Teriyaki-Style Salmon

A go-to meal in our household is salmon. We enjoy this fish in a range of preparations including filets, steaks and some of our favorites sushi and sashimi. Smoked salmon filet is an elegant appetizer and great companion with a charcuterie or party cheese board.

Frozen salmon filet portions are versatile and can baked, steamed or pan sauteed, but my favorite preparation is teriyaki salmon which is served on a bed of your favorite steamed rice (I prefer basmati or jasmine).  My job in this recipe is always to peel and finely chop garlic and ginger.  This fish, and particularly the teriyaki style, pairs perfectly with our 2019 Kirby Estate Chardonnay – a marriage made in heaven.  I like a good chill on the chardonnay.


  • 2 ½ tablespoons soy sauce or tamari
  • ½ teaspoon minced peeled fresh organic gingerroot
  • 5 teaspoons honey
  • 1 tablespoon medium-dry Sherry
  • 1 tablespoon white-wine vinegar
  • 1 garlic clove, minced and mashed to a paste with ½ teaspoon salt
  • 2 salmon filets (with or without skin)


  • In a bowl whisk together the soy sauce, the ginger root, the honey, the Sherry, the vinegar and the garlic paste.
  • Marinate the salmon in the soy mixture, turning them once, for 20 minutes.
  • Warm a nonstick skillet with olive oil over medium-low heat.  Place the salmon, skin side up in the pan and reserve the marinade in a small saucepan.
  • For the salmon:  Raise the heat to medium-high.  Cook until golden brown on 1 side, about 4 minutes.  Turn the fish over with a spatula, cook until it feels firm to the touch (about 3 minutes more).
  • For the marinade:  While the salmon is cooking boil the marinade until it is reduced and thickens.  Careful not to boil over or burn.
  • Brush the cooked salmon on all sides with the reduced marinade and serve with rice and your choice of vegetables.