Sharing is caring!

Teriyaki Salmon is so easy to make and full of so much flavor. This salmon has immense amounts of sweet tangy flavor that is flaky and literally melts in your mouth as you eat it. Serve on a bed of rice with your favorite vegetables for a delicious healthy meal. 

Teriyaki Salmon

Teriyaki salmon is the perfect weeknight dinner when you are short on time. It is a healthy dish that I am always excited to feed my family. With the homemade sauce that you can make ahead of time, it makes dinner time a breeze. 

Once you make this dish you will find yourself making it often. 

For more delicious teriyaki dishes, be sure to try our air fryer teriyaki chicken and our Instant Pot Teriyaki Pork. 

Ingredients:

• 4 (4-Ounce) Skin-on Salmon Filets
• 1 ½ Cups Soy Sauce
• 3 Tablespoons Cornstarch
• ¾ Cup Mirin
• 1 Cup Brown Sugar
• 3 Cloves Garlic, Minced
• 2 Tablespoons Freshly Grated Ginger
• 1 Tablespoon Vegetable Oil
• Sesame Seeds and Sliced Scallions For Garnish
• Cooked White Rice, For Serving

How to Make Teriyaki Salmon

• In a medium bowl, combine the soy sauce, cornstarch, mirin, brown sugar, minced garlic, and grated ginger. Whisk the ingredients together until the cornstarch has dissolved completely.

• Reserve ½ Cup of the teriyaki mixture for later use. Place the salmon filets in a shallow dish or large resealable bag. Pour in the teriyaki sauce mixture, making sure the salmon is fully coated in the marinade. Refrigerate for at least 30 minutes, turning the filet halfway through to ensure even marination.

• Heat a 12” cast iron pan over medium heat on the stovetop. Add the vegetable oil and let it heat up for about 1 minute.
• Remove the salmon filets from the marinade, allowing any excess marinade to drip off. Place the salmon in the cast iron pan, skin-side down. Cook for about 4-5 minutes, or until the skin is crispy and golden brown.

• Flip the salmon filets and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

• In a small saucepan, heat the reserved ½ cup of teriyaki mixture over medium heat until it thickens slightly. 

• Reduce the heat to low and spoon the thickened teriyaki sauce over the cooked salmon filets, coating them evenly.

• Remove the salmon from the pan and serve over cooked white rice. Garnish with toasted sesame seeds and sliced scallions. Enjoy!

Tips Tricks and FAQs

• You can use skinless filets if you prefer. You may need to adjust the cooking time. 
• Be sure to let your teriyaki salmon marinate for 30 minutes to allow those flavors to really soak into the salmon. 
• If you buy a big piece of salmon, you can cut it into 4 ounce pieces. 
• You can easily double or triple the recipe if you are serving a crowd. 

Reheating

You can reheat your salmon in a microwave, on the stove, or the oven. Cook on a low heat until it reaches the desired temperature. 

Can I use skinless salmon filets?

Yes, you can use skinless salmon filets if you prefer. If you do choose these, you may notice that you need to decrease the cooking time a bit. 

Can I use a non-cast-iron skillet for this recipe?

A cast iron skillet is recommended because it evenly distributes the heat and helps retain the heat. If you do not have one available, you can use a nonstick or stainless steel pan. You may need to alter the cooking time a bit based on the pan. 

• Crock Pot Chicken Teriyaki
• Air Fryer Teriyaki Chicken
• Grilled Chicken Thighs
• Air Fryer Salmon

Sharing is caring!