Teriyaki Salmon

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.

plated Teriyaki Salmon on rice with broccoli

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.

Don’t overcook the salmon. Adjust the cooking time depending on the shape and thickness of your salmon.
To check for doneness, the salmon should flake easily with a fork but still be slightly translucent in the center. It should also have an internal temperature of 145°F in the thickest part of the salmon when using a meat thermometer.
For added flavor, replace up to half the water in the sauce with orange or pineapple juice.
If using store-bought teriyaki sauce, add a bit of citrus juice to brighten the flavor.

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!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Teriyaki salmon features pan-fried fillets coated in a savory-sweet sauce made from scratch.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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.

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.

Cooking & Storing Salmon

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 provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Fish, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.