Teriyaki Salmon

Teriyaki Salmon will turn anyone into a salmon lover in no time.  Perfectly cooked salmon covered in a delicious homemade teriyaki sauce that comes together in NO TIME!  

Ain’t your momma’s salmon

Growing up the closest we got to salmon was the canned version made into croquette patties.  As much as I loved those croquettes as I grew up I started to appreciate just how good fresh salmon really could be.  There are so many options from grilling to roasting to pan searing.

For some fun recipes, check out this Grilled Salmon or this Chili Rubbed Salmon for a little extra kick.  I will say though this Teriyaki version is quickly becoming my favorite though.

Oh the Teriyaki Sauce!!

Now you can buy teryiaki sauce and use that but for me I love this homemade sauce.  It is just sweet enough to make you want more but also just sour and salty enough that it is not too much.  Does that make sense?

You can also use this sauce with chicken, shrimp or steak for a stir fry or poured over like we did this salmon.

Better than Take-Out!

As much as I love ordering take-out (& trust me I love it) this Teriyaki sauce makes me reconsider.  As I mentioned above you can use it with chicken, shrimp, beef or salmon.  I have also used it with veggies in a mock stir fry or over rice.  

There really are so many options for this sauce and should be a staple in your fridge for a quick dinner option.

Salmon Time!

4 servings

Teriyaki Salmon

A quick and easy salmon dish that is perfect for the busiest of weeknights or laziest of weekends

10 minPrep Time

20 minCook Time

30 minTotal Time

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4 Salmon Filets
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon pepper
Teriyaki Sauce
1 cup water
2 tablespoons cornstarch
1/3 cup soy sauce
1 garlic clove, minced
1 tablespoon grated ginger (or minced)
1/3 cup brown sugar
1- 2 teaspoons honey
1/2 teaspoons sesame oil
1 tablespoon rice vinegar
Optional Toppings
Chopped green onions
Sesame seeds


In a small bowl whisk together water and cornstarch until smooth, set aside
In a saucepan combine remaining sauce ingredients and bring to a boil
Whisk in water & cornstarch
Bring back to a boil and whisk until sauce begins to thicken
Lower heat and let cook for another 5-10 minutes until sauce reduces a little more and is thickened to desired consistency
In a skillet heat oil over medium heat
Place salmon skin side down into skillet (or the ugly side) and season the top side with salt & pepper
Pour 1-2 tablespoons of sauce over salmon, and cook for 4-5 minutes
Flip and cook for another 3-4 minutes, or until desired doneness is reached
Remove from heat. pour a little more sauce over the top, green onions and sesame seeds (if using) and serve

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