Flavorful Glazed Teriyaki Salmon is a delicious dish that brings together tender, flaky salmon with a sweet and tangy teriyaki glaze. The salmon cooks up beautifully with a shiny, sticky coating that’s packed with soy sauce, ginger, and a touch of sweetness from honey or brown sugar. It’s a simple yet impressive meal that feels special without making you work too hard in the kitchen.
I love making this teriyaki salmon when I want a meal that tastes restaurant-worthy but comes together in no time. The glaze caramelizes just right, giving each bite that perfect balance of flavors. Plus, it smells amazing while cooking, which always makes me a little impatient waiting for it to be done! A quick tip: don’t forget to brush the glaze on a few times while the salmon cooks to get that great sticky finish.
My favorite way to serve this salmon is over a bed of steamed rice or alongside some roasted veggies for a wholesome, satisfying meal. It’s also a great dish to share when friends come over because it looks fancy but is really easy to make. Honestly, once you try this glazed teriyaki salmon, I think it might become a go-to for busy weeknights or casual dinners that still feel a bit special.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are best here for tender, flaky fish. If you can’t find fresh, frozen works—just thaw it completely first. Wild-caught salmon has a richer flavor, but farmed is fine too.
Soy Sauce: Low sodium soy sauce helps control saltiness. For gluten-free, try tamari or coconut aminos as an alternative. These keep the umami without extra salt.
Honey or Brown Sugar: Both add sweetness to balance salty soy sauce. If you want to reduce sugar, use less or swap honey with maple syrup or agave.
Mirin: This sweet rice wine adds a lovely depth. If you don’t have mirin, dry sherry or a splash of white wine with a pinch of sugar can work.
Garlic and Ginger: Fresh is the way to go for authentic flavor. Powdered versions can be used but won’t be as vibrant.
How Do You Get That Perfect Sticky Teriyaki Glaze on Salmon?
The secret is slowing simmering the reserved marinade until it thickens and coats the salmon beautifully. Here’s how to nail it:
- After cooking the first side of salmon, flip it and add the leftover marinade right into the pan.
- Bring it to a gentle boil so the sugars start caramelizing but don’t burn.
- Turn down the heat and let it simmer; add cornstarch slurry if you want a thicker glaze.
- Constantly spoon the glaze over the salmon while it cooks on the second side—this builds layers and a shiny finish.
Patience is key! Don’t rush; the longer the glaze can reduce and stick, the better that glossy coating will be.
Equipment You’ll Need
- Non-stick skillet or cast-iron pan – perfect for even cooking and helps get a nice sear on the salmon without sticking.
- Mixing bowl – to whisk together the teriyaki marinade easily and keep all your ingredients in one place.
- Measuring spoons and cups – for accurate amounts of soy sauce, honey, and other marinade ingredients.
- Spatula or fish turner – helps flip the salmon gently without breaking the fillets.
- Whisk – to mix the marinade smoothly and combine the cornstarch slurry if you use it for thickening.
Flavor Variations & Add-Ins
- Try using chicken thighs or tofu instead of salmon for a different protein that still soaks up the teriyaki glaze well.
- Add steamed or roasted broccoli, snap peas, or bell peppers on the side for a fresh, crunchy contrast.
- Stir in a bit of chili flakes or sriracha to the marinade if you like a little heat along with the sweet glaze.
- Top with toasted sesame seeds and thinly sliced fresh ginger for extra texture and zing that brightens the dish.
Flavorful Glazed Teriyaki Salmon Recipe
Ingredients You’ll Need:
For the Salmon:
- 3 salmon fillets (about 6 oz each), skin removed
For the Teriyaki Marinade & Glaze:
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 2 tablespoons mirin (sweet rice wine) or substitute with dry sherry
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
For Garnish:
- 2 green onions, thinly sliced
- Sesame seeds
To Serve:
- Cooked white rice
Time You’ll Need:
This dish takes about 10 minutes to prepare plus 15 to 30 minutes of marinating time. Cooking the salmon and glazing it takes around 10 minutes, so in total expect about 35 to 50 minutes, including marination.
Step-by-Step Instructions:
1. Make the Teriyaki Marinade:
In a small bowl, whisk together soy sauce, honey (or brown sugar), mirin, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth. This will serve as both your marinade and glaze.
2. Marinate the Salmon:
Place the salmon fillets in a shallow dish or zip-top bag. Pour half of the teriyaki marinade over the salmon, making sure they are coated well. Refrigerate and let the salmon marinate for 15 to 30 minutes. Reserve the other half of the marinade for later glazing.
3. Cook the Salmon and Prepare the Glaze:
Heat a non-stick skillet or cast-iron pan over medium heat. Add a small splash of oil if needed. Remove the salmon from the marinade, letting excess drip off, and place them skin-side down (if skin is on) in the pan. Cook for 4-5 minutes until nicely browned and caramelized on the first side.
4. Flip and Glaze the Salmon:
Carefully flip the salmon fillets. Pour the reserved marinade into the pan. Bring it to a gentle boil, then reduce heat to let it simmer. If you want a thicker glaze, stir in the cornstarch slurry now. Spoon the simmering glaze repeatedly over the salmon as it finishes cooking for 3-4 minutes to build up a sticky, shiny coat.
5. Serve and Garnish:
Once the salmon is cooked through and the glaze is thick and glossy, remove it from heat. Serve the salmon over a bed of steamed white rice, spooning extra glaze on top. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for a fresh and crunchy finish.
Enjoy your flavorful glazed teriyaki salmon, full of sweet, savory, and tangy goodness with a beautiful shiny glaze!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before marinating and cooking. Pat it dry with paper towels to remove excess moisture for better glazing.
How Can I Make the Teriyaki Glaze Thicker?
To thicken the glaze, stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) after adding the reserved marinade to the pan. Let it simmer gently until the sauce becomes glossy and coats the salmon well.
Can I Prepare This Dish Ahead of Time?
You can marinate the salmon up to 30 minutes ahead, but it’s best to cook it fresh for optimal texture. Leftover cooked salmon can be stored in the fridge for up to 2 days and reheated gently.
What Should I Serve with Teriyaki Salmon?
This glaze pairs perfectly with steamed white rice and lightly cooked vegetables like broccoli or snap peas. Garnish with green onions and sesame seeds for extra flavor and presentation.
