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Teriyaki Sablefish (Black Cod)


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1/2 cup soy sauce

1/3 cup sugar

1/4 cup sake, sweet wine wine such as dry sherry or viognier, or white grape or apple juice 

1 clove garlic, finely minced

1 teaspoon freshly grated ginger

Juice of 1 lemon, about ¼ cup

1 whole cod fillet – approximately 2 lbs

Green onion and sesame seeds to garnish


Preheat your oven broiler, and place the oven rack about 10 inches below the coils.  You want the fish to be sitting about 6 inches away from the broiler.  

Line a baking sheet with foil and lay a baking rack on top.  The sugar in the teriyaki sauce will burn, and the foil makes the clean-up very easy.  Don’t use parchment paper like I did in the video, it gets too close to the heat source!  

Combine all ingredients except the cod in a saucepan and bring to a boil.  

Turn down the heat and keep sauce at a gentle boil until slightly thickened and a bit syrupy – about 10 minutes.  

Place sablefish fillet on the baking rack and baste well with the sauce.  Set the timer for 3 minutes, remove from the oven and baste fish again with sauce.  Return the fish to the oven and continue to broil for another four minutes.  At this point, the fish should easily flake when you press on it and will have gotten crispy and a bit black in spots, which is perfect!  It will take approximately 7 minutes for every thickness of fish, both for a full fillet or pieces.   In the meantime, bring the sauce back to a boil so that you can safely brush the finished fish with it.    

Remove from the oven, baste with extra sauce and garnish with thinly sliced green onion and sesame seeds.