Jet Tila's Salmon Teriyaki | In the Kitchen with Jet Tila | Food Network

Jet makes his own teriyaki sauce and shares how to get a flavorful brown crust on this tender, seared salmon dish!
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Salmon Teriyaki
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings


Teriyaki Sauce:

2 ounces (60 milliliters) sake
3 ounces (90 milliliters) mirin
4 ounces (120 milliliters) soy sauce
3 tablespoons (45 grams) sugar
1 tablespoon (8 grams) cornstarch combined with 1 tablespoon (15 milliliters) water

Salmon Teriyaki:

2 pounds (910 grams) salmon filets, deboned and scaled
Salt and pepper
2 tablespoons (30 milliliters) vegetable oil
3 baby bok choy, steamed, for serving
Toasted sesame seeds, for garnish
3 scallions, sliced on the bias, for garnish
Steamed white rice, for serving


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, cut into four 3-inch pieces, and season it with salt and pepper. Heat the vegetable oil in a large heavy-bottomed skillet over medium-high heat. Once you start to see white smoke, lay the fish flesh-side down in the skillet. Move the fish around constantly while cooking to keep it from sticking. When the fish is medium, 4 to 6 minutes, turn with a spatula only once.

Cook 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.

To serve, cut the baby bok choy into quarters and arrange on a platter. Place the salmon over top and drizzle with the sauce from the pan. Sprinkle the toasted sesame seeds and scallions over the salmon. Serve with rice on the side.

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Jet Tila’s Salmon Teriyaki | In the Kitchen with Jet Tila | Food Network

21 Replies to “Jet Tila's Salmon Teriyaki | In the Kitchen with Jet Tila | Food Network”

  1. Going to try this tonight. I did not see you add the sugar so I will leave that out, which works for me since I have blood sugar issues. You are becoming one of my favorite Chefs on Food Network. I saw you on BBQ Brawl #3 and liked what I saw.

  2. dont know… is bock chow chinese or japense ? also the corn starch is a chinese technique if I wanted chinese food I would of made that

  3. Awesome. Thanks. That is a complete comfort meal at my house. I was taught to marinate in exactly the same ingredients, Hot cast iron then under the broiler to finish off. I’m going to try this with the glaze!

  4. When I was a kid in the late 60s and 70s I loved teriyaki anything. Then around the 90s things changed. I think that’s when fake bottled stuff became popular. Never order it anymore. Your sauce looks like I remember. I’ll be making it soon. Thank you.

  5. Jet I love your show how’s your wife Ali doing and how are your kids and that looks great i’m going to continue watching the show if I ever move to California would you give me a Thai cooking lesson Privately please nothing with coconut please coconut is one of my least favourite foods i’m going into my fourth and final year of high school I that’s coming up May.

  6. chef jet looks to be in better health than when i saw him in person circa 2019. love to see him happy and healthy

  7. Gorgeous! Before watching this, I would have given the salmon one more flip in the sauce and ruined the presentation. Well, no more! I also get lots of bok choi in my CSA boxes and run out of ideas. This is going right into the rotation. Thank you for the video.

  8. That’s a beautiful thing , Chef Jet. So few ingredients! So easy . Thanks!

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