Easy Teriyaki Salmon

Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!

super-easy-teriyaki-salmonI’ve been eating tons of salmon lately. It is hands down my favorite fish to eat. It’s mild and super easy to prepare.

The salmon get’s marinated in a simple teriyaki sauce then pan fried. The sauce compliments the salmon perfectly and is sweet, tangy and thick. I reserve half the sauce for marinating and the other half for glazing the salmon during cooking.

teriyaki-salmon
I love making my own teriyaki sauce at home. It’s so much easier to control the sweetness and the salt level. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon. This sauce is really easy to prepare and is amazing on chicken as well.

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The teriyaki sauce consists of soy sauce, water, ginger, garlic and brown sugar. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).

amazing-teriyaki-salmonThis is the perfect dinner when you are short on time but want something amazing. Serve with sticky rice, vegetables and enjoy!

Easy Teriyaki Salmon

  • 4.9
  • 21 reviews
Prep time:
Cook time:
Total time:
Serves: 4
Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!

Ingredients

  • *NOTE: Prep time does not include marinating time*
  • 1 tablespoon oil
  • 4 salmon filets, skinless
  • 1 clove garlic, minced
  • ½ teaspoon ginger, minced
  • ¼ cup low sodium soy sauce (It is important to use low sodium. I find regular makes the sauce too salty)
  • ⅛ cup water
  • 2-3 tablespoons brown sugar (depending on how sweet you like it)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • green onions for garnish, if desired
  • sesame seeds for garnish, if desired

Instructions

  1. Add garlic, ginger, soy sauce, ⅛ cup water, brown sugar, rice wine vinegar and sesame oil to a medium bowl.
  2. Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside.
  3. Place salmon filets in the ziplock bag and marinate for 30 minutes.
  4. Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time).
  5. Cook 3-4 minutes on each side until desired doneness.
  6. Meanwhile heat the reserved marinade in the saucepan and bring to a simmer.
  7. Add cornstarch and water to a small bowl and whisk to combine.
  8. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
  9. Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.
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Comments

  • I’m going to have this for dinner. What temperature do you cook the salmon… Low, medium etc. Thanks.

    • Hi Terry,

      I usually cook it around medium or medium high. If I find the pan is getting too hot i’ll turn it down. I hope you enjoy!

      Thanks,

      Kelley

  • Mel

    When do you add the sesame oil? And is it rice wine vinegar or rice wine that is needed?? The method is confusing

    • Hi Mel,

      Sorry for the confusion. I totally left out the sesame oil in the directions. Thanks for picking up on that. It is added with the rice wine vinegar. And yes it is rice wine vinegar that you need. (You can find it in asian section in the supermarket)

      Thank you!

      Kelley

  • I made this tonight and it was so delicious! I’d made fried rice the night before and really wanted to try some teriyaki salmon with it, and this recipe just hit the spot! It’s definitely going into my regular meal rotation.

  • Monica Tuite

    I loved your recipe!!!! I made only 1 substitute– didn’t have rice wine vinegar so used rice vinegar (only 1 tsp.). It was still so terrific!!
    I Loved your teriyaki salmon so much, a few days later I stir fried mushrooms and peas, added left over cooked rice, and finally your yummy sauce. Sooo good!
    I think it’s really important to use fresh ginger if at all possible and the fresh green onion and sesame seed garnishes hit this out of the park!
    Thanks very much for this recipe for healthy comfort food!!!

  • Lainey

    This was easy! Substituted honey for brown sugar, added sriracha seasoning and baked/broiled… Very tasty!

  • Dana

    Delicious! We ate with sushi rice and broccoli and loved it. Don’t skip the green onions, they make this dish compete.

  • Joyce

    This was a fantastic recipe, THE restaurant-calibre salmon I’ve been wanting to make at home! Thank you so much! I am trying to attach a pic, don’t know if it will work.

    IMG_0383.jpg

  • Kate

    Hi, would this recipe work with the salmon on the barbecue instead of pan-fried? It sounds absolutely delish!

    • Hi Kate,

      Yes that should be fine. You can brush the sauce on during and after cooking. Enjoy!

      Kelley

  • Sally

    Did this for a party of 8- all have asked for the recipe … served it cold with salad and potates.
    Also cooked fish on BBQ in metal tray , took 20 mins

  • Barbara

    Easy and delicious! Followed the recipe as written using low sodium soy sauce. Thank you for this recipe!

  • I’ve never had salmon with teriyaki sauce, it looks delicious. I will definitely try to cook this recipe at the upcoming weekend and surprises my girlfriend 🙂 Thank you for sharing this amazing recipe with us.

    • Hi Ken,

      Sorry I do not have that option but will definitely look into it. Thanks so much for your feedback!

      Kelley

  • This is my absolute “go to” salmon recipe. I always double the sauce so It can be added, if desired, to the rice/veggie fry I usually do with it. Thanks!

  • Karen

    I want to make this for a group. Can I bake several filets in the oven instead of frying?

  • Christine

    Yum! I made this tonight! How I ended up wanting to make it, was because I keep seeing Fresh Express commercial but will NOT subscribe when I can make it at home. I was cruising the interwebs for various recipes and your picture was the best. I made it with stir-fried veggies and jasmine rice. Thank you for sharing 🙂

  • Sara

    This was awesome! Thank you so much for sharing your recipe. My boyfriend and I loved it. It was simple, fresh, healthy, and an explosion of flavors! I have printed it out and it will become an addition to my recipe binder. 🙂

  • Robert the robot

    Great recipe! I substituted seasame seeds for pumpkin seeds and it did not work. All the best with your experimentation!

    • Hi Mary!

