Global Flavors Japanese Teriyaki Salmon

Name: Global Flavors Japanese Teriyaki Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/4 cup honey; 2 tablespoons mirin; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water; 4 salmon fillets (about 6 oz each); Salt and pepper, to taste; 1 tablespoon vegetable oil; Sesame seeds, for garnish; Green onions, chopped, for garnish

Highlighted under: World Food Traditions

I absolutely adore preparing Japanese Teriyaki Salmon at home! The balance of sweet and savory in the teriyaki sauce makes every bite irresistible. As I whisk the ingredients together, the aroma of garlic and ginger fills the kitchen, instantly transporting me to Japan. This dish has become a regular in my weeknight rotation because it’s not only quick to make, taking just 30 minutes, but also healthy and satisfying. Whether served over rice or sautéed vegetables, it’s a delightful meal that everyone at the table loves.

Created by

Skylar Jennings

Last updated on 2026-01-27T00:09:34.600Z

Making teriyaki salmon at home has been a game-changer for me, allowing me to enjoy a restaurant-quality meal without the wait. I’ve experimented with various marinades, but I’ve found that a mixture of soy sauce, honey, and mirin creates an unmatched depth of flavor. The trick is to marinate the salmon for at least 30 minutes to let those flavors penetrate, enhancing the dish significantly.

When frying the salmon, I recommend using a non-stick skillet to ensure that the skin becomes beautifully crispy. This way, every bite not only delivers on flavor but also provides that satisfying crunch that complements the tender salmon. It’s a culinary journey that takes me back to Japan with each delicious forkful.

Why You'll Love This Recipe
Perfectly balanced sweet and savory teriyaki sauce that enhances the salmon's natural flavors
Quick prep and cooking time, making it ideal for busy weeknights
Versatile dish that pairs well with rice, noodles, or steamed vegetables
Delicious and healthy option, packed with omega-3 fatty acids

Understanding the Teriyaki Sauce

The teriyaki sauce used in this recipe is what gives the dish its unforgettable flavor. The combination of soy sauce, honey, and mirin creates a beautiful balance of sweet and savory. The honey not only adds sweetness but also gives the sauce a glossy finish when cooked. I recommend using a good quality soy sauce, as it will significantly influence the overall flavor profile. If you prefer a gluten-free option, tamari can be a perfect substitute for soy sauce.

The inclusion of fresh garlic and ginger is essential; they add depth and warmth to the teriyaki sauce. When sautéed, these ingredients become aromatic and integrate beautifully with the other flavors. Be careful not to overcook the garlic, as burnt garlic can introduce bitterness. I like to finely mince the garlic so it disperses well throughout the sauce, enhancing its overall taste.

Perfecting Your Salmon

When selecting salmon, opt for fillets that are bright in color and smell fresh. I often look for salmon with a slightly marbled appearance, as the fat will help keep the fillets moist during cooking. If you want to add an additional layer of flavor, consider seasoning the salmon with a sprinkle of lemon juice or fresh herbs before marinating it in the teriyaki sauce.

Cooking the salmon skin-side down in a hot skillet is key to achieving crispy skin. Start with medium-high heat and allow the skin to sear without moving the fillets for the first few minutes. You’ll know it’s ready to flip when the edges start to turn golden and you can easily lift it from the pan. If the fillet sticks, it’s not ready yet; give it another minute.

Ingredients

For the Teriyaki Sauce

1/2 cup soy sauce
1/4 cup honey
2 tablespoons mirin
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water

For the Salmon

4 salmon fillets (about 6 oz each)
Salt and pepper, to taste
1 tablespoon vegetable oil
Sesame seeds, for garnish
Green onions, chopped, for garnish

Instructions

Prepare the Teriyaki Sauce

In a small saucepan, combine the soy sauce, honey, mirin, garlic, and ginger. Heat over medium heat, stirring occasionally until the mixture begins to simmer. In a separate small bowl, mix the cornstarch and water, then add to the saucepan, stirring until the sauce thickens. Remove from heat and set aside.

Marinate the Salmon

Season the salmon fillets with salt and pepper. Place them in a shallow dish and pour half of the teriyaki sauce over them. Let them marinate for at least 30 minutes.

Cook the Salmon

In a skillet, heat the vegetable oil over medium-high heat. Once hot, add the marinated salmon fillets, skin-side down. Cook for about 4-5 minutes until the skin is crispy, then carefully flip the fillets and cook for another 4-5 minutes. Brush with additional teriyaki sauce while cooking, if desired.

Serve

Remove the salmon from the skillet and drizzle with the remaining teriyaki sauce. Garnish with sesame seeds and chopped green onions before serving.

Pro Tips

For a bolder flavor, try adding a splash of sake to the marinade. Additionally, serving this dish with steamed broccoli or bok choy adds a nice crunch and complements the flavors beautifully.

Serving Suggestions

This teriyaki salmon pairs beautifully with a variety of sides. I often serve it over fluffy white rice or quinoa to soak up the extra sauce. For a lighter option, sautéed asparagus or steamed bok choy make excellent accompaniments, adding a vibrant green contrast to the plate. You can also create a delightful bowl by adding sliced avocado or pickled vegetables for an extra flavor dimension.

If you’re feeling adventurous, consider serving the salmon with soba noodles tossed with a splash of sesame oil and a sprinkle of sesame seeds. This combination not only complements the teriyaki but also gives a nod to traditional Japanese flavors. Just toss the noodles with some chopped scallions and a dash of soy sauce before plating.

Storage and Reheating Tips

Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to three days. If you’re planning to make it ahead of time, consider cooking the fish and storing it separately from the sauce to maintain its texture. When ready to eat, gently reheat the salmon in a skillet over low heat to prevent it from drying out.

For those looking to meal prep, this recipe can be easily doubled or tripled. Just follow the same marinating and cooking guidelines, ensuring not to overcrowd the pan. If you need to freeze leftovers, I recommend slicing the salmon into portions and wrapping each tightly in plastic wrap before placing them in a freezer-safe bag. This way, you’ll have a delicious meal at your fingertips any night of the week.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, but be sure to thaw it completely before marinating to ensure even flavor distribution.

→ What can I substitute for mirin?

You can use a mixture of rice vinegar and sugar, or simply omit it if necessary.

→ Is this recipe gluten-free?

To make it gluten-free, use tamari instead of regular soy sauce.

→ How long can I store leftover teriyaki salmon?

Leftover teriyaki salmon can be stored in an airtight container in the refrigerator for up to 2 days.