Teriyaki Fish

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 263.4
  • Total Fat: 12.7 g
  • Cholesterol: 80.5 mg
  • Sodium: 528.9 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.0 g
  • Protein: 29.1 g

View full nutritional breakdown of Teriyaki Fish calories by ingredient


homemade version of a japanese classic. homemade version of a japanese classic.
Number of Servings: 4


    Four 4 ounce fish fillets (each 1/2 inch thick) of wild alaska salmon.
    1 tablespoon canola oil

    2 tablespoons of sake(or mirin/rice vinegar)
    4 teaspoons of soy sauce

    Teriyaki Sauce
    1/4 cup mirin
    2 tablespoons soy sauce
    1 teaspoon granulated sugar


1. make the marinade by blending the sake and soy sauce in a shallow dish. Place the fish fillets flesh side down in a dish, and marinate for 10 minutes.
2. Make the teriyaki sauce by blending together the mirin, soy sauce, and sugar in a small bowl. Whisk the mixture together until the sugar has dissolved.
3. heat the oil in a large skillet over medium-high heat. Using a paper towel, gently blot each fish fillet on both sides to absorb any excess marinade. Place the fillets in the skillet (skin side down) and cook for 5 minutes. Turn the fillets and cook for 1 minute more.
4. Transfer the fish to a large plate (the fish will finish cooking in the teriyaki sauce) and peel off any skin.
5. With a paper towel, wipe out any excess grease from the skillet. Place the skillet back over medium-high heat and add the teriyaki sauce. Bring to a boil, reduce the heat to medium, and simmer the sauce for 1 minute. Add the fish. Tip the pan slightly and spoon some of the teriyaki sauce over the fillets. Cook them for 1 minute, or until the center portion is just cooked through.
6. arrange the fish on individual serving plates and top with the hot teriyaki sauce.

From: Japanese Women Don't Get Old or Fat.

Number of Servings: 4

Recipe submitted by SparkPeople user DIEPLZTKS.