Fifteen minute dinners are a thing of wonder, and what I especially love about this one is that it uses one cooking pan, so there’s very little clean up. Also, who doesn’t love teriyaki? And once you make your own, you won’t find yourself buying a bottle because it’s so damn easy and delicious.

This recipe features salmon, but any fast cooking meat, like shrimp, thinly sliced steak, or chicken tenders would work well. Enjoy!

I adapted this recipe from one on Bon Apetit.


For 4 servings

½ cup sake

¼ cup mirin (sweet Japanese rice wine)

¼ cup soy sauce

2 tablespoons sugar

1 tablespoon vegetable oil, plus more if needed

4 6-ounce skin-on, boneless salmon fillets (about 1 inch thick)

Kosher salt

Vegetables, just cooked through

Toasted Sesame Seeds


Combine sake, mirin, sugar and soy sauce in a small bowl; set teriyaki sauce aside.

Heat 1 tablespoon oil in a large skillet over medium-high. Season salmon lightly with salt. 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.

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. Add salmon, skin side up, and cook, spooning sauce over, until sauce is syrupy and salmon is just cooked through, about 2 minutes. Put onto a plate, and add the vegetables to the pan, basting in the sauce as well. Add the vegetables to your plate and dinner is done!