Homemade sauces are a cook’s most valuable asset.

The béchamel, the hollandaise, the mornay, the romesco—they’re all lovely. You know what else they require? Time.

Salmon with Homemade Teriyaki Sauce | Things I Made TodayOn Mondays, I have a lot of things: an onslaught of work to complete, laundry to fold, blog comments to respond to, events to plan, babies to make giggle, and a dinner to make. Time—as for so many of us—is not on my side.

Salmon with Homemade Teriyaki Sauce | Things I Made Today

Yet I refuse to let go of cooking dinner. I refuse to let go of making sauces.

Salmon with Homemade Teriyaki Sauce | Things I Made Today

That’s how we get to this three ingredient homemade teriyaki sauce. Simple, quick, and better than the store bought version, it acts as a wonderful glaze for salmon, but would be just as good on chicken or pork.

What sauces are you cooking at home?

Salmon with Homemade Teriyaki Sauce
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the sauce:
  • ½ cup sake
  • ¼ cup mirin, sweet Japanese rice wine
  • ¼ cup reduced sodium soy sauce
For the fish:
  • 1 tablespoon canola oil
  • 1 pound wild caught salmon, skin on, cut into 4 pieces
  • Kosher salt
  1. In a small bowl, combine sake, mirin, and soy sauce. Stir to combine.
  2. Heat canola oil in a large skillet over medium heat. Season salmon with salt, then place skin side down in hot pan and cook for 3-4 minutes. Carefully flip salmon and cook on additional side for about 1 minute. Transfer to plate.
  3. Wipe out any fat from pan, then pour in sauce. Bring to a boil and cook until reduced significantly, about 4-5 minutes. Add salmon, skin side up, back into pan. Cook for an additional 2-3 minutes, spooning sauce over the fish, until salmon is cooked through and sauce has thickened and becomes syrupy.

Recipe adapted from January 2016 issue of Bon Appetit.


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