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.
Growing up in Japan, I enjoyed eating a variety of fish, with salmon being one of the most readily available option in our household. It’s a great source of protein and healthy Omega-3 fatty acids in our diet. Today, I’m going to share with you an authentic Teriyaki Salmon recipe and illustrate how the Japanese prepare it at home.
The salmon fillets are pan-grilled to achieve a golden-brown exterior while retaining their tender and juicy texture. We then finish it off with a sweet-savory glazed homemade Teriyaki Sauce. It’s easy and absolutely no fuss.
Table of Contents
- What Makes Authentic Teriyaki Salmon
- How to Cut the Salmon into Japanese-Style Fillets
- Homemade Teriyaki Sauce with 4 Ingredients
- Important Condiments: Sake and Mirin
- How to Cook Teriyaki Salmon
- Cooking Tips
- Frequently Asked Questions
- What to Serve with Teriyaki Salmon
- What to Do with Leftover Teriyaki Salmon
- Related Recipes
What Makes Authentic Teriyaki Salmon
I noticed most of the teriyaki salmon recipes online are quite different from how the Japanese make it at home. Here are the main differences:
- Make your own teriyaki sauce. In Japan, convenient “teriyaki sauce” in a bottle is not as common as the ones found in American grocery stores. Instead, we typically prepare teriyaki sauce from scratch. Each family makes the sauce to suit their preferences and with the ingredients they have at hand. More on authentic teriyaki sauce below.
- Cut the salmon into Japanese-style fillets. The fillets are thinly sliced, about 1 inch (2.5 cm) thick, and cut diagonally (see the next section). Since they are thinner, they cook faster in a frying pan.
- We do not marinate the salmon. Japanese cuisine focuses on bringing out the original flavor of an ingredient without overwhelming it with spices and seasonings.
- Pan-fry the salmon. Cooking in an oven is not very common in Japan. Most of the dishes are cooked on the stove as a typical Japanese kitchen has a countertop microwave oven and does not have an oven unless you’re a baker.
How to Cut the Salmon into Japanese-Style Fillets
In Japan, the salmon fillet is sliced differently than in the US. You will find the fillet available in diagonal cuts and thinner slices. Each cut is about ½ to ¾ inch (1.3-2 cm) thick.
If you buy salmon as a whole fish, you can fillet it the Japanese way. It will cook faster and absorb flavors quickly. Check out my tutorial here.
Homemade Teriyaki Sauce with 4 Ingredients
When you come across authentic Japanese teriyaki recipes, you’ll find that 99% of them use just 4 ingredients: soy sauce, sake, mirin, and optionally sugar.
The best way to start making teriyaki sauce is to use equal parts of soy sauce, sake, and mirin and add sugar to your liking. My basic teriyaki sauce ratio is 2:2:2:1.
For optimal taste, we often play around with the ratio, depending on the ingredients and flavor combination of the dish. Therefore, each teriyaki recipe should have a slightly different taste.
In this recipe, for example, I cook the salmon with butter to give it a layer of rich creaminess. So I’ve tweaked the teriyaki sauce ratio to work perfectly with all the flavors.
If you’re a beginner cook, start with my basic teriyaki sauce (2:2:2:1). It’s easy to remember and you’re guaranteed a delicious sauce!
Important Condiments: Sake and Mirin
Japanese cooking doesn’t require many condiments compared to other ethnic cuisines. However, two of the essential pantry items I highly recommend are sake and mirin. Japanese recipes use both of these condiments 90% of the time (have you noticed?). You can’t create authentic Japanese flavors without sake and mirin because they are foundational to Japanese cooking.
Substitute:
Now, if you can’t consume alcohol, you can read the substitution option in my sake and mirin pantry pages.
Use gluten-free soy sauce or tamari if needed. If you prefer to use honey or maple syrup, go ahead but take care as it burns easily.
How to Cook Teriyaki Salmon
The Ingredients You’ll Need
- Skin-on salmon fillets – ¾ inch (2 cm) thick
- Salt and freshly ground black pepper
- All-purpose flour – You can use cornstarch or potato starch for gluten-free
- Cooking oil (for cooking)
- Unsalted butter (for cooking)
- Sake (for steaming) – You can substitute it with Chinese rice wine, dry sherry, or water
- Homemade teriyaki sauce: sake, mirin, soy sauce, and sugar
The Cooking Steps
- Make the teriyaki sauce by combining the ingredients.
- Season the salmon with salt and black pepper. Coat the fillets with flour.
