Glazed Teriyaki Salmon

Close up of four pieces of teriyaki salmon.

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.

Course Main Course

Cuisine Japanese

Keyword easy teriyaki salmon recipe, how to make teriyaki salmon

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 352kcal

Author Tanya

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!

Nutrition