Teriyaki Salmon Recipe
Weeknight-friendly Teriyaki Salmon Recipe made with salmon fillets, soy sauce, honey, garlic, and ginger for a quick, nourishing meal.
Equipment
- Non-stick skillet or heavy pan
- Small saucepan (if making sauce separately)
- Measuring cups and spoons.
- Sharp knife
- Cutting board
- Spatula or fish turner
- Small bowl for mixing sauce
- Paper towels
Ingredients
For the salmon:
- 4 salmon fillets about 5–6 oz each
- 1 tablespoon olive oil or neutral cooking oil
- Salt and black pepper to taste
For the teriyaki sauce:
- ½ cup soy sauce low sodium preferred
- ¼ cup brown sugar or honey
- 2 tablespoons rice vinegar or lemon juice
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated (or ½ teaspoon ground ginger)
- 1 teaspoon cornstarch mixed with 2 teaspoons water optional, for thickening
Optional garnish:
- Sesame seeds
- Sliced green onions
Instructions
Step 1: Prepare the Salmon
- Pat the salmon dry with paper towels. This helps it sear nicely. Lightly season both sides with salt and pepper. Let it sit for a few minutes while you prepare the sauce.
Step 2: Make the Teriyaki Sauce
- In a small bowl, mix soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger. Stir until the sugar dissolves. Taste it. This is your moment to adjust — sweeter, saltier, or brighter. Cooking should feel personal.
Step 3: Sear the Salmon
- Heat oil in a pan over medium heat. Place salmon skin-side down (if it has skin). Cook for 4–5 minutes without moving it. This builds flavor and keeps the fish intact. Flip gently and cook another 2–3 minutes.
Step 4: Add the Sauce
- Pour the teriyaki sauce into the pan. Let it bubble gently. Spoon the sauce over the salmon as it thickens. If you like a thicker glaze, add the cornstarch mixture and stir lightly.
Step 5: Finish and Serve
- Once the sauce is glossy and the salmon flakes easily, remove from heat. Garnish with sesame seeds and green onions if you like.
- Dinner is ready.