Name: Best Teriyaki Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Sauce; ½ cup soy · ¼ cup each mirin + sake; ¼ cup brown sugar · garlic · ginger; Cornstarch slurry; Salmon; 4 6-oz salmon fillets; Oil · sesame seeds · green onions

Introduction

Best Teriyaki Salmon is glossy, restaurant-style perfection: buttery salmon fillets lacquered in a sticky, sweet-salty homemade teriyaki sauce that caramelizes under the broiler for irresistible crispy edges and a juicy center. This 20-minute wonder delivers the iconic Japanese-American flavor you crave without any bottled sauce weirdness. Served over rice with sesame seeds and scallions, this Best Teriyaki Salmon recipe offers a stunning, appetizing aesthetic that instantly turns weeknight dinner into something worth photographing.

Why you’ll love this recipe

20 minutes total — faster than takeout.
One-pan, zero-fuss — sauce and salmon cook together.
Better than restaurant — fresh, balanced, no MSG.
Meal-prep & freezer-friendly — sauce keeps 2 weeks.
Endlessly riffable — chicken, tofu, or extra veggies.

Ingredients (4 servings)

Teriyaki Sauce

½ cup (120 ml) low-sodium soy sauce
¼ cup (60 ml) mirin (or dry sherry + 1 tsp sugar)
¼ cup (60 ml) sake (or water + 1 tsp sugar)
¼ cup (50 g) brown sugar (or honey)
3 cloves garlic, minced
1-inch fresh ginger, grated (or 1 tsp powder)
1 tsp sesame oil
1 tbsp cornstarch + 2 tbsp water (slurry for thickening)

Salmon

4 (6-oz / 170 g each) salmon fillets, skin-on or skinless
1 tbsp neutral oil
Sesame seeds + sliced green onions for garnish
Optional: red pepper flakes or sriracha for heat

Essential Tools and Equipment

Small saucepan
Large oven-safe skillet (cast iron = elite)
Broiler (or grill)

Step-by-step process

Make sauce — combine soy, mirin, sake, brown sugar, garlic, ginger, and sesame oil in a saucepan. Bring to a boil → reduce to a simmer 5–7 min until slightly reduced. Add slurry → cook 1 min until glossy and thick enough to coat a spoon.
Preheat broiler on high with rack 6 inches from heat.
Sear salmon — heat oil in oven-safe skillet over medium-high heat. Pat salmon dry, season lightly with salt. Sear skin-side up 2–3 min until golden. Flip.
Glaze — spoon 2–3 tbsp sauce over each fillet (reserve the rest for serving).
Broil 4–6 minutes until edges caramelize and internal temp hits 125 °F (52 °C) for medium-rare (carryover will reach 130 °F).
Rest 3 minutes → spoon extra warm sauce over.
Garnish with sesame seeds + green onions. Serve with rice and steamed veggies.

Mistakes to avoid

Bottled teriyaki — too sweet, fake taste; homemade takes 7 minutes.
Overcooking — pull at 125 °F; salmon dries fast.
No oil sear — no color, no flavor base.
Thick sauce before broiling — burns; keep it medium.
Skinless on the broiler — skin protects and crisps beautifully.

Variations of the Best Teriyaki Salmon

Air Fryer — 400 °F 7–9 min, brush sauce last 2 min.
Bake — 425 °F 12–15 min, baste halfway.
Chicken — thighs 20–25 min, same sauce.
Tofu — press, pan-fry, glaze for last 5 min.
Spicy — add gochujang or sriracha to the sauce.

Tips for better storage & make-ahead

Sauce — fridge 2 weeks or freeze 3 months.
Cooked salmon — fridge 3 days; reheat gently 300 °F 8 min.
Meal prep — portion with rice + broccoli for instant lunches.

Frequently Asked Questions

No mirin/sake? Use water + extra 2 tbsp sugar.
Gluten-free? Tamari + GF-certified ingredients.
Less sweet? Cut brown sugar to 2 tbsp.
Skin-on or off? Skin-on protects and crisps; remove after cooking if desired.
Double batch? Make extra sauce — it’s the star.

Conclusion

Best Teriyaki Salmon is weeknight luxury made simple — each tender, flaky bite, coated in a glossy, garlicky-ginger sauce with perfectly caramelized edges, tastes like your favorite Japanese restaurant has moved into your kitchen. One skillet and one killer homemade sauce turn salmon into the fastest, most addictive dinner you’ll make all week. Keep soy sauce and salmon in the freezer, and restaurant-quality teriyaki is literally 20 minutes away. Whether you’re impressing a date, feeding picky kids, or proving healthy can taste this decadent, this dish delivers pure joy and empty plates in perfect harmony. One bite, endless “this is the best salmon ever,” and the quiet thrill of teriyaki mastery.