Easy Teriyaki Salmon pan-fried to perfection and served with a homemade teriyaki sauce! Serve with rice and veggies to make it a meal!
I’ve been eating tons of salmon lately. It is hands down my favorite fish to eat. It’s mild and super easy to prepare. 
The salmon get’s marinated in a simple teriyaki sauce then pan fried. The sauce compliments the salmon perfectly and is sweet, tangy and thick. I reserve half the sauce for marinating and the other half for glazing the salmon during cooking.
I love making my own teriyaki sauce at home. It’s so much easier to control the sweetness and the salt level. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon. This sauce is really easy to prepare and is amazing on chicken as well.
The teriyaki sauce consists of soy sauce, water, ginger, garlic and brown sugar. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
This is the perfect dinner when you are short on time but want something amazing. Serve with sticky rice, vegetables and enjoy!
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Teriyaki Glazed Salmon
- Total Time: 27 minutes
- Yield: Serves 4
- Diet: Pescatarian, Omnivore
Description
Pan-fried salmon with a homemade teriyaki glaze. Serve it with rice and your favorite veggies for a complete meal.
Ingredients
- 1 tbsp oil
- 4 salmon filets (skinless)
- 1 clove (minced) garlic
- 0.5 tsp (1.5 ml) ginger (minced)
- 0.25 cups (60 ml) low sodium soy sauce
- 0.125 cups (30 ml) water
- 2-3 tbsp brown sugar
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tbsp water
- green onions for garnish
- sesame seeds for garnish
Instructions
- Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine, and vinegar to a medium bowl.
- Add half of the marinade to a ziplock bag and the other half to a small saucepan; set aside.
- Place salmon filets in the ziplock bag and marinate for 30 minutes.
- Heat oil in a large skillet. Add salmon filets, ensuring the pan is not overcrowded (cook in batches if necessary).
- Cook 3–4 minutes per side, until desired doneness is reached.
- Meanwhile, heat the reserved marinade in the saucepan and bring to a simmer.
- Add cornstarch and water to a small bowl and whisk to combine.
- Slowly whisk the cornstarch mixture into the simmering marinade until thickened.
- Serve immediately, drizzled with teriyaki sauce and garnished with green onions and sesame seeds (optional).
Notes
- For a richer glaze, use dark brown sugar instead of light brown sugar.
- If you don’t have rice wine vinegar, substitute with white wine vinegar or apple cider vinegar.
- To prevent the salmon from sticking, ensure your skillet is hot and properly oiled before adding the fillets.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 salmon filet
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 15
- Saturated Fat: 4
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How do I prevent the teriyaki sauce from burning while pan-frying the salmon?
To prevent the teriyaki sauce from burning, cook the salmon over medium heat and keep an eye on it, turning the heat down if the sauce starts to caramelize too quickly.
What can I substitute for brown sugar in the teriyaki sauce?
You can use honey or maple syrup as a substitute for brown sugar, but keep in mind that this may alter the flavor slightly.
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but make sure to fully thaw it in the refrigerator before marinating and cooking for even results.
