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Teriyaki Mushroom Sauce with Grilled Salmon

Prep Time 5 mins
Cook Time 10 mins
Servings 4


  • 4 6 oz salmon fillets
  • salt and freshly ground black pepper
  • 12 ounces fresh king oyster mushrooms or fresh shiitake mushrooms, sliced
  • 1 1/2 tablespoon cooking oil, separated
  • 1 stalk green onion, thinly sliced (optional)

For the Easy Teriyaki Sauce:

  • 1/4 cup soy sauce
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 tablespoons sugar (or more if you like a sweet teriyaki)


  • To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly.
  • Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest..
  • Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for about 2 minutes. Reduce heat to low and add the teriyaki sauce, let simmer for 1 minute. Serve the teriyaki mushrooms on top of the salmon. Garnish with green onion, if desired


Use the basic teriyaki sauce for anything you wish. For Gluten Free - use GF soy sauce. Mirin is gluten-free. The King Trumpet Mushrooms are from Hokto Kinoko, I develop recipes for them!
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