heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the filets skin-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium-done, about 4 to 6 minutes, turn with a spatula only once.

Cook on the other side for another minute. Add the Teriyaki Sauce to the pan and reduce the heat to low. The sauce will begin to simmer and reduce. Tilt the pan around a few times and turn the fish until it’s well-coated with the sauce.

Remove the fish to individual plates. Continue to heat the remaining sauce and stir for a minute or so to deglaze the pan and give the sauce luster. Spoon a few tablespoons over the fish.

Reprinted from “101 Asian Dishes You Need to Cook Before You Die” by Jet Tila. Published by Page Street Publishing Co.