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This easy teriyaki salmon is pan-seared until crisp, then glazed in a sweet and savory homemade teriyaki sauce. Made with soy sauce, mirin, and sugar, it’s glossy, garlicky, and ready in under 20 minutes. Perfect for busy nights!
Teriyaki Glazed Salmon
This salmon teriyaki came together on a night when I was craving something fast but satisfying, something with rice, sauce, and lots of flavor. My son had just asked for Honey Garlic Salmon again, but I wanted to try something different. So I whipped up a quick teriyaki sauce, seared the salmon in a pan and poured the sauce over at the end. That’s it. Simple but so good. The skin turned golden and crispy, and the thick teriyaki glaze clung to every bite, just like your favorite teriyaki glazed salmon at a restaurant. He cleaned his plate and asked if we could have it again next week.
This homemade teriyaki sauce recipe is inspired by classic Japanese teriyaki but made with ingredients you probably already have. No cornstarch or bottled sauce needed, just three basic pantry staples and a nonstick pan. Serve it with rice and your favorite veggie side for a quick weeknight dinner that tastes like you ordered in (but better).
Check out my tips below and other easy ways to cook this. And if you want more easy and delicious salmon recipes, don’t miss my Honey Mustard Salmon, Sweet Chili Salmon, and Soy Glazed Salmon.
What Is Teriyaki (And Why It’s So Good On Salmon)
Teriyaki is a classic Japanese method of cooking where meat or fish is grilled or pan-cooked with a glossy, sweet and savory sauce made from soy sauce, mirin, and sugar. The word itself combines “teri” (shine) and “yaki” (grill), which pretty much captures the appeal: caramelized, slightly sticky sauce that clings to every bite.
When it comes to salmon, teriyaki sauce is a perfect match. The rich, buttery fish soaks up the flavor while the sauce thickens into a shiny glaze that looks just as good as it tastes. My version of teriyaki sauce for salmon uses just soy sauce, mirin, and sugar. That’s all you need. Simmer it for a few minutes and you’ll have a naturally thickened glaze with no cornstarch needed. You can also make it gluten free by using tamari or a certified gluten free soy sauce. It’s simple, fast, and better than the bottled stuff.
Pro Tip: You can make the teriyaki sauce ahead and store it in the fridge for up to a week. Just let it cool and pour it into a clean jar or container. When you’re ready to use it, give it a quick stir or warm it slightly if it thickened too much.
Ingredients You’ll Need
- Salmon fillet
- Soy sauce
- Mirin
- Sugar
See the recipe card below for all the ingredient details and exact measurements.
Pro Tip #1: Why I Use Skin-On Salmon
Skin-on salmon helps the fillet hold together while cooking and crisps up beautifully in the pan. I like using center-cut fillets about 1 to 1.5 inches thick because they stay juicy and cook evenly without drying out. If you’re not a fan of the skin, you can simply peel it off once it’s cooked.
Pro Tip #2: Why Mirin Makes All The Difference
Mirin is a sweet Japanese rice wine that gives the sauce its signature glaze and shine. It’s what gives teriyaki that glossy finish and just the right touch of sweetness without needing cornstarch.
Pro Tip #3: Balancing The Sauce
A little sugar rounds out the saltiness from the soy sauce and the tang from the mirin. It also helps the sauce reduce and thicken naturally into that sticky, pour-over glaze. I don’t recommend skipping it because it really ties everything together.
Shopping Guide: If you can, go for hon mirin (real mirin). It has more depth and natural sweetness. I usually grab Kikkoman, Hinode, or Eden Foods since they’re easy to find and always work well. Try to skip aji-mirin (mirin-style seasoning) because it’s mostly sugar water and doesn’t taste the same.
Recipe Variations
- Chicken: Juicy, flavorful, and glazed in the same sauce. Try it in my Chicken Teriyaki.
- Chicken Wings: Crispy wings tossed in teriyaki sauce? Yes please. Check out my Teriyaki Chicken Wings.
- Beef: Thin-sliced beef coated in that glossy glaze. My Beef Teriyaki is quick, easy, and satisfying.
- Orange Teriyaki Glaze: Want a citrusy twist? I add fresh orange juice in my Salmon with Orange Teriyaki Glaze.
- Spicy: Add gochujang for heat, like in my Spicy Teriyaki Chicken Stir-Fry.
- Rice Bowl: Serve the salmon over rice with fresh toppings, just like in my Salmon Rice Bowl.
How To Make Teriyaki Salmon
Pour all the teriyaki sauce ingredients into a small saucepan and bring it to a gentle simmer over low heat. Let it bubble until it thickens into a glossy glaze, then take it off the heat and set it aside to cool.
