Salmon Teriyaki Is Easier To Make Than You Think!
Teriyaki Salmon is a delicious and flavorful dish that is perfect any night of the week, particularly when we’re pressed for time. It’s got just two ingredients: fresh salmon and homemade teriyaki sauce. The sauce is sweet, yet savory and gives the salmon a rich and complex flavor. My choice to broil the salmon filets ensures that they stay tender, moist, and flaky without overcooking. In fact, I use this same cooking method for my Miso Salmon.
I like to serve teriyaki salmon over noodles or in rice bowls with our favorite roasted or sautéed veggies. It’s quick, easy, and so flavorful. A forever weeknight dinner favorite!
Be sure to check out all of our easy seafood recipes. If you love this one, definitely give our Honey Garlic Salmon or this Chili & Bourbon Glazed Salmon (both 20 minute meals!) a try next. Or, if you love the flavors here, give our Baked Chicken Teriyaki a try.
Ingredient Notes
This is one of the easiest teriyaki salmon recipes you will ever make. It requires just 4 simple ingredients.
- Fresh salmon fillets: You can use skin-on or skin-off, whichever you prefer. This is Norwegian salmon, though you can check out my salmon guide for more information on the different species.
- Teriyaki sauce: We make ours with reduced-sodium soy sauce, light brown sugar, mirin (though rice vinegar is ok!), garlic, ginger paste, cornstarch, and water. In a pinch, you could use ground ginger and garlic powder, but the flavor won’t be as strong.
- Sesame seeds and scallions: For garnish!
How to select salmon: Look for fillets that are firm, glossy, and have a vibrant color. There should be no discoloration or odor. Instead, the salmon should smell fresh like the ocean.
You’ll need a small saucepan for the teriyaki sauce (give all ingredients a quick stir, then allow it to simmer until it reduces a bit), and a parchment-lined baking sheet.
Easy Instructions
If you haven’t already, make our homemade teriyaki sauce. It’s quick and easy, and can be ready in 10 minutes. We prefer it to store-bought.
- Marinate the salmon in teriyaki sauce (reserve a few tablespoons for later). We like to do this in either a large Ziploc bag or an airtight container. Let the salmon sit in a fridge with the teriyaki sauce for 20-30 minutes.
- Broil the salmon. We love this no-mess, foolproof method for cooking salmon. Place on a parchment-lined baking sheet, then place about 6-inches below the heating unit of the broiler (set to high). Make sure the salmon is skin side down. Cook for 6-8 minutes.
- When finished, brush with a little additional teriyaki sauce — it acts like a teriyaki glaze at this point. Serve with sesame seeds and thinly sliced green onion for an easy delicious weeknight dinner!
Note: the sauce can be made up to 1 week in advance. Store the teriyaki marinade in an airtight container in a fridge, then use throughout the week.
Expert Tips
- Use high-quality salmon! Make sure the fish is firm, glossy, and has a vibrant pink red color. There should be no discoloration, bruising, or odor. If using wild-caught salmon, which tends to be thinner, you may need to reduce cook time by a minute or so.
- Don’t skip the cornstarch slurry! This is used to thicken the sauce as it simmers. A thicker sauce will adhere better to the salmon and result in beautiful caramelization of the sugars when broiled.
- To make gluten-free, substitute soy sauce with tamari.
- Note that there is no added salt in this recipe because the base of the teriyaki sauce (soy sauce) is plenty salty on its own. If needed, sprinkle the finished dish with flaky sea salt.
- If using frozen salmon, be sure to thaw completely before marinating.
Make-Ahead, Leftovers, & Storage
- To make-ahead: While it’s best to enjoy fresh, you can prep the salmon in the teriyaki marinade up to 24 hours in advance. Cook just before serving for best flavor and texture.
- Leftovers and storage: Allow leftovers to cool completely, then place in an airtight container. Store in a fridge for up to 3 days. Note that seafood has a shorter shelf life compared to meat or poultry.
- To freeze: You can freeze any leftovers for up to 2 months. When you’re ready to enjoy, thaw overnight in a refrigerator, then gently heat in a microwave to serve.
Serving Suggestions
I love this salmon over steamed rice with charred veggies: try it with my roasted broccoli, roasted broccolini, or blistered haricots verts. A squeeze of fresh lime juice or lemon juice at the end is perfect!
Or serve them with your favorite noodles! I always have a couple packages of udon or soba noodles on standby for quick meals. In the summer, we serve this salmon recipe with a smashed cucumber salad. Light and fresh!
Substitutions and Variations
- Salmon: You can of course use other types of fish, such as halibut, cod, arctic char, trout, or sea bass.
- Gluten-free: Soy sauce is not gluten-free. If needed, substitute soy sauce with tamari.
- Sugar: While not traditional, you can replace the brown sugar in the teriyaki sauce with maple syrup, if wanted.
- Sesame oil: For added flavor, you can add a teaspoon of sesame oil to the marinade.
We live for easy weeknight dinners like this! Quick to prep, quick to cook, filling, and flavorful! This is definitely an impressive, crowd-pleaser, and we know you’re going to love it.
If you make this easy Teriyaki Salmon recipe, please let us know by leaving a review and rating below!
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Easy Broiled Teriyaki Salmon (Tender & Flaky!)
Video
Equipment
Ingredients
- 4 (6oz) salmon fillets skin on or off
- ½ cup teriyaki sauce homemade or store-bought
- Sesame seeds for serving
- Scallions thinly sliced, for serving
Instructions
- Make the teriyaki sauce. If you haven't already, make our teriyaki sauce. This can be done up to 1 week in advance.
- Marinate the salmon. Place fillets in a large tupperware or in a large Ziploc bag. Reserve 2 Tbsp teriyaki sauce, then pour the rest on top of the fish. Seal, then marinate for 20-30 minutes.
- Cook the salmon. When ready, place an oven rack about 6-inches from the heat source, then preheat the broiler to high. Coat a baking sheet lined with parchment with cooking spray, then place the marinated salmon fillets skin side down, allowing excess marinade to drip off. Broil for 6-8 minutes, rotating the pan once halfway through, or until the internal temperature of the fish reaches 120F.
- Finish, then serve. Brush the fillets with the remaining teriyaki sauce, then serve immediately with sesame seeds and thinly sliced scallions.
Notes
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- To make-ahead: While it’s best to enjoy teriyaki salmon fresh, you can marinate the salmon up to 24 hours in advance. Cook just before serving for best flavor and texture.
- Leftovers and storage: Allow leftovers to cool completely, then place in an airtight container. Store in a fridge for up to 3 days. Note that seafood has a shorter shelf life compared to meat or poultry.
- To freeze: You can freeze any leftovers for up to 2 months. When you’re ready to enjoy, thaw overnight in a refrigerator, then gently heat in a microwave to serve.
Nutrition
Photography by Alana of Your Home Made Healthy.
What a great recipe! Perfect for quick dinners and just so tasty. We’ll definitely be having this again.
(Review provided by an employee of wellseasonedstudio.com.)
Thank you, Marie! Another quick and easy weeknight dinner! xo, Ari