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Home » Dinner » Salmon Teriyaki

Published: August 29, 2017 Last Modified: July 14, 2019 By Sara 32 Comments

Salmon Teriyaki

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Salmon Teriyaki Recipe | Easy Salmon Recipe | Asian Salmon #salmon #fish #dinner #healthy #dinneratthezoo

This recipe for salmon teriyaki is seared salmon fillets covered with a homemade teriyaki sauce and finished off with sesame seeds. An easy and healthy dinner that tastes like it came from a restaurant!

Salmon Teriyaki Recipe | Easy Salmon Recipe | Asian Salmon #salmon #fish #dinner #healthy #dinneratthezoo Salmon Teriyaki Recipe | Easy Salmon Recipe | Asian Salmon #salmon #fish #dinner #healthy #dinneratthezoo

Salmon teriyaki fillets topped with sesame seeds and green onions.

I can’t take credit for this recipe for salmon teriyaki. It’s actually something my mom has been making for years, except she uses a store bought sauce. Salmon is a favorite in my household, one of my  twins requests it all the time. Flaky and tender fish with sweet and savory teriyaki sauce – how could you go wrong? I always order salmon teriyaki when I go to restaurants, so I’m so happy that it’s super simple to make at home.

How Do You Make Salmon Teriyaki?

This recipe starts with the teriyaki sauce – it takes about 5 minutes to make and uses basic ingredients that you probably already have in the house. This teriyaki sauce is great for stir fry too. After you’ve got the sauce made, place the salmon in a pan and sear it on both sides to a golden brown. It’s really worth the extra cooking time to sear the fish; the outside gets crispy and the inside stays tender for an awesome texture contrast. Pour the teriyaki sauce over the salmon, and dinner is served!

A fillet of teriyaki salmon with a fork cutting into it.

This salmon teriyaki is a quick meal to make, it’s ready in about 20 minutes. The teriyaki sauce can be made up to 3 days before you plan to use it. Or you can make a double batch and put some in the freezer for next time.

This recipe is perfect served over steamed rice with a side of broccoli for an easy weeknight dinner,  but is elegant enough to serve to company. The sesame seeds and green onion are the perfect finishing touches that make this dish taste like it came straight out of a Japanese restaurant. I try and use a high quality fresh salmon here, it really makes a difference in the final dish.

A pan full of teriyaki salmon fillets topped with sesame seeds.

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Salmon fillets covered in a homemade teriyaki sauce.
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4.96 from 22 votes

Salmon Teriyaki

This recipe for salmon teriyaki is seared salmon fillets coated in a homemade teriyaki sauce.
Course Main
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 225kcal
Author Sara Welch

Ingredients

  • 4 salmon fillets (approximately 4 ounces each)
  • salt and pepper to taste
  • cooking spray
  • 1 tablespoon vegetable oil
  • 2 tablespoons sesame seeds
  • 2 tablespoons sliced green onions
  • For the teriyaki sauce:
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 teaspoons of honey
  • 1/2 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch

Instructions

  • For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
  • Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
  • Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.
  • Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.

Nutrition

Calories: 225kcal | Carbohydrates: 14g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 556mg | Potassium: 619mg | Sugar: 11g | Vitamin A: 165IU | Vitamin C: 23.2mg | Calcium: 23mg | Iron: 1.2mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on April 24, 2016 and was updated August 29, 2017 with new photos.

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Filed Under: Asian Food, Dinner, Gluten Free, Light & Healthy

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    Comments

    1. Sara says

      November 2, 2020 at 8:29 am

      Any substitutes for the vegetable oil? Possibly olive oil? I tried coconut oil and can’t get over the coconut taste. Thanks!

      Reply
    2. Maria says

      September 18, 2020 at 3:51 pm

      Can I bake it instead? At what temp.

      Reply
      • Sara says

        September 18, 2020 at 4:49 pm

        Bake at 400 degrees F for 15-20 minutes!

        Reply
    3. Lisa Nash says

      September 15, 2020 at 5:25 pm

      5 stars
      I usually shy away from teriyaki recipes because I can’t find a bottled teriyaki sauce I like. This, however, is outstanding. By far the best teriyaki I’ve ever had! And the salmon turned out perfect. Thanks so much for sharing.

      Reply
    4. Rana Dauss says

      September 14, 2020 at 3:18 pm

      5 stars
      I made this last night. OMG it was wonderful! I’ve made a few of your recipes and they are all great. I really think you should publish a cookbook, I would be first in line to buy it! Thanks so much for the great recipes!

