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.
Is it okay to cook fillets that don’t have skin?
Hi Madison! Yes, you can, but make sure to coat the salmon with flour (that holds the flesh better) and try not to touch too much. Skin usually holds the flesh better (even though you don’t want to eat it). 🙂
Delicious!
Hi Piva! Thanks so much for your kind feedback. 🙂
This recipe is so good and easy, cooked it a few times now with both skin-on and skinless salmon, and it’s always delicious. 🙂
Hi Ellie! I’m so happy to hear that. Thanks so much for trying this recipe! 🙂
My husband and I try to eat more fish, but he usually wants to grill it. Tonight I convinced him to try Nami’s teriyaki salmon. It was far superior to our usual grilled salmon — tender, juicy, full of flavor without the grill taste. I LOVED it. Not too salty. I could eat this weekly!! We had spinach with sesame dressing (Nami’s recipe) and steamed asparagus plus sticky rice as well. I will make this many times in the future. Thank you, Nami!
Hi Anne! Awww I am SO happy to hear that you liked this recipe. THANK YOU!! It’s pretty easy to make and moist when cooked in the pan-fried and steamed. 🙂 Thank you for your kind feedback, Anne!
Nami, I absolutely love this recipe. It’s incredible! The Sake and Morin flavors are so distinct, and very strong (or maybe I just used too much?? Lol), but in a good way. It’s like a certified Japanese flavor punch to the mouth! Excellent recipe
おいしいですね!
Hi Michael! Thank you so much for your kind feedback! I’m so glad you enjoyed it. 🙂 どうもありがとう、マイケルさん!
This receipt is so easy to follow and delicious. I make it about once a month and it is on par with anything I’ve had at a restaurant. So good! I pair it with steamed broccoli, the easy carrot salad on this site, and a Malbec.
Hi Dana! I’m really happy to hear you enjoy this recipe. Thank you so much for your kind feedback. 🙂
Hi Nami,
I tried pan fried my Salmon fillet but the skin is not crispy and came off.
How do u have crispy salmon skin with teriyaki sauce on it? I like to make Teriyaki salmon Don for my family. Please help. thanks!
Hi Karen! If you want the salmon to be coated with the sauce, it’s hard to keep it crisp as you coat the salmon with the sauce in the pan. You can always pour the sauce on top, keeping the skin crisp. 🙂
Yum! This worked great with day-old salmon 👍😊
Hi J! Thank you so much for trying this recipe! Glad you enjoyed it! 🙂
Hi Nami!
I have recently discovered your recipes and have thoroughly enjoyed making many of them! I am a super novice “chef” and normally never cook but your recipes have inspired me. This one was delicious and easy to follow. But when I made it, my pan gets super burnt and when I poured the sake it blew up in flames, charring the non-skin side. Any tips?
I left it on Medium heat the entire time.
Hi Marissa! Thank you for finding my site! From what you described, I know that when you pour sake, your flame from gas (I assume) caught the alcohol and caught in flame. Maybe your pan was small or you have a professional-grade stove that your “medium” is pretty strong (mine is compared to a typical stove) and the flame was outside the pan or you were moving the pan? It should not catch fire without alcohol in contact with fire. Like you see in a cooking show etc when a chef shakes the pan and alcohol burns off from the fire off the gas stove…
Thanks for the reply!
I was using a smaller pan, so must of been the issue! And thanks for your pictures/videos with instructions, helps so much!
Hi Marissa! Thank you for letting me know. I’m glad we figured out the reason. 🙂
This is super easy to make and is now my favorite way of eating salmon. It tastes just as great as the salmon I order at my favorite Japanese restaurant. The only thing I did differently was to use 1 Tbsp. of soy sauce versus 2 Tbsp since we are trying to watch our sodium level. Thank you so much for this great recipe!!
Hi Annie! I’m so happy to hear you enjoy this recipe! Thank you for your kind feedback, Annie! xo
This went horribly wrong for me. Part because I’m a lousy chef, but part (maybe?) because I left out the sake. I had all the ingredients for this except for sake so decided to try to make it without. The sauce turned completely hard to the point where I couldn’t even scoop it over the salmon anymore. I will probably still be scraping it off the bottom of my pan tomorrow. I’m a little confused though; I’ve made dishes with just soy sauce and mirin before and this never happened, so I’m not sure if this was really why. Maybe it was the sugar? It reminded me a little of hardened sugar, except it tasted like…well, let’s not get into that. Do you have any ideas? Then I’ll know not to make that mistake again.
