Ready in 15 minutes, my easy and mouthwatering Teriyaki Salmon recipe makes a light and savory meal on any weeknight. I’ll show you how to pan-grill the tender salmon fillets and make a homemade teriyaki sauce in the traditional Japanese method.

A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

I grew up eating a variety of fish in Japan, and salmon was a favorite in our household. Today, I’ll share an authentic and easy Teriyaki Salmon recipe, just like we make at home. You’ll learn the secret to keeping the salmon juicy yet crispy and how to make a perfectly balanced sauce with just 4 ingredients!

Craving more salmon dishes? Try my Miso Salmon, Japanese Salted Salmon, and Salmon in Foil recipes next!

A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

What is Teriyaki?

Teriyaki (照り焼き) in Japanese actually describes a cooking method that first appeared in Japan in the 1600s. Teri (照り) means luster, and yaki (焼き) means grilled, broiled, or pan-fried. It essentially refers to any food cooked this way that’s brushed with a shiny glaze called tare (タレ). Outside Japan, both the cooking style and sauce are commonly called teriyaki.

Salmon, chicken, yellowtail (hamachi), pork, and tofu are the most popular ingredients to cook teriyaki-style in Japan. Home cooks pan-fry them instead of cooking in an oven.

Why I Love This Recipe

  • It’s easy and no fuss! Pan-grill the fillets until golden brown outside and juicy inside, then finish it off with a sweet-savory homemade glaze. I love the simplicity of this delicious, one-pan dish.
  • Ready in just 15 minutes – Japanese-style salmon filets are thinly sliced to cook fast in the pan. Read more in Nami’s Recipe Tips.
  • Uses a traditional sauce with 4 ingredients – Most Japanese teriyaki recipes use only soy sauce, sake, mirin, and sugar (optional). For the best taste, we typically prepare a simple sauce from scratch.
  • No marination needed – For the perfect seasoning, you only need the glaze that’s reduced in the pan. It allows the delicate flavor of the salmon to shine through without overwhelming it.
A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

Ingredients for Teriyaki Salmon

  • Skin-on salmon fillets – ¾ inch (2 cm) thick
  • Salt and freshly ground black pepper
  • All-purpose flour – for coating the salmon
  • Cooking oil and unsalted butter
  • Sake – for steaming
  • Homemade teriyaki sauce:
    • Sake
    • Mirin
    • Soy sauce
    • Sugar

Find the printable recipe with measurements below.

Jump to Recipe

Substitutions

  • All-purpose flour: Use cornstarch or potato starch for gluten-free.
  • Sake: You can substitute Chinese rice wine, dry sherry, or water.
  • Mirin: If you can’t find it, substitute 1 Tbsp sake (or water) + 1 tsp sugar for every 1 Tbsp mirin. The flavor won’t be the same, but it’s close.
  • Soy sauce: Use gluten-free soy sauce or tamari if needed.
A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

How to Make Teriyaki Salmon

Preparation

Step 1 – Prepare the sauce and salmon. Whisk together the sauce ingredients. Season both sides of the salmon with kosher salt and ground black pepper and coat evenly with flour.

Cooking

Step 2 – Cook. Heat a pan over medium heat, then add oil and butter. Sear the skin against the hot pan‘s surface for 15 seconds then lay the fillets skin side down. Cook until golden brown, and then flip over.

Step 3 – Steam. Add the sake and cover the pan. Reduce the heat to low and steam for 3–5 minutes or until the internal temperature registers 125–130°F (52–54ºC). Transfer to a plate.

Step 4 – Simmer the sauce, then glaze the salmon. Coat the salmon with the hot sauce. Reduce and thicken the glaze, then turn off the heat.

Step 5 – Serve. Drizzle with pan sauce and serve the teriyaki salmon as a main dish to your meal.

A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

Nami’s Recipe Tips

  • Use thin, Japanese-style salmon fillets – Use skin-on fillets sliced thin and diagonally, about ½ to ¾ inch (1.3-2 cm) thick. This helps prevent overcooking, keeps the salmon juicy, and lets it absorb the seasoning faster. In the US, you can find them sold at Japanese grocery stores. If you buy a whole side of salmon, check out my tutorial on How to Cut Salmon into Japanese-style Fillets.
  • Coat the salmon evenly with flour. This is the secret to juicy salmon! The flour creates a protective layer that locks in the umami and juices while helping the sauce to thicken and absorb better. For a gluten-free option, use cornstarch or potato starch.
  • Sear the salmon skin first before laying it down. The skin is so delicious when it’s crispy. Hold the fillet and press the skin against the hot pan for 15 seconds.
  • Place the presentation side (skin side) down into the pan first. The side that hits the pan while it is clean gets the best browning.
  • Check the internal temperature with a digital thermometer. Use an instant-read thermometer and cook to an internal temperature of 125–130°F (52–54ºC) at the thickest part. This takes out the guesswork so the salmon cooks perfectly every time.
Step by step instructions on how to cut half a salmon into thin Japanese-style fillets.
Bonus Tip: See how I cut a large Costco salmon into small, Japanese-style fillets.

