This Flavorful Glazed Teriyaki Salmon is a simple and tasty dish that brings together sweet and savory in every bite. The salmon gets a shiny, sticky glaze made from teriyaki sauce that caramelizes perfectly in the pan, giving it a nice, rich flavor and just the right balance of sweet and salty. The flaky, tender fish pairs wonderfully with that glossy, flavorful coating.
I love making this recipe when I want something quick but special. It’s one of those meals that looks fancy but is super easy to put together. I usually marinate the salmon for a little while to let all the flavors soak in, then cook it up until it’s perfectly cooked through and that glaze is just right. It’s a recipe I go back to over and over because it feels like a little treat every time.
My favorite way to serve this teriyaki salmon is alongside steamed rice and some simple sautéed vegetables, like broccoli or snap peas. The sauce from the salmon is so tasty it almost acts as a dressing for the veggies and rice, making everything come together for a balanced, satisfying meal. It’s great for weeknight dinners but also works well if you’re hosting and want to impress without too much fuss.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets with skin add flavor and hold together well while cooking. If you can only find frozen fillets, thaw them fully before marinating. You can also use trout or steelhead for a similar taste.
Soy Sauce: Low sodium soy sauce keeps the glaze from getting too salty. If you need gluten-free, tamari is a great substitute with a similar flavor.
Honey & Brown Sugar: These sweeteners balance the salty soy and add caramelization. Maple syrup or agave work well if you want a different sweetness or aren’t using refined sugar.
Ginger & Garlic: Fresh ginger and garlic bring brightness and depth. Use powdered versions if in a pinch but fresh really lifts the dish.
Semi-Thickening with Cornstarch: The cornstarch slurry helps the glaze cling to the salmon better and gives a glossy finish. You can skip it if you prefer a thinner sauce.
Sesame Oil & Seeds: Toasted sesame oil adds a nutty aroma, and sesame seeds bring a nice crunch. If you don’t have these, a light drizzle of olive oil and omit seeds is fine.
How Do You Get the Salmon Glaze Sticky and Glossy Without Burning?
Getting the perfect sticky glaze can be tricky because sugar in the sauce can burn fast. Here’s how I do it:
- Make the glaze first on medium heat and let it thicken slightly, then remove from heat to avoid overcooking the sugars.
- Marinate salmon only for 15-30 minutes. Too long and the sauce can get too salty or cause the fish to break down.
- Cook salmon on medium-high heat, starting skin side down (if skin-on). This crisps the skin and helps protect the fish from overcooking.
- In the last 1-2 minutes, spoon the thicker glaze over the salmon to build up that glossy coat. Turn the heat down if you see it darkening too quickly.
- Use a nonstick or well-seasoned cast iron pan so salmon doesn’t stick and tear while flipping.
This way, your salmon gets that perfect balance: cooked through, caramelized edges, and a sticky, flavorful glaze that isn’t burned or bitter.
Equipment You’ll Need
- Nonstick skillet or cast iron pan – helps cook salmon evenly and prevents sticking.
- Small saucepan – perfect for simmering and thickening the teriyaki glaze.
- Whisk – great for mixing the glaze ingredients smoothly without lumps.
- Measuring spoons and cups – to ensure the right balance of sweet and salty flavors.
- Fish spatula – makes flipping salmon fillets easier without breaking them.
Flavor Variations & Add-Ins
- Swap salmon for mahi-mahi or cod – these firm white fish also hold up well with a teriyaki glaze.
- Add a sprinkle of red pepper flakes – to give the glaze a little gentle heat if you like spice.
- Mix in finely grated orange zest – for a fresh, citrus twist that brightens the glaze.
- Top with toasted chopped almonds instead of sesame seeds – adds crunch with a different nutty flavor.
Flavorful Glazed Teriyaki Salmon Recipe
Ingredients You’ll Need:
For The Salmon and Glaze:
- 4 salmon fillets (6 ounces each), skin-on or skinless as preferred
- 1/4 cup soy sauce (preferably low sodium)
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening glaze)
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Cooking oil (vegetable or canola) for frying
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the glaze and marinate the salmon (minimum 15-30 minutes marinating time), plus around 10 minutes for cooking. So, overall, expect about 30-45 minutes from start to serving, depending on marinating time.
Step-by-Step Instructions:
1. Prepare the Teriyaki Glaze:
In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved. This mixture will be your tasty teriyaki glaze.
2. Cook the Glaze:
Pour the mixture into a small saucepan over medium heat. Let it simmer gently for about 4-5 minutes until it thickens slightly. If you prefer a thicker glaze, add the cornstarch slurry (cornstarch mixed with water) and stir well, cooking for another 1-2 minutes until thicker. Remove the glaze from heat and set it aside.
3. Marinate the Salmon:
Place the salmon fillets in a shallow dish or resealable plastic bag. Pour half of the teriyaki glaze over the salmon, coating them well. Let the salmon marinate in the fridge for at least 15-30 minutes, allowing the flavors to soak in.
4. Cook the Salmon:
Heat a nonstick skillet or cast iron pan over medium-high heat and add a small amount of cooking oil. Place the salmon fillets in the pan, skin side down if they have skin. Cook for about 4-5 minutes on the first side, then carefully flip and cook for another 4-5 minutes on the other side. In the last few minutes, spoon and baste the salmon with the reserved teriyaki glaze to build a beautiful, sticky coating. Ensure the salmon is cooked through but still moist inside.
5. Serve:
Transfer the cooked salmon to a plate. Sprinkle with toasted sesame seeds and sliced green onions for a fresh and crunchy garnish.
6. Optional Sides:
For a complete meal, serve the glazed salmon with steamed rice and simple sautéed or steamed vegetables such as broccoli or snap peas. The extra teriyaki glaze makes a delicious sauce for everything on the plate!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before marinating. Pat it dry with paper towels to remove excess moisture for better glaze adhesion and even cooking.
How Long Should I Marinate the Salmon?
Marinate for at least 15-30 minutes to let the flavors soak in. Avoid marinating too long (over 1 hour) as the acidity from the rice vinegar can start to break down the fish texture.
Can I Make the Teriyaki Glaze Ahead of Time?
Absolutely! You can prepare the glaze up to 2 days in advance and store it in the fridge. Reheat gently before using it to marinate and baste the salmon.
How Should I Store Leftover Teriyaki Salmon?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or extra glaze to keep it moist.