Thanks!
Hi Kate! Thank you for trying my recipe! By removing sake, the flavor is more concentrated (in other word, salty) and lacks 1 Tbsp worth of liquid in the sauce. So I wished you added 1 Tbsp water to replace the liquid (I explained in my Sake pantry page for sub).
I’m curious…
1) Was your pan a cast iron pan or something that increases the temperature as you continue to heat? You can use it, but you need to control the heat better.
2) Was your heat too strong, which results in evaporating the cooking liquid faster.
3) The reason why we coat the salmon with flour is 1: protect the moist in the salmon and don’t release the juice and 2: thicken the sauce (remember making gravy with flour). If you didn’t remove excess flour, it’s possible that your excess flour absorbed all the liquid. More than it should.
Considering that your sauce was thicker to begin with (1 Tbsp short in liquid), maybe with 2) and 3) it’s possible that you had no sauce left.
That’s my guess from reading your feedback. What do you think?
Hi Nami,
Thank you so much for your feedback, I really appreciate it.
Embarrassingly, I actually forgot the flour step as I was so focused on the sauce. I realized I had left it out when the salmon was already in the pan, so it was too late by then. I used a nonstick aluminum pan, but my heat could have indeed been too strong. I didn’t realize I could have used water instead of sake until I read the comments later on. I will definitely do more research next time instead of trying to rush it. I have had some weird things happen in the kitchen (fire extinguishers have come in handy), but I’ve never had this strange puree-turned-to-creme brulee crust-experience before. Hopefully it was just the water/heat issue and not some magical skill to turn things into inedible disaster. Will try again and report back (if nothing was set on fire).
Hi Kate! Did you have to use a fire extinguisher!!!!😱 I’m glad you are safe! I think the sugar melted fast and liquid evaporated fast (strong heat) which caused the sugar to caramelize. It’s usually absorbed to flour to thicken the sauce. Also, aluminum pan conducts heat fast, compared to stainless steel, for example. So using a strong heat makes it twice as fast to cook.
Water is not a good substitute for sake (it’s like comparing with water and white wine). Water doesn’t add flavor to the dish. However, for marinade and sauce, we still need to add water in place of sake, to make sure that it’s diluted enough to balance the saltiness/sweetness.
Not for this specific recipe but it has been pulled out before. Let’s just say I do not have the cooking gene, so I always need to be prepared. I do now have a teriyaki creme brûlée recipe for anyone who is willing to violently attack their taste buds.
Oh dear no, I didn’t mean to imply water is in any way a substitute for sake, that would almost be sacrilegious. I just meant I should have used at least water to dilute instead of, well, nothing. Lesson learned this time. Thanks again for the feedback. Luckily your spinach with sesame sauce recipe came out pretty well today (after the sesame seeds melted right through the plastic bag last time – I’m a work in progress).
Ohhh okay. Phew. I truly think we can learn a lot from making mistakes (as long as we’re safe!). Keep me posted with your cooking adventure! xo
Will do. I have enough material for a comedy sketch roadshow by now, but I also have a very long “what NOT to do” list now, so things can only get better.
Hahaha! Most people are probably not comfortable sharing their mistakes. 😉 I LOVE your positivity!
I’ve made this recipe at least 30 times since I first read it a year or two ago!!
Hi Alex! Aww!!! Thanks so much for your kind feedback! I’m so happy to hear you enjoy this recipe and keep making it! THANK YOU!
Made this last night. Despite 1-2 things I could’ve performed better, it came out fantastic! Wife and kids big fans! Did a riff on some oshitashi as a side For a lighter meal. Onigiri will be next on the hit list of things to make! Loving your website/recipes. Thank you!
Hi Steve! I’m really happy to hear your family enjoyed this recipe. Thanks for trying it and for your kind feedback. Have fun making Onigiri next! 😀
Could this be made with frozen salmon that’s been thawed if I dry if off before coating with flour?
Hi Shilpa! Yes, you have to thaw. 🙂 Enjoy the recipe!
I come back to this recipe again and again and made it a dozen or so times. I have had the sauce thicken up too much so it’s key to take it off the oven soon enough. I love the crispy outside and the soft inside of the salmon using the flour on the outside. The measurements in your teriyaki sauce – the sweet/saltiness of the fish is just perfect. Thank you for your blog!
Thank you so much for your kind feedback! I’m so glad to hear you enjoy the recipe! 🙂