When you want dinner on the table fast but still crave something wholesome and packed with flavor, teriyaki salmon is the answer. This recipe takes tender salmon fillets, pan-sears them to perfection, and finishes them with a glossy, homemade teriyaki glaze that’s both sweet and tangy.
The best part? You only need a handful of pantry staples to whip up the sauce, and it’s ready in under 30 minutes (plus a short marinating time). Pair it with fluffy rice, sautéed veggies, or even toss it into a salmon teriyaki bowl with fresh toppings—you’ll find yourself making this recipe again and again.
Why You’ll Love This Teriyaki Salmon
- Fast and fuss-free – from fridge to plate in about half an hour.
- Healthier than takeout – no mystery ingredients, just fresh fish and a homemade sauce.
- Customizable – works with salmon, shrimp, chicken, or even tofu.
- Perfect balance of flavors – sweet, salty, garlicky, and tangy, all in one bite.
- Meal-prep friendly – the sauce keeps well, and leftovers reheat beautifully.
If you love bold, saucy salmon dishes, this recipe will quickly become a go-to.
Ingredients You’ll Need
Here’s what goes into this easy teriyaki salmon recipe:
- Salmon fillets – About 4 skinless pieces, each 5–6 ounces. Wild-caught salmon is firmer and more flavorful, but farmed salmon works just fine.
- Garlic – Freshly minced for aromatic depth.
- Ginger – Grated or finely minced. Fresh gives the best zing, but ground ginger can be used in a pinch.
- Soy sauce – Always go for low-sodium so the sauce isn’t overly salty.
- Brown sugar – Adds sweetness and caramel-like richness. Adjust based on how sweet you like your teriyaki.
- Rice wine vinegar – For that subtle tang and balance.
- Sesame oil – A little goes a long way, adding a toasty nuttiness.
- Cornstarch slurry – Thickens the sauce to that luscious, sticky glaze.
- Neutral oil – Such as vegetable or canola, for pan-frying the salmon.
- Green onions & sesame seeds – For garnish and freshness.
💡 Pro Tip: Add a teaspoon of honey for extra shine in the glaze, or sprinkle in a pinch of red pepper flakes if you like a hint of heat.
How to Make Teriyaki Sauce
Before we jump into cooking the salmon, let’s talk about the star of the dish: the sauce. Teriyaki sauce is one of those magical condiments that can elevate almost anything—it’s glossy, rich, and layered with flavors that are both comforting and exciting. Making it at home takes just minutes, and the best part is you can adjust it exactly to your taste.
Here’s what you’ll need:
- Soy Sauce (low-sodium preferred) – This creates the salty base. If using regular soy sauce, add a splash of water to balance the saltiness.
- Fresh Ginger – Grated ginger gives the sauce its zesty kick. In a pinch, you can substitute ground ginger, but fresh is always best.
- Garlic – Minced garlic adds that savory depth. Garlic powder works if fresh isn’t on hand.
- Light Brown Sugar – Brings sweetness and a subtle molasses undertone. Adjust to taste if you prefer sweeter sauce.
- Rice Wine Vinegar – A splash of acidity that brightens the sauce and keeps it from being too heavy.
- Sesame Oil – Just a teaspoon adds a nutty aroma and rounds out the flavors.
- Cornstarch Slurry (1 tsp cornstarch + 1 tbsp water) – This is the secret to transforming the sauce into a thick, glossy glaze that clings perfectly to the salmon.
💡 Flavor Booster Tip: Stir in a drizzle of honey for extra shine, or add red pepper flakes if you want a gentle heat to balance the sweetness.
Once your ingredients are gathered, whisk them together in a bowl. Half will be used to marinate the salmon, while the other half gets simmered and thickened into that irresistible glaze.
How to Make Teriyaki Salmon
Step 1 – Make the Marinade
In a mixing bowl, whisk together soy sauce, water, brown sugar, rice wine vinegar, sesame oil, minced garlic, and ginger. Divide the mixture in half:
- One half goes into a zip-top bag with the salmon for marinating.
- The other half is set aside to transform into the glaze.
Marinate the salmon for about 30 minutes in the fridge. This short soak infuses flavor without overpowering the fish.
Step 2 – Cook the Salmon
Heat a tablespoon of oil in a large skillet over medium-high heat. Place salmon fillets in the pan (work in batches if needed so they aren’t crowded). Cook for 3–4 minutes per side, until golden and flaky.
💡 Tip: Don’t move the salmon around too much—let it sear undisturbed so you get that beautiful caramelized crust.
Step 3 – Thicken the Sauce
While the salmon cooks, pour the reserved marinade into a small saucepan. Bring it to a simmer, then whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). Within a minute or two, it will thicken into a glossy, restaurant-style glaze.
Step 4 – Glaze and Serve
Transfer the salmon to plates and drizzle generously with the thickened teriyaki sauce. Sprinkle with green onions and sesame seeds. Serve immediately while hot and flaky.
Alternative Cooking Methods
This recipe works beautifully beyond the stovetop. Here are three more easy ways to make it:
- Air Fryer Teriyaki Salmon – Preheat to 400°F and cook salmon for 8 minutes. Brush with glaze before serving.
- Oven-Baked Teriyaki Salmon – Bake at 400°F for 12–14 minutes, brushing with the sauce halfway through.
- Grilled Teriyaki Salmon – Preheat grill to 400°F. Grill for 8–10 minutes, basting with glaze as it cooks. Perfect for summer nights!
Tips for Success
- Pat salmon dry before marinating so the sauce clings better.
- Don’t over-marinate – 30 minutes is perfect. Longer may break down the delicate fish.
- Cook skin-side down first if using skin-on salmon—it crisps up beautifully.
- Taste the sauce before thickening and adjust sweetness or tang to your liking.
- Make extra sauce – it’s amazing drizzled over rice, noodles, or veggies.
Variations
- Teriyaki Salmon with Vegetables – Add broccoli or green beans directly to the pan during the last 5 minutes.
- Spicy Teriyaki Salmon – Stir in a little sriracha or red chili paste to the sauce.
- Honey Teriyaki Salmon – Swap some of the brown sugar with honey for a richer glaze.
- Teriyaki Salmon Bowls – Layer with sushi rice, avocado, seaweed salad, and sesame for a poke-style meal.
Meal-prep idea: Cook a batch of salmon and store with rice and veggies in divided containers. Drizzle sauce before serving for an easy grab-and-go lunch.
Final Thoughts
This easy teriyaki salmon recipe is proof that you don’t need hours in the kitchen to make something flavorful, nourishing, and satisfying. With just a few everyday ingredients, you can create a dish that’s glossy, tender, and bursting with the sweet-salty flavors we all love in teriyaki.
Once you try it, I promise you’ll be adding teriyaki salmon to your regular dinner rotation.
Easy Pan-Fried Teriyaki Salmon
Ingredients
Method
- Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
- Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
- Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
- Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
- Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.