When you’re craving something savory and satisfying, teriyaki salmon is your perfect weeknight hero. Tender, flaky fish is coated in a glossy, umami-rich glaze that balances sweet and salty flavors beautifully. Served with rice or vegetables, this quick salmon dinner idea transforms simple ingredients into a wholesome, restaurant-quality meal ready in under 30 minutes.
Why You’ll Love This Teriyaki Salmon Recipe
- Quick and easy: Ready in about 20–25 minutes.
- Healthy and balanced: Packed with omega-3s and lean protein.
- Versatile: Serve as fillets, in rice bowls, or with stir-fried noodles.
- Better than takeout: Homemade teriyaki glaze means no additives just fresh flavor.
Ingredients You’ll Need
For the Salmon:
- 3 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Teriyaki Sauce:
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup honey (or brown sugar)
- 2 tbsp rice vinegar or mirin
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tbsp water (for thickening)
Optional Garnishes:
- Sesame seeds
- Chopped green onions
- Steamed broccoli, rice, or stir-fried veggies
Step-by-Step Instructions
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Teriyaki Salmon – Easy, Flavorful & Healthy Weeknight Meal
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
- A quick and healthy teriyaki salmon recipe with a glossy homemade sauce, perfect for weeknight dinners and ready in just 20 minutes.
Ingredients
- 3 salmon fillets (6 oz each)
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/3 cup soy sauce (low sodium preferred)
- 1/4 cup honey (or brown sugar)
- 2 tbsp rice vinegar or mirin
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tbsp water
- Sesame seeds (optional garnish)
- Chopped green onions (optional garnish)
- Steamed broccoli, rice, or stir-fried veggies (optional)
Instructions
- 1. In a saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Simmer gently.
- 2. Mix cornstarch with water and add to sauce. Stir until thickened, then remove from heat.
- 3. Pat salmon fillets dry and season with salt and pepper.
- 4. Heat olive oil in skillet. Sear salmon skin-side down for 4–5 minutes, flip and cook 2–3 minutes.
- 5. Pour sauce over salmon and let it caramelize for 1–2 minutes.
- 6. Serve over rice, drizzle with extra sauce, and garnish with sesame seeds and scallions.
Notes
- You can substitute honey with brown sugar for deeper flavor.
- Use tamari or coconut aminos for a gluten-free version.
- Frozen salmon works thaw completely and pat dry before searing.
- Bake at 400°F for 12–15 min, then broil for 2 min to finish.
- Make it a bowl with rice, edamame, carrots, and avocado.
- Add sriracha or chili flakes for a spicy kick.
- Store in fridge for up to 3 days or freeze up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 9g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 70mg
1. Make the Sauce:
In a small saucepan, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a gentle simmer. Mix cornstarch with water, then add to the pan, stirring until the sauce thickens slightly. Remove from heat.
2. Prepare the Salmon:
Pat salmon fillets dry with paper towels and season lightly with salt and pepper.
3. Sear the Salmon:
Heat olive oil in a skillet over medium heat. Place salmon skin-side down and cook for about 4–5 minutes, then flip and cook another 2–3 minutes until golden and cooked through.
4. Glaze and Finish:
Pour the teriyaki sauce over the salmon and spoon it on top as it thickens and caramelizes. Let it bubble gently for 1–2 minutes to coat each piece beautifully.
5. Serve and Enjoy:
Plate the teriyaki salmon over rice, drizzle extra sauce on top, and sprinkle sesame seeds and scallions for that perfect finishing touch.
Serving Ideas & Variations
- Teriyaki Salmon Bowl: Add rice, steamed broccoli, edamame, and avocado for a balanced bowl.
- Sheet Pan Version: Bake salmon and veggies together at 400°F for 15 minutes.
- Grilled Teriyaki Salmon: Brush sauce before grilling for smoky depth.
- Teriyaki Salmon Stir-Fry: Flake leftover salmon into noodles or fried rice for a quick meal.
Storage & Reheating Tips
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place cooked fillets (without rice) in freezer bags for up to 2 months.
- Reheat: Warm gently in a skillet or microwave with a splash of water to keep it moist.
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FAQs About Teriyaki Salmon
Can I use frozen salmon?
Yes! Just thaw it fully and pat dry before cooking to prevent excess moisture.
Can I bake instead of pan-searing?
Absolutely. Bake at 400°F for 12–15 minutes, then brush with sauce and broil for 2 minutes.
What goes well with teriyaki salmon?
Steamed jasmine rice, sautéed greens, roasted asparagus, or even quinoa for a healthy twist.
Can I make it gluten-free?
Use tamari instead of soy sauce for a gluten-free teriyaki salmon dish.
Final Thoughts
There’s a reason teriyaki salmon remains one of the most loved salmon dishes it’s fast, flavorful, and feels special every time. The combination of tender fish and a rich, glossy sauce makes it ideal for weeknights, yet elegant enough for guests. Whether you serve it as a cozy rice bowl, with steamed vegetables, or alongside noodles, this easy recipe proves that healthy eating can also be deeply satisfying. Try it once, and it’s sure to become a go-to favorite in your weekly rotation.