Quick and Easy Salmon Teriyaki Recipe
If you’re searching for a vibrant, flavorful dinner that comes together in a flash, look no further than Quick and Easy Salmon Teriyaki. This dish is a weeknight lifesaver: rich salmon fillets are bathed in a glossy, homemade teriyaki sauce that’s sweet, savory, and just a little bit sticky. In just 20 minutes, you’ll have a stunning Japanese-inspired main course that tastes like it came from your favorite restaurant, but is made with love right in your own kitchen.
Ingredients You’ll Need
What makes Quick and Easy Salmon Teriyaki so special is its short list of ingredients, each playing a starring role in flavor or texture. With just a handful of pantry staples and a few fresh accents, you can create a sauce that’s miles better than anything from a bottle!
- Salmon fillets: Opt for skin-on fillets for the best texture and to lock in moisture, making your fish irresistibly tender.
- Soy sauce: The salty backbone of your teriyaki, it adds deep umami and gives the sauce its classic savory punch.
- Mirin: This sweet Japanese rice wine brings authentic flavor and a subtle glossiness to the sauce.
- Honey or brown sugar: A touch of sweetness balances the salty and tangy notes, helping the sauce caramelize beautifully on the salmon.
- Rice vinegar: Just a splash brightens the whole dish, keeping the flavors lively and never flat.
- Garlic (minced): Fresh garlic brings gentle heat and depth, infusing every bite with savory aroma.
- Fresh ginger (grated): Adds a zesty kick and unmistakable fragrance that elevates the sauce.
- Cornstarch slurry: This simple mix thickens your sauce to that perfect, sticky consistency—no bottled glaze required!
- Sesame oil: Just a tablespoon brings nutty richness and a lovely aroma to the dish.
- Green onions (sliced): Bright and crunchy, they add a pop of color and freshness as a final flourish.
- Sesame seeds: These tiny seeds make an eye-catching garnish and add a gentle crunch to each bite.
How to Make Quick and Easy Salmon Teriyaki
Step 1: Whisk Together the Teriyaki Sauce
Grab a small bowl and combine soy sauce, mirin, honey (or brown sugar), rice vinegar, minced garlic, and grated ginger. Whisk it all together until the honey dissolves and the mixture is smooth. This quick homemade sauce is what makes your Quick and Easy Salmon Teriyaki truly shine—no store-bought shortcuts!
Step 2: Sear the Salmon
Heat a skillet over medium-high heat and drizzle in the sesame oil. Place the salmon fillets skin-side down, letting them sizzle for 3 to 4 minutes. This gives the skin a crispy edge and helps the salmon cook evenly. Flip the fillets carefully and let them cook for another 2 to 3 minutes, just until the centers are almost done but still a little translucent for that perfect, juicy bite.
Step 3: Simmer with Sauce
Pour your whisked teriyaki sauce right into the skillet, letting it bubble around the salmon. The aroma is irresistible! Quickly stir in your cornstarch slurry (cornstarch mixed with a bit of water). Let the sauce simmer for 1 to 2 minutes until it thickens and becomes glossy, generously coating each fillet. The salmon will finish cooking as the sauce comes together.
Step 4: Garnish and Serve
Remove the skillet from the heat and transfer the salmon to your serving plates. Scatter sliced green onions and a sprinkle of sesame seeds over the top. This finishing touch adds brightness, crunch, and a restaurant-style flair to your Quick and Easy Salmon Teriyaki.
How to Serve Quick and Easy Salmon Teriyaki
Garnishes
Don’t skip the garnishes—they take your Quick and Easy Salmon Teriyaki from home-cooked to dinner party–worthy. Sliced green onions and a shower of sesame seeds are classic, but you can also add a few sprigs of cilantro or even a wedge of lime for an unexpected twist.
Side Dishes
This salmon is right at home atop a bowl of fluffy steamed rice, soaking up any extra teriyaki sauce. For a colorful plate, serve with sautéed bok choy, crisp-tender broccoli, or a medley of stir-fried veggies. For a lighter meal, pair with a crisp cucumber salad or steamed edamame.
