I’ve been perfecting my teriyaki salmon recipe for years, and I’m convinced this version hits all the right notes—sweet, savory, and just a hint of tang. The secret lies in balancing the marinade and getting that crispy sear without overcooking the fish. If you’ve ever wondered how to make teriyaki salmon that rivals your favorite restaurant’s, stick around—I’ll walk you through the steps that make all the difference.
Recipe
I’ve made this teriyaki salmon more times than I can count, and it’s never once let me down—trust me, it’s a game-changer. The secret? A homemade teriyaki sauce that strikes the perfect balance of sweet, savory, and umami, with just a hint of garlic and ginger to elevate the flavors.
Pan-searing the salmon creates a beautiful, crispy exterior while keeping the inside tender and buttery—it’s melt-in-your-mouth good. I love how simple it’s to pull together, yet it feels restaurant-worthy every single time.
Once you try this recipe, I promise it’ll become your go-weeknight dinner for impressing family or treating yourself. Let’s get cooking—you’re about to make something spectacular.
Ingredients
Teriyaki salmon is all about balance—sweet, savory, and a touch of umami. The right ingredients make this dish shine, so let’s break it down. Fresh salmon is the star, but don’t skimp on the sauce; it’s where the magic happens. Here’s what you’ll need:
- Salmon fillets: Opt for wild-caught if possible—it’s richer in flavor and firmer in texture. Skin-on fillets work best for crispiness.
- Soy sauce: Use low-sodium soy sauce to control the saltiness. Tamari is a great gluten-free alternative.
- Mirin: This sweet Japanese rice wine is essential for authentic teriyaki flavor. If you can’t find it, a mix of rice vinegar and a bit of sugar works in a pinch.
- Brown sugar: Adds depth and caramelization. Honey or maple syrup are good substitutes.
- Fresh garlic and ginger: Non-negotiables! They bring warmth and complexity. Pre-minced versions are okay, but fresh is best.
- Sesame oil: Just a drizzle adds nutty richness. Skip it if you don’t have it, but it’s worth including.
- Cornstarch: Helps thicken the sauce for that glossy finish. Arrowroot powder can also work.
- Green onions and sesame seeds: For garnish. They add brightness and crunch.
- Steamed rice and veggies: Optional, but highly recommended for a complete meal.
Pro tip: Marinate the salmon for 15–20 minutes to infuse it with flavor, but don’t overdo it—the acidity in the sauce can start to “cook” the fish.
And don’t forget to reserve some sauce for brushing during cooking—it builds layers of flavor.
How to Make the Best Teriyaki Salmon Cooking Steps
Cook the salmon. You can bake, pan-sear, or grill it. If baking, place the fillets on a parchment-lined baking sheet and brush generously with teriyaki sauce.
Bake for 12–15 minutes, or until the salmon flakes easily with a fork.
Brush with extra teriyaki sauce. After cooking, add another layer of sauce for maximum flavor.
The heat will help it caramelize slightly, creating a delicious finish.
Garnish with sesame seeds and chopped green onions. These add a nice crunch and freshness, elevating the dish both visually and taste-wise.
Serve immediately. Teriyaki salmon is best enjoyed hot, paired with steamed rice or a side of veggies for a complete meal.
Pro Tip: If you’re short on time, use a store-bought teriyaki sauce, but reduce it on the stove to thicken it slightly—it’ll taste more homemade!
Watch Out: Avoid overcooking the salmon—check for doneness by gently pressing the fillet with a fork. It should flake apart easily but still be tender and moist.
Nutrition
This teriyaki salmon recipe is a healthy and delicious meal option. Below is the nutritional information per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 18 g |
| Saturated Fat | 3.5 g |
| Fiber | 0.5 g |
| Sugar | 9 g |
| Sodium | 680 mg |
Chef Tips
Though teriyaki salmon is simple to prepare, I’ve found that marinating the fish for at least 30 minutes guarantees maximum flavor absorption.
Use skin-on salmon for crispiness and to prevent overcooking. Pat the fish dry before marinating for better sauce adherence.
Cook on medium-high heat, starting skin-side down, to achieve a caramelized crust. Baste with the marinade during cooking for extra richness.
Avoid overcrowding the pan for even browning.
