Salmon and teriyaki glaze is a timeless pairing that’s both impressive and easy enough for a weeknight. This recipe delivers a glossy, sticky-sweet glaze and tender, flaky salmon in about 20 minutes. The secret is in the details—searing the salmon first, then simmering the glaze to perfection.
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Why You’ll Love This Salmon and Teriyaki Glaze
- Fast & fuss-free: Ready in 20 minutes with minimal cleanup.
- Perfectly balanced: Sweet, salty, and savory flavors caramelize beautifully.
- Incredibly versatile: Serve over rice, in bowls, or even tacos.
- Restaurant-quality: Glossy, professional finish you can achieve at home.
Ingredients & Tools
- 4 salmon fillets (about 150–180 g each), skin on or off based on preference
- 3 tbsp soy sauce (use tamari for gluten-free)
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp freshly grated ginger
- 1 tbsp vegetable or avocado oil
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- 1 tbsp sesame seeds, for garnish
- 2 spring onions, thinly sliced, for garnish
Tools: A large non-stick or cast-iron skillet, a small bowl for mixing the glaze, a microplane or fine grater for the ginger, and a spatula or fish turner.
Notes: Use quality soy sauce and mirin for the best teriyaki flavor. Fresh ginger and garlic add warmth and depth that powdered versions can’t match.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 29 g |
| Fat: | 16 g |
| Carbs: | 11 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 12 minutes | Total Time: 22 minutes
Before You Start: Tips & Ingredient Notes
- Pat your salmon dry. This is non-negotiable if you want a beautiful sear. Use paper towels to thoroughly dry the fillets on all sides—this helps the skin crisp up (if you’re using skin-on) and prevents the fish from steaming.
- Fresh ginger makes a difference. I know it’s tempting to use the jarred stuff, but freshly grated ginger has a brighter, more aromatic quality that really shines through in the glaze. A microplane makes this super easy—no peeling necessary!
- Don’t overcrowd the pan. If your skillet isn’t large enough to fit all four fillets with some space between them, cook them in two batches. Crowding will cause the salmon to steam rather than sear, and you’ll lose that lovely texture.
- Taste your glaze as you go. Depending on your soy sauce and mirin, the saltiness and sweetness can vary. Give it a quick taste before adding it to the pan and adjust if needed—a little more sugar if it’s too salty, a splash more vinegar if it’s too sweet.
How to Make Salmon and Teriyaki Glaze
Step 1: Start by preparing your salmon. Pat the fillets completely dry with paper towels and season both sides lightly with a pinch of black pepper (be careful with salt, as the soy sauce is quite salty). Let them sit at room temperature for about 5–10 minutes while you prepare the glaze—this helps them cook more evenly.
Step 2: In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Keep this near the stove, as you’ll be adding it quickly once the salmon is seared. If you prefer a thicker glaze, have your cornstarch slurry (cornstarch mixed with water) ready too.
Step 3: Heat the oil in your large skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—carefully place the salmon fillets in the pan, skin-side down if they have skin. You should hear a satisfying sizzle immediately.
Step 4: Cook the salmon for about 4–6 minutes on the first side, without moving it, until a golden-brown crust forms and the salmon is cooked about two-thirds of the way up the sides. You’ll notice the color changing from deep pink to a lighter, opaque pink. If you’re using skin-on, the skin should be crispy and release easily from the pan.
Step 5: Flip the salmon fillets carefully using a spatula. If the skin is sticking, it likely needs another minute. Cook for another 2–3 minutes on the second side for medium doneness. For well-done salmon, cook for an additional minute, but be careful not to overcook—salmon can go from juicy to dry very quickly.
Step 6: Push the salmon to one side of the skillet or remove it to a plate temporarily. Reduce the heat to medium-low and pour the teriyaki glaze mixture into the hot pan. It will bubble and sizzle immediately—this is good! Scrape up any browned bits from the salmon from the bottom of the pan; that’s pure flavor.
Step 7: Let the glaze simmer for 2–3 minutes, stirring occasionally, until it reduces and thickens slightly. If you’re using the cornstarch slurry, add it now and stir constantly for about 30 seconds until the glaze coats the back of a spoon nicely. The sauce should look glossy and rich.
