There is something quietly impressive about a piece of salmon that looks glossy, cooks evenly, and tastes balanced instead of aggressively sweet. This Teriyaki Glazed Salmon focuses on that sweet spot where the glaze feels indulgent but still lets the salmon do its thing. It is rich without being heavy, sticky without being messy, and comforting without feeling boring.
What really sets this teriyaki salmon recipe apart is how intentional the method is. The sauce is built to thicken properly, the salmon is cooked hot and fast so it stays juicy, and nothing is overcomplicated. It is the kind of glazed salmon you make once, then remember the next time you want something reliable but still impressive.
- What Makes This Teriyaki Glazed Salmon So Good
- What Goes Into This Teriyaki Salmon
- Add Ins And Simple Swaps
- How To Make Teriyaki Salmon
- Pro Tips For Perfect Glazed Salmon
- Recipe FAQ’s
- Teriyaki Glazed Salmon Recipe
What Makes This Teriyaki Glazed Salmon So Good
This recipe works because every step is doing a job, not just filling space.
- The sauce is reduced separately for control : By setting aside part of the sauce to simmer on its own, you get a glaze that thickens properly and clings to the salmon instead of soaking into the pan or turning watery.
- The flavour stays balanced from start to finish : The sweetness from brown sugar is kept in check with savoury soy sauce and a touch of acidity, so the glaze tastes rounded rather than sugary.
- The cooking method protects the salmon : High heat and a short cook time give you lightly crisp edges while keeping the inside flaky and moist, which is where glazed salmon usually goes wrong.
- It delivers restaurant style results without extra steps : You get that shiny, lacquered finish and bold flavour using simple ingredients and one pan, making it easy enough for weeknights but polished enough for guests.
What Goes Into This Teriyaki Salmon
With just a few simple pantry staples and fresh salmon, you can whip up a restaurant-worthy Teriyaki Salmon in no time. The sauce is deeply flavorful and comes together in minutes—no marinating required..
- Soy Sauce: The base of the teriyaki glaze, giving the salmon that signature salty, umami depth.
- Brown Sugar: Adds just the right amount of sweetness to balance the salty and tangy elements.
- Mirin: Optional, but it brings an extra layer of subtle sweetness and authentic Japanese flavor.
- Skinless Salmon Fillets: Choose Atlantic salmon for its rich, buttery texture that hold up well to searing and saucing
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add Ins And Simple Swaps
This recipe is flexible without losing its identity. These options let you adjust flavour or dietary needs while keeping the same core result.
- Fresh Ginger: Adds warmth and a gentle bite that complements the sweet savoury glaze beautifully.
- Sesame Seeds: Bring a subtle crunch and give the finished glazed salmon a polished, restaurant style look.
- Chilli Flakes or Chilli Oil: Introduce heat that cuts through the sweetness and adds extra depth.
- Coconut Aminos: A milder, slightly sweeter alternative to soy sauce that works well for soy free diets.
- Lime Zest: Lifts the glaze with freshness and balances the richness of the salmon.
How To Make Teriyaki Salmon
- Make the Sauce: In a bowl, combine soy sauce, sake, mirin, brown sugar, vinegar, and garlic powder. Stir well until the sugar fully dissolves.
- Set Aside the Glaze: Pour half of the marinade into a small saucepan and set it aside. This portion will be simmered into a thick glaze later.
- Prepare the Salmon: Rinse and pat the salmon fillets dry with paper towels. Place them into the remaining marinade and coat well on both sides
- Let It Marinate Briefly: Allow the salmon to sit in the sauce for about 2 minutes per side. This quick soak gives great flavor without over-marinating.
- Heat the Pan: In a nonstick skillet, heat the oil over medium-high heat. Add two salmon fillets at a time with any remaining marinade from the bowl.
- Sear the Salmon: Cook the salmon for 3 to 4 minutes on each side, or until golden and cooked to your preference. Transfer to a plate and keep warm.
- Thicken the Glaze: Meanwhile, bring the reserved sauce in the saucepan to a boil. Reduce the heat and simmer, stirring occasionally, until thickened.
- Serve and Finish: Serve the salmon over steamed vegetables. Spoon the thickened teriyaki glaze over the top and garnish with green onions.
This Teriyaki Salmon pairs beautifully with simple, fresh sides that soak up all that glossy, savory glaze. Try it with a bowl of Fried Rice with Bacon , which adds richness and a bit of crunch to every bite. Or go lighter with Lamb and Chickpea Salad , offering a refreshing contrast to the bold teriyaki flavor.
