Salmon Teriyaki is a classic Japanese dish that combines tender, flaky salmon with a glossy, sweet-savoury sauce made from soy sauce, mirin, and sugar. This dish is a staple in many Japanese households and restaurants because it’s quick to prepare yet delivers restaurant-quality flavour. In this recipe guide, you will learn how to make authentic salmon teriyaki at home for a delicious, nourishing meal that everyone will love.
What makes salmon teriyaki so appealing is its balance of flavours and beautiful presentation. The teriyaki sauce caramelises slightly as it cooks, coating the salmon in a rich, sticky glaze that pairs perfectly with fluffy rice and crisp vegetables. It’s a recipe that proves healthy food can be comforting, flavourful, and incredibly satisfying.
Whether you’re cooking for a busy weeknight dinner, meal prepping for the week ahead, or impressing guests with a Japanese-inspired menu, salmon teriyaki is a versatile recipe to keep in your repertoire. It comes together in under 20 minutes, making it ideal for days when you want something fresh, quick, and packed with umami goodness.
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Best Time To Eat
Salmon teriyaki is best enjoyed as a light yet filling lunch or dinner, especially on busy weekdays when you want something fast, healthy, and flavourful.
Best Dishes To Partner
Pair your salmon teriyaki with steamed white rice, sushi rice, or brown rice, and add sides such as sautéed bok choy, stir-fried vegetables, miso soup, or a simple cucumber salad. For drinks, serve it with hot green tea or iced barley tea for a complete Japanese dining experience.
Many Westernized versions of teriyaki sauce lean heavily on sugar or honey, creating a sticky, syrupy glaze that overwhelms the fish. Authentic teriyaki, especially in Japanese home cooking, is far more balanced leaning on the harmony of salty, sweet, and slightly acidic elements rather than a one-note sugary coating.
Another common misunderstanding? Bottled “teriyaki sauce” from the grocery store. While convenient, these sauces often contain additives, preservatives, and artificial thickeners that have little in common with the clean, layered flavor of a fresh, homemade glaze. Real teriyaki is simple and delicate it doesn’t need corn syrup or caramel coloring to taste good.
And perhaps most overlooked is the idea that teriyaki is a “Japanese-American” invention. In reality, teriyaki refers more to the cooking technique (grilling or broiling with a glaze) than the sauce itself. By reducing it to just a flavor profile, we lose the cultural nuance of what teriyaki actually represents: balance, technique, and simplicity.
How to Make Salmon Teriyaki
Salmon Teriyaki Recipe Ingredients
For the Salmon:
4 salmon fillets (6-8 oz each)
1 tablespoon olive oil
Salt and pepper to taste
Sesame seeds (optional, for garnish)
Green onions, sliced (optional, for garnish)
For the Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup mirin (sweet rice wine)
1/4 cup sake (Japanese rice wine) or water
2 tablespoons honey or brown sugar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
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Step By Step How to Make Salmon Teriyaki
Prepare the Teriyaki Sauce
In a small saucepan, combine soy sauce, mirin, sake (or water), honey (or brown sugar), minced garlic, and grated ginger.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for about 5 minutes.
If you prefer a thicker sauce, mix the cornstarch with water to make a slurry and add it to the saucepan. Continue to cook, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Prepare the Salmon
Pat the salmon fillets dry with paper towels. Season both sides with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes, until the skin is crispy and the salmon is about halfway cooked.
Glaze the Salmon
Reduce the heat to medium and carefully flip the salmon fillets. Pour the teriyaki sauce over the salmon, spooning it over the fillets to coat them evenly. Cook for another 3-4 minutes, or until the salmon is cooked through and the sauce is slightly reduced and sticky.
Serve
Remove the salmon fillets from the skillet and place them on a serving plate. Spoon any remaining sauce from the skillet over the salmon. Garnish with sesame seeds and sliced green onions, if desired. Serve hot with steamed rice and vegetables.
Tips To Make Salmon Teriyaki
Use fresh, high-quality salmon fillets for the best flavor and texture. Be careful not to overcook the salmon. It should be moist and slightly translucent in the center.
If you prefer a thicker sauce, use the cornstarch slurry to thicken it. If you prefer a thinner sauce, skip the cornstarch. Serve with steamed rice, sautéed vegetables, or a side salad for a complete meal.