Step 8: Return the salmon to the pan, spooning the glaze over the fillets to coat them evenly. Let it warm through for about a minute. The aroma at this point is just incredible—sweet, savory, and deeply comforting.
Step 9: Remove the pan from the heat. Garnish the salmon generously with sliced spring onions and a sprinkle of sesame seeds. Serve immediately, with extra glaze from the pan drizzled over the top. You’ll notice the salmon is tender, flaky, and infused with that beautiful teriyaki flavor in every single bite.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freeze cooked salmon (without garnish) for up to 1 month. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered oven-safe dish with a splash of water at 150°C for 10–15 minutes.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly sticky grains are the perfect canvas for soaking up the extra teriyaki glaze. It’s a classic pairing for a reason.
- Stir-fried vegetables like bok choy or broccoli — Their slight bitterness and crisp texture provide a lovely contrast to the rich, sweet salmon. A little garlic and sesame oil elevate them beautifully.
- Simple cucumber salad — Thinly sliced cucumbers with a splash of rice vinegar and a pinch of salt offer a refreshing, palate-cleansing crunch alongside the main dish.
Drinks
- Cold Japanese lager or a crisp pilsner — The clean, effervescent quality of the beer cuts through the richness of the glaze and cleanses the palate between bites.
- Earl Grey iced tea with a slice of lemon — The bergamot notes in the tea complement the savory-sweet profile of the dish surprisingly well, and it’s wonderfully refreshing.
- Off-dry Riesling or a Pinot Gris — A white wine with a touch of sweetness and bright acidity balances the saltiness of the soy and enhances the salmon’s natural flavor.
Something Sweet
- Green tea ice cream with red bean paste — The slightly bitter, earthy notes of matcha are a fantastic follow-up to the sweet and salty teriyaki, creating a well-rounded end to the meal.
- Mochi ice cream in assorted flavors — These chewy, sweet treats are fun, light, and offer a delightful textural contrast that feels like a perfect mini dessert.
- A simple fruit platter with mango and lychee — The natural sweetness and juiciness of tropical fruit feel light and refreshing, making it an ideal finish without being too heavy.
Top Mistakes to Avoid
- Mistake: Adding the glaze too early. If you pour the teriyaki sauce over the salmon while it’s still cooking from the raw stage, the sugar in the glaze can burn easily, and the salmon might steam instead of sear. Always sear first, then glaze.
- Mistake: Overcooking the salmon. Salmon continues to cook from residual heat even after you take it out of the pan. I’ve messed this up before too… pulling it out when it’s just slightly under your desired doneness is key for a moist, flaky result.
- Mistake: Using high heat for the glaze reduction. A rolling boil can cause the glaze to reduce too quickly and become overly thick or even bitter. A gentle simmer allows the flavors to meld and the sauce to thicken evenly.
- Mistake: Skipping the garnish. The spring onions and sesame seeds aren’t just for looks—they add a fresh, sharp note and a nutty crunch that really completes the dish. Don’t leave them out!
Expert Tips
- Tip: Use a fish spatula for flipping. Its thin, slotted edge slides effortlessly under delicate fish fillets without breaking them. It’s a small tool that makes a huge difference in presentation.
- Tip: Let the salmon rest after cooking. Just like a steak, letting it sit for a couple of minutes before serving allows the juices to redistribute throughout the fillet, ensuring every bite is succulent.
- Tip: Double the glaze recipe if you love extra sauce. I almost always do this—having extra teriyaki glaze to drizzle over rice or vegetables is a game-changer. Just remember to simmer it a bit longer to reduce properly.
- Tip: For a deeper flavor, marinate the salmon. If you have an extra 30 minutes, you can marinate the salmon in half of the teriyaki mixture (without the cornstarch) in the fridge. Pat it dry before cooking, then use the other half for the pan glaze.
FAQs
Can I make this recipe with frozen salmon?
Absolutely! Just make sure to thaw the salmon completely in the refrigerator overnight first. Pat it extra dry with paper towels, as frozen fish tends to release more moisture. Cooking from frozen isn’t recommended for this recipe, as it will throw off the searing time and make it difficult to get that nice crust.
How do I know when the salmon is cooked through?
