Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! It’s the perfect combination of sweet and tangy! Serve with rice and veggies to make it a healthy meal!
Love Easy Salmon Recipes? Then try my Honey Garlic Salmon or my Sriracha Honey Salmon!
Easy Teriyaki Salmon
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 homemade 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.
Ingredients for Teriyaki Salmon
How to make Teriyaki Sauce
Making your own Homemade Teriyaki Sauce 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.
- Light brown sugar: 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!
How to make Teriyaki Salmon
- Marinate Salmon: Add garlic, ginger, soy sauce, water, brown sugar, 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.
- Sear Salmon: 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.
To make this in the air fryer simply cook the salmon at 400 degrees for 8 minutes then brush with homemade teriyaki sauce!
If you love this Salmon recipes then you will love my Salmon with Firecracker Sauce or my Salmon made in the Air Fryer!
Recipes with Homemade Teriyaki Sauce
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Easy Teriyaki Salmon
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
- 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.
- 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.
Notes
Nutrition Information
Did You Make This?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Heather
Made this dish with salmon, thick rice noodles, bok choy, snow peas and the other ingredients…and it was lovely. I will make again. So easy to whip up. I oven roasted the 4 thin strips of fish smeared with some extra teriyaki sauce at 200C for 15 mins on a metal tray covered with baking paper, while I chopped veges, etc so then I didn’t burn the pan and spoil the whole flavour. The fish was quite caramelised in the oven .
Kelley Simmons
So happy to hear you enjoyed this recipe Heather! Thank you so much for sharing!
Nathan
I made this to go with your fried rice recipe. It was great and the whole family loved it!
Nat
My husband and I love this recipe. We typically sear the salmon brush with the sauce then finish in the oven. Great every time
Tara
This teriyaki salmon is one of our go to dinners! Super easy to make we like to serve the salmon with rice and veggies to make it a meal!
John B
There are no amounts listed in the ingredients. Could you please provide that?
Kelley Simmons
Hi John!
If you scroll down to the recipe card all of the amounts are listed there.
Thank you!!
Kelley
David
Wonderful, delicious and EASY!
Love salmon even more now.
Thanks for sharing, Kelley.
Kelley Simmons
Yah so happy to hear you enjoyed this salmon David! Thanks so much for sharing!
Eve M
I haven’t made this recipe yet, but I would like to. Can you tell me if you need to remove any of the marinade from the salmon before cooking? I’ll be cooking it in a cast-iron pan and I’d like it to be a bit crispy.
Kelley Simmons
Hi Eve!
I typically just remove the salmon from the marinade and discard what’s left. There no need to wipe any of it off.
Hope this helps!
Kelley
Artemesia
This was very easy and very tasty. I toasted the sesame seeds and served it with stir fried broccoli, zucchini and bok choy — and rice. We eat salmon a lot and it is nice to have a different but easy prep.
Kelley Simmons
So happy to hear you enjoyed this recipe! Thanks so much for sharing!