This tender and flakey teriyaki salmon recipe begins with a flavor-packed teriyaki marinade that doubles as a sticky glaze on top of the pan-seared filets.
Why this recipe works
Teriyaki sauce is truly one of the best additions to salmon, in our opinion. With its mildly sweet yet savory notes, the flavors dance well together against a supple flakey filet which will have you coming back for more and more. While this stovetop teriyaki salmon may require 2 hours for marinating, the results are more than worth the outcome!
If you love teriyaki, you’ll definitely enjoy our teriyaki chicken or teriyaki chicken and rice as well. Serve this salmon over and alongside a bed of rice where it can soak up any of the remaining homemade teriyaki sauce, or go ahead and lick the plate clean. We don’t judge.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
SALMON – We used 2 pounds of center-cut salmon, cut into 4 filets. Do note that the bake time may vary depending on the thickness of your individual filets.
MARINADE – The teriyaki marinade is made with soy sauce, sesame oil, hoisin, honey, rice vinegar, ginger, garlic, brown sugar, olive oil, and garlic salt. The brown sugar adds caramelized flavor, but you can substitute it with granulated white sugar if needed.
How to Make Teriyaki Salmon
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl whisk together all marinade ingredients. Pour into a gallon sized zip top bag and add the salmon filets. Seal the bag and lay flat, allow to marinate for 2 hours. This can be done at room temperature or in the refrigerator.
- Preheat a large skillet over medium heat. Remove filets from the bag and place in the skillet, skin side up. Do not discard the marinade.
EXPERT TIP – The marinade is sticky, so you may want to gently shift the fish filets just to ensure they are not sticking to the pan.
- While fish is cooking, place marinade in a saucepan over medium heat. Mix water and cornstarch together to make a slurry, then add the cornstarch slurry to the marinade in the saucepan. Cook over medium heat to thicken then turn off heat.
- Cook filets for 4-5 minutes, then turn over. Drizzle 1 cup of the thickened marinade over the filets.
- Increase the heat to medium-high and bring to a boil. Cover pan and reduce heat to simmer. Allow to simmer for 1-2 minutes then turn off the heat. Allow to sit, covered, for 3-4 minutes.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet.
Serving Suggestions
Serve this teriyaki salmon with a side of white or brown rice as well as steamed or roasted vegetables such as green beans, broccoli, asparagus, or carrots. Optionally garnish with sliced green onions and sesame seeds.
More Salmon Recipes
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Teriyaki Salmon
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds center cut salmon cut into 4 filets
- 3 Tablespoons cornstarch
- ¼ cup water
Marinade
- ½ cup low sodium soy sauce
- 2 Tablespoons sesame oil
- 3 Tablespoons hoisin sauce
- 2 Tablespoons honey
- 1 ½ Tablespoons rice vinegar
- ½ Tablespoon chopped ginger
- 1 Tablespoon minced garlic
- ½ Tablespoon brown sugar
- 2 Tablespoons olive oil
- 2 teaspoons garlic salt
Things You’ll Need
Before You Begin
- The sauce is sticky, so keep careful watch on the skillet so that the filets do not stick to the pan.
- Salmon is done when it reaches an internal temperature of 145F on an instant-read thermometer. Always check the temperature in the thickest part of the filet.
- Store leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Instructions
- In a medium bowl whisk together all the marinade ingredients. Pour into a gallon sized zip top bag and add the salmon filets. Seal the bag and lay flat, allow to marinate for 2 hours. Can be done at room temperature or in the refrigerator.
- Preheat large skillet over medium heat. Remove filets from the bag and place in the skillet, skin side up. Do not discard the marinade.TIP: The marinade is sticky, so you may want to gently shift the fish filets just to ensure they are not sticking to the pan.
- While fish is cooking, place marinade in a saucepan over medium heat. Mix water and cornstarch together to make a slurry, then add the cornstarch slurry to the marinade in the saucepan. Cook over medium heat to thicken then turn off heat.
- Cook filets for 4-5 minutes, then turn over. Drizzle 1 cup of the thickened marinade over the filets. Increase the heat to medium-high and bring to a boil.
- Cover pan and reduce heat to simmer. Allow to simmer for 1-2 minutes then turn off the heat. Allow to sit, covered, for 3-4 minutes.
Nutrition
Chef Antoine Davis
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