The safest way is to use an instant-read thermometer inserted into the thickest part of the fillet—it should read 52–54°C for medium-rare, or 57°C for medium. Visually, the flesh will turn from translucent pink to opaque and will flake easily with a fork. Remember, it continues to cook a bit after removal from heat, so factor that in.
Can I prepare the teriyaki glaze ahead of time?
Yes, you can whisk the glaze ingredients together and store them in an airtight container in the fridge for up to 3 days. The flavors might even meld and improve! Just give it a good stir before using. The cornstarch slurry, however, should be mixed fresh right before you use it to avoid clumping.
What can I use if I don’t have mirin?
No mirin? No problem. You can substitute it with a combination of 1.5 tbsp of dry white wine or sherry mixed with 1/2 tsp of sugar. Alternatively, a little extra rice vinegar with a pinch of extra sugar can work in a pinch, though the flavor profile will be slightly different.
How should I store and reheat leftovers?
Store any leftover salmon in an airtight container in the fridge for up to 2 days. To reheat, place it in a covered oven-safe dish with a splash of water and warm it at 150°C for about 10–15 minutes until heated through. Microwaving can make the salmon rubbery, so the gentle heat of the oven is much preferred.
Salmon And Teriyaki Glaze
Make perfect Salmon and Teriyaki Glaze in just 20 minutes! This easy recipe features a sticky-sweet glaze and tender salmon. Get the step-by-step guide now!
Ingredients
For the Salmon and Glaze
-
4 salmon fillets (about 150–180 g each, skin on or off based on preference)
-
3 tbsp soy sauce (use tamari for gluten-free)
-
2 tbsp mirin
-
1 tbsp brown sugar
-
1 tbsp rice vinegar
-
2 cloves garlic (minced)
-
1 tsp freshly grated ginger
-
1 tbsp vegetable or avocado oil
-
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
-
1 tbsp sesame seeds (for garnish)
-
2 spring onions (thinly sliced, for garnish)
Instructions
-
Start by preparing your salmon. Pat the fillets completely dry with paper towels and season both sides lightly with a pinch of black pepper (be careful with salt, as the soy sauce is quite salty). Let them sit at room temperature for about 5–10 minutes while you prepare the glaze—this helps them cook more evenly.01
-
In a small bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Keep this near the stove, as you’ll be adding it quickly once the salmon is seared. If you prefer a thicker glaze, have your cornstarch slurry (cornstarch mixed with water) ready too.02
-
Heat the oil in your large skillet over medium-high heat. Once the oil is shimmering—you can test it by flicking a tiny drop of water into the pan; if it sizzles, you’re good to go—carefully place the salmon fillets in the pan, skin-side down if they have skin. You should hear a satisfying sizzle immediately.03
-
Cook the salmon for about 4–6 minutes on the first side, without moving it, until a golden-brown crust forms and the salmon is cooked about two-thirds of the way up the sides. You’ll notice the color changing from deep pink to a lighter, opaque pink. If you’re using skin-on, the skin should be crispy and release easily from the pan.04
-
Flip the salmon fillets carefully using a spatula. If the skin is sticking, it likely needs another minute. Cook for another 2–3 minutes on the second side for medium doneness. For well-done salmon, cook for an additional minute, but be careful not to overcook—salmon can go from juicy to dry very quickly.05
-
Push the salmon to one side of the skillet or remove it to a plate temporarily. Reduce the heat to medium-low and pour the teriyaki glaze mixture into the hot pan. It will bubble and sizzle immediately—this is good! Scrape up any browned bits from the salmon from the bottom of the pan; that’s pure flavor.06
-
Let the glaze simmer for 2–3 minutes, stirring occasionally, until it reduces and thickens slightly. If you’re using the cornstarch slurry, add it now and stir constantly for about 30 seconds until the glaze coats the back of a spoon nicely. The sauce should look glossy and rich.07
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Return the salmon to the pan, spooning the glaze over the fillets to coat them evenly. Let it warm through for about a minute. The aroma at this point is just incredible—sweet, savory, and deeply comforting.08
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Remove the pan from the heat. Garnish the salmon generously with sliced spring onions and a sprinkle of sesame seeds. Serve immediately, with extra glaze from the pan drizzled over the top. You’ll notice the salmon is tender, flaky, and infused with that beautiful teriyaki flavor in every single bite.09
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