Teriyaki salmon is one of those recipes that, when made right, stays in your weekly rotation forever. It has that perfect balance of speed, flavour and impressive results we’re always looking for: juicy fish, crispy skin, and a glossy sauce that looks restaurant-worthy but is actually made in just minutes and without any hassle. And yes, cooking it in a stainless steel pan – like the WMF Favorit pan – is not only possible, but it can be spectacular when you know the small tricks that make all the difference.
The teriyaki sauce has Japanese origins and its name describes the technique: teri (gloss) and yaki (grilled or pan-fried). Traditionally, it was made to glaze fish and meat with a mixture of soy sauce, mirin and sugar, creating that characteristic caramelised layer. Today, it’s popular worldwide, and while you can find it pre-made, making it at home is surprisingly easy and lets you adjust the sweetness, intensity, and texture to your liking.
But what’s really interesting about this recipe is that it shows something many people think is impossible: cooking salmon in a stainless steel pan without it sticking. The secret is not adding more fat or resigning yourself to having the fish fall apart, but in three key actions that completely change the outcome:
- Dry the salmon well,
- heat the pan correctly, and
- add the oil at the right time.
Once you master this, stainless steel becomes an amazing ally for cooking fish, because it seals the fish beautifully, distributes heat evenly, and gives it that clean, appetising golden brown that we all love.
It’s an ideal recipe for weekday meals because it’s quick, nutritious, and elegant with minimal effort. In under half an hour, you have a complete dish with intense flavour and perfect texture, which you can pair with rice, sautéed vegetables or a fresh salad. And the best part: once you lose the fear of cooking fish in stainless steel, a whole world of possibilities opens up in your kitchen.
Ingredients:
- 6 salmon fillets
- Toasted sesame seeds
- Chives (optional, for garnish)
For the teriyaki sauce*:
- 60 ml Japanese soy sauce
- 60 ml mirin (sweet Japanese rice wine)
- 5 g sugar
- 1 teaspoon cornflour
*The teriyaki sauce is available pre-made. If you’d prefer to skip making it, simply buy it and add it at the step indicated.
Preparation:
- Before starting, leave the salmon fillets out of the fridge to come to room temperature.
- Prepare the marinade by putting the soy sauce, mirin, and sugar in a bowl. Stir well until combined.
- Dry the salmon fillets with paper towels and place them in the marinade, ensuring they’re well coated. Let them marinate for 30 minutes, flipping the fillets occasionally.
- Once marinated, pour the marinade into a small saucepan and dry the salmon fillets with paper towels.
- Put the saucepan with the marinade on the heat, add the teaspoon of cornflour, and stir until dissolved. Bring to a boil and stir constantly until it thickens.
- *Place the WMF Favorit stainless steel pan on medium-high heat. When the pan is hot, pour in a little oil and add the drained salmon fillets to the pan.
- Cook until both sides are golden and serve immediately. Pour the sauce over the top and garnish with sesame seeds and chopped chives.
*If you’re worried about the fish sticking, here’s a trick: When you heat the pan, cut a piece of baking paper the size of the bottom of the pan. Once the pan is hot, place the baking paper in the pan and proceed with the recipe as normal – pour the oil on top of the paper and add the fish. You’ll see that the fish won’t stick and will cook perfectly.
