Perfect Teriyaki Salmon – Juicy, Flavorful, & Easy to Make
This teriyaki salmon recipe features tender, flaky salmon glazed with a rich, homemade teriyaki sauce. It’s sweet, savory, and packed with umami flavors. Ready in 30 minutes, this dish is perfect for a quick weeknight dinner or a special occasion. Serve it with rice, noodles, or veggies for a balanced meal.
Ingredients
- For the Salmon:
- 4 salmon fillets 6 oz each, skin-on or off
- 1 tbsp olive oil for pan-searing or grilling
- Salt & black pepper to taste
- For the Homemade Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin or substitute with honey & rice vinegar
- 2 tbsp brown sugar or honey
- 2 tbsp sake or water
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp cornstarch mixed with 1 tbsp water for thickening, optional
- 1 tsp sesame oil
- For Garnish:
- 1 tbsp sesame seeds
- 2 tbsp green onions chopped
- Lemon wedges optional
Instructions
- Step 1: Prepare the Teriyaki Sauce
- In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, sake, garlic, ginger, and sesame oil.
- Stir well and bring to a gentle simmer for 2-3 minutes, allowing the sugar to dissolve completely.
- If you prefer a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water, then stir it into the sauce and cook for another minute until slightly thickened.
- Remove from heat and set aside.
- Step 2: Season & Cook the Salmon
- Pan-Seared Method (Quick & Crispy)
- Pat the salmon dry with a paper towel and season lightly with salt & black pepper.
- Heat 1 tbsp olive oil in a large pan over medium-high heat.
- Place the salmon skin-side down and cook for 3-4 minutes until crispy.
- Flip carefully and cook for 2-3 more minutes, then brush with the teriyaki sauce.
- Baked Method (Easy & Hands-Free)
- Preheat oven to 400°F (200°C).
- Place salmon fillets on a lined baking sheet and brush with teriyaki sauce.
- Bake for 12-15 minutes, basting with extra sauce halfway through.
- Grilled Method (Smoky & Charred)
- Preheat the grill to medium-high heat and lightly oil the grates.
- Place salmon skin-side down and grill for 4-5 minutes.
- Flip carefully, grill for another 3-4 minutes, and brush with teriyaki sauce.
- Step 3: Glaze & Serve
- Brush the cooked salmon with extra teriyaki sauce for a glossy finish.
- Sprinkle with sesame seeds & green onions, and serve with rice, noodles, or vegetables.
- Optional: Add a squeeze of fresh lemon juice for extra brightness.
Notes
For extra umami flavor, add a dash of fish sauce or miso paste to the teriyaki sauce.
For a spicier kick, mix in 1/2 tsp red pepper flakes or sriracha.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.
Meal Prep: Marinate the salmon in teriyaki sauce for up to 24 hours in the fridge for deeper flavor.
For a spicier kick, mix in 1/2 tsp red pepper flakes or sriracha.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water.
Meal Prep: Marinate the salmon in teriyaki sauce for up to 24 hours in the fridge for deeper flavor.