Teriyaki Salmon Recipe
This teriyaki salmon recipe is quick, flavorful, and ready in just 30 minutes. Salmon fillets are glazed with a sweet-savory homemade teriyaki sauce, then baked, pan-seared, or air-fried to perfection.
Ingredients
- For the Salmon
- 4 salmon fillets about 6 oz each – Use wild caught salmon if possible for richer flavor, or farmed salmon for a milder taste.
- 1 tablespoon olive oil – Helps with browning if pan-searing.
- Salt and pepper – To season the salmon before cooking.
- For the Homemade Teriyaki Sauce
- 1/2 cup regular soy sauce – The salty umami-rich base.
- 1/4 cup brown sugar – Balances the saltiness with sweetness.
- 2 tablespoons maple syrup or honey – Adds depth and natural sweetness.
- 2 tablespoons rice vinegar – A touch of acidity to round out the flavors.
- 1 tablespoon sesame oil – For nutty aroma and flavor.
- 2 cloves garlic minced – Fresh and pungent.
- 1 teaspoon grated fresh ginger – Bright and zesty.
- 1 tablespoon cornstarch + 2 tablespoons water slurry – Thickens the sauce into a glossy glaze.
- For Garnish
- Chopped green onion – Adds freshness.
- Sesame seeds – For crunch and presentation.
- Lime wedges optional – A squeeze of citrus brightens the dish.
Instructions
- Make the Teriyaki Sauce
- In a small saucepan, combine soy sauce, brown sugar, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
- Mix cornstarch with water in a small bowl, then whisk into the sauce.
- Continue cooking for 2–3 minutes until thickened and glossy. Remove from heat.
- Prepare the Salmon
- Pat salmon fillets dry with paper towels.
- Season lightly with salt and pepper.
- If pan-searing, heat olive oil in a skillet over medium-high heat until shimmering.
- Cooking Methods
- Oven-Baked Teriyaki Salmon (recommended)
- Preheat oven to 400°F.
- Line a baking sheet with foil or parchment paper for easy cleanup.
- Place salmon fillets skin-side down, brush generously with teriyaki sauce.
- Bake salmon for 12–14 minutes, until flaky and cooked through.
- Pan-Seared Teriyaki Salmon
- Heat oil in a skillet over medium-high heat.
- Place salmon fillets skin-side down and cook for 4 minutes.
- Flip carefully, cook 3–4 more minutes.
- Brush with teriyaki sauce and cook 1 more minute until glazed.
- Air Fryer Teriyaki Salmon
- Preheat air fryer to 400°F.
- Place salmon fillets in basket (don’t overcrowd).
- Air fry for 8–10 minutes, brushing with sauce halfway through.
- Glaze & Serve
- Brush cooked salmon with extra sauce.
- Garnish with sesame seeds and chopped green onion.
- Serve hot with rice, noodles, or roasted vegetables.
Notes
- Don’t overcook salmon—remove it when it just flakes with a fork.
- Pat salmon dry before seasoning so the sauce sticks better.
- Use skin-on fillets for extra moisture and flavor.
- Adjust sweetness by reducing or increasing brown sugar/maple syrup.
- Double the sauce—it’s delicious drizzled over rice, noodles, or veggies.