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 healthy meal!

20 Minute Teriyaki Salmon | chefsavvy.com

Easy Teriyaki Salmon

I’ve been eating tons of salmon lately. It is hands down my favorite fish to eat. It’s mild and super easy to prepare. Tender flakey salmon topped with a sweet and tangy teriyaki sauce! What’s not to love?! This salmon is a spin off of my Baked Salmon in Foil.

This teriyaki glazed salmon is the perfect dinner when you are short on time but want something amazing. The sauce can even be made a day or two ahead or time and kept in the refrigerator until you are ready to cook.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. Half of the sauce get’s reserved for marinating and the other half for glazing the salmon during cooking.

I love making my own teriyaki sauce at home. 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.

How to make Teriyaki Sauce

Making your own Teriyaki Sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. To make your own teriyaki salmon marinade at home you’ll need:

  • Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
  • Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
  • Garlic: I love adding garlic to my homemade teriyaki sauce. You can substitute garlic powder if you do not have fresh.
  • Honey: Adds a nice sweetness to the teriyaki sauce. If you like your teriyaki on the sweeter side adjust the honey to taste.
  • Rice wine vinegar: This vinegar can be found in the International or Asian isle in the grocery store. It adds the perfect acidity to the sauce.
  • Sesame oil: Adds a wonderfully nutty flavor to this sauce!
  • Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!

Easy Teriyaki Salmon | chefsavvy.com

How to make Teriyaki Salmon

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. When you are ready to cook 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.

Tips for making The Best Salmon

  • Make sure to pat down the salmon before searing with a paper towel to remove any excess moisture. This is especially important if you are working with thawed frozen salmon. Patting the salmon down helps to get a nice crust on the outside when searing.
  • Leave the skin on the salmon during cooking. This helps the salmon stay together and not fall apart when flipping and keeps the salmon moist. Allow the salmon to cool a bit and remove the skin. It should remove very easily!
  • Don’t try to flip the salmon if it is sticking. This means it is not ready yet to be flipped. Give it a minute or two and it should release from the pan easily on its on.

Can this be made in the oven?

Yes! For baked teriyaki salmon simply preheat oven to 400 degrees. Make the sauce as directed and marinade the salmon for 30 minutes. When you are ready to bake brush the salmon with the reserved sauce and cook for 12-14 minutes depending on the thickness of the salmon.

Can this be grilled?

Yes! To make grilled teriyaki salmon preheat grill to 400 degrees. Make the sauce as directed and marinade the salmon for 30 minutes. When you are ready to grill the salmon brush with the reserved sauce and cook for 8-12 minutes or until the salmon is fully cooked.

What to serve with Easy Teriyaki Salmon

  • I love to serve this teriyaki salmon recipe with white or brown rice to soak up all the extra sauce. For a low carb option try cauliflower rice or quinoa.
  • Steamed vegetables
  • Chow mein noodles
  • Lo mein
  • Vegetable Fried Rice
  • Stir Fried Vegetables
  • Teriyaki salmon bowl (This has been my favorite way to serve this salmon lately. I put in sushi rice, pickled carrots and cucumbers in bowls and put this teriyaki salmon on top with a drizzle of spicy mayo! Yum!)

Teriyaki Salmon | chefsavvy.com

Here are more recipes using my Homemade Teriyaki Sauce

Easy Teriyaki Salmon

4.73 from 29 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 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
  • 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, 1/8 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.
Nutrition Facts
Easy Teriyaki Salmon
Amount Per Serving (1 g)
Calories 316 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 93mg31%
Sodium 608mg26%
Potassium 861mg25%
Carbohydrates 7g2%
Sugar 6g7%
Protein 34g68%
Vitamin A 70IU1%
Vitamin C 0.2mg0%
Calcium 28mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Japanese
Keyword: Easy Teriyaki Salmon, Homemade teriyaki sauce, Salmon, Seafood

Originally published Mar 1, 2016

 

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Comments - page 1/11

  • 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

  • Really beautiful pictures! This looks like a great recipe, my son would die for this one!

  • 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!

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