Sticky-sweet, garlicky, and perfectly flaky—this Teriyaki Salmon brings restaurant shine to your table in under 30 minutes. A quick homemade teriyaki (soy, brown sugar, mirin, garlic, ginger) doubles as marinade and glaze, giving you lacquered edges and a tender, juicy center. Serve with rice and crisp vegetables for a complete, crowd-pleasing dinner.
Why You’ll Love It
- Fast & foolproof: Pan-sear then finish in the oven (or broil) for perfect doneness.
- Balanced flavor: Savory soy, caramel sweetness, and fresh ginger heat.
- Gorgeous glaze: Silky reduction clings to every bite.
- Meal-prep friendly: Sauce keeps for a week; great on chicken or tofu, too.
Ingredients
Salmon
- 4 salmon fillets (5–6 oz / 140–170 g each), skin-on preferred
- 1 tbsp neutral oil (avocado/canola)
- Kosher salt & black pepper
Teriyaki Sauce
- ⅓ cup low-sodium soy sauce
- ⅓ cup mirin (or ¼ cup apple juice + 1 tbsp rice vinegar)
- 3 tbsp brown sugar (or honey)
- 2 tbsp water
- 2 tsp toasted sesame oil
- 2–3 garlic cloves, finely minced
- 2 tsp fresh grated ginger
- 1 tsp cornstarch mixed with 1 tsp water (slurry)
To Finish
- 1–2 tsp toasted sesame seeds
- 2–3 tbsp thinly sliced scallions
- Lemon or lime wedges (optional)
Time & Yield
- Prep: 10 minutes
- Cook: 12–15 minutes
- Total: ~25 minutes
- Yield: 4 servings
How to Make Teriyaki Salmon
1) Make the Sauce
- In a small saucepan, combine soy sauce, mirin, brown sugar, water, sesame oil, garlic, ginger.
- Simmer over medium for 2–3 minutes.
- Stir in cornstarch slurry and simmer 30–60 seconds until glossy. Reserve 2 tbsp for brushing at the end; keep the rest warm.
2) Sear the Salmon
- Pat salmon dry; season lightly with salt & pepper.
- Heat a large oven-safe skillet over medium-high; add oil.
- Sear salmon skin-side down 3–4 minutes until the skin crisps and the sides turn opaque about one-third up.
3) Glaze & Finish
- Brush tops with teriyaki; transfer skillet to a 400°F (200°C) oven for 5–7 minutes (or broil 3–4 minutes) until salmon reaches 125–130°F (52–54°C) for medium and flakes easily.
- Brush with the reserved sauce for a glossy finish.
No oven-safe skillet? Sear in a pan, move to a lined sheet tray, then finish in the oven.
Nutrition (Per Serving)
Approx. 360–420 kcal, 20–24 g fat, 7–10 g carbs, 34–38 g protein, sodium varies by soy sauce brand.
Serve It Like This
- Spoon extra sauce over the salmon.
- Sprinkle sesame seeds and scallions.
- Add steamed rice (or coconut rice) and quick veggies (broccolini, snap peas, or a sesame-cucumber salad).
- Optional squeeze of citrus for brightness.
Pro Tips for Perfect Glaze & Doneness
- Dry the fish well before searing—moisture prevents browning.
- Don’t over-reduce the sauce before the slurry; it thickens fast.
- Watch the broiler: Glaze can scorch—pull as soon as it bubbles across the top.
- Tailor sweetness: Swap 1 tbsp sugar for honey if you like a softer finish.
Variations & Twists
- Spicy Teriyaki: Whisk in ½–1 tsp sriracha or gochujang to the sauce.
- Garlic-Lime: Replace sesame oil with 1 tbsp lime juice at the end, add lime zest.
- Gingery Maple: Use 2 tbsp maple syrup + 1 tbsp brown sugar; extra ginger.
- Sheet-Pan Dinner: Toss broccoli florets with a little sauce, roast 10 minutes, add salmon, glaze, and roast 7–8 minutes more.
Make-Ahead, Storage & Reheating
- Sauce: Refrigerate up to 7 days; thin with a splash of water if very thick.
- Leftover salmon: Refrigerate up to 2 days. Reheat gently (275°F/135°C, 8–10 min) or flake cold over salads or sushi bowls.
Why This Recipe Works
Searing first sets the crust and renders the skin; finishing in the oven ensures even cooking without drying. A quick, cornstarch-stabilized teriyaki turns silky and clings perfectly—every bite lands sweet, savory, and ultra-satisfying.
Final Thought: Gloss it, garnish it, and get it on the table—Teriyaki Salmon is the 25-minute dinner you’ll crave on repeat.