Teriyaki Salmon

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!

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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.

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

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:

Miso Soup

Agedashi Tofu

Chicken Katsu (Fried Chicken Cutlet)

Yakisoba (Japanese Fried Noodles)

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

• Honey Teriyaki Salmon
• Miso Salmon
• Honey Sriracha Salmon
• Ginger Garlic Baked Salmon
• Sesame Salmon