This Flavorful Glazed Teriyaki Salmon recipe brings together tender, flaky salmon with a sticky, sweet, and tangy teriyaki glaze that’s full of rich Asian-inspired flavors. The glossy sauce clings beautifully to the fish, making every bite a perfect mix of juicy and flavorful. It’s a simple dish, but it feels special enough for a weeknight dinner or a casual get-together.
I love making this salmon because it’s quick to prepare but tastes like you’ve spent hours on it. The glaze is usually made with ingredients I keep on hand—soy sauce, honey, ginger, and garlic—so I can whip it up without a trip to the store. I find the best part is watching the sauce bubble and thicken in the pan as it caramelizes, turning the salmon into a real showstopper on my plate.
One of my favorite ways to serve this is over a bowl of steamed white rice with a sprinkle of sesame seeds and some steamed broccoli or snap peas on the side. It makes for a balanced meal that feels light but still incredibly satisfying. Plus, the leftovers make for a great lunch the next day—just reheat gently to keep the salmon juicy and the glaze delicious as ever.
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Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with no skin work best and cook evenly. If skin-on, remove for a smoother glaze. You can also use steelhead trout for a similar flavor.
Soy Sauce: Low sodium soy sauce helps control saltiness. Tamari is a great gluten-free alternative without sacrificing flavor.
Honey or Maple Syrup: These add sweetness to balance the soy sauce. Maple syrup works well if you prefer a vegan option or a different flavor note.
Rice Vinegar: This brings a mild tang. If unavailable, white wine vinegar or apple cider vinegar can work, just use a bit less.
Sesame Oil: Adds a nutty, toasted flavor essential to teriyaki. Toasted sesame oil works best. You can leave it out if necessary but the glaze will be less fragrant.
Garlic & Ginger: Fresh is best for bright, punchy flavor. If fresh ginger isn’t handy, a small pinch of ground ginger can substitute.
How Do You Get the Teriyaki Sauce Thick and Shiny?
The secret to a perfect teriyaki glaze lies in thickening it just right so it clings to the salmon without becoming gluey:
- First, mix a cornstarch and water slurry until smooth. This prevents lumps.
- Pour the slurry into the sauce and stir while it heats gently—it will thicken quickly.
- Cook the glaze with the salmon over medium-low heat so it reduces slowly, becoming glossy and caramelized.
- Spoon the sauce over the salmon as it cooks to build up a sticky, shiny coating.
Taking your time with this step keeps the glaze luscious and attractive, giving the salmon that irresistible glazed look and flavor!
Equipment You’ll Need
- Non-stick or stainless steel skillet – perfect for cooking salmon evenly and making a smooth glaze without sticking.
- Small mixing bowls – handy for whisking the teriyaki sauce and cornstarch slurry separately.
- Whisk – helps combine the sauce ingredients and keeps the cornstarch from clumping.
- Spatula or fish turner – makes flipping the salmon easy without breaking it apart.
- Measuring spoons and cups – ensures the right balance of soy, honey, and vinegar for the glaze.
Flavor Variations & Add-Ins
- Try using steelhead trout or cod instead of salmon for a different texture but similar flavor.
- Add a pinch of chili flakes or sriracha to the glaze for a spicy kick that pairs well with the sweet soy sauce.
- Stir in minced fresh herbs like cilantro or basil after cooking for a fresh vibrant touch.
- Mix in toasted chopped nuts, like cashews or almonds, as a crunchy topping along with the sesame seeds.
Flavorful Glazed Teriyaki Salmon Recipe
Ingredients You’ll Need:
- 4 salmon fillets (about 6 oz each), skin removed
- ¼ cup soy sauce (preferably low sodium)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil or olive oil
- 2 green onions (scallions), thinly sliced
- 1 tablespoon sesame seeds, toasted
- Cooked rice or cauliflower rice, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 10 minutes to cook. So, in around 20 minutes, you’ll have a delicious glazed teriyaki salmon ready to enjoy!
Step-by-Step Instructions:
1. Prepare Teriyaki Glaze:
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.
2. Thicken the Glaze:
In another small bowl, mix the cornstarch and water until fully dissolved. Add this to the teriyaki sauce mixture and stir well.
3. Cook the Salmon:
Heat the vegetable oil in a large skillet over medium heat. Pat the salmon fillets dry with paper towels. Place them in the hot skillet and cook for about 4 minutes without moving them, allowing a nice golden crust to form.
4. Flip and Glaze:
Turn the salmon over and reduce the heat to medium-low. Pour the teriyaki sauce over the fillets. Cook for another 3-4 minutes, spooning the thickening sauce over the salmon so it becomes deliciously sticky and glossy.
5. Serve and Garnish:
Take the skillet off the heat. Serve the salmon on a bed of cooked rice or cauliflower rice if you like. Sprinkle with toasted sesame seeds and sliced green onions for a fresh finish.
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to avoid excess moisture, which can prevent the glaze from sticking properly.
How Can I Make This Recipe Gluten-Free?
Use tamari or a gluten-free soy sauce instead of regular soy sauce. Check that your other ingredients, like honey and vinegar, are also gluten-free to keep the dish safe for sensitive diets.
Can I Prepare the Teriyaki Sauce Ahead of Time?
Absolutely! You can mix the glaze ingredients in advance and store in the fridge for up to 2 days. Just stir well before cooking and add the cornstarch slurry fresh when ready to make it glossy and thick.
What’s the Best Way to Reheat Leftover Teriyaki Salmon?
Gently reheat leftovers in a skillet over low heat, spooning extra glaze over the salmon to keep it moist. Avoid microwaving if possible, as it can dry out the fish.
