Teriyaki Salmon – Sweet & Savory Dinner
Pan-seared salmon with homemade teriyaki glaze, served with steamed rice.
Pan-Seared Teriyaki Salmon
Teriyaki salmon combines two things people love — crispy-skinned salmon and sweet-savory glaze. This recipe uses a simple homemade teriyaki sauce (just 5 ingredients) that's leagues better than bottled. With 34g of protein and heart-healthy omega-3s, it's a restaurant-quality dinner ready in 20 minutes.
Ingredients
- 2 (170 g each) Salmon fillets
- 3 tbsp Soy sauce
- 2 tbsp Honey
- 1 tbsp Rice vinegar
- 2 cloves minced Garlic
- 1 tsp grated Ginger
- 1 tsp Sesame oil
- 160 g dry Rice
- for garnish Green onions
Instructions
Make the teriyaki sauce
Combine 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl. Whisk until the honey dissolves completely. Set aside.
Prepare the salmon
Pat 2 salmon fillets (170g each) completely dry with paper towels. Season with salt and pepper. Dry skin is essential for a crispy sear.
Sear the salmon
Heat 1 tsp sesame oil in a non-stick pan over medium-high heat. Place salmon skin-side down and cook for 4 minutes without moving. The skin should be golden and crispy. Flip and cook 3 more minutes.
Glaze with teriyaki
Reduce heat to medium-low. Pour the teriyaki sauce into the pan around the salmon. Let it simmer for 2-3 minutes, spooning the thickening sauce over the fillets. The sauce should become glossy and coat the salmon.
Serve
Place salmon over steamed rice. Spoon remaining sauce from the pan over the fish. Garnish with sesame seeds and sliced green onions. Serve immediately.
Recipe Notes & Tips
- — Pat salmon very dry for a proper sear.
- — Don't move the salmon while the skin side cooks — patience creates crispy skin.
- — Add the sauce to a warm (not screaming hot) pan to prevent burning the honey.
- — Homemade teriyaki sauce is always better than bottled.
- — Garnish with sesame seeds and green onions for the finishing touch.
Variations
- Spicy teriyaki: Add 1 tsp sriracha or chili flakes to the sauce for heat.
- Miso teriyaki: Add 1 tbsp white miso paste to the sauce for an umami depth.
- Teriyaki bowl: Flake the salmon and serve over rice with edamame, avocado, and pickled ginger for a