Global Flavors Japanese Teriyaki Salmon

Name: Global Flavors Japanese Teriyaki Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 1/4 cup mirin; 2 tablespoons brown sugar; 1 tablespoon rice vinegar; 1 teaspoon grated ginger; 1 clove garlic, minced; 1 teaspoon cornstarch mixed with 1 tablespoon water; 4 salmon fillets; Salt and pepper to taste; 2 tablespoons sesame oil; Chopped green onions for garnish; Sesame seeds for garnish

Highlighted under: World Inspired Dishes

I absolutely love making this Japanese Teriyaki Salmon because it transports me straight to a bustling Tokyo street market with every bite. The sweet and savory glaze perfectly complements the rich flavors of salmon, creating a dish that is both satisfying and flavorful. Plus, it’s incredibly simple to prepare, making it ideal for busy weeknights or impressing guests during a special dinner. With just a few ingredients and minimal prep, I can easily whip up a meal that feels both authentic and indulgent.

Created by

Camilla Rhodes

Last updated on 2026-01-27T00:09:34.585Z

My journey with cooking Japanese cuisine began with this teriyaki salmon recipe. Each time I prepare it, I’m reminded of a vibrant trip to Japan where teriyaki sauces brimmed with intensity and flavor. The balance between sweet soy sauce and a hint of ginger always takes me back to those bustling streets.

If you want to elevate your dish further, I suggest marinating the salmon for an extra 30 minutes. This allows the flavors to penetrate the fish deeply, ensuring every bite is bursting with that unmistakable teriyaki essence. You won’t regret it!

Why You Will Love This Recipe
The perfect balance of sweet and savory flavors
An easy weeknight dinner that impresses
Healthy and delicious with omega-3-rich salmon

Unlocking the Teriyaki Flavor

The key to a rich teriyaki sauce lies in balancing the sweet and savory elements. Mirin, a sweet rice wine, adds depth and complexity to the flavor profile. If you don't have mirin, you can substitute it with a mix of sake and sugar, though the flavor will differ slightly. When heating the sauce, watch for it to simmer gently before stirring in the cornstarch mixture; this ensures a smooth, glossy finish without lumps.

When preparing the teriyaki sauce, allow it to reduce slightly for a thicker consistency. A good visual cue is when the sauce clings to the back of a spoon. This thickness is essential for proper coating on the salmon, ensuring each bite is packed with flavor. On lower heat, this step can take longer, but rushing it can lead to burning the sugar or losing the nuanced flavors.

Perfecting the Salmon Cooking Method

When cooking the salmon, use a heavy-bottomed skillet for even heat distribution. Medium-high heat is ideal; start by ensuring the oil is shimmering before adding the fillets. This helps achieve that coveted crispy skin while keeping the flesh tender. If your skillet isn't hot enough, the salmon may stick, causing it to tear, so don’t skip the preheating.

Flipping the salmon can be tricky, especially if the skin is still stuck to the pan. To prevent this, use a flat spatula and slide it underneath gently to release any areas that are sticking. Pouring half the teriyaki sauce over the salmon gives it a chance to baste and caramelize nicely without burning, enhancing both flavor and appearance.

Serving Suggestions and Variations

For a complete meal, consider serving your teriyaki salmon alongside steamed rice or quinoa to soak up that delicious sauce. A side of sautéed vegetables, like bok choy or broccoli, adds color and crunch, balancing the dish perfectly. You can also sprinkle some toasted sesame seeds over the top for added texture and aroma.

If you’re looking for variety, try substituting the salmon with chicken breasts or firm tofu for a vegetarian option. Adjust cooking times accordingly: chicken usually takes a bit longer, about 6-7 minutes per side, depending on thickness. Likewise, you can experiment by adding sliced bell peppers or snap peas to the skillet during the last few minutes of cooking for a colorful stir-fry twist.

Ingredients

For the Teriyaki Sauce

1/4 cup soy sauce
1/4 cup mirin
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 clove garlic, minced
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Salmon

4 salmon fillets
Salt and pepper to taste
2 tablespoons sesame oil
Chopped green onions for garnish
Sesame seeds for garnish

Prepare all your ingredients before starting to make the cooking process smoother!

Instructions

Prepare the Teriyaki Sauce

In a small saucepan, combine the soy sauce, mirin, brown sugar, rice vinegar, grated ginger, and minced garlic. Heat over medium heat until the mixture starts to simmer. Stir in the cornstarch mixture and cook until thickened, about 2-3 minutes. Remove from heat.

Cook the Salmon

Season the salmon fillets with salt and pepper. In a large skillet, heat the sesame oil over medium-high heat. Add the salmon, skin-side down, and cook for about 5-6 minutes. Flip the fillets and cook for another 3-4 minutes, pouring half of the teriyaki sauce over them.

Serve

Once cooked, remove the salmon from the skillet and drizzle with the remaining teriyaki sauce. Garnish with chopped green onions and sesame seeds before serving.

Enjoy this dish with steamed rice or fresh vegetables!

Pro Tips

For added texture, try serving this dish with lightly fried bok choy or a side of pickled vegetables.

Make-Ahead Tips

The teriyaki sauce can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. This not only saves time on busy nights but also allows the flavors to meld beautifully. Just reheat it on low heat to revive its glossy texture before drizzling over the salmon at cooking time.

If you are meal prepping, consider grilling or baking the salmon without the teriyaki glaze. Simply season with salt and pepper and store the cooked fillets in an airtight container. When ready to eat, reheat the salmon gently in a skillet, adding teriyaki sauce just before serving to keep the dish fresh and flavorful.

Troubleshooting Common Issues

If your teriyaki sauce turns out too runny, it’s often due to not allowing the cornstarch to cook long enough. Ensure the heat is slightly elevated when adding it to encourage thickening, and allow it time to bubble. If you accidentally make it too thick, simply whisk in a bit of water gradually until you reach the desired consistency.

On the salmon side, if you encounter food sticking to the pan, it's usually because the skillet wasn't hot enough. A helpful tip is to preheat the pan thoroughly and test the temperature by flicking water onto the surface; if it dances and evaporates quickly, you’re good to go. If you find any spots charred, don’t stress; a sprinkle of green onions will mask minor imperfections and keep your presentation appealing.

Questions About Recipes

→ Can I use chicken instead of salmon?

Yes, chicken thighs work well with the same teriyaki sauce. Just ensure it’s cooked to an internal temperature of 165°F.

→ How long can I store leftovers?

You can store this teriyaki salmon in an airtight container in the refrigerator for up to 2 days.

→ Is mirin necessary for the sauce?

While mirin adds sweetness and depth, you can substitute it with a mixture of water and sugar if needed.

→ What can I serve with this dish?

Steamed rice, quinoa, or a fresh salad pairs perfectly with teriyaki salmon.