Salmon Steak Teriyaki

The wild salmon steaks in this recipe are firmer than farm-raised filets that we usually cook, but just as tasty. A simple teriyaki marinade adds some nice flavor to the steaks, making them very nice in an asian meal.

Servings and Times

Serves: 2
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Tools and Appliances

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Alternate Preparations: Grilled Salmon Teriyaki, Lemon Salmon Teriyaki, Honey Salmon Teriyaki, Thai-Style Salmon


We begin by rinsing the salmon steaks and placing them in a resealable plastic bag. There are a lot of little bones in the salmon steaks, but we do not bother to try and remove them here, we’ll just be careful.

In a 1-cup glass measuring cup, we combine the soy sauce, ginger, sherry, sugar, and garlic for the marinade. We stir well and pour over the salmon steaks. We seal and refrigerate on a plate for about 30 minutes.

We heat our nonstick pan with the canola oil over medium heat. We remove the salmon from the bag, pat dry with paper towels, and sprinkle freshly ground black pepper on each side. When the pan is hot enough, we add the salmon and cook for about 4 minutes on the first side. We flip over with tongs and cook for another 3-4 minutes. We want the salmon just cooked through. We discard the marinade tonight, but next time we should boil the marinade for a few minutes and serve alongside the salmon.

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