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!

20 Minute Teriyaki Salmon | chefsavvy.com

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.

This is the perfect dinner when you are short on time but want something amazing. 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.

Easy Teriyaki Salmon | chefsavvy.com

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 sauce 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
  • 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.
  • Mirin: Has a sweeter flavor which helps combat the saltiness from the soy 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!

What to serve with Easy Teriyaki Salmon

Teriyaki Salmon | chefsavvy.com

Here are more recipes using my Homemade Teriyaki Sauce

Easy Teriyaki Salmon

4.68 from 25 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!


  • *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


  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


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Comments - page 1/3

  • 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!



  • 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!


  • 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.


  • Kate

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

  • 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!


  • 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.



  • 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!