For something a little more filling, serve it alongside Cheesy Garlic Sweet Potatoes —not traditional, but absolutely delicious. No matter what you choose, this salmon is versatile enough to complement both clean and comforting sides. If you love a good asian dish, the Homemade Sushi Bake is the perfect recipe for you.
Pro Tips For Perfect Glazed Salmon
- Patting the salmon dry helps it sear properly and prevents steaming.
- Keeping the pan uncrowded ensures even browning and better texture.
- Letting the sauce thicken slowly gives you a smooth glaze instead of a sticky syrup.
- Glazing at the end protects the salmon from overcooking and keeps it flaky.
Yes, but homemade teriyaki sauce gives you better control over sweetness and saltiness. Plus, it’s made with simple pantry staples.
No long marinating time is needed—just a quick 2-minute soak on each side is enough to infuse flavor before cooking.
Absolutely. Bake at 400°F (200°C) for 12–15 minutes, brushing with the sauce halfway through and once more before serving.
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IngredientsUSMetric1x2x3x
- ▢ 1/4 cup Soy Sauce
- ▢ 1/4 cup cooking Sake
- ▢ 2 tablespoons Mirin optional, adds great flavour
- ▢ 3 tablespoons brown sugar
- ▢ 1 tablespoon Japanese rice wine vinegar or apple cider vinegar as a substitute
- ▢ 1/2 teaspoon garlic powder
- ▢ 4 fillets skinless atlantic salmon
- ▢ 1 tablespoon sesame peanut or canola oil
- ▢ 1 stem shallot/green onion sliced to garnish
- ▢ 2 cups broccoli florets lightly steamed
- ▢ 1 large zucchini/courgette ribbons (use a vegetable peeler to do this), lightly steamed
Instructions
- In a bowl, whisk together the soy sauce, sake, mirin, brown sugar, vinegar, and garlic powder until the sugar is fully dissolved. This will be your base for both the marinade and glaze.
- Pour half of the marinade into a small saucepan and set it aside for later. Place the salmon fillets into the remaining marinade and coat them well on both sides. Let them sit for about 2 minutes per side to soak up the flavor.
- Heat a bit of oil in a nonstick skillet over medium-high heat. Add the marinated salmon fillets along with any leftover marinade from the bowl. Cook for 3 to 4 minutes per side, or until golden and cooked to your liking. Transfer the fillets to a plate and keep warm.
- While the salmon rests, bring the reserved sauce in the saucepan to a boil. Lower the heat and simmer, stirring occasionally, until the glaze thickens to a syrupy consistency.
- Plate the salmon over steamed vegetables or rice. Drizzle the thickened teriyaki glaze over the top and garnish with chopped green onions for a fresh, vibrant finish.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Teriyaki Glazed Salmon
Ingredients
- 1/4 cup Soy Sauce
- 1/4 cup cooking Sake
- 2 tablespoons Mirin optional, adds great flavour
- 3 tablespoons brown sugar
- 1 tablespoon Japanese rice wine vinegar or apple cider vinegar as a substitute
- 1/2 teaspoon garlic powder
- 4 fillets skinless atlantic salmon
- 1 tablespoon sesame peanut or canola oil
- 1 stem shallot/green onion sliced to garnish
- 2 cups broccoli florets lightly steamed
- 1 large zucchini/courgette ribbons (use a vegetable peeler to do this), lightly steamed
Instructions
- In a bowl, whisk together the soy sauce, sake, mirin, brown sugar, vinegar, and garlic powder until the sugar is fully dissolved. This will be your base for both the marinade and glaze.
- Pour half of the marinade into a small saucepan and set it aside for later. Place the salmon fillets into the remaining marinade and coat them well on both sides. Let them sit for about 2 minutes per side to soak up the flavor.
- Heat a bit of oil in a nonstick skillet over medium-high heat. Add the marinated salmon fillets along with any leftover marinade from the bowl. Cook for 3 to 4 minutes per side, or until golden and cooked to your liking. Transfer the fillets to a plate and keep warm.
- While the salmon rests, bring the reserved sauce in the saucepan to a boil. Lower the heat and simmer, stirring occasionally, until the glaze thickens to a syrupy consistency.
- Plate the salmon over steamed vegetables or rice. Drizzle the thickened teriyaki glaze over the top and garnish with chopped green onions for a fresh, vibrant finish.
