Pan-Seared Teriyaki Salmon with Sticky Glaze

This flavorful teriyaki salmon is a wholesome, quick dinner made with real ingredients in under an hour. It pairs beautifully with steamed vegetables and your favorite grain for a balanced meal the whole family will enjoy.

Delicious Teriyaki Salmon

If you love a glossy, flavorful sauce, this teriyaki salmon delivers. The fish is marinated in a homemade teriyaki blend that uses natural maple syrup instead of refined sugar, then finished under the broiler for a caramelized exterior and moist, flaky interior. The broil method cooks the fillets in about 8 minutes, making this an ideal weeknight dish.

Serve with rice or another grain plus a simple vegetable side for a complete and satisfying dinner.

Featured Ingredients

Salmon

This recipe uses 1 lb. of salmon. You can cook one large fillet or several smaller fillets depending on preference. Choose wild or farmed fish based on availability and budget—either will work well with the teriyaki glaze.

Homemade Teriyaki Sauce

Making your own teriyaki sauce is simple and tastes fresher than store-bought varieties. This version uses maple syrup for natural sweetness and a touch of heat if you like spice. You will need:

• Soy sauce (or tamari for gluten-free)
• Maple syrup
• Minced garlic
• Fresh grated ginger
• Sriracha (optional)

How to Make Teriyaki Salmon

1. Pat the salmon dry: Use paper towels to remove excess moisture from the fillets so the marinade clings better and the fish browns evenly.
2. Make the teriyaki: In a bowl, whisk together soy sauce, maple syrup, minced garlic, grated ginger, and sriracha (if using).
3. Marinate: Place the salmon in a sealable plastic bag or shallow dish. Pour half of the teriyaki sauce over the fish, reserving the rest for glazing and finishing. Refrigerate and let marinate for 30–45 minutes for optimal flavor.
4. Broil: Preheat the oven to high broil. Line a baking sheet with parchment paper and arrange the salmon skin-side down. Broil the fillets for about 8 minutes, checking at 6 minutes to prevent burning. The fish is done when it flakes easily and reaches an internal temperature of about 125–130°F for medium doneness.
5. Thicken the sauce: While the salmon cooks, whisk 2 teaspoons of cornstarch into 2 tablespoons of warm water to make a slurry. Bring the reserved teriyaki to a gentle boil in a small saucepan, stir in the slurry, and whisk until the sauce thickens. Remove from heat.
6. Serve: Let the salmon rest for a few minutes, then serve over rice or another grain with steamed or stir-fried vegetables. Spoon extra teriyaki sauce over the fish and finish with sesame seeds if desired.

Marinade time

For best flavor, marinate salmon for about 30–45 minutes. Longer marinating times can mellow the texture because of the soy sauce, so avoid very long marinades for fillets.

Other cooking methods

• Grill: gives a smoky finish and charred edges
• Sous vide: precise control for consistent doneness
• Air fryer: quick and hands-off crisping
• Pan-seared: great for a golden crust

Serving Suggestions

Grains

• White sticky rice
• Brown rice
• Fried rice
• Cauliflower rice

Veggies

• Steamed broccoli
• Stir-fried mixed vegetables
• Sautéed green beans

FAQ

Storage

Allow cooled salmon to reach room temperature, then transfer to an airtight container. Refrigerate for up to 3 days.

To reheat: Warm gently in the oven at 350°F for about 10 minutes, or reheat briefly in the microwave until just heated through to avoid drying the fish.