Get out of your dinner rut with this quick and easy teriyaki salmon recipe. All cooked in one pan, it's ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.
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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
When I'm short on time after a busy day, I often turn to fish recipes as they are so quick to prep and cook. This teriyaki salmon is so perfect for an easy and quick family meal.
The teriyaki sauce that the salmon is cooked in is the perfect balance of sweet and salty flavors, and I promise you, you won't regret ditching the takeout for this!
If you love salmon, be sure to try my Salmon Wellington and Marinated Air Fryer Salmon
How to make teriyaki salmon
Cut the salmon fillet into four pieces.
Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon, skin side down, in the skillet and cook for about 4 minutes.
Tilt the pan to the side and spoon the oil over the fillets. This is a trick I learned from the Thomas Keller Masterclass. It helps the salmon cook a little quicker and gives it that extra nice sear.
Flip the fillets. Cook the salmon for an additional 3-4 minutes, until the salmon is cooked through.
Remove from the pan and set aside.
Add soy sauce, brown sugar, rice vinegar, chicken broth, ginger powder, and garlic powder to the skillet and whisk to combine. Reduce heat to medium and allow mixture to simmer for about 2 minutes.
Make a cornstarch slurry by placing cornstarch and water in a separate bowl and whisking to combine. Slowly pour the cornstarch mixture into the skillet while whisking the sauce in the skillet. Allow sauce to simmer for an additional 1-2 minutes.
Remove skillet from the heat and return salmon to the pan. Top salmon with sauce.
Garnish with sesame seeds, and green onions, and serve.
What is teriyaki sauce?
Teriyaki sauce has it's origins in Japanese cuisine. It's wonderfully rich and bold with a savory, sweet and salty taste. Many teriyaki sauces are made with mirin and/or sake but I use what I have on hand with this recipe. The flavor is still incredible.
What do you serve it with?
This dish is great served up on a bed of white rice, brown rice, or noodles and you can serve it as a vegetable side like Marinated Vegetables or steamed broccoli. You can keep it low carb by serving it with cauliflower rice.
Do you need to marinate the salmon?
This recipe doesn't require you to marinate the salmon as the sauce is so flavorful and it also means that you don't need to plan ahead! You can marinate the fillets if you prefer in a little oil, soy sauce and brown sugar for 30 minutes, but it definitely does not require it.
Recipe Notes and Tips
- Take care not to over cook the salmon. It should be an opaque pink color and flake away easily.
- Make this dish gluten-free by using tamari sauce in place of the soy sauce.
- This teriyaki sauce also works great with chicken and steak!
More Easy Seafood Recipes
- Oven Baked Salmon or Easy Oven Baked Fish
- Jamaican Escovitch Fish
- Pressure Cooker Salmon with Creamy Herb Parmesan Sauce
- Air Fryer Crispy Fried Shrimp
- Fried Catfish
- Crispy Air Fryer Fish
- Jerk Salmon
Glazed Teriyaki Salmon
Ingredients
- 1 Tablespoon olive oil
- 1.5 lb salmon cut into 4 pieces or 4 salmon fillets
- ¼ cup soy sauce
- ¼ cup brown sugar
- 2 Tablespoon rice vinegar
- 2 Tablespoon chicken broth
- ¼ teaspoon ginger powder
- ¼ teaspoon garlic powder
- ½ Tablespoon cornstarch
- 1 Tablespoon water
- 1 Tablespoon sesame seeds optional
- 1 green onion chopped (optional)
- Salt and pepper to taste
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat. Place salmon, skin side down, in the skillet and cook for about 4 minutes.
- Tilt the pan to the side and spoon the oil over the fillets, then flip the fillets. Cook the salmon for an additional 3-4 minutes, until the salmon is cooked through. Remove from the pan and set aside.
- Add soy sauce, brown sugar, rice vinegar, chicken broth, ginger powder, and garlic powder to the skillet and whisk to combine. Reduce heat to medium and allow mixture to simmer for about 2 minutes.
- Make a cornstarch slurry by placing cornstarch and water in a separate bowl and whisking to combine. Slowly pour the cornstarch mixture into the skillet while whisking the sauce in the skillet. Allow sauce to simmer for an additional 1-2 minutes.
- Remove skillet from the heat and return salmon to the pan. Top salmon with sauce, sesame seeds, and green onions.
- Serve and enjoy 🙂
Video
Notes
- Take care not to over cook the salmon. It should be an opaque pink color and flake away easily.
- Make this dish gluten-free by using tamari sauce in place of the soy sauce.
- This teriyaki sauce also works great with chicken and steak!
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