Sticky Teriyaki Salmon Recipe with Garlic and Ginger Glaze

Teriyaki Salmon needs just a handful of ingredients and minimal effort but delivers big flavor. Moist and tender with a sweet-savory glaze, it’s an easy weeknight or holiday dinner winner.

While planning holiday content I noticed my lineup leaned heavily on meat and desserts, so I decided to refresh this Teriyaki Salmon recipe I first posted in 2015 to add some seafood variety. It’s quick to prepare, impressive on the table, and full of flavor — plus salmon is a great source of omega-3s.

A simple teriyaki-marinated salmon pairs especially well with steamed rice and light vegetable sides. The recipe below uses common pantry ingredients and can be cooked on the stovetop, in the oven, or on a grill depending on your preference.

Teriyaki Sauce Ingredients

Homemade teriyaki sauce is easy to make and tastes fresher than store-bought versions. The base is soy sauce, mirin, sake, and sugar. I recommend adding grated ginger and minced garlic for depth; if you like heat, a pinch of red pepper flakes or chopped fresh chili works well. The ratio below is a reliable starting point you can scale as needed.

• ¼ cup soy sauce
• ¼ cup mirin
• ¼ cup sake
• 2 tablespoons sugar

How to Cook Salmon

The marinated fillets can be cooked three ways: stovetop pan-fry, oven-baked, or grilled. Each method produces a slightly different texture but all yield flavorful results when you baste with the reserved sauce.

Pan-fried on Stovetop

1. Drain the salmon, reserving the marinade.
2. Heat 1 tablespoon canola oil in a large frying pan over medium heat until shimmering. Add the salmon in a single layer and cook 2 to 3 minutes, skin-side up if skin-on.
3. Add the reserved marinade and cook 1 to 2 minutes until the sides of the fillets look opaque about halfway up.
4. Carefully flip the fillets and continue cooking, basting frequently with the sauce, about 3 to 4 minutes more or until the fish is opaque and flakes easily with a fork.
5. Transfer to a serving platter and garnish with toasted sesame seeds and chopped green onions if desired.

Baked in the Oven

1. Preheat oven to 400°F. Lightly grease a baking sheet. Drain salmon, reserving the marinade.
2. Place the fillets on the prepared sheet and bake 12 to 15 minutes or until opaque and flaky.
3. Meanwhile, simmer the reserved marinade in a saucepan over medium heat for 3 to 5 minutes until reduced and slightly thickened.
4. Brush the baked salmon with the reduced sauce and sprinkle with sesame seeds and chopped green onions before serving.

Grilled on Hot Grill

1. Simmer the reserved marinade in a saucepan until slightly reduced and thickened.
2. Preheat grill to high and oil the grates.
3. Pat fillets dry, season lightly with salt and pepper, and place on the hot grill.
4. Grill 3 to 5 minutes per side, basting occasionally with the sauce, until the salmon is opaque and flakes easily.

Serving suggestions

• Steamed rice is the classic pairing; it soaks up the sweet-savory sauce and complements flaky salmon. Quinoa, egg noodles, or roasted potatoes also work well.
• Add a vegetable side to complete the meal: roasted green beans with mushrooms, curried okra, or a crisp green salad are all good choices.

Storage and reheating instructions

• Leftover salmon can dry out when reheated, so consider using cold leftovers in salads or sandwiches for best texture.
• To reheat, place the salmon in a baking dish with a splash of water, cover loosely with foil, and warm at 275°F for 10 to 15 minutes or until heated through.