Variations and Customizations

  • Play with the sauce ratios. In Japanese cooking, we commonly adjust the seasonings to taste. For example, you can use less or low sodium soy sauce and reduce the amount of sugar accordingly by a teaspoon or so.
  • Try a different fish. You can use this same cooking technique to make Yellowtail Teriyaki, a classic Japanese grilled fish recipe.
  • Make it vegan/vegetarian. Crispy outside, soft inside—my Teriyaki Tofu offers a delicious textural contrast.
  • Try it with chicken. You could skip the salmon and go straight to my Chicken Teriyaki and Teriyaki Chicken Meatballs recipes.

What to Serve with Teriyaki Salmon

Teriyaki salmon pairs perfectly well with many different side dishes. For a healthy Japanese-style weeknight dinner, I like to serve it with a vegetable side dish, soup, and steamed rice. Here are some suggestions I think you’d like:

A Japanese meal consisting of small dishes or bowls, each plating Teriyaki Salmon, steamed rice, miso soup, pickles, tamagoyaki, and green bean gomaae.

Storage Tips

Did you know that you can do a lot with leftover teriyaki salmon? I love it in Teriyaki Salmon Bento, on a rice bowl, on Ochazuke (Green Tea Over Rice), or with noodles. It’s also great in Teriyaki Salmon Onigirazu (Rice Sandwich).

To store: You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

Frequently Asked Questions

Why don’t you add rice vinegar, hoisin sauce, or sesame oil like other teriyaki sauce recipes? 

Many non-Japanese recipes include ingredients like rice vinegar, honey, brown sugar, sesame oil, sesame seeds, hoisin sauce, green onion, or garlic. While these can be flavorful, they’re not part of traditional Japanese teriyaki sauce.

For extra depth, I sometimes add grated ginger or onion, but never rice vinegar, sesame oil, or hoisin sauce. Some use a cornstarch slurry to thicken the sauce, but it’s unnecessary—simmering naturally reduces and thickens it, and the flour (or starch) on the fish helps as well.

Can I bake the salmon instead?

Follow the baking method from my Miso Salmon recipe. Make the teriyaki sauce separately and brush it on the salmon multiple times while baking for 10–15 minutes.

Why did my salmon overcook?

Japanese-style salmon fillets are thinner than typical US cuts, so they cook faster. For perfect results, use an instant-read thermometer and cook to 125–130°F (52–54ºC) at the thickest part.

Can I reduce the amount of sugar?

Yes, you can adjust the sugar to your taste. I recommend keeping some sweetness to balance the soy sauce’s saltiness. You can also use honey or maple syrup, but be careful—they burn easily.

A plate containing Teriyaki Salmon served with steamed rice and miso soup.

Teriyaki Salmon

4.82 from 374 votes
Use this quick and easy Teriyaki Salmon recipe to make a light and savory meal any night of the week. Salmon fillets are pan-grilled to tender perfection in the traditional method and finished with an authentic homemade teriyaki sauce.

Video

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2

Ingredients
  

For the Teriyaki Sauce

  • 1 Tbsp sake (or substitute Chinese rice wine, dry sherry, or water)
  • 1 Tbsp mirin (or substitute 1 Tbsp sake or water + 1 tsp sugar)
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar

For the Salmon

  • 2 skin-on salmon fillets (¾ lb, 340 g; ¾ inch (2 cm) thick)
  • ¼ tsp Diamond Crystal kosher salt
  • tsp freshly ground black pepper
  • 1 Tbsp all-purpose flour (plain flour) (use cornstarch or potato starch for gluten-free)
  • ½ Tbsp neutral oil (for cooking)
  • 1 Tbsp unsalted butter (for cooking)
  • 1 Tbsp sake (for steaming; you can substitute Chinese rice wine, dry sherry, or water)
Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • Gather all the ingredients.
    Teriyaki Salmon Ingredients

To Make the Teriyaki Sauce

  • In a microwave-safe bowl, combine the ingredients for the teriyaki sauce: 1 Tbsp sake, 1 Tbsp mirin, 2 Tbsp soy sauce, and 1 Tbsp sugar. Mix well to dissolve the sugar.
    Teriyaki Salmon 1
  • To help dissolve the sugar, you can microwave the mixture for 30 seconds.
    Teriyaki Salmon 2

