Welcome to Nippon Spoon!
Today, we’re making teriyaki salmon, prepared in a halal-friendly way.
This sweet-and-savory dish is a popular classic in Japan and goes perfectly with rice.
Many traditional teriyaki recipes use mirin and sake, which contain alcohol.
This version is made completely alcohol-free while keeping the flavor rich and glossy.
The ingredients and steps are very simple.
Let’s get started!
Halal-Friendly Notes
No Sake or Mirin (Alcohol-Free)
Traditional teriyaki sauce often includes sake and mirin.
In this recipe, both are skipped to keep it halal-friendly.
Instead of mirin, we use sugar and honey to create sweetness and shine.
Soy Sauce Choice
Use soy sauce without added alcohol.
Halal-certified soy sauce is also a good option if available.
Added alcohol-free soy sauce I used is here.
Ingredients (Serves 2)
Salmon – 2 fillets (270 g / 9 oz)
Soy sauce – 1½ tbsp
Sugar – 1½ tsp
Honey – 1 tsp
Salt – a pinch
All-purpose flour – for dusting
Cooking oil – for the pan
Prepare the Salmon
Lightly sprinkle the salmon with salt and let it sit for 5 to 10 minutes.
This step helps draw out excess moisture and remove odor.
In Japan, salmon skin is often enjoyed, but if you prefer, you can remove it.
After resting, pat the salmon dry thoroughly with paper towels.
Lightly coat it with a thin layer of all-purpose flour.
This helps the salmon brown nicely and allows the sauce to cling better.
Make the Teriyaki Sauce
In a bowl, combine:
- 1½ tablespoons soy sauce
- 1½ teaspoons sugar
- 1 teaspoon honey
Mix well.
Normally, sugar alone is used to replace mirin.
In this recipe, honey is added for extra shine and richness.
If the sugar and honey do not dissolve easily, microwave for about 10 seconds to help them dissolve.
Cooking
Heat oil in a frying pan over medium heat.
Once hot, place the salmon in the pan, starting with the side that will be on top when serving.
Do not move it too much.
Cook until nicely golden, checking the underside occasionally.
Flip the salmon once golden brown.
The cooking time depends on thickness, but this time it took about 4 minutes per side.
If the salmon is thick, lightly cook the sides as well.
After about 4 minutes on the second side, the salmon should be cooked through.
Wipe away excess oil from the pan to prevent odor.
Reduce the heat to low.
Add the sauce.
Since this sauce contains no sake or mirin and includes honey, it thickens very quickly.
Stay close and be ready.
The sauce will thicken almost immediately.
Once it reaches a glossy consistency, remove from heat.
Serve and Enjoy
Plate the salmon and spoon the sauce over the top.
Your halal-friendly teriyaki salmon is ready.
Sweet, savory, and perfectly paired with rice — all without alcohol.
Enjoy!
Watch How to Make It
This video shows how to make halal-friendly teriyaki salmon step by step.
A quick peek at today’s halal Japanese dish