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Fresh, flaky salmon fillets are pan-seared and finished with a sweet-savory teriyaki glaze. Serve over rice with steamed veggies and a sprinkle of sesame seeds for easy weeknight perfection.
Holly’s Recipe Highlights
- Flavor: Savory soy and garlic are balanced by sweet brown sugar and ginger, then topped with sesame seeds.
- Prep Note: Lightly toast the sesame seeds in a dry pan to enhance the flavor.
- Recommended Tools: Using a meat thermometer will ensure the fish doesn’t get overcooked.
- Time-Saving Tip: Use teriyaki sauce from a jar instead of making it from scratch.
Ingredient Tips for Teriyaki Salmon
- Salmon: For best results, look for salmon fillets that are firm and brightly colored, without tears, discoloration, or a fishy odor. If using frozen fillets, thaw them fully and pat them dry before cooking.
- Soy Sauce: Reduced soy sauce forms the foundation of this homemade sauce, but you can use regular if that’s what you have on hand.
- Ginger & Garlic: Fresh ginger and garlic will give the best flavor, but a paste or powder can be swapped in. Want to always have ginger on hand? Try keeping it in the freezer; you can grate it right from frozen.
- Brown Sugar: Teriyaki’s signature sweetness comes from brown sugar and balances the salty soy. You can swap it for honey with similar results!
- Garnish: Chop enough green onions so you can use them in your sauce and as a garnish, too. Sesame seeds add a distinctive nutty note and a little crunch to your teriyaki sauce and are great sprinkled on top.
How to Make Teriyaki Salmon
- Sauce: Prepare teriyaki sauce (full recipe below) and keep warm.
- Sear: Heat oil in a skillet and place salmon fillets skin-side down. Cook on each side.
- Plate: Remove from heat and pour the sauce over the fillets.
- Garnish: Sprinkle with sliced green onions and serve over rice or noodles.
Savor the Flavor
Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 4 days. So make some extra glaze and serve it as a teriyaki marinade or glaze for chicken, pork, or shrimp.
Favorite Salmon Side Dishes
Did you enjoy this Teriyaki Salmon? Leave a comment and rating below!
Teriyaki Salmon
Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.
Equipment
Ingredients
Salmon
- 4 6 ounce salmon filets
- kosher salt to taste
- black pepper to taste
- 2 tablespoons olive oil
Homemade Teriyaki Sauce
- ¼ cup less sodium soy sauce
- 4 tablespoons cold water divided (or half orange juice or pineapple juice)
- 2 tablespoons dark brown sugar
- 2 teaspoons grated fresh ginger
- 2 teaspoons minced garlic
- 1 teaspoon dry mustard powder
- 1 tablespoon cornstarch
- 2 teaspoons sesame seeds
- 2 stalks green onions thinly sliced
Instructions
- In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
- Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
- In a small bowl, whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
- Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
- Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet, add olive oil and set over medium-high heat.
- When the oil is hot, add the salmon, skin side down, to the pan.
- Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
- Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Notes
Sauce Swaps
- Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.
- You can replace the homemade teriyaki sauce in this recipe with store-bought. Add some citrus juice to brighten the flavor. Ensure it’s a thicker sauce or thicken with a cornstarch slurry.
- The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
- Cooked salmon should be slightly translucent in the center and will flake easily with a fork.
- Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.
Nutrition Information
Calories: 116 | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 578mg | Potassium: 104mg | Fiber: 1g | Sugar: 6g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Fish, Main Course, Seafood
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I rarely ever cook salmon so I always get so nervous but this recipe was so easy to follow and turned out amazing! SWP Employee
It is perfect for a quick easy meal! Glad you enjoyed it, Samantha.
This was simple and yummy!
Noted- this recipe did not need that much cornstarch. Watch out or your sauce will be wayyy too thick.
I added chili paste to my sauce, and a little rice vinegar.
So happy you enjoyed it, Cotton!