Heat up a nonstick pan over low to medium heat, then add a little oil. Place the salmon in, skin-side down, and let it cook until the bottom gets nice and crispy. Once it’s sizzling, pop a lid on to help the salmon cook through gently without drying out.
Once the salmon’s done, take it off the heat and spoon that thick, glossy teriyaki sauce all over the top. Sprinkle on some sesame seeds for a little crunch, and that’s it! Serve it up right away with hot steamed rice.
Other Ways To Cook
Don’t feel like pan-searing? Here are a few other easy ways to cook teriyaki salmon:
- Baked: Bake at 400°F (200°C) for about 12 minutes, or until the salmon flakes easily. Brush the sauce on during the last few minutes so it gets glossy and sticky.
- Air Fryer: Air fry at 375°F (190°C) for 8 minutes. Quick, easy, and mess-free. Add the teriyaki sauce after cooking so it doesn’t burn.
- Grilled / Grill Pan: Grill skin-side down over medium-high heat for 3 to 4 minutes per side. Brush on the sauce at the end for a nice glaze and a hint of smokiness.
Frequently Asked Questions
Yes! Just make sure to thaw it completely in the fridge before cooking. Pat it dry with paper towels so it sears nicely and the sauce sticks better.
Yes, definitely. If you love sauce (who doesn’t?), just double the amounts and simmer a bit longer to thicken. It keeps well in the fridge for about a week.
The salmon should flake easily with a fork and turn opaque in the center. For extra precision, aim for an internal temperature of 125–130°F (52–54°C).
Store leftover teriyaki salmon in an airtight container in the fridge for up to 3 days. If you can, keep the sauce separate. It helps with reheating and keeps the salmon from getting soggy.
I like reheating it gently in a pan over low heat so the salmon stays juicy. You can also microwave it, just cover loosely and don’t overdo it. Add a little extra teriyaki sauce if it looks dry.
This recipe is only 532 calories per serving.
What To Serve With Teriyaki Salmon
This meal is best served with steamed rice or Green Tea Rice. For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Salmon Recipes You Might Like
Teriyaki Salmon
Ingredients
- 1 lb. salmon fillet
- 1 tablespoon oil
- white and black sesame seeds, for garnishing
Teriyaki Sauce:
- 3 tablespoons soy sauce , or Tamari
- ½ cup mirin
- 2 tablespoons sugar
Instructions
- Add all the ingredients for the Teriyaki Sauce to a saucepan and simmer over low heat. Once the sauce thickens, remove it from the heat and let it cool.
- Heat a pan or skillet over low to medium heat. Add a bit of oil and pan-sear the salmon, skin-side down, until the bottom is crispy. Cover the pan to ensure the salmon cooks through.
- Remove the salmon from the heat, drizzle with teriyaki sauce, and garnish with sesame seeds. Serve immediately with steamed rice.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very nice easy teriyaki sauce. Salmon was delicious as well. Second time making it tonight for a guest. Serving it with brown rice, sautéed baby Bok Choy, and for dessert ? panna cotta with macerated berries in sweet wine.
Hi Sheri, thanks for trying my Salmon teriyaki recipe. Yes, it’s very good. Love your dishes combination!
I don’t know what I did wrong. I did everything step by step and the teriyaki never thickened and the salmon came out horrible.
Hi! I want to tell you about my experience of making teriyaki salmon, This experience is awesome my family and my kids love the way that I make teriyaki salmon and the taste was too yummy. Thanks, guys for making my day awesome.
I also had a hard time reducing the sauce enough. I let it reduce on medium heat for more than 30 minutes, and it was still a thin liquid. Tastes nice, just didn’t get the right consistency.
Nevermind! I just needed to let the sauce cool a bit, and then it thickened a bit. Thanks for the recipe :)
Awesome!
Can i substitute mirin with shaoxing wine?
You can but mirin adds sweetness. You might want to add a little sugar.
I like salmon very much especially teriaky. That would be nice to cook it at home.
After the skin gets crispy do you flip the salmon? I don’t mean to sound stupid but most of the recipes say “cook for 5-7 minutes each side. I’m not a fish lover but I’m learning to like it. Thanks
Yes, you flip the salmon a few times until fully cooked.
Hi there :)
I follow you all the way from Australia :) I don’t know if it’s because our ingridients are different here but I’ve tried two recipes of yours and both of them didn’t turn out 100%. Bear in mind I’m a really bad cook lol. The teriyaki sauce didn’t thicken for me, I had it on the stove for a while. I used two tablespoons of white caster sugar.
Hi Acelya, the teriyaki sauce will be thickened if you slowly simmer, it will definitely reduce to a thicker consistency.
Trying it tonight!
Thanks for a nice simple recipe
Hi there! I really loved the recipe from 2010 but can’t find it now. Is there a reason you changed it? Is it possible to send the original recipe to me? I wish I had written it down!