      1/8 cup is for the sauce and the tablespoon of water is for the cornstarch.

      Thanks!

      Kelley

  • Crystal

    I made this recipe and added extra garlic and honey and it was such a hit!! Everyone’s been dreaming about it for weeks now lol… Gotta make it again!!!

  • Pat

    Made this recipe for dinner tonight and it was fantastic! I’ve been married for 15 years, and hubby said it was the best meal I’d ever made. The kids agreed! used only 2 tbs brown sugar, and did not use the cornstarch–the warmed teriyaki sauce was thick enough without it. Thank you!

  • Tara Brienza

    Whole family LOVED this recipe – age 38 down to 5 years old!

  • Mariah Daniel-Fuller

    OMG, this is by far the best teriyaki recipe that I have made. The store brands does not even come close to me. My family LOVED it. Thank you so very much. This recipe is a keeper.

  • Fay

    I made this tonight for dinner, it was DELICIOUS and very easy to make! Having family over this summer, and this will be one of my DISHES TO MAKE!! Thank you!!😋

  • Yani

    Made this tonight and it was amazing! Everyone loved it! Thank you. I do have a question, Is there a difference between rice vinegar and rice wine vinegar? My bottle just said rice vinegar, just curious. Thanks again!

    • Hi Yani!

      They are actually the same thing! They can be used interchangeably.

      Thanks!!

      Kelley

  • drey

    recipe good and standard but your website is so loaded with ads it takes way too long to navigate.

  • Carmen Perkins

    I ran across your recipe yesterday and boy am I glad I did. It was so delicious and easy to prepare. Thanks for sharing!

  • Mary Beth

    Thank you! Thank you! Thank you!
    I went through life never liking salmon. Always too fishy to me. Then I went to a business holiday dinner and it was on the buffet, so I tried it. Loved it! Spent the next several years trying every pre-made sauce to no avail. Contacted the restaurant, who said they would be happy to share the recipe, but never received it. Have tried so many recipes from the internet, some of which were very complicated. Knew when I saw the list of ingredients in your recipe, I had finally found the one that would taste like what I remembered. Just tried it tonight. Loved it!! Can’t wait to try it with scallops! Thanks again 🙂

  • Courtney K

    I definitely should’ve taken your advice on the low sodium soy sauce AND I added 2tsp of cornstarch to the sauce because I thought it needed more but it really didn’t….I think both of those factors made it too salty. Other than that, it was good! My first time cooking salmon like that! Thank you!

  • Courtney

    Would it take away anything important if I left out the vinegar? Just curious

  • Dhee

    Hi kelley thanks for rhe recipe..
    I would make this one, but i cant use rice wine vinegar because it’s mirin right? And mirin contains alcohol.. can we substitute it with another one? Thank youuu.. 😊

    • Hi Dhee,

      I would try using apple cider vinegar instead which contains no alcohol.

      Thanks & Enjoy!

      Kelley

  • Jennifer

    This is SO good! And I am a harsh critic. I made 3x the sauce because it’s so delicious! I used ground ginger instead of fresh. I made sushi rice and put the fish on top along with the sauce. Then I added avocado and English cucumber strips. Topped with toasted sesame seeds. SO GOOD! 😀

  • Jennifer

    This is SO good! And I’m a harsh critic. I made 3x the sauce because it was so delicious! I used full-salt Kikoman soy sauce, and I didn’t find it too salty at all. I also used 3 tbsp brown sugar for every batch of sauce. I made sushi rice and put the salmon and sauce in top. I then added avocado, sliced English cucumber, and toasted sesame seeds on top. It was really delicious! I am SO glad I found this website! I can’t wait to try the other recipes this lady has! 😀

  • Paige Coulson

    Thank you for sharing this recipe. I made it tonight and it was very good salmon skin was crispy and delicious. One son said the sauce was too sweet and the other said it was good, so next time I think I’ll try cutting the brown sugar just a bit (as you mentioned). I served with rice, asparagus and broccoli (for the picky kid). Thanks again, Paige

  • Travis Deroche

    #5. “Doneness” couldn’t find it in urban dictionary, but I can relate to the term.

    I like this recipe by the way. 10/10 would recommend, but throw your own taste into the mix. “(Jazz hands)”
    Haha. I threw some things in. Tastes amazing.

  • Travis Deroche

    I loved this recipe SOO much that I made it two nights in a row, from a fresh coho Salmon that I caught myself.

    First night: home made BC rolls (sushi)
    Filleted and deboned myself, and filleted the skin off leaving some flesh on to fry for my rolls. Added a few things and WOW was it ever delish!! Made some California rolls to go with it too.

    Second night was the naked flesh that was remaining (without skin) and smothered it in teriyaki, added basil, chopped chives, extra garlic, pepper and cooked it on medium. (This was marinading for almost 24 hours in deliciousness)

    I bookmarked your site and will be returning shortly!

    Thank you chef savvy,
    Much love!!

    • Hi Michele,

      I usually use what I have on hand so either olive oil or vegetable oil.

      Thanks & Enjoy!

      Kelley

  • Erica

    Want to know if i want to bottle the sau e, do i need to cook it before bottling?

    • Nathan

      Yes, in order to thicken it, the corn starch will need to reach a boiling temperature. The garlic and ginger also have enzymes in it that would need to be cooked in order to extend refrigerator life. If you are proficient in canning then this sauce could be bottled. Just be carful, there is always a risk of botulism if everything is not kept super sterile. Good luck, hope this helps!

      Nathan

  • Alison

    I’ve just moved and didn’t replenish my brown sugar. Horrible day outside. Can I use. Honey?