Teriyaki Salmon

This tender and flakey teriyaki salmon recipe begins with a flavor-packed teriyaki marinade that doubles as a sticky glaze on top of the pan-seared filets.

Why this recipe works

Teriyaki sauce is truly one of the best additions to salmon, in our opinion. With its mildly sweet yet savory notes, the flavors dance well together against a supple flakey filet which will have you coming back for more and more. While this stovetop teriyaki salmon may require 2 hours for marinating, the results are more than worth the outcome!

If you love teriyaki, you’ll definitely enjoy our teriyaki chicken or teriyaki chicken and rice as well. Serve this salmon over and alongside a bed of rice where it can soak up any of the remaining homemade teriyaki sauce, or go ahead and lick the plate clean. We don’t judge.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SALMON – We used 2 pounds of center-cut salmon, cut into 4 filets. Do note that the bake time may vary depending on the thickness of your individual filets.

MARINADE – The teriyaki marinade is made with soy sauce, sesame oil, hoisin, honey, rice vinegar, ginger, garlic, brown sugar, olive oil, and garlic salt. The brown sugar adds caramelized flavor, but you can substitute it with granulated white sugar if needed.

How to Make Teriyaki Salmon

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium bowl whisk together all marinade ingredients. Pour into a gallon sized zip top bag and add the salmon filets. Seal the bag and lay flat, allow to marinate for 2 hours. This can be done at room temperature or in the refrigerator.
2. Preheat a large skillet over medium heat. Remove filets from the bag and place in the skillet, skin side up. Do not discard the marinade.
   
   EXPERT TIP – The marinade is sticky, so you may want to gently shift the fish filets just to ensure they are not sticking to the pan.
   
   
3. While fish is cooking, place marinade in a saucepan over medium heat. Mix water and cornstarch together to make a slurry, then add the cornstarch slurry to the marinade in the saucepan. Cook over medium heat to thicken then turn off heat.
4. Cook filets for 4-5 minutes, then turn over. Drizzle 1 cup of the thickened marinade over the filets.
5. Increase the heat to medium-high and bring to a boil. Cover pan and reduce heat to simmer. Allow to simmer for 1-2 minutes then turn off the heat. Allow to sit, covered, for 3-4 minutes.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet.

Serving Suggestions

Serve this teriyaki salmon with a side of white or brown rice as well as steamed or roasted vegetables such as green beans, broccoli, asparagus, or carrots. Optionally garnish with sliced green onions and sesame seeds.

More Salmon Recipes

• Salmon Sauce
• Baked Salmon
• Blackened Salmon
• Maple Soy Salmon
• Dijon Lemon Caper Salmon

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