Salmon is panfried (or baked or grilled) until tender and topped with an easy homemade teriyaki sauce.
Garnish with sesame seeds and serve with your favorite steamed veggies over rice. Delicious and easy!
Packed with Omega-3 fatty acids and B vitamins, salmon can be poached, grilled, baked, or as in this easy one-pan recipe, it is pan-seared. Teriyaki salmon not only makes a great entrée, but it’s a perfect topping on a bed of salad greens or even tucked into a wrap with lettuce and sliced red onions!
SALMON For best results, look for salmon fillets that are firm and brightly colored, without tears or discoloration. Make sure the fillets don’t have a fishy odor. If using frozen, thaw the fillets fully and pat them dry before cooking!
TERIYAKI GLAZE All the ingredients for a homemade Teriyaki sauce are probably in the pantry already!
How to Make Teriyaki Salmon
Making these Salmon fillets are as easy as 1, 2, 3!
- Prepare teriyaki sauce (per recipe below) and keep warm.
- Lightly salt and pepper salmon fillets. Heat oil in a skillet and place salmon fillets, skin side down. Cook on each side.
- Remove from heat and pour the sauce over the fillets. Garnish with sliced green onions and serve.
SHORTCUT Skip the homemade teriyaki sauce and use store-bought. Look for a sauce that is thick, the consistency of barbecue sauce.
If you have an option of a few brands, keep an eye on the sodium level, store-bought sauce can be salty.
Stir in a splash of citrus juice (lemon, pineapple or orange) to brighten the flavor of a store-bought sauce.
- Don’t overcook, the shape of your salmon can determine the cooking time.
- After about 5 minutes per side, salmon should flake easily with a fork but still be slightly translucent in the center.
- Add a splash of orange or pineapple juice to the sauce mixture to change the flavor.
- If using store-bought sauce, add a bit of citrus juice to brighten the flavor.
Salmon Side Dishes
- Easy Oven Baked Rice – only 3 ingredients
- Crispy Garlic Roasted Broccoli – ready in 15 minutes
- Sauteed Green Beans – fresh & flavorful
- Bean Sprout Salad – with Asian-inspired dressing
- Sesame Ginger Snap Peas – crisp & crunchy
Did you love this Teriyaki Salmon? Be sure to leave a comment and a rating below!
- 4 salmon fillets 6 ounces each
- kosher salt to taste
- fresh cracked pepper to taste
- 2 teaspoons sesame seeds
- 2 green onions thinly sliced
- 2 tablespoons olive oil
Homemade Teriyaki Sauce (Or Use Store Bought)
- ¼ cup low sodium soy sauce
- 4 tablespoons cold water divided (or half orange juice or pineapple juice)
- 2 tablespoons dark brown sugar
- 2 teaspoons fresh ginger grated
- 2 teaspoons fresh garlic grated
- 1 teaspoon ground mustard
- 1 tablespoon cornstarch
In a small saucepan add soy sauce, 3 tablespoons water, dark brown sugar, ginger, garlic, and ground mustard. Whisk to combine.
Set over medium-high heat and whisk while bringing the mixture to a slight boil. Reduce heat to low.
In a small bowl whisk together cornstarch and 1 tablespoon of cold water. Add a bit at a time to the simmering sauce while whisking until the mixture has thickened slightly (you may not need all of it).
Once thick, but still pourable, remove from the heat and stir in sesame seeds and the green onions. Set aside while you cook the salmon.
Lightly season salmon filets with salt and pepper. In a 12-inch non-stick skillet add olive oil and set over medium-high heat.
Add the salmon, skin side down, to the pan.
Cook for 4-6 minutes, carefully flip the salmon and cook for another 4-6 minutes or just until tender and flaky.
Remove from the heat and pour the teriyaki sauce over the salmon. Garnish with green onions and sesame seeds.
Replace half of the water with orange juice or pineapple juice (or add a bit of lemon juice) to change the flavor.
You can replace the homemade teriyaki sauce in this recipe with store-bought. Ensure it’s a thicker sauce or thicken with a cornstarch slurry as directed in this recipe.
The shape of your salmon filet will determine how long it needs to cook. A thicker filet will need longer while a thinner and flatter filet will need less time.
Salmon should be slightly translucent in the center and flake easily with a fork.