Teriyaki Salmon

Homemade Teriyaki Salmon
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Sweet, tangy, salty umami teriyaki sauce is the perfect pairing for salmon. This is one of my favorite weeknight meals to make. It comes together in minutes and the best part is the sauce can be made ahead of time and frozen! A batch of teriyaki sauce will be perfect for upto 8 portions of salmon, 6 if you like it extra saucy.

I highly recommend using skin-on salmon. I understand that many people don’t like it, but the salty, sweet, crispy skin is one of my favorite parts. Another reason for cooking with the skin is it protect the fish from overcooking. It can be peeled off quite easily after cooking as well. However, if you don’t want or can’t get skin-on salmon just be mindful not to overcook it.

Teriyaki Salmon

Prep Time 30 mins Cook Time 15 mins Total Time 45 mins
Servings: 4
Best Season: Suitable throughout the year


Sweet, tangy, salty umami teriyaki sauce is the perfect pairing for salmon.


Teriyaki Sauce


  1. Teriyaki Sauce

    Reserve cornstarch and 1/4 cup water. Combine remaining ingredients in a pot and bring to boil. Make a slurry with reserved water and cornstarch. Mix into sauce until thickened. Remove from heat. 

    Leftover sauce can be frozen.


  1. Cook Salmon

    Bring salmon to room temperature. Prepare salmon by slicing a few shallow slits into the skin. This will help it not buckle and curl in the pan, making it cook more even. Add a tbsp of oil to a nonstick pan and turn to medium high. Place salmon skin side down. Cook for 2 minutes and flip over. Keep turning the salmon every 2 minute until the internal temperature is 145, or to your desired doneness. 

    Pour in 1 1/2 to 2 cups teriyaki sauce and toss to coat. 

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