salmon teriyaki close up in a bowl
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Salmon Teriyaki

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Justin McChesney-Wachs


  • 4 Salmon Filets
  • Kosher Salt
  • 1 tbsp Canola Oil for searing the salmon

Teriyaki Sauce

  • 1/8 cup Brown Sugar
  • 1/4 cup Soy Sauce or Tamari
  • 2 cloves Finely Chopped Garlic
  • 1/2 tsp Grated Fresh Ginger
  • 1/4 tsp Cornstarch
  • 1 tsp Mirin (or water)
  • Sliced green onions for garnish


To cook the salmon

  • Heat a 12" nonstick skillet over medium-high heat with 1 tablespoon of canola oil.
  • Pat the salmon filets dry with a paper towel, then season lightly on all sides with kosher salt.
  • Carefully place the salmon skin-side down in the skillet to crisp the skin, for about 5 minutes. Turn the salmon over using a fish spatula and reduce the heat to medium.
  • Cook for about 2 more minutes or until the internal temperature reaches 125° F for medium-rare or 130° F for medium. You can brush some of the teriyaki sauce on the salmon while to second side cooks to create a glaze.

Make the teriyaki sauce while the salmon cooks

  • Make the sauce (over medium-low heat) by bringing the brown sugar, soy sauce, garlic and ginger to a light boil.
  • In a small bowl, whisk with a fork the corn starch with the mirin. Add this mixture to the sauce, stir in and simmer over low heat until the sauce reaches the desired consistency, about 5 minutes.

To finish

  • Drizzle the teriyaki sauce over the salmon and warm through.
  • Garnish with sliced green onions and toasted sesame seeds.


  • The salmon can also be baked in the oven
  • If the sauce becomes too thick, add a little more Mirin.
  • If you want to skip the thickener, you can simly continue to cook it down until the desired consistency is reached.
  • To glaze the salmon with the teriyaki; brush the sauce over the salmon as it cooks.