Teriyaki salmon delivers a perfect harmony of sweet and savory with a glossy glaze on tender, flaky fish. This surprisingly simple recipe builds layers of flavor for a restaurant-quality meal that’s also a comforting weeknight staple. You’ll get a beautifully caramelized exterior, moist interior, and a sauce so good you’ll want to put it on everything.
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Why You’ll Love This Teriyaki Salmon
- Fast & foolproof: Ready in about 20 minutes of active time for a stress-free weeknight.
- Perfect flavor balance: Homemade glaze reduces to a sticky, glossy coating that’s not overly sweet.
- Versatile centerpiece: Pairs beautifully with steamed rice, stir-fried veggies, or whatever you have on hand.
- Pro chef results: Achieve a stunning, glazed presentation that boosts your kitchen confidence.
Ingredients & Tools
- 4 salmon fillets, skin-on or skinless (about 150-180 g each)
- 3 tbsp soy sauce (use tamari for gluten-free)
- 2 tbsp mirin
- 2 tbsp sake or dry white wine
- 1 ½ tbsp brown sugar
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp vegetable oil
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- To garnish: sliced spring onions and sesame seeds
Tools: A large oven-safe skillet or frying pan, a small saucepan, and a brush for glazing.
Notes: The quality of your salmon really matters here—look for fillets that are bright in color and smell fresh, not fishy. And don’t skip the fresh ginger and garlic; they provide an aromatic backbone that powdered versions just can’t replicate.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 29 g |
| Fat: | 16 g |
| Carbs: | 12 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pat your salmon dry. This is the single most important step for getting a beautiful sear and ensuring the glaze sticks properly. Use paper towels to thoroughly dry the surface of each fillet.
- What if I don’t have mirin or sake? No worries! For mirin, you can use a little extra dry white wine with a pinch of sugar. For the sake, a dry sherry or even just a bit more white wine works in a pinch.
- Skin-on or skin-off? I prefer skin-on for this recipe, as the skin gets wonderfully crispy and protects the delicate flesh during cooking. You can always remove it after cooking if you prefer.
- Bring the salmon to room temperature. Taking the salmon out of the fridge 15-20 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.
How to Make Teriyaki Salmon
Step 1: Make the Teriyaki Glaze. In your small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Whisk everything together and bring it to a gentle simmer over medium heat. Let it bubble away for 2-3 minutes until the sugar has fully dissolved and the sauce has slightly thickened. You’ll notice the aroma becoming rich and fragrant. Give it a quick taste—it should be a powerful balance of salty and sweet. Remove it from the heat and set it aside for now.
Step 2: Prepare and Sear the Salmon. Now, pat those salmon fillets completely dry with paper towels. Season both sides lightly with a tiny pinch of salt (remember, the soy sauce is salty) and some black pepper. Heat the vegetable oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, skin-side down if they have skin. Sear them for 3-4 minutes without moving them. You’re looking for a golden-brown, crispy crust to form.
Step 3: Flip and Add the Glaze. Gently flip the salmon fillets. If you’re using an oven-safe skillet and prefer to finish in the oven, you can preheat it to 200°C (400°F) at this point. Otherwise, we’ll continue on the stovetop. Pour about two-thirds of your prepared teriyaki glaze over and around the salmon. The sauce will sizzle and bubble up beautifully. Let it cook for another 2-3 minutes, occasionally spooning the glaze over the top of the fillets.
Step 4: Thicken the Sauce. Transfer the cooked salmon to a clean plate. You should have a pan full of delicious, but perhaps a bit thin, sauce. Bring this remaining sauce back to a simmer. Give your cornstarch slurry a quick stir (the cornstarch settles quickly) and then whisk it into the simmering sauce. It will thicken up almost instantly into a gorgeous, glossy, coating consistency. Cook for just 30 more seconds to remove the raw starch taste.
Step 5: Glaze and Serve. Return the salmon fillets to the pan, turning them a few times to coat them generously in the freshly thickened teriyaki sauce. Let them warm through for about a minute. The final texture should be sticky and glistening. Plate your salmon, drizzle with any extra sauce from the pan, and finish with a generous sprinkle of sliced spring onions and sesame seeds for a pop of color and crunch.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 2 days.
- Freezer: Freezing is not recommended as the texture may become watery upon thawing.
- Reviving: Reheat gently in a covered skillet with a splash of water or in a 300°F oven to restore moisture.