Creative Ways to Present
For a fun spin, try flaking the cooked salmon over a rice bowl and drizzling extra sauce over the top, then layering on your favorite fresh veggies. You can also tuck slices into sushi rolls, use it to top a Japanese-style salad, or serve mini portions as an elegant appetizer at your next gathering. Quick and Easy Salmon Teriyaki adapts to any occasion!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the salmon cool to room temperature, then store it in an airtight container in the fridge for up to 2 days. The flavors deepen overnight, and the sauce keeps the fish moist and delicious.
Freezing
Quick and Easy Salmon Teriyaki freezes surprisingly well! Place cooled salmon and sauce in a freezer-safe container. For best texture, enjoy within one month. Thaw overnight in the refrigerator before reheating. While the sauce might thicken a bit, it still tastes fantastic.
Reheating
For best results, gently reheat your salmon in a covered skillet over low heat, adding a splash of water if the sauce is too thick. You can also microwave it in short bursts at 50 percent power, but be careful not to overcook the fish. The key is to warm it through while keeping it tender and juicy.
FAQs
Can I use a different type Main Course
Absolutely! While salmon is classic for Quick and Easy Salmon Teriyaki, you can substitute with arctic char, trout, or even cod. Just be sure to adjust the cooking time based on the thickness and type of fish you choose.
Is there a substitute for mirin?
If you don’t have mirin on hand, a splash of dry sherry or sweet marsala wine works in a pinch. You can also use a combination of white wine and a bit of extra honey to mimic mirin’s sweetness and complexity.
Can I make this dish gluten-free?
Yes! Simply swap out regular soy sauce for a gluten-free version (like tamari or coconut aminos), and you’re good to go. All the other ingredients in Quick and Easy Salmon Teriyaki are naturally gluten-free.
What’s the best way to get crispy salmon skin?
Make sure your pan is hot and the salmon is patted dry before searing. Don’t move the fillets while they cook skin-side down, and use a fish spatula to flip them gently. The result: irresistibly crispy skin that’s a treat all on its own.
Can I make the sauce in advance?
Definitely! Mix up the teriyaki sauce (minus the cornstarch slurry) up to two days ahead and store it in the fridge. Whisk in the slurry and add to the pan when you’re ready to cook for a speedy, stress-free meal.
Final Thoughts
If you’re craving something quick, comforting, and packed with flavor, you can’t go wrong with Quick and Easy Salmon Teriyaki. It’s a dish that feels special enough for company but is simple enough for any night of the week. Give it a try and see how delightfully easy (and delicious!) homemade teriyaki can be—you might just find yourself making it on repeat.
Print
Quick and Easy Salmon Teriyaki Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Quick and Easy Salmon Teriyaki recipe is a flavorful and healthy Japanese-inspired dish perfect for a fast weeknight dinner. Tender salmon fillets are cooked to perfection and coated in a glossy, sweet-savory teriyaki sauce made from soy sauce, mirin, honey, and aromatic garlic and ginger.
Ingredients
Salmon
- 4 salmon fillets (6 ounces each)
Teriyaki Sauce
- 1/4 cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 tablespoon sesame oil
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
- Prepare the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger until well combined. Set aside.
- Cook the Salmon: Heat a skillet over medium-high heat and add the sesame oil. Place the salmon fillets skin-side down in the skillet. Cook for 3 to 4 minutes to allow the skin to crisp up and the salmon to cook partially through.
- Flip the Salmon: Carefully flip each salmon fillet and cook for an additional 2 to 3 minutes until the salmon is almost fully cooked but still moist inside.
- Add the Sauce: Pour the prepared teriyaki sauce mixture into the skillet with the salmon. Bring it to a gentle simmer, allowing the salmon to absorb the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring gently, until the sauce thickens and coats the salmon fillets beautifully.
- Finish and Garnish: Remove the skillet from heat. Garnish the salmon with sliced green onions and sesame seeds before serving. Serve hot over steamed rice and sautéed vegetables for a complete meal.
Notes
- Serve over steamed rice with sautéed vegetables to make it a balanced dish.
- For a lighter version, reduce the amount of honey or brown sugar used in the sauce.
- Omit the cornstarch slurry if you prefer a thinner, more liquidy sauce.
- Make sure not to overcook the salmon to keep it tender and moist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 360
- Sugar: 10 g
- Sodium: 740 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 95 mg