To Prepare the Salmon

  • Rinse 2 skin-on salmon fillets and pat dry. Season one side with some of the ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper. Tip: The salmon skin will hold the flesh together while cooking.
    Teriyaki Salmon 3
  • Flip over and season the other side with the remaining salt and black pepper.
    Teriyaki Salmon 4
  • Sprinkle half of the 1 Tbsp all-purpose flour (plain flour) on one side of the salmon and coat evenly. Tip: Coating the salmon with flour helps retain its umami flavor and juiciness. It also helps absorb the sauce and thickens it.
    Teriyaki Salmon 5
  • Flip over and sprinkle the rest of the flour on the other side. Gently press it to adhere, then remove the excess flour.
    Teriyaki Salmon 6

To Cook the Salmon

  • Heat a frying pan over medium heat. When hot, add ½ Tbsp neutral oil and 1 Tbsp unsalted butter. Do not burn the butter. If the pan gets too hot, reduce the heat or move the pan off the heat temporarily. Next, sear the salmon skin: One fillet at a time, press the skin against the hot pan‘s surface for 15 seconds before laying the fillet skin side down in the pan. Repeat with the other fillet. Tip: The presentation side (the skin side) should go into the pan first because you will get the best browning on the first side that hits the clean pan.
    Teriyaki Salmon 7
  • Cook the salmon for 3 minutes until the bottom is golden brown, and then flip.
    Teriyaki Salmon 8
  • To the pan, add 1 Tbsp sake1 Tbsp for thin fillets and no more than 2 Tbsp for thicker fillets. Cover the pan with a lid and reduce the stove‘s heat to low. Steam the salmon for about 3–5 minutes, depending on the fillet thickness. If the sake has evaporated but the salmon isn‘t cooked through yet, add another tablespoon of sake and continue steaming.
    Teriyaki Salmon 9
  • Cook the salmon until it registers an internal temperature of 125–130°F (52–54ºC) at the thickest part of the fillet (I use a Thermapen instant-read thermometer). Then, transfer the salmon to a tray or plate. These fillets were about ¾–1 inch (2–2.5 cm) thick and took roughly 4 minutes to cook. Tip: The USDA recommends cooking fish to an internal temperature of 145°F (63ºC); however, the residual heat will continue to cook the salmon, so you must remove the fillets at 125–130°F (52–54ºC) to avoid overcooking.
    Teriyaki Salmon 12
  • Add the teriyaki sauce ingredients to the pan and increase the heat a bit. When the sauce starts to boil, add the salmon back to the pan.
    Teriyaki Salmon 13
  • Spoon the sauce over the salmon. When the sauce thickens, turn off the heat. Transfer the salmon to a plate and drizzle the sauce on top.
    Teriyaki Salmon 14

To Serve

To Store

  • You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for 2 weeks.

Nutrition

Calories: 274 kcal · Carbohydrates: 9 g · Protein: 24 g · Fat: 13 g · Saturated Fat: 5 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 77 mg · Sodium: 723 mg · Potassium: 565 mg · Fiber: 1 g · Sugar: 6 g · Vitamin A: 221 IU · Calcium: 17 mg · Iron: 1 mg
Author: Namiko Hirasawa Chen
Course: Main Course
Cuisine: Japanese
Keyword: salmon, teriyaki
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
Did you make this recipe?If you made this recipe, snap a pic and hashtag it #justonecookbook! We love to see your creations on Instagram @justonecookbook!

Editor’s Note: This post was originally published on April 25, 2013. It was updated with new step-by-step images and the final images in March 2022, with a new video on October 13, 2023, and republished with more helpful content on February 6, 2025.

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4.82 from 374 votes (260 ratings without comment)
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How would I adjust the recipe & timing if using salmon belly strips?

Hi, Angela! Thank you for reading Nami’s post.
You may follow the recipe directions and only change the cooking time to suit your piece size.
When the thickest section of the fish reaches 145°F (63°C), it is done.
We hope this helped!

I have American cuts and I was confused on skin vs presentation side. I made receipt twice today and 2nd time much better. I also had to cut the salt so I used 1 T soy sauce and 2 T sake instead with grated ginger and onion. So I seared skin as directed, then I only flipped salmon ONCE – seared until golden brown then added sake and steamed until 130F cooked. Removed salmon then added sauce and boiled it. Once started to boil, I added salmon faced down (skin side facing me) which the sauce was amazingly glazed on salmon! Sauce thickened up so well for me and salmon is amazing!!5 stars

Hi, Pearl! We’re happy to hear you enjoyed Teriyaki Salmon!
Thank you very much for your detailed feedback.
Happy cooking!🤗

You could use instead of sugar = maple syrup or honey powder, both taste yummy.

Only made so far teriyaki chicken and teriyaki beef.
My family want to stay away from Teriyaki salmon.

