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This teriyaki salmon is proof that simple can still feel special. The salmon sears on the stovetop while a quick homemade teriyaki sauce thickens into a glossy glaze that’s sweet, savory, and just a little sticky. It’s ready in under 30 minutes, and tastes better than takeout.
Here’s Why This Teriyaki Salmon Recipe Works
The marinade becomes the sauce: No need to make two separate components. Just simmer the leftover marinade until it thickens and glosses up.
Pan-searing keeps it simple: No broiler or grill required. A hot skillet gets the salmon crisp without fuss.
Balanced teriyaki flavor: Mirin and brown sugar add sweetness, but fresh ginger and garlic keep it sharp and savory.
Flexible timing: A short 20-minute marinade works great, but letting it sit for up to 2 hours deepens the flavor even more.
Craving more salmon? Try my garlic soy salmon or my easy salmon bites for more easy fish recipes.
Want another take on teriyaki fish? My teriyaki black cod is buttery, delicate, and drenched in the same bold glaze.
Recipe Tips
Use fresh aromatics: Skip the jarred stuff. Fresh ginger and garlic make a big difference in the flavor and aroma.
Don’t skip the simmer: Boil the leftover marinade for at least one minute before using it as a glaze.
Watch the sauce: It thickens fast. If it gets too sticky, a splash of water brings it back.
Cut whole fillets: If you’re working with a large fillet, slice it into portions before cooking so everything fits in the pan.
Pat the salmon dry: Moisture keeps it from searing properly. Blotting the fillets with paper towels helps them develop that crisp, golden crust.
Use a nonstick or well-seasoned pan: Teriyaki sauce can caramelize quickly. A good pan prevents sticking and makes cleanup a lot easier.
Start skin-side down: If your salmon has skin, cook it skin-side down first. It helps render the fat and protects the flesh from overcooking.
Salmon Teriyaki
This teriyaki salmon proves that weeknight dinners don’t have to feel routine. The homemade sauce comes together in minutes, the salmon cooks fast, and the whole dish delivers that takeout-style flavor with fresh, simple ingredients. Add some white rice and a side of broccoli, and dinner’s done.
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Homemade Salmon Teriyaki
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Ingredients
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, finely minced
- ⅓ cup soy sauce
- ⅓ cup sake, or rice vinegar
- ¼ cup mirin, or rice wine
- ¼ cup brown sugar, or honey
- 4 salmon fillets, approximately 6 ounces each
- Salt and pepper
- 2 teaspoons cornstarch, optional
Instructions
- In a small bowl, combine the ginger, garlic, soy sauce, sake (or rice vinegar), mirin, and brown sugar (or honey). Stir until the sugar dissolves.
- Pat the salmon dry and season lightly with salt and pepper. Place it in a shallow dish or resealable bag and pour the marinade over the top, turning to coat. Cover and refrigerate for at least 20 minutes, or up to 2 hours.
- Remove the salmon from the marinade, letting any excess drip off, and reserve the marinade. Heat a large skillet over medium heat and add a drizzle of oil. When the oil shimmers, add the salmon and cook for 2–3 minutes, pressing gently with a spatula so it makes even contact with the pan.
- Pour the reserved marinade into the pan and bring it to a gentle simmer. Let it bubble for 1 minute, then flip the salmon. Continue cooking for 3–4 minutes, spooning the sauce over the top as it reduces and turns glossy. If the sauce thickens too quickly or starts to look sticky, add a small splash of water to loosen it.
- Once the salmon is cooked through, remove it from the pan and simmer the sauce for 1–2 minutes until slightly syrupy.If you prefer a thicker sauce, whisk together 2 teaspoons cornstarch and 1 tablespoon water in a small bowl. Stir the slurry into the sauce. Simmer for 1–2 minutes until the glaze thickens.
- Transfer the salmon to a platter or plates and spoon the remaining sauce over the top. Serve with steamed rice and vegetables.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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