- Sear the skin of the salmon. Cook the salmon from the skin.
Cooking Tips
- Use skin-on salmon fillets that are in diagonal cut and thinner slices. Don’t remove the skin. It will prevent the flesh from overcooking and drying out. You don’t have to eat it, although it’s delicious and good for you! Each cut is about ½ to ¾ inch (1.3-2 cm) thick. If you buy a whole fish, you can fillet it the Japanese way. It will cook faster and absorb flavors quickly.
- Coat the salmon evenly with flour for crispy skin. This is the secret to juicy salmon. The flour creates a protective layer and retains its umami flavor and juiciness. It also helps to thicken and absorb the sauce well. You can use cornstarch or potato starch for gluten-free.
- Sear the salmon skin before laying it down. Salmon skin is so delicious when it’s crispy. Hold the fillet and press the skin against the hot frying pan’s surface for 15 seconds.
- The presentation side (also the skin side) should go down into the pan first because the pan is clean and you will get the best browning on the first side that hits it.
- Highly recommend getting an instant-read thermometer and cooking the salmon until an internal temperature of 125-130°F* (52-54ºC) is registered at the thickest part of the fillet. Take the guessing out of your cooking: every salmon is cooked perfectly with the thermometer.
Frequently Asked Questions
Q: Why don’t you add these ingredients to teriyaki sauce while other popular recipes do?
I’ve seen many non-Japanese recipes that include ingredients such as rice vinegar, honey, brown sugar, sesame oil, hoisin sauce, or garlic in the teriyaki sauce. Some recipes also use ground ginger or garlic powder. I would not recommend them if you wish to follow the authentic Japanese cooking method.
Some people even use cornstarch to thicken the sauce, but it is not needed for my recipe. The sauce will be naturally reduced and thickened during the simmering process. Plus, we coat the fish with flour (or starch) which helps thicken it.
We also don’t usually garnish the salmon fillet with sesame seeds, but it’s personal choice.
Depending on the teriyaki recipes, I occasionally add grated ginger and grated onion for extra flavors but never include rice vinegar, sesame oil, and hoisin sauce.
Q: Can I adapt your method for baked teriyaki salmon recipe?
If you prefer to bake or broil the salmon, you can follow the baking method from my Miso Salmon recipe for the instructions. You will need to make the teriyaki sauce separately and brush the salmon with the sauce several times while baking for a minimum of 10-15 minutes.
What to Serve with Teriyaki Salmon
With a sweet and savory soy-based flavor, teriyaki salmon pairs perfectly well with many different side dishes. For a healthy Japanese-style weeknight dinner, I like to serve the fish with pan-grilled asparagus and miso soup, alongside steamed brown rice.
Other veggies such as green beans, Brussels sprouts, cauliflowers, and spinach are also delicious with salmon. Here are more suggestions I think you’d like:
- Blanched Broccoli with Sesame Oil
- Brussels Sprouts with Bacon
- Spinach with Sesame Miso Sauce
- Japanese Potato Salad
- Roasted Cauliflower Kale Salad
- Green Bean with Crumbled Tofu & Sesame
- 15 Best Healthy Side Dishes to Serve with Salmon
For a low-carb diet, you can serve the salmon with cauliflower rice or quinoa.
What to Do with Leftover Teriyaki Salmon
You can do a lot with leftover teriyaki salmon! Here are some of my favorites:
- Teriyaki Salmon Onigirazu (Rice Sandwich)
- Put it in the lunch box (bento), rice bowl, or noodle.
Related Recipes
- Teriyaki Recipes: Check out my authentic Chicken Teriyaki recipe and don’t miss our 17 Best Teriyaki Recipes You Must Make at Home!
- Salmon Recipes: Try out my other salmon recipes which I share on my blog. You can also substitute this recipe with fresh seasonal fish such as yellowtail or other white fish.
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Teriyaki Salmon
Video
Ingredients
For the Teriyaki Sauce
For the Salmon
- 2 skin-on salmon fillets (¾ lb, 340 g; ¾ inch (2 cm) thick)
- ¼ tsp Diamond Crystal kosher salt
- ⅛ 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)
- 1–2 Tbsp sake (for steaming; can substitute Chinese rice wine, dry sherry, or water)
Instructions
- Gather all the 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.
- To help dissolve the sugar, you can microwave the mixture for 30 seconds.
