Broiled Salmon Teriyaki

This broiled salmon teriyaki skips the bottled stuff and builds the glaze from scratch with rice wine, fresh ginger root, soy sauce, and a touch of sugar. You simmer it down until slightly thickened, strain out the ginger, and use it as a basting sauce while the fish broils. The result is cleaner and brighter than anything from a jar.

Broiling works brilliantly for teriyaki salmon because the high heat caramelizes the sugar in the glaze, creating those lacquered, slightly charred edges that make teriyaki so addictive. The fish cooks in about 5 minutes total, so you need to stay close and watch it.

Brush the fillets with soy sauce before they go under the broiler. That first coat seasons the fish directly while the glaze goes on during and after cooking. Basting partway through and again right before serving builds up layers of flavor.

Chef Tips

• Use skin-on fillets if you can and just flip them skin-side up during broiling. The skin protects the flesh from the intense heat and peels off easily after cooking.
• Don’t skip straining the ginger. Cooked ginger pieces become fibrous and stringy, and they’ll stick to the fish in unappetizing clumps.
• Pull the salmon when it flakes easily but still looks slightly translucent in the very center. Carryover heat finishes the cooking.
• Position the rack 4 to 5 inches from the broiler element. Too close and the glaze burns before the fish cooks through.

Variations

• Add a tablespoon of mirin instead of the sugar for a more traditional Japanese sweetness.
• Toss in a crushed garlic clove with the ginger for a punchier glaze.
• Serve over steamed rice with a drizzle of the extra glaze and sliced scallions.