Serving Suggestions
Complementary Dishes
- Steamed Japanese short-grain rice — The ultimate companion; its sticky texture is perfect for soaking up every last drop of that incredible teriyaki sauce.
- A simple cucumber sesame salad — Its cool, crisp, and slightly tangy flavor provides a refreshing contrast to the rich, savory salmon.
- Stir-fried bok choy or broccoli — Toss some greens in the pan after the salmon is done for a quick, flavorful side that cooks in minutes.
Drinks
- A crisp, dry Riesling — Its bright acidity and slight sweetness beautifully cut through the richness of the glaze and complement the fish’s flavor.
- Jasmine green tea — A warm, fragrant cup of tea is a classic, non-alcoholic pairing that cleanses the palate between bites.
- A light Japanese lager — The crisp, clean bubbles are incredibly refreshing and won’t overpower the delicate taste of the salmon.
Something Sweet
- Green tea ice cream (Matcha) — The slightly bitter, earthy notes of matcha are a sublime and traditional finish to a Japanese-inspired meal.
- Mochi ice cream — These chewy, sweet pockets of ice cream are fun, light, and offer a delightful textural experience after your main course.
- A simple fruit platter with lychee and mango — Fresh, sweet, and hydrating fruit is a wonderfully light way to end the meal on a bright note.
Top Mistakes to Avoid
- Mistake: Using a bottled teriyaki sauce. Most store-bought versions are loaded with corn syrup, preservatives, and an unbalanced, overpowering saltiness. The homemade version is so easy and tastes infinitely better, giving you full control over the flavor.
- Mistake: Overcooking the salmon. Salmon continues to cook after you take it off the heat (car
Teriyaki Salmon
Learn how to make the best Teriyaki Salmon with a glossy, homemade glaze. This easy 25-minute recipe is perfect for a quick, delicious weeknight meal. Get the recipe now!
Ingredients
For the Teriyaki Glaze
-
3 tbsp soy sauce (use tamari for gluten-free)
-
2 tbsp mirin
-
2 tbsp sake or dry white wine
-
1 ½ tbsp brown sugar
-
1 tbsp honey or maple syrup
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
For the Salmon & Garnish
-
4 salmon fillets (skin-on or skinless (about 150-180 g each))
-
1 tbsp vegetable oil
-
1 tsp cornstarch mixed with 1 tbsp water (slurry)
-
sliced spring onions and sesame seeds
Instructions
-
In your small saucepan, combine the soy sauce, mirin, sake, brown sugar, honey, minced garlic, and grated ginger. Whisk everything together and bring it to a gentle simmer over medium heat. Let it bubble away for 2-3 minutes until the sugar has fully dissolved and the sauce has slightly thickened. You’ll notice the aroma becoming rich and fragrant. Give it a quick taste—it should be a powerful balance of salty and sweet. Remove it from the heat and set it aside for now.01
-
Now, pat those salmon fillets completely dry with paper towels. Season both sides lightly with a tiny pinch of salt (remember, the soy sauce is salty) and some black pepper. Heat the vegetable oil in your large skillet over medium-high heat. Once the oil is shimmering hot, carefully place the salmon fillets in the pan, skin-side down if they have skin. Sear them for 3-4 minutes without moving them. You’re looking for a golden-brown, crispy crust to form.02
-
Gently flip the salmon fillets. If you’re using an oven-safe skillet and prefer to finish in the oven, you can preheat it to 200°C (400°F) at this point. Otherwise, we’ll continue on the stovetop. Pour about two-thirds of your prepared teriyaki glaze over and around the salmon. The sauce will sizzle and bubble up beautifully. Let it cook for another 2-3 minutes, occasionally spooning the glaze over the top of the fillets.03
-
Transfer the cooked salmon to a clean plate. You should have a pan full of delicious, but perhaps a bit thin, sauce. Bring this remaining sauce back to a simmer. Give your cornstarch slurry a quick stir (the cornstarch settles quickly) and then whisk it into the simmering sauce. It will thicken up almost instantly into a gorgeous, glossy, coating consistency. Cook for just 30 more seconds to remove the raw starch taste.04
-
Return the salmon fillets to the pan, turning them a few times to coat them generously in the freshly thickened teriyaki sauce. Let them warm through for about a minute. The final texture should be sticky and glistening. Plate your salmon, drizzle with any extra sauce from the pan, and finish with a generous sprinkle of sliced spring onions and sesame seeds for a pop of color and crunch.05
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