A simple glaze with a base of honey and soy sauce turns this Teriyaki Glazed Salmon into a healthy diner idea everyone will love. Tender, flaky salmon served with rice and broccoli – simple and satisfying!
This salmon with teriyaki glaze is one of those restaurant-quality recipes that comes together so quickly and easily that I’m amazed each time I make it.
The teriyaki sauce works as both a marinade and a glaze, adding a sweet and savory flavor to the mild taste of salmon.
This is a great recipe to have in your arsenal when you need an easy meal for a special occasion or have short-notice dinner guests. Including the half an hour needed to marinate the fish, this pan-seared teriyaki salmon comes together in under an hour!
What You’ll Need
- Low Sodium Soy Sauce – Soy sauce is the base of most teriyaki sauces. Low sodium is best to avoid a sauce that is too salty.
- Honey – Honey is used to sweeten the teriyaki sauce. Start with two tablespoons and add more if you want extra sweetness.
- Lemon Juice – One tablespoon is all you need, this helps to balance the soy sauce and honey flavors, adding just a bit of acidity to the glaze.
- Sesame Oil – A staple in most Asian dishes, you only need 2 teaspoons but don’t skip it.
- Ginger – You’ll need just a one teaspoon of ginger. A little goes a long way.
- Garlic – Start with 2 cloves of minced garlic.
- Salmon Fillets – You’ll want four 6-ounce salmon fillets. Fresh or previously frozen work.
- Olive Oil – Olive oil is used for pan-searing the salmon. I do not recommend replacing with vegetable oil.
- Cornstarch – Cornstarch is used to thicken the teriyaki glaze on the stove. You can substitute with Arrowroot or Tapioca Starch, if desired.
- Water – Always mix cornstarch with water before adding it to the sauce.
- Sesame seeds (Optional) – The seeds add a bit of crunch and flavor.
Why I Love This Teriyaki Glaze
I absolutely LOVE this teriyaki glaze for salmon. It’s easy to make and comes together with just a few ingredients that you probably already have.
To make this easy teriyaki glaze, simply combine soy sauce, honey, lemon juice, sesame oil, ginger, and garlic in a medium bowl. Stir well to combine.
For this teriyaki salmon recipe, set half of the glaze aside and use the rest as a marinade.
How To Make Teriyaki Glazed Salmon
- Marinate the salmon. Place the salmon in a zipped top bag with half of the teriyaki glaze. Squeeze the air out of the bag, seal and marinate for a minute of 30 minutes and up to 2 hours.
- Remove the salmon and discard the used marinade.
- Simmer the reserved marinade in a saucepan.
- Combine cornstarch and water in a small bowl. Whisk to combine.
- Add the cornstarch mixture to the teriyaki glaze. Simmer until thickened.
- Heat a large skillet with olive oil over medium heat. Place the salmon fillets skin-side down, pressing down with a spatula for 10 seconds.
- Reduce heat to medium and cook the salmon for 4 to 5 minutes, until the skin is crispy. Flip the salmon and cook for 1 minute, until golden brown and the edges are opaque.
- Transfer to a plate and brush the tops with the remaining teriyaki glaze.
- Serve garnished with green onions and sesame seeds and a simple side dish.
How Long To Marinate Salmon
In general, salmon only needs to marinate for around 30 minutes. In the case of this salmon teriyaki glaze, it can safely marinate for up to 2 hours. It’s important not to leave the salmon for too long – and definitely not overnight – as the acids in any marinade can begin to break down the fish.
- Ensure the pan is the appropriate medium-high temperature to avoid over-cooking or burning the salmon.
- The salmon’s internal temperature should be 120 to 130 degrees Fahrenheit when it’s removed from the pan.
- For crispy skin on your pan-seared teriyaki salmon, press down on the fish with a spatula for approximately 10 seconds while it’s skin-side down.
How To Store and Reheat Leftovers
This is one of those recipes that you want to enjoy fresh. You will get the best flavors and textures right after you transfer your teriyaki salmon to your plate.
However, if you do end up with leftovers, the best way to reheat them is in the oven or toaster oven, on low heat. I recommend wrapping the salmon in foil to avoid drying it out completely.
Avoid the microwave when reheating salmon.
Serve this honey teriyaki salmon with rice, quinoa, lo mein or chow mein noodles or your favorite veggies. I spoon a little extra teriyaki glaze over the rice for some extra flavor. So good!
Here are a few other side dishes for serving.
- Brown Rice
- Carrot Fries
- Garden Salad
- Grilled Asparagus
- Roasted Broccoli and Cauliflower
- Baked Sweet Potato Fries
- Sautéed Carrots
Teriyaki Glazed Salmon
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey, (or more to taste)
- 1 tablespoon lemon juice
- 2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 cloves garlic, minced
- 4 (4 to 6 ounce) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- sesame seeds, (for garnish)
- Mix soy sauce, honey, lemon juice, sesame oil, ginger, and garlic in a medium bowl.
- Pour half of the sauce in a small saucepan and the remainder in a resealable plastic bag. Place salmon into the marinade in the bag. Squeeze air out of the bag, seal, and marinate the salmon for at least 30 minutes to 2 hours.
- When ready to cook, remove salmon from the bag and discard the used marinade.
- Bring the reserved marinade in the saucepan to a simmer. Add cornstarch and water to a small bowl and whisk to combine, then whisk the cornstarch mixture into the marinade and simmer until thickened.
- Meanwhile, heat olive oil in a large skillet set over medium-high heat. Add salmon filets skin-side down, pressing down on the fish with a spatula for 10 seconds. Reduce heat to medium and cook 4 to 5 minutes, until skin is crispy. Carefully flip the salmon and cook for about 1 minute, until golden brown and the edges are opaque (internal temp 120-130 degrees F).
- Transfer salmon to a serving plate and brush tops with warm marinade.
- Serve immediately garnished with green onions and sesame seeds, if desired. Serve with rice and broccoli.
- Olive Oil: You can substitute with avocado oil, although other oils are not recommended.
- Cornstarch: You can substitute with Arrowroot or Tapioca Starch, if needed.