Teriyaki salmon is a flavorful salmon recipe that can be grilled, cooked on the stove, or baked in the oven. This delicious recipe makes an easy weeknight dinner!
Teriyaki salmon is a simple but delicious dish. The salmon filets are marinated in homemade teriyaki sauce for an easy and flavorful dinner.
The recipe takes just minutes to prep, and the salmon is packed with flavor! Directions for stove top, oven, and grilling are all given below.
Ingredients and substitutions
- Salmon filets: You will need four 6-ounce salmon filets.
- Soy sauce: It’s important to use low sodium soy sauce so that the sauce isn’t too salty. To make it gluten-free, feel free to use tamari in place of the soy sauce.
- Brown sugar: Light or dark brown sugar will work. Honey could also be used. However, honey is sweeter, so you may want to decrease the amount.
- Ginger: I recommend using fresh ginger, but dried ginger can be used in a pinch. To use dried ginger, you’ll need 1/2 teaspoon of dried ginger in place of the fresh ginger.
- Rice vinegar: You can substitute mirin for the rice vinegar, but mirin is sweeter, so you may want to decrease the amount of brown sugar in the sauce.
- Sesame oil
- Cornstarch: The cornstarch helps to thicken the sauce.
- Sliced green onion
- Sesame seeds
How to make grilled teriyaki salmon
Step 1: Whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a medium bowl.
Step 2: Reserve ½ cup; set aside.
Step 3: Add the salmon filets to a resealable container and pour the remaining marinade over top. Mix well, seal, and marinate for at least 1 hour, or up to overnight.
Step 4: Heat grill to 400F.
Step 5: Grill salmon for 8-12 minutes, flipping once, or until the thickest part of the filet reaches 145F.
Step 6: Meanwhile, whisk together the cornstarch and water in a small bowl until well-combined.
Step 7: Add cornstarch slurry to a small saucepan over medium heat with the remaining ½ cup of marinade. Bring to a boil over medium-low heat.
Step 8: Reduce heat to low and simmer for about 5 minutes, or until thickened.
Remove from heat.
Step 9: Brush teriyaki sauce on salmon after grilling, or serve on the side as a dipping sauce. Garnish with sliced green onions and sesame seeds.
Stove top directions
To make teriyaki salmon on the stove, make the recipe as-directed through step 4. Heat 1 tablespoon of oil in a large skillet. Add the salmon, and cook about 3-4 minutes per side.
Continue with the recipe starting at step 7.
To make the salmon in the oven, preheat the oven to 400 F. Make the sauce as-directed and marinate the salmon for 30 minutes. Bake the salmon for 10-14 minutes, or until it reaches 145 F.
Brush the remaining sauce on the baked salmon just before serving.
You can! This recipe should be enough to marinate 3-4 chicken breasts or chicken thighs.
The salmon filets should be firm and pink with no discoloration or fishy smell.
Teriyaki salmon is fantastic served with white rice, brown rice, quinoa, or cauliflower rice to help sop up all of the delicious teriyaki sauce. Coconut rice also goes well with the salmon.
Serve it alongside steamed vegetables like broccoli or snow peas to round out the meal.
Store any leftover salmon in an airtight container in the refrigerator. The salmon will keep for 2-3 days when properly stored in the fridge.
More easy Asian-inspired dinner recipes!
If you’ve tried this teriyaki salmon recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Grilled Teriyaki Salmon
- 4 (6 ounce) salmon filets
- ½ cup low sodium soy sauce
- ¼ cup brown sugar
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 ½ tablespoons water
- Sliced green onion
- Sesame seeds
- Whisk together soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil in a medium bowl.
- Reserve ½ cup; set aside.
- Add the salmon filets to a resealable container and pour the remaining marinade over top.
- Mix well, seal, and marinate for at least 30 minutes or up to overnight.
- Heat grill to 400F.
- Grill salmon for 8-12 minutes, flipping once, or until the thickest part of the filet reaches 145F.
- Meanwhile, whisk together the cornstarch and water until well-combined.
- Add to a small saucepan over medium heat with the remaining ½ cup of marinade.
- Bring to a boil over medium-low heat.
- Reduce heat to low and simmer for about 5 minutes, or until thickened.
- Remove from heat.
- Brush teriyaki sauce on salmon after grilling, or serve on the side as a dipping sauce.
- Serve topped with sliced green onion and sesame seeds, if desired.
- There are directions for stove top and oven cooking above the recipe.
- Nutrition values are estimates.
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