Flavorful Glazed Teriyaki Salmon is a simple and tasty dish that brings together the rich, buttery texture of salmon with a sweet and tangy teriyaki glaze. The glaze, made from soy sauce, honey, garlic, and ginger, caramelizes beautifully on the fish, giving every bite a little punch of flavor and a lovely shine. It’s a great way to make a healthy meal feel special and satisfying.
I love making this dish when I want something quick but feel like eating out. The glaze comes together fast, and the salmon cooks in no time, making it perfect for busy weeknights. One tip I always follow is to let the salmon marinate in the teriyaki sauce for at least 15 minutes if I can—this step really helps the flavors sink in and makes the fish even better. It’s a small step that makes a big difference!
My favorite way to enjoy this glazed salmon is with a bed of steamed rice and some simple sautéed greens, like spinach or bok choy, to soak up the extra sauce. It’s a dish that feels both comforting and fancy at the same time, and it’s always a hit when I serve it to friends. If you’re looking for a go-to salmon recipe that’s full of flavor but super easy to make, this teriyaki glazed salmon is a winner every time.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets give the best texture and flavor. If you can’t find fresh, frozen salmon works too—just thaw it properly first. I like skinless fillets here for easy eating, but skin-on is fine if you prefer to crisp it up.
Soy Sauce: This is the salty, umami base for the glaze. Use low-sodium soy sauce if you want to control salt levels or tamari if you need gluten-free.
Honey or Brown Sugar: Both add sweetness and help create that glossy glaze. Maple syrup or agave syrup are good swaps if you want a different flavor or are avoiding refined sugar.
Mirin or Rice Vinegar: Mirin adds sweetness plus a subtle tang, but if you don’t have it, rice vinegar will do. Just add a little extra honey or sugar to balance the tartness.
Ginger and Garlic: Fresh grated ginger and minced garlic bring the fresh, bright bite essential to teriyaki. Avoid powdered versions for best flavor.
Sesame Oil or Vegetable Oil: Sesame oil adds a nutty aroma, but vegetable oil or canola oil work well if you don’t have it on hand.
How Can I Get a Sticky, Shiny Teriyaki Glaze Without Burning?
Getting the sauce thick and shiny without burning is key. Here’s how I do it:
- Make the sauce separately in the pan after cooking the salmon so you can control the heat better.
- Simmer the sauce gently over medium heat—it should bubble softly, not roar.
- Mix the cornstarch with water fully before adding to avoid lumps.
- Whisk the cornstarch slurry in slowly and keep stirring while it thickens, which should take 1-2 minutes.
- Once thick enough, lower the heat and add the salmon back in. Spoon the glaze on each side to coat evenly without overcooking the fish.
Taking these steps helps the glaze stick nicely and keeps that beautiful, shiny look without burning the sugars. It also helps keep the salmon tender and moist inside.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking salmon evenly without sticking or breaking apart.
- Mixing bowl – easy for whisking together your teriyaki sauce ingredients smoothly.
- Whisk – helps combine the glaze ingredients and prevents lumps in the cornstarch slurry.
- Spatula or fish turner – gently flips salmon without breaking the fillets.
- Small bowl or cup – to mix water and cornstarch before adding to the sauce for a smooth glaze.
Flavor Variations & Add-Ins
- Swap salmon for firm white fish like cod or halibut for a lighter but still delicious teriyaki meal.
- Add steamed broccoli or snap peas alongside for extra crunch and color.
- Mix in a splash of orange juice to the glaze for a citrus twist that pairs well with salmon.
- Top the finished dish with chopped toasted almonds or cashews to add a nutty crunch.
Flavorful Glazed Teriyaki Salmon Recipe
Ingredients You’ll Need:
For The Salmon:
- 4 salmon fillets (about 6 oz each), skin removed
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil or sesame oil
For The Teriyaki Glaze:
- 3 tablespoons soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons mirin (Japanese sweet rice wine) or 1 tablespoon rice vinegar
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon water
- 1 teaspoon cornstarch
For Garnish and Serving:
- Sesame seeds, for garnish
- Thinly sliced fresh chili or red pepper flakes, for garnish (optional)
- Fresh herbs, such as cilantro or green onions, chopped for garnish
- Steamed asparagus or other green vegetable (for serving)
- Cooked white or jasmine rice (for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12 minutes to cook. Including resting and plating, you can have a tasty and attractive meal ready in around 25 minutes. It’s an easy and quick dish perfect for weeknights or whenever you want a flavorful dinner fast!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by patting the salmon fillets dry with paper towels. Lightly season both sides with salt and freshly ground black pepper. This simple step helps the salmon cook nicely and enhances its natural flavor.
2. Make the Teriyaki Glaze:
In a small bowl, whisk together the soy sauce, honey or brown sugar, mirin or rice vinegar, freshly grated ginger, and minced garlic until well combined. This will be your flavorful glaze.
3. Cook the Salmon:
Heat the vegetable or sesame oil in a large non-stick skillet over medium-high heat. When the oil is hot, add the salmon fillets and cook for about 3-4 minutes on each side. Cook until the salmon is golden brown and nearly cooked through. Remove the salmon from the skillet and set aside.
4. Prepare the Glaze in the Skillet:
Pour the teriyaki sauce mixture into the same skillet. Bring it to a gentle simmer over medium heat. This will help the flavors intensify and prepare the glaze for thickening.
5. Thicken the Sauce:
In a small cup, mix the water and cornstarch until smooth. Slowly whisk this mixture into the simmering teriyaki sauce. Keep stirring until the sauce thickens into a nice glaze, about 1-2 minutes.
6. Glaze the Salmon:
Return the salmon fillets to the skillet. Spoon the teriyaki glaze over the top of each fillet, coating them evenly. Cook for an additional 1-2 minutes so the glaze caramelizes slightly and sticks well to the fish.
7. Serve and Garnish:
Plate the glazed salmon alongside steamed asparagus or your favorite green vegetable and a scoop of cooked white or jasmine rice. Sprinkle with sesame seeds, thin slices of fresh chili or red pepper flakes if you like some heat, and chopped fresh herbs such as cilantro or green onions.
8. Enjoy Your Meal:
Serve immediately while warm. Ladle any extra glaze from the pan over the salmon for extra flavor and shine. Enjoy your delicious and beautifully glazed teriyaki salmon!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon, but make sure to thaw it completely in the fridge overnight or under cold running water before cooking. This helps the salmon cook evenly and absorb the glaze better.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! You can prepare the teriyaki sauce a day ahead and store it in an airtight container in the fridge. When ready to cook, simply reheat it gently before glazing the salmon.
How Should I Store Leftovers?
Store any leftover glazed salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave to avoid drying out the fish.
Can I Substitute the Sweetener in the Glaze?
Yes! If you prefer, you can use maple syrup, agave nectar, or brown sugar instead of honey. Just keep the sweetness balanced to maintain the classic teriyaki flavor.
