Flavorful Glazed Teriyaki Salmon is a simple, delicious dish that brings together the rich, buttery taste of salmon with a sweet and tangy teriyaki glaze. The sticky sauce, packed with soy sauce, ginger, and a touch of honey, caramelizes beautifully on the fish, making every bite a perfect mix of tender and flavorful.
I love making this recipe when I want a quick but impressive dinner that doesn’t need a ton of fuss. The glaze is easy to whip up with just a few ingredients, and it instantly transforms the salmon into something special. I find it really satisfying how the glaze clings to the salmon, giving each piece a shiny, tasty coating that’s hard to resist.
One of my favorite ways to serve this teriyaki salmon is over a bed of steamed rice and some lightly sautéed veggies like broccoli or snap peas. It makes for a healthy, balanced meal that still feels like a treat. Plus, it’s a great recipe to impress friends or family without spending hours in the kitchen!
Key Ingredients & Substitutions
Salmon: Fresh, skin-on fillets work best. The skin crisps nicely and adds flavor. If you prefer, you can use steelhead or trout for a similar taste. Just adjust cooking time if fillets are thinner.
Soy sauce: I like using low-sodium soy sauce to control salt. Tamari is a great gluten-free option. For less salt, try coconut aminos.
Mirin: This sweet rice wine adds depth and mild sweetness. If you can’t find it, mix white wine with a little sugar as a simple substitute.
Honey & brown sugar: These add sweetness and help caramelize the glaze. Maple syrup works well instead of honey, and coconut sugar is a nice alternative to brown sugar.
Ginger & garlic: Fresh grated ginger and minced garlic give the glaze a bright, aromatic punch. Avoid powdered forms for the best flavor.
How Do You Get the Perfect Sticky Teriyaki Glaze on Salmon?
Getting the glaze right means balancing sweetness and thickness so it sticks well but doesn’t burn.
- Simmer the sauce first to melt sugars and blend flavors.
- Use the cornstarch slurry if you’d like a thicker glaze—this helps it cling to the fish.
- When cooking salmon, start skin-side down to crisp the skin and cook most of the fillet gently.
- Flip carefully, then brush the glaze on the cooked side. Let it cook undisturbed a bit to caramelize without burning.
- Brush more glaze as it cooks to build sticky layers of flavor.
Watch the heat—medium to medium-high works well, but too high can burn the sugars quickly. With these tips, your salmon will have that shiny, delicious teriyaki coating every time!
Equipment You’ll Need
- Non-stick skillet – perfect for cooking salmon evenly without sticking or breaking apart.
- Small saucepan – for making the teriyaki glaze smoothly and easily.
- Whisk or spoon – to mix the glaze ingredients well without lumps.
- Fish spatula – makes flipping the salmon gentle and keeps the fillets intact.
- Measuring cups and spoons – for accurate sauce ingredient amounts to balance flavors.
Flavor Variations & Add-Ins
- Swap salmon for mahi-mahi or cod for a different but firm white fish that holds the glaze well.
- Add a pinch of red pepper flakes to the glaze for a subtle spicy kick that lifts the sweetness.
- Mix in finely grated orange zest to the glaze for a fresh citrus twist that brightens the dish.
- Add steamed bok choy or snap peas as side veggies—they pair well and add crunch and color.
How to Make Flavorful Glazed Teriyaki Salmon
Ingredients You’ll Need:
- 4 salmon fillets (6 oz each), skin on
- 1/4 cup soy sauce (low sodium preferred)
- 3 tablespoons honey
- 2 tablespoons mirin (Japanese sweet rice wine) or substitute with 1 tbsp white wine + 1 tbsp sugar
- 1 tablespoon rice vinegar
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 1 tablespoon vegetable oil or sesame oil
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Fresh cilantro or parsley for garnish (optional)
Time Needed:
It takes about 10 minutes to prepare the glaze and salmon, plus around 8-10 minutes to cook everything, so plan for about 20 minutes total from start to finish. Quick and easy!
Step-by-Step Instructions:
1. Make the Teriyaki Glaze:
In a small saucepan over medium heat, mix the soy sauce, honey, mirin, rice vinegar, grated ginger, minced garlic, and brown sugar. Stir everything well. Let it gently simmer for 3-5 minutes until the sugar dissolves and the flavors come together. If you want a thicker glaze, add the cornstarch and water mix, cooking for another 1-2 minutes until it thickens. Then, take it off the heat and set aside.
2. Cook the Salmon:
Pat your salmon dry with paper towels. Heat the oil in a large non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is nice and crispy and the salmon is mostly cooked through.
3. Glaze and Finish Cooking:
Carefully flip the salmon onto the other side. Brush a good amount of the teriyaki glaze all over the top. Cook for another 2-3 minutes, brushing more glaze as it cooks, so it caramelizes and gets sticky and delicious.
4. Serve and Garnish:
Transfer the salmon to plates. Spoon any leftover glaze from the pan over the salmon. Sprinkle with chopped green onions, toasted sesame seeds, and fresh cilantro or parsley if you’d like. Serve right away with steamed rice and your favorite veggies or salad.
Enjoy your tasty glazed teriyaki salmon with its perfect mix of sweet, salty, and rich flavors!
Can I Use Frozen Salmon for This Teriyaki Recipe?
Yes, you can! Just be sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry well to avoid excess moisture, which helps achieve a crispy skin and better glaze adherence.
What Can I Substitute for Mirin?
If you don’t have mirin, mix 1 tablespoon white wine with 1 tablespoon sugar as a simple substitute. This combo mimics mirin’s sweetness and mild acidity well in the glaze.
How Should I Store Leftover Teriyaki Salmon?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or soy sauce if the glaze feels too thick.
Can I Make the Teriyaki Sauce Ahead of Time?
Absolutely! The glaze can be made up to 3 days in advance and refrigerated. Warm it slightly before brushing onto the salmon during cooking for best results.
