Stuck in a salmon rut? We feel you. This delicious sweet-salty teriyaki sauce is easy to make, and there’s no better application for it than this beyond-simple weeknight favorite.


1/2 cup sake
1/4 cup mirin (sweet Japanese rice wine)
1/4 cup soy sauce
1 tablespoon vegetable oil
4, 6 ounce skin-on, boneless salmon fillets (about 1 inch thick)
Kosher salt


Step 1. Combine ½ cup sake, ¼ cup mirin, and ¼ cup soy sauce in a small bowl; set teriyaki sauce aside.

Step 2. Heat 1 Tbsp. oil in a large skillet over medium-high. Season 4 salmon fillets lightly with salt.

Step 3. Working in batches and adding more oil if needed, cook, skin side down, until skin is brown and crisp, about 4 minutes. Turn and cook until other side is just beginning to brown, about 2 minutes. Transfer to a plate.

Step 4. Pour off fat in skillet. Bring teriyaki sauce to a boil in skillet over medium heat. Cook until reduced by two-thirds, about 4 minutes.

Step 5. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes.

Step 6. Transfer to platter and serve with white rice, noodles, or a simple salad.