Perfect Teriyaki Salmon Recipe

Transform your kitchen confidence with this restaurant-quality teriyaki salmon featuring tender, flaky fillets glazed with homemade sweet and savory sauce that caramelizes beautifully during cooking.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: Asian, Japanese

Calories: 385

Ingredients Equipment Method Notes

Ingredients

For the Salmon

4 salmon fillets 6 oz each, skin-on or skinless
2 tablespoons vegetable oil or avocado oil for higher smoke point
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
2 green onions finely chopped for garnish
1 tablespoon sesame seeds white or black

For the Homemade Teriyaki Sauce

1/2 cup low-sodium soy sauce or tamari for gluten-free option
1/4 cup mirin Japanese sweet rice wine
3 tablespoons light brown sugar packed
2 tablespoons honey
2 cloves garlic minced
1 inch fresh ginger grated
1 tablespoon cornstarch mixed with 2 tablespoons water
2 tablespoons water for cornstarch slurry

Equipment

Large Oven-Safe Skillet
Small Saucepan
Whisk
Wide Spatula
Instant-Read Thermometer

Method

Combine soy sauce, mirin, brown sugar, honey, minced garlic, and grated ginger in a small saucepan over medium heat. Whisk continuously until the sugar completely dissolves and the mixture begins to simmer. This foundation creates the complex umami base that defines authentic teriyaki preparations.
Gradually whisk in the cornstarch slurry while maintaining a gentle simmer. Continue cooking for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside. The sauce will continue thickening as it cools, achieving that signature glossy finish.
Preheat oven to 400°F (200°C). Pat salmon fillets completely dry with paper towels and season generously with salt and pepper on both sides. This crucial step removes excess moisture, ensuring proper searing and preventing the fish from steaming in its own juices.
Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place salmon fillets in the pan, leaving space between each piece. Sear for 3-4 minutes without moving them, allowing a beautiful golden crust to develop.
Gently flip the salmon fillets using a wide spatula. Brush half of the teriyaki sauce over the seared surface, reserving the remaining sauce for serving. The caramelization process begins immediately, creating those coveted lacquered edges.
Transfer the skillet to the preheated oven for 6-8 minutes, depending on thickness. The internal temperature should reach 145°F (63°C) for perfectly cooked salmon that flakes easily while remaining moist and tender throughout.
Remove from oven and let rest for 2 minutes. Garnish with chopped green onions and sesame seeds. Serve immediately with the remaining teriyaki sauce drizzled over the top or on the side.

Notes

Smart Substitutions: Replace mirin with equal parts rice vinegar and sugar if unavailable. Coconut aminos can substitute soy sauce for a soy-free version, while maple syrup works beautifully instead of honey for vegan preparations. For best results, use an instant-read thermometer to ensure perfect doneness. The sauce can be prepared up to one week in advance and stored refrigerated.