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Several fillets of salmon teriyaki on a platter garnished with green onions.
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Homemade Salmon Teriyaki

Pan-seared salmon coated in a quick homemade teriyaki sauce that’s sweet, savory, and just a little sticky. This stovetop recipe comes together in under 30 minutes.
Prep Time10 minutes
Cook Time10 minutes
Course: dinner, Seafood
Cuisine: American, American/Asian, Asian
Keyword: teriyaki salmon
Servings: 4 Servings
Author: Dahn Boquist

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.
    Mixing teriyaki sauce in a small bowl.
  • 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.
    Marinating salmon in teriyaki sauce.
  • 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.
    Two fillets of salmon in a skillet to make teriyaki fish recipe.
  • 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.
    Simmering homemade teriyaki sauce in a pan.
  • Transfer the salmon to a platter or plates and spoon the remaining sauce over the top. Serve with steamed rice and vegetables.
    Spooning teriyaki sauce over a platter of salmon.

Notes

Using a whole fillet?: If you buy a whole salmon fillet, cut it into smaller portions before cooking so they fit comfortably in the skillet.
Skin-on salmon: If you purchase salmon with the skin on, start cooking skin-side down to help the skin crisp before adding the sauce.
Thicker glaze: Once the salmon is done, let the sauce simmer for another minute or two until it’s glossy and syrupy.
Boil the sauce: Because the marinade is reused as the sauce (and came in contact with raw fish), make sure it comes to a full simmer for at least a minute before spooning it over the cooked salmon. This both thickens the glaze and ensures it’s food safe.
Optional garnish: Sprinkle with toasted sesame seeds or sliced green onions before serving.

Nutrition

Serving: 1serving | Calories: 322kcal | Carbohydrates: 15g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 985mg | Potassium: 894mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
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