      Reply
    5. Laurie Reemsnyder says

      April 18, 2020 at 7:03 pm

      5 stars
      This was perfect! Easy, quick, and completely delicious. My new favorite salmon recipe. Thank you!

      Reply
    6. Alexius says

      March 12, 2020 at 4:33 pm

      5 stars
      I don’t normally rate recipes but I had to this time. This teriyaki salmon is soooo good. It will definitely become a regular in the dinner rotation.

      Reply
    7. raerae says

      January 3, 2020 at 4:00 pm

      5 stars
      This was really good! I didn’t have sesame seeds or green onions, so I left those out. I substituted a less than a quarter teaspoon of ground ginger for fresh ginger since I didn’t have that either. (I was too lazy to go to the store but not too lazy to make this great dish!) Since I’m allergic to corn, I used potato starch instead of cornstarch and it worked just fine. Thanks for a great recipe! I can’t imagine how much more delicious it will be next time when I have all the ingredients!

      Reply
    8. Kim says

      December 1, 2019 at 5:17 pm

      My kids loved this recipe. I added the seeds and onions for a garnish and it was amazing with rice and corn. I didn’t have broccoli but I will do both of them next time. I made extra sauce so I can use it on some chicken in a couple of days.

      Reply
    9. Gg says

      May 1, 2019 at 11:42 am

      5 stars
      I don’t have fresh ginger

      Reply
    10. Eileen says

      June 5, 2018 at 3:25 pm

      What happened to the pineapple salsa that was with this recipe. ? I am so disappointed that part is gone. I originally pinned the recipe with the salsa. I noticed it was updated in 2017. Why was that?

      Reply
      • Sara says

        June 5, 2018 at 9:08 pm

        Here is the same pineapple salsa, you can absolutely add it back in! https://www.dinneratthezoo.com/pulled-chicken-tacos/

        Reply
    11. Bea says

      August 30, 2017 at 8:24 pm

      5 stars
      This is my favorite thing to make for guests! I serve it with a fruit salsa and quinoa rice side dish.

      Reply
    12. Faye Finney says

      April 24, 2017 at 7:26 pm

      Hello if you take the shortcut and use a bottle of Teriyaki sauce would you still use the same ingredients as if you was making it homemade ? If you take the shortcut n buy the bottle of Teriyaki sauce how would your prepare the sauce then ?

      Reply
      • Sara says

        April 24, 2017 at 9:58 pm

        If you’re going to use store bought teriyaki sauce, just skip steps 2 and 3 in the recipe!

        Reply
    13. Robyn @ Simply Fresh Dinners says

      April 27, 2016 at 4:01 am

      5 stars
      Don’t you just love that salmon is so versatile, Sara? I also love that you can prepare it so quickly and it’s such an elegant meal. This is a perfect meld of flavors and looks absolutely scrumptious! I will serve this for dinner guests 🙂

      Reply
    14. Greg says

      April 26, 2016 at 3:12 pm

      5 stars
      What an amazing idea for a salsa. Pineapple salsa would be perfect on Teriyaki salmon.

      Reply
    15. cheri says

      April 25, 2016 at 7:47 pm

      5 stars
      Salmon is my favorite, love how you treated it here. Beautiful dish!!!!

      Reply
    16. Debbie says

      April 25, 2016 at 7:32 pm

      5 stars
      Beautiful salmon dish!

      Reply
    17. Jennifer @ Seasons and Suppers says

      April 25, 2016 at 5:54 pm

      This is my kind of meal! I love salmon and pineapple and so perfect with the teriyaki sauce 🙂

      Reply
    18. Chris Scheuer says

      April 25, 2016 at 9:46 am

      Your mom has such a good thing going – thanks for sharing it with us! Love the bright, fresh flavors and beautiful color you’ve got int this dish! So perfect for spring and summer, actually, I would love it any time of year!

      Reply
    19. sue|theviewfromgreatisland says

      April 25, 2016 at 7:58 am

      Just stunning, pineapple salsa is one of my favorite things in the world, I love it on steak. It looks like you’ve cooked your salmon to perfection!

      Reply
    20. Tricia @ Saving room for dessert says

      April 25, 2016 at 5:35 am

      Salmon rice bowls have been on my list forever! Your recipe and presentation is perfect. Pineapple salsa is amazing on just about anything – but never thought to put it on salmon. Love it! Sharing and pinning 🙂

      Reply
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