To Prepare the Salmon
- Rinse 2 skin-on salmon fillets and pat dry. Season one side with half of the ¼ tsp Diamond Crystal kosher salt and half of the ⅛ tsp freshly ground black pepper. Tip: The salmon skin will hold the flesh together while cooking.
- Flip over and season the other side with the remaining salt and black pepper.
- 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 it retain its umami flavor and juiciness. It also helps absorb the sauce and thickens it.
- Flip over and sprinkle the rest of the flour on the other side. Gently press it to adhere and then remove the excess flour.
To Cook the Salmon
- Heat a frying pan over medium heat. When the pan is hot, add ½ Tbsp neutral oil and 1 Tbsp unsalted butter. Take care not to burn the butter. If the frying pan gets too hot, reduce the heat or remove it from the heat temporarily. Then, sear the skin of the salmon fillets: One at a time, press the skin against the hot frying pan‘s surface for 15 seconds before laying it skin side (or presentation side) down in the pan. Repeat with the remaining salmon. Tip: The presentation side (skin side) should go down into the pan first because you will get the best browning on the first side that hits the clean pan.
- Cook the salmon for 3 minutes, or until the bottom is golden brown, and then flip.
- To the pan, add 1–2 Tbsp sake—1 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.
- 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) in thickness 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.
- 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.
- 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.
To Serve
- Serve immediately. I like to serve my Teriyaki Salmon as part of a Japanese-style meal with Green Bean Gomaae (Sesame Dressing) or pan-seared asparagus, Tamagoyaki, Homemade Miso Soup, and Steamed Rice. Other side dishes that pair well with this savory-and-sweet salmon include Spinach with Sesame Miso Sauce, Japanese Potato Salad, Blanched Broccoli with Sesame Oil, Green Bean with Crumbled Tofu and Sesame, Brussels Sprouts with Bacon, and Roasted Cauliflower Kale Salad.
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
Editor’s Note: This post was originally published on April 25, 2013. New step-by-step images and final images were added in March 2022. It’s been republished with a new video and new content on October 13, 2023.
Hi Nami , is there anything I could replace the Sake with ? thx
Hi Cheryl! You can use dry sherry or Chinese rice wine. 🙂
I don’t eat seafood and I cooked this tonight for my husband and guess what? He loved it!!! He was very surprised that my salmon is better than the one he usually cook. Thank you for showing us step by step how to prepare and cook. You rock!
Hi Susan! I’m so happy to hear your husband enjoyed this dish! 🙂 It’s easy too (big plus)!! Thank you very much for trying my recipe and for writing your kind feedback!
Just tried it. This is the BEST salmon I’ve ever made. Thanks so much for sharing!!
Hi Theresa! I’m so happy to hear you liked this recipe! Thanks so much for your kind feedback. 🙂
Amazingly Yummy and simple to follow. Very very impressed with this recipe!!!
Thank you Natalee! I’m happy to hear you enjoyed it! Thanks for your kind feedback!
Awesome! A fool-proof way to cook a fish I know I should be eating but don’t really like the taste of! The sauce is something I’ll be using on just about everything from now on. I’m a loyal, long-time fan but don’t often remark; however this time I really have to say, thanks, Nami!
Aww thank you so much Alex! I’m so glad you enjoyed this dish and thanks for your kind feedback! I really appreciate your continued support, Alex! 🙂
My pleasure, for sure. 🙂
Thank you so much, it truly was delicious !
Hi Inès!
Thank you very much for trying this recipe and for your kind feedback!
We are so happy to hear it was delicious! Thank you!😊
Hi, Nami! I’m trying to print the Teriyaki Salmon recipe, but the print button is taking me elsewhere. The salmon dish looks delicious, and I’d like to try the recipe soon. Thank you!
Hi Sharon! I’m still having this print issue that I haven’t been able to solve. Print button in some of my older archive recipes sends you to homepage for some reason. Sorry for the trouble. I’ll fix it manually later on today. Thanks so much for letting me know! Hope you like this recipe!
It’s fixed. Thanks for letting me know, Sharon!
Thanks, Nami. Took me some time to get to my email, but I’m back to print your recipe. Glad you were able to fix the problem with the print function!
Hi Sharon! I fixed them all, but I found one recipe which got corrupted again (but fixed now). Let me know when you have trouble printing. I got all recipes backed up! 🙂
Arigato gozaimasu, Nami! I’m eager to try your salmon recipe soon! I’m sure it’ll be delicious!
My deepest regards!!!
Made your recipe tonight and was delicious.
I am very happy i know now how to make home made teriyaki sauce.
