Teriyaki Salmon Easy (1)
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Once cooked through, salmon is panfried (or baked or grilled) and served with a simple homemade teriyaki sauce.

Serve over rice with sesame seeds as a garnish and your preferred steamed vegetables. Both tasty and simple!

Salmon, rich in Omega-3 fatty acids and B vitamins, can be poached, grilled, baked, or pan-seared, as in this simple one-pan recipe.

Salmon prepared with teriyaki sauce also works well as a topping for salad greens or as a filling for a wrap with lettuce and thinly sliced red onions.

Ingredients for Teriyaki Salmon

Teriyaki Salmon Yum (1)
Food: Teriyaki Salmon (Source: Natasha’s Kitchen)

SALMON Choose salmon fillets that are firm, vibrantly colored, and free of rips or discoloration for the greatest results. Check to see whether the fillets don’t smell fishy. If using frozen, completely thaw the fillets before using and pat them dry.

GLAZE TERIYAKI Probably already in the pantry are all the components for a homemade teriyaki sauce.

Making Teriyaki Salmon

It’s as simple as 1, 2, or 3 to prepare these salmon fillets!

  1. (See recipe below.) Make the teriyaki sauce and keep it warm.
  2. Salt and pepper salmon fillets lightly. Salmon fillets are placed skin-side down in hot oil in a skillet. Cook both sides.
  3. Remove from heat, then cover the fillets with the sauce. Slice some green onions, then serve.


  • Use store-bought teriyaki sauce instead of making your own. Look for a sauce that is thick, similar to barbecue sauce in consistency.
  • If you have a choice between several kinds, pay attention to the sodium content because store-bought sauce might be salty.
  • A few drops of citrus juice, such as lemon, pineapple, or orange, can perk up the flavor of a pre-made sauce.


  • Don’t overcook your fish; the cooking time will depend on the salmon’s form.
  • Salmon should easily flake with a fork but still be somewhat translucent in the center after 5 minutes on each side.
  • If you want to vary the flavor of the sauce, stir in a little orange or pineapple juice.
  • Add some citrus juice to the store-bought sauce to enhance the flavor if using it.

Teriyaki Salmon

Making Teriyaki Salmon only takes a few minutes, and it is quite flavorful!

ten minutes to prepare

20 minutes for cooking

thirty minutes in total

portions: 4 portions


  • 4 salmon fillets 6 ounces each
  • kosher salt to taste
  • 2 teaspoons sesame seeds
  • fresh cracked pepper to taste
  • 2 green onions thinly sliced
  • 2 tablespoons olive oil

homemade teriyaki sauce (or use store-bought)

  • ΒΌ cup low sodium soy sauce
  • 4 tablespoons cold water divided (or half orange juice or pineapple juice)
  • 2 tablespoons dark brown sugar
  • 2 teaspoons fresh ginger grated
  • 1 teaspoon ground mustard
  • 2 teaspoons fresh garlic grated
  • 1 tablespoon cornstarch

Instructions for making Teriyaki Salmon

Teriyaki Salmon (1)
Food: Teriyaki Salmon (Source: Natasha’s Kitchen)
  1. Add soy sauce, 3 tablespoons of water, dark brown sugar, ground mustard, ginger, and garlic to a small pot. Combine by whisking.
  2. Stir the mixture while heating it to a little boil over medium-high heat. Low-heat setting.
  3. Mix cornstarch and a tablespoon of cold water in a small bowl. While whisking, gradually add to the cooking sauce until the liquid has slightly thickened (you may not need all of it).
  4. Remove from the heat and stir in sesame seeds and green onions when the mixture is thick but still pourable. At the same time, you cook the fish and set it aside.
  5. Salmon filets should only be lightly salted and peppered. Add olive oil to a 12-inch nonstick skillet and heat it over medium-high heat.
  6. Place the salmon in the pan the skin-side down.
  7. Cook for 4-6 minutes, carefully flip the salmon, and cook for an additional 4-6 minutes, or until the salmon is just cooked through and flaky.
  8. Remove from the heat, then cover the salmon with the teriyaki sauce. Add green onions and sesame seeds as a garnish.



  • To vary the flavor, add a little lemon juice or orange juice in place of half of the water.
  • In this dish, store-bought teriyaki sauce can be used in place of the homemade version. Make sure the sauce is thicker or use a cornstarch slurry to thicken it as instructed in this recipe.

preparing salmon

  • How long your salmon filet needs to cook will depend on its shape. A thicker filet will take more time to cook than a thinner, flatter filet.
  • The middle of the salmon should be somewhat transparent and fork-flake readily.

Nutrition information

Calories: 352 | Carbohydrates: 10g | Protein: 35g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 94mg | Sodium: 610mg | Potassium: 879mg | Fiber: 1g | Sugar: 6g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg