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Quick easy teriyaki salmon is tender, flaky, and flavorful, with bold flavors from the delicious teriyaki marinade. Great for dinner or meal prep lunches. |

Teriyaki Salmon

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  • Author: Sam | Ahead of Thyme
  • Total Time: 45 minutes
  • Yield: 5 servings
  • Diet: Gluten Free


Quick easy teriyaki salmon is tender, flaky, and flavorful, with bold flavors from the delicious teriyaki marinade. Great for dinner or meal prep lunches.


For the teriyaki marinade:

  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon sesame oil
  • 1 tablespoon black vinegar or mirin

For the salmon:

  • 2 tablespoons vegetable oil
  • 5 (6 oz.) skin-on salmon fillets (about 2-inches wide)
  • 3 tablespoons water
  • 1/2 tablespoon cornstarch
  • 1 teaspoon white sesame seeds (for garnish)
  • 1 tablespoon green onions, finely chopped (for garnish)


  1. In a large mixing bowl, add all the ingredients for teriyaki marinade (soy sauce, brown sugar, garlic, ginger, sesame oil, and vinegar) and mix well until the sugar dissolves.
  2. Add salmon fillets into the bowl and toss well to coat. Cover the bowl with plastic cling wrap and let the salmon marinate for 20 minutes at room temperature. (You can marinate them in a large ziploc bag. Press the air out of the bag and seal tightly. Press the marinade around the fillets to coat).
  3. Take the fillets out of the bowl and lightly pat dry on both sides (this will reduce oil spatters when cooking). Set the salmon aside on a plate and reserve the marinade.
  4. Heat oil in a large skillet over medium high heat for 2 minutes until the hot oil is sizzling hot. Sear the salmon fillets (skin side down first) for 5-6 minutes on each side until golden brown and fully cooked. Do not move the fillets around during cooking. When salmon is cooked, the flesh will turn opaque and it will flake easily when you insert a fork. Transfer the cooked salmon onto a clean plate.
  5. Make the teriyaki sauce by whisking together the reserved marinade, water and cornstarch. Transfer the mixture into the same skillet and cook over medium heat for 3-4 minutes until thickened to a desired consistency, whisking constantly.
  6. Return the cooked salmon to the skillet and toss well to coat evenly with the teriyaki sauce. Garnish with sesame seeds and green onions, and serve warm over a bowl of steamed rice.


The guide to crispy skin: Since we’re cooking these skin-on fillets in a large skillet, you can make crispy salmon skin. Ensure your salmon is as dry as possible and the pan is properly preheated before laying the salmon. Then, cook as usual, and you should end up with crispy skin!

How to serve. Serve this salmon over Steamed Rice or Vegetarian Fried Rice and a side of Stir-Fried Vegetables. My favourite way is to assemble it in an Asian Rice Bowl with corn, avocado, greens, cucumber, roe, and seaweed.

How to store: Keep leftover salmon in an airtight container in the refrigerator for up to 3 days. Teriyaki salmon is also great for meal prep. If so, I recommend storing the fish and rice in meal-sized portions together in meal prep containers.

How to reheat: Wrap the salmon in tin foil and reheat in a 350 F preheated oven for 15-20 minutes until warmed through. You can also reheat it in the air fryer for 5-10 minutes. Another great way to use leftover salmon is to serve it cold over a salad.

  • Prep Time: 10 minutes
  • Marinate Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Seafood
  • Method: Stovetop
  • Cuisine: Asian