Words not enough to express my pleasure following your instructions
and enjoying a very nice quality plate of food. Pure art!!!
Glad i “met” you.
Athens Greece.
Hi Aionia! So glad to hear you like the teriyaki sauce! Isn’t it easy to make? 🙂 Thank you very much for your kind feedback! xo
Nami san Yes it is very easy to make it and i love it.
I had no cooking sake and i used Chinese rice wine.
Now i know to make teriyaki sauce next time i pass by the Japanese shop it is worth buying a bottle o cooking sake. I also realize no need to use thickening ingredients as corn flower etc, as when the sauce starts cooking, is thickening by it self.
Thank you Aionia! Yep, we don’t need to thicken as it naturally does. 🙂
Question: How long we can keep teriyaki sauce we made?
Is it best keep in the fridge?
Hi Aionia! Are you implying the sauce that you cooked already? Is it a lot? I’d say just one day. But you CANNOT keep the sauce if raw fish was marinated etc. It’s been contaminated so you can’t keep. However, let’s say you made extra sauce when you add the sauce to the cooked salmon…. then I’d say 24 hours to be safe, and make sure to reheat before using it… I recommend making fresh sauce every time you make it (even for other ingredients). 🙂 Hope this helps!
Thank you for your kind answer Nami san.
what i was really asking if we could make teriyaki sauce (sake mirin soyasauce( i use tamari) ginger) in advance. i understood is better to make it all the time fresh or maybe one day earlier. Thank you.
Hi Aionia! Oh! Sorry I misunderstood! Sure you can make ahead. 🙂
I don’t ever seek out teriyaki as a flavor normally, but I was looking for a quick easy salmon recipe and after reading this one, could not resist! I loved the simple delicious teriyaki sauce and the flour coating, I didn’t perfect it this time (undercooked the skin aide and the whole filet 😳) so I guess I will just have to make it again, and again, until it’s perfect…🤤
Hi E,
Thank you for trying this recipe and for your kind feedback. We are so happy to hear you enjoyed this dish!
was awesome, thx Nami!!! Did it with onsen tamago on rice
Hi Bastien! Nice! Thanks so much for letting me know! I hope you enjoyed onsen tamago over rice too!! 😀
Hi Nami, just tried this recipe and it came out perfectly scrumptious. Thank you very much for imparting the secret of a good teriyaki sauce!
Hi Jie! I’m so glad to hear you enjoyed this recipe! It’s a fast and simple recipe and it’s a wonderful weeknight meal! Thanks so much for your kind words!
just made this dish for dinner.. it looks delicious and tastes so yummy… my little son gave me a thumbs up for this and asked me to make some more..it’s a great happiness watching our beloved ones enjoy their meals..Thanks a lot for your recipes Nami:)
So happy to hear your son enjoyed this dish. I know exactly what you mean. I enjoyed more cooking after my kids started to eat. Happy cooking! 🙂
Amazing dish!
Cooked this salmon the other day and its taste is really really good!
It reminds a bit of smoked salmon taste, just delicious!
Thank you for the recipe!
Lin
Hi Lin! So glad to hear you liked this recipe and thank you very much for writing your kind feedback! xo 🙂
I like your technique! Will definitely try coating with flour and sake-lid-cover thing.
Hi Trung! I hope you enjoy this recipe! Thank you for your feedback (and so sorry for my late response)!
My family enjoyed this recipe very much. Thank you for sharing
Hi Ann! So glad to hear your family enjoyed this recipe! Thank you very much for writing a kind feedback! 🙂
I tried this recipe just the other day. I have to admit I’m not a huge fan of salmon. But this was so delicious, I will definitely have it again 🙂
Hi Kerstin! Yay!!! I’m glad you still tried out this recipe and even enjoyed it! 😀 Thank you so much for your feedback!
Dear Nami,
I have made 2 different variations of your recipe, and my girls (wife and 2 little ones) absolutely love it. Even the 1 yr old loved the teriyaki salmon ! I used the wild caught salmon from Costco, and the taste was wonderful. I used the regular tilapia fillet the 2nd time around. The taste was bit different, but equally good. The tilapia did break a bit, as it did not have the skin to hold it.
thanks for the recipe!
Cheers
Sambit
Hi Sambit! Thank you so much for trying this recipe and I’m so happy to hear you and your family enjoyed it! Yes, when you pan fried the fish, the skin definitely helps to maintain, but also flour coating helps a bit too! 🙂 Thank you for writing your kind feedback!