I found marinating it beefs and chicken makes it juicier. Not sure if Ginger powder vs ginger paste, what is difference?5 stars

Hello, Caroline. Thank you for reading Nami’s post and sharing your experiences with us.
We hope you will try teriyaki salmon someday! It’s also an outstanding dish if you and your family enjoy Teriyaki.
The difference between ginger powder and ginger paste is that the latter has a stronger ginger flavor. If the recipe calls for ginger powder, you can use paste instead, but the amount will need to be adjusted for the dish.
We hope this helped!

“Skin side” vs “presentation side” is unclear. Which of the two is the side with the fish scales, which is the side with the pink/red flesh?

Hi Ken! When cut in Japanese style, the skin side is the presentation side and has the fish scales, but don’t forget to remove the scales.
The first image on the recipe card shows the presentation side, which has skin on it.
We hope this was helpful!

Hands down the best teriyaki salmon I’ve ever made at home! I’m so glad I didn’t do the marinade treatment most recipes call for. I used wild sockeye salmon filet, and followed Nami’s recipe to the letter, except for one thing: I thought I had mirin in my pantry, but discovered I no longer did. So I substituted sake with some added sugar according to her recommendation. The result was amazing. Salting the salmon before cooking is an essential step (but don’t overdo it!). The sauce has just the right amount of sweetness. I love how it’s not the goopy, overly sweet kind of teriyaki you sometimes find in restaurants. The one thing I will do differently next time is to cook the salmon about one minute less. As I said, it was absolutely delicious, it was not overcooked, but for the last step of steaming I forgot to immediately turn down the heat to low. So next time, I’ll aim for just a tad less cooking time.5 stars

Hi Ken! Thank you so much for trying Nami’s recipe and sharing your cooking experience with us!
We are so happy to hear that you enjoyed the homemade Teriyaki Salmon.
Happy Cooking!😊

This is so good, I can’t stop eating it,thank you so much5 stars

Hi bary! We are so happy to hear you enjoyed Nami’s recipe.
Thank you very much for your kind feedback! 🙂

“I’m blown away by how good this tastes.

Hi tom! Thank you so much for trying Nami’s recipe!
We are so happy to hear you enjoyed it. Happy Cooking!

I never thought teriyaki sauce was so simple to make! This recipe is PERFECT and definitely a keeper. :’)5 stars

Hi Emily! We are glad to hear you enjoyed Nami’s recipe!
Thank you so much for taking the time to read her post and trying her recipe.
Happy Cooking!

thank you

Hello there! Thank you so much for trying Nami’s recipe!
We hope you enjoyed homemade Teriyaki Salmon! Happy Cooking!

Tried this today, it was just utterly delicious! Great sauce and so happy not to buy pre-made teriyaki sauce ever!5 stars

Hello, janet! Thank you very much for your thoughtful feedback!
We are thrilled to hear that you enjoy Nami’s handmade Teriyaki sauce! 🤗

Hi Naomi, Thank you for this delicious recipe! Just to make sure should it be served skin side up? Should we eat the skin? I never been to Japan yet (but I will) so I don’t know the right way. Is it rude to leave the skin?5 stars

Hello, Nathalie! Thank you so much for taking the time to read Nami’s post and try her recipe!
If your salmon cut is the same as Nami’s, you can serve it skin-side up, as seen in the photo. And if one side is completely covered with skin, you can place the skin side on the plate.
As for the skin, you may skip it and leave it on the dish, or you can eat it, and either way is OK.
We hope you get the chance to visit Japan. It’ll be an exciting trip!

So good! Usually not a fish person.im on a diet so was trying to find new ways to cook salmon and I couldn’t believe how good it was nothing was left on the plate!5 stars

Hi Kim! We are so happy to hear you enjoyed Nami’s Teriyaki Salmon recipe!
Thank you so much for trying her recipe and for your kind feedback!

I made this for Christmas for the family and everybody loved it. The salmon was perfectly cooked and the teriyaki sauce was delicious. Thanks again for the great recipe Nami.5 stars

Hi Marco! Nami and all of us at JOC are so happy to hear everyone loved Teriyaki Salmon!
Thank you for trying Nami’s recipe and for your kind feedback. Happy Cooking!😊

I made this for myself on Friday night. Yesterday I made Teriyaki fried rice with the leftovers. Some of the best fried rice I have ever made. Thanks again for a great recipe and have a Happy New Year!5 stars

Hi Barbara! Thank you for trying Nami’s recipes! We are so happy to hear you enjoyed them very much.☺️
We wish you a wonderful New Year!

I made this for my dinner last evening. Turned out very well. It really is a keeper but next time I will make more sauce. Thanks for another great recipe.5 stars

Hi Barbara! Thank you very much for trying Nami’s recipe and your kind feedback!
We are so happy to hear you enjoyed the Teriyaki Salmon and sauce! Happy Cooking!