How long it takes: less than 30 minutes Equipment you’ll need: oven-proof skillet Servings: 4 This teriyaki salmon uses a homemade teriyaki sauce made with simple ingredients, most of which you probably have in your pantry right now. Making the homemade sauce adds just 5 minutes to the recipe and the results are worth it: a sauce that’s sticky, tangy, sweet, and savory, with a little bit of warmth from fresh ginger. Even if you’re not usually a fan of fish, this recipe might just win you over. Salmon is a mild flavored fish to begin with, and when paired with a teriyaki glaze, it’s pretty dang irresistible.
About this Teriyaki Salmon
A healthy weeknight dinner. Salmon is a superfood lean protein with inflammation-fighting heart-healthy fats and vitamins A, B12, and D. This teriyaki salmon is lower in sugar than commercially prepared salmon, thanks to the homemade teriyaki sauce. (If you like the idea of healthy salmon dinners, try my orange glazed salmon, salmon tacos, or air fryer salmon recipes.) Baked and pan-fried. Best of both worlds! You get a nice sear on the salmon fillets by starting them on the stovetop, then you pop them in the oven until they’re perfectly cooked and flaky. Finish by cooking the sauce in the pan until it’s thickened and sticky, then spoon it over the salmon. I use the same method to make my honey garlic salmon and BBQ salmon. Balanced flavor. This is a dish where all the different elements come together in harmony. No single ingredient dominates, so you get just the right balance of sweet, savory, warm, and umami flavors.
Ingredient Notes
Salmon Fillets: King salmon, sockeye salmon, and Coho salmon are considered among the best tasting salmon; wild-caught Pacific salmon are the healthiest (source). The salmon is simply seasoned with salt and pepper, then seared in olive oil. Soy Sauce: Soy sauce is the foundation of the teriyaki sauce. If you’re watching your sodium intake, use low-sodium soy sauce. Make this teriyaki salmon gluten-free by using tamari, coconut aminos, or liquid aminos instead of soy sauce. Brown Sugar: Dark brown sugar gives the sauce a more caramelized, molasses flavor, while light brown sugar is milder. Rice Vinegar: This balances the sweetness in our teriyaki sauce. Be sure to use unseasoned rice vinegar; seasoned rice vinegar is sweetened and higher in sodium. Fresh Ginger: Fresh ginger root has more punch than dried ground ginger. Because you’re grating it, you don’t even have to peel it as long as you scrub it well. Garlic: Two fresh garlic cloves, minced finely, are the final element for flavoring the teriyaki sauce. Use more or less, depending on your taste. Cornstarch: This helps the sauce thicken so it sticks to the salmon instead of running off. Green Onion: Garnish the salmon with sliced green onion (scallions). Use only the green ends for a milder flavor, or include the white parts for more crispy texture and assertive flavor. Sesame Seeds: Garnish with white sesame, black sesame, or a combination of the two. This garnish is optional.
How to make Teriyaki Salmon
Make the sauce. Whisk together the teriyaki sauce ingredients in a small bowl. Prep. Preheat your oven to 400°F and pat the salmon dry with paper towels; season with salt and pepper. Sear the salmon on the stove. Set an oven-proof skillet over medium-high heat, then coat the bottom with about a tablespoon of oil. When the skillet is hot, arrange the salmon fillets in the skillet in a single layer with the skin side up; sear for 3 minutes. Remove from the heat and flip the fillets over. Bake the salmon. Transfer the skillet to the oven and bake until the internal temperature reaches 145ºF, or for 8 to 12 minutes. Carefully remove the pan from the oven. Remember that the handle is very hot! Transfer the fillets to a platter. Use paper towels to absorb any excess oil in the pan. Cook the sauce. Stir the sauce ingredients together (the cornstarch has a tendency to settle in the bottom) and pour it into the skillet. Cook the sauce over medium-low heat, stirring constantly until the teriyaki is thickened, about 1 minute. Serve. Spoon the sauce over the salmon and garnish with sliced green onions and sesame seeds before serving.
Serving Suggestions
Serve teriyaki glazed salmon over rice, Instant Pot brown rice, or Instant Pot quinoa. Since you already have the oven on, why not make roasted broccoli or roasted green beans as a side? Easy sugar snap peas are also a great go-along or steamed broccoli. Teriyaki salmon matches perfectly with Asian salad or cabbage salad, too.
Recipe Variations
Try an alternative sweetener: Use honey or maple syrup instead of brown sugar for a slightly different flavor. Keep in mind it may slightly change the consistency of the sauce as well. Use a different acid: Try white wine vinegar or apple cider vinegar instead of rice vinegar, or you can use freshly squeezed lime juice. Garnish with toasted sesame oil: Finish your teriyaki salmon with a drizzle of toasted sesame oil to add another layer of flavor to the dish. Make the salmon in your air fryer: Use my recipe for air fryer salmon and cook the glaze in a small saucepan. Rather have chicken? Try my crockpot teriyaki chicken or Instant Pot teriyaki chicken.
Make Ahead Ideas
Get a head start: Whisking together the teriyaki sauce a day or two in advance. Store it in the refrigerator until you’re ready to cook. Stir the ingredients well before cooking the sauce as the cornstarch has a tendency to settle to the bottom.
Storage & Reheating Tips
Refrigerate: Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat: Leftover salmon can be reheated in a skillet over medium heat until it’s warmed through; to keep it moist, add a splash of vegetable broth or water and cover the pan.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #45 or Meal Plan #90. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