How Many Calories Have Salmon Teriyaki
Salmon Fillet (6-8 oz): Approximately 300-400 calories
Olive Oil (1 tablespoon): Approximately 120 calories
Teriyaki Sauce: Approximately 50-70 calories per serving
Soy Sauce (1/2 cup): 50 calories
Mirin (1/4 cup): 60 calories
Sake or Water (1/4 cup): 25 calories (if using sake)
Honey or Brown Sugar (2 tablespoons): 120 calories
Garlic and Ginger: Negligible calories
Cornstarch: 30 calories (if used)
Total Calories per Serving: Approximately 470-590 calories.
Origin and History
Teriyaki cooking originated in Japan, where fish and seafood have long been central to daily meals. The word “teriyaki” refers to both the cooking method and the glossy glaze created by grilling or pan-searing food with soy sauce, sugar, and mirin. This technique developed as a way to enhance natural flavors without heavy seasoning.
Historically, teriyaki was most commonly used for fish such as yellowtail, mackerel, and salmon. Coastal communities relied on this method to preserve moisture and improve taste. The balance of sweet and savory made it ideal for simple home cooking.
When Japanese cuisine spread internationally in the twentieth century, teriyaki became one of its most recognizable styles. Restaurants adapted it for Western tastes, often increasing sweetness and thickening sauces. Salmon teriyaki quickly became a favorite because of its rich texture and mild flavor.
Over time, the dish moved from restaurants into home kitchens. Busy families embraced salmon teriyaki as a reliable, nutritious, and flavorful meal. Today, it represents a blend of traditional technique and modern convenience.
One of the biggest debates surrounding salmon teriyaki is sauce authenticity. Traditional teriyaki sauce uses only soy sauce, sugar, and mirin. Many modern versions add garlic, ginger, honey, or cornstarch, which purists consider unnecessary.
Another controversy involves bottled sauces. Some cooks rely entirely on store-bought teriyaki, while others insist homemade sauce is essential for proper balance. Critics argue that many commercial sauces are overly sweet and lack depth.
Cooking method is also debated. Some prefer grilling for smoky flavor, while others use pan-searing or baking for convenience. Each method produces different textures, leading to strong personal preferences.
There is also disagreement about marinating. Some recipes call for long marinades, while traditional approaches often glaze the fish during cooking. Over-marinating can overpower the salmon, which purists see as a common mistake.
How Long It Takes to Prepare
Preparing salmon teriyaki begins with mixing the sauce, which usually takes five to ten minutes. Combining soy sauce, sweetener, and mirin or vinegar is quick and requires no special equipment.
Seasoning and portioning the salmon takes another five minutes. Removing excess moisture and lightly salting helps achieve better browning. This step is often overlooked but improves texture.
Cooking the salmon typically takes eight to twelve minutes. The fillets are seared or baked until tender, then glazed with sauce. Timing is important to prevent dryness.
From start to finish, most salmon teriyaki meals take about twenty to thirty minutes. With experience, the process becomes even faster, making it ideal for busy evenings.
Serving Suggestions
Salmon teriyaki is traditionally served with steamed white rice. The rice absorbs the sauce and balances the richness of the fish. This pairing remains the most popular way to enjoy the dish.
Steamed or sautéed vegetables such as broccoli, green beans, or carrots make excellent sides. Their mild flavor and crisp texture complement the sweet-savory glaze.
For lighter meals, salmon teriyaki can be served over salad greens or in rice bowls. Adding cucumber, avocado, and sesame seeds creates a balanced and visually appealing plate.
Leftover salmon works well in wraps, sandwiches, or lunch boxes. Flaked over rice or noodles, it becomes a convenient next-day meal without losing flavor.
Final Thoughts
Salmon teriyaki is the kind of dish that proves simple doesn’t have to mean boring. With just a handful of ingredients soy sauce, mirin, sake (or a good substitute), and a touch of sugar you get a glossy, umami-rich glaze that transforms salmon into something truly crave-worthy. The best part? It comes together in less than 30 minutes.
What makes this recipe shine is the balance. The glaze isn’t overly sweet, the salmon stays juicy with a crisp, caramelized edge, and the entire dish pairs beautifully with steamed rice or sautéed greens. It’s elegant enough for guests but easy enough for a rushed Tuesday night.
Once you’ve made it a few times, it becomes a reliable go-to: comforting, quick, and consistently delicious. And with a little prep, you can even marinate ahead or scale it for meal prep. Salmon teriyaki isn’t just a recipe it’s a weeknight ritual waiting to happen.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.