Seattle Teriyaki Salmon is a Pacific Northwest classic that reflects the city’s deep connection to fresh seafood and its fusion of Asian culinary influences, particularly from Japanese immigrants who brought teriyaki to the region in the mid-20th century. This dish features succulent, wild-caught salmon—often sourced from the waters of Puget Sound or Alaska—marinated in a glossy, umami-rich teriyaki sauce that caramelizes beautifully when grilled or broiled. The sauce, a Seattle-style twist on traditional Japanese teriyaki, typically balances soy sauce, mirin, sake, and sugar with a hint of ginger and garlic, creating a savory-sweet glaze. Often served with steamed rice and a side of crisp, lightly dressed coleslaw, this dish is a flavorful representation of Seattle’s vibrant food culture, blending local ingredients with global flavors.
Ingredients (Serves 4)
- For the Salmon:
- 4 salmon fillets (6–8 oz each, preferably wild-caught like coho or sockeye, skin-on for better grilling)
- 1 tbsp neutral oil (like grapeseed or vegetable oil, for grilling)
- For the Teriyaki Sauce:
- ½ cup soy sauce (preferably low-sodium to control saltiness)
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup sake (or substitute with dry sherry)
- 2 tbsp brown sugar (or granulated sugar for a lighter sweetness)
- 1 tbsp honey (for a subtle floral note)
- 1 tsp fresh ginger, finely grated (or ½ tsp ground ginger)
- 1 garlic clove, minced
- 1 tsp cornstarch mixed with 1 tbsp water (for thickening the glaze)
- For the Sides:
- 2 cups cooked short-grain white rice (like Calrose or sushi rice, for authenticity)
- 2 cups shredded green cabbage (for coleslaw)
- 1 medium carrot, julienned (for coleslaw)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar (for coleslaw dressing)
- Salt and pepper, to taste
- For Garnish:
- 1 green onion, thinly sliced
- 1 tbsp toasted sesame seeds
- Optional: lemon wedges for serving
Equipment Needed
- Medium saucepan (for teriyaki sauce)
- Grill, grill pan, or broiler (for cooking salmon)
- Mixing bowl (for coleslaw)
- Tongs and a basting brush
- Small whisk or fork (for sauce)
Step-by-Step Recipe
Step 1: Prepare the Teriyaki Sauce
- In a medium saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, grated ginger, and minced garlic. Stir over medium heat until the sugar dissolves completely, about 2–3 minutes.
- Bring the mixture to a gentle simmer, then reduce the heat to low. Simmer for 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- Stir the cornstarch-water slurry to ensure it’s well-mixed, then slowly whisk it into the sauce. Continue simmering for another 1–2 minutes, stirring constantly, until the sauce thickens to a glossy, syrupy consistency that coats the back of a spoon. Remove from heat and let it cool slightly. The sauce should be thick enough to cling to the salmon but not overly sticky.
Step 2: Marinate the Salmon
- Pat the salmon fillets dry with paper towels to ensure better caramelization during cooking. Place them in a shallow dish or a large resealable plastic bag.
- Pour half of the teriyaki sauce over the salmon, reserving the other half for glazing and serving. Gently rub the sauce into the fillets, ensuring they’re evenly coated. Cover (or seal the bag) and refrigerate for 20–30 minutes. Avoid marinating longer than 1 hour, as the soy sauce can over-tenderize the fish and make it mushy.
- While the salmon marinates, preheat your grill to medium-high (about 400°F), or preheat your oven broiler if you’re broiling. If using a grill pan, preheat it over medium-high heat on the stovetop.
Step 3: Prepare the Coleslaw
- In a mixing bowl, combine the shredded cabbage and julienned carrot.
- In a small bowl, whisk together the rice vinegar, sesame oil, 1 tsp sugar, and a pinch of salt and pepper until the sugar dissolves. Pour the dressing over the cabbage and carrot mixture, tossing to coat evenly.
- Cover and refrigerate the coleslaw until ready to serve, allowing the flavors to meld for at least 15 minutes.
Step 4: Cook the Rice
- If not already prepared, cook the short-grain rice according to package instructions. For 2 cups of cooked rice, you’ll typically need 1 cup of dry rice and 1 ¼ cups of water. Rinse the rice under cold water until the water runs clear to remove excess starch, then cook in a rice cooker or on the stovetop (bring to a boil, then simmer covered for about 15 minutes until tender). Fluff with a fork and keep warm.
Step 5: Cook the Salmon
- Grill Method: Lightly oil the grill grates with a neutral oil to prevent sticking. Remove the salmon from the marinade, letting excess drip off, and place the fillets skin-side down on the grill. Close the grill lid and cook for 3–4 minutes, until the skin is crispy and grill marks appear. Carefully flip the fillets using tongs, brush the top with a thin layer of reserved teriyaki sauce, and grill for another 2–3 minutes, or until the salmon reaches an internal temperature of 145°F at its thickest part (or flakes easily with a fork). The total cooking time will vary depending on the thickness of the fillets, but aim for 6–8 minutes total for medium doneness.
- Broiler Method: Line a broiler-safe tray with aluminum foil and lightly grease with oil. Place the salmon fillets skin-side down on the tray. Position the tray 4–6 inches from the broiler element and broil for 4–5 minutes. Brush with reserved teriyaki sauce, then broil for another 1–2 minutes until the top is caramelized and the salmon is cooked through (145°F internally).
- Grill Pan Method: Heat the grill pan over medium-high heat and lightly oil it. Cook the salmon skin-side down for 3–4 minutes, then flip, brush with teriyaki sauce, and cook for another 2–3 minutes until done.
Step 6: Assemble and Serve
- Place a scoop of warm rice on each plate, alongside a portion of the coleslaw.
- Set a cooked salmon fillet on the plate, skin-side down, and drizzle with a little extra teriyaki sauce for a glossy finish.
- Sprinkle the salmon with sliced green onions and toasted sesame seeds for added flavor and texture.
- Serve immediately with lemon wedges on the side for a bright, citrusy squeeze, if desired.
Tips for Success
- Salmon Selection: Wild-caught salmon like coho or sockeye is preferred for its vibrant color and robust flavor, but farm-raised salmon works in a pinch. Look for fillets with even thickness for consistent cooking.
- Teriyaki Sauce: Seattle-style teriyaki sauce often has a thicker, glossier texture than traditional Japanese versions, thanks to the addition of cornstarch. If you prefer a thinner sauce, skip the cornstarch and simmer the sauce for a few extra minutes to reduce naturally.
- Doneness: Salmon is best cooked to medium (slightly pink in the center) to retain its moisture. Overcooking can make it dry, so keep an eye on the time and temperature.
- Make Ahead: The teriyaki sauce can be made up to a week in advance and stored in an airtight container in the fridge. The coleslaw can be prepped a day ahead, but dress it just before serving to keep it crisp.
- Storage: Store leftover salmon, rice, and coleslaw separately in airtight containers in the fridge for up to 2 days. Reheat the salmon gently in a skillet or microwave to avoid drying it out.
Cultural Note
Seattle’s teriyaki scene exploded in the 1970s and 1980s, with small, family-owned shops like Toshi’s Teriyaki popularizing the dish across the city. The abundance of fresh salmon in the region made it a natural fit for the teriyaki treatment, evolving into a hyper-local specialty. Often served at casual spots or food trucks, Seattle Teriyaki Salmon is a testament to the city’s love for simple, high-quality ingredients paired with bold, multicultural flavors. It’s a dish that’s as at home on a rainy day in a cozy diner as it is at a summer barbecue by Lake Washington.
