Teriyaki Salmon

Craving a quick, healthy dinner that feels fancy but takes minimal effort? This teriyaki salmon is my go-to.

The crispy skin, tender, flaky flesh, and sticky, sweet umami glaze is just mouthwatering!

Salmon sliced cooked with teriyaki sauce in a cast iron skillet pan.

I serve mine with some fluffy rice and steamed veggies for a wholesome, satisfying meal.

The best part? It’s ridiculously easy to make but tastes like it came straight from a restaurant!

Why You’ll Love This Teriyaki Salmon

Quick Fix: From pan to plate, you can have this Asian-style salmon ready in 15 minutes or less. 

Irresistible Sauce: The real magic is in the sauce, a blend of soy sauce, mirin, sake, brown sugar, ginger, and garlic. It’s the perfect balance of sweet, salty, and umami. 

Impressive Presentation: With its glossy glaze and garnishes, this dish looks like it came from a restaurant. It’s perfect for dinner guests.

Leftover Magic: Repurpose leftovers into delicious next-day meals. Fried rice, sushi rolls, or a hearty salad are some faves.

Salmon in teriyaki sauce cooked in  a cast iron pan.

Ingredients

  • Salmon Filets: They’re rich, flaky, and oh-so-tasty. Cook with the skins on for the best flavor and texture.
  • Soy Sauce: A must for any teriyaki sauce! It brings depth and saltiness for an authentic flavor.
  • Mirin: It adds complexity and balances the salty soy sauce. 
  • Sake: It tenderizes the fish and enhances the flavor of the sauce.
  • Brown Sugar: It helps create that irresistible sticky glaze and balance the savory flavors. 
  • Garlic and Ginger: It infuses the sauce with aromatics.
  • Vegetable Oil: A neutral cooking oil ensures crispy skin and flaky flesh.
  • Sesame Seeds and Chopped Green Onions: The finishing touch!
Teriyaki salmon served on top of white rice garnished with asparagus.

How to Make Teriyaki Salmon

The key to restaurant-worthy salmon is getting the skin nice and crispy first. Then flip, glaze, and watch it transform into a caramelized masterpiece!

1. Prep. Whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic in a bowl. Pat the salmon filets dry with paper towels. Season lightly with salt and pepper.

2. Cook. In a large non-stick skillet, heat the vegetable oil over medium-high heat. Place the salmon filets in the hot pan, skin-side down. Cook for 3-4 minutes.

3. Flip. Flip the salmon and cook for another 2 minutes.

4. Pour. Pour the teriyaki sauce into the pan. Simmer for 2-3 minutes, spooning the sauce over the salmon.

5. Garnish. Transfer to serving plates. Drizzle the remaining glaze from the pan on top. Garnish with sesame seeds and chopped green onions.

6. Serve. Serve immediately.

Salmon cooked in teriyaki sauce served on top of white rice garnished with asparagus on the side.

Tips for the Best Teriyaki Salmon

To achieve the best teriyaki salmon, follow these tips.

  • Choose the right cut. For the best results, use center-cut salmon filets of even thickness to ensure uniform cooking.
  • Don’t overcook! The salmon only needs a few minutes per side. It should be just opaque in the center and flake easily with a fork.
  • Taste and adjust. Taste the sauce before adding to the salmon and adjust as needed.
  • Thin it out. If the sauce thickens too quickly, add a splash of water to thin it out.
  • Switch up the skillet method. Instead of pan-frying, you can also bake, grill, or air fry this salmon.
  • Swap out the ingredients. Instead of mirin, you can use a mix of white wine and sugar. You can also use dry sherry or white wine instead of sake.
  • Make it your own. Add honey for sweetness, red pepper flakes for heat, or pineapple juice for a tropical twist. For a gluten-free version, use tamari instead of soy sauce.
Teriyaki salmon served with rice and asparagus in a plate.

How to Store

Have some leftovers to repurpose? Here’s how to keep them fresh.

To Store: Place cooled teriyaki salmon in an air-tight container. Refrigerate for up to 3 days. 

To Freeze: Wrap individual portions tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Warm the salmon in a preheated 275°F oven for 10-15 minutes. You can also microwave on medium power in 30-second intervals. Be careful not to overcook, as this can dry out the fish.

Teriyaki Salmon

Course: Main CourseCuisine: American, Asian
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Calories

342

kcal

This teriyaki salmon is an easy restaurant-quality meal you can whip up at home! It’s savory, sweet, and ready in about 15 minutes.

Ingredients

  • 4 salmon filets, skin-on

  • 1/4 cup soy sauce

  • 1/4 cup mirin (sweet rice wine)

  • 2 tablespoons sake

  • 2 tablespoons brown sugar

  • 1 tablespoon grated fresh ginger

  • 2 cloves garlic, minced

  • 1 tablespoon vegetable oil

  • Sesame seeds and chopped green onions for garnish

Instructions

  • In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, ginger, and garlic. Set aside.
  • Pat the salmon filets dry with paper towels. Season lightly with salt and pepper.
  • Heat vegetable oil in a large non-stick skillet over medium-high heat. Place the salmon filets in the hot pan, skin-side down. Cook for 3-4 minutes until the skin is crispy.
  • Flip the salmon and cook for another 2 minutes.
  • Pour the teriyaki sauce into the pan and simmer for 2-3 minutes, basting the salmon with the sauce as it thickens. Remove the pan from the heat when the salmon is cooked through, and the sauce has reduced to a glaze consistency.
  • Transfer the salmon to serving plates. Drizzle with the remaining glaze from the pan. Garnish with sesame seeds and chopped green onions.
  • Serve with steamed rice and vegetables for a complete meal. Enjoy!

Did you like the recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

Thanks!

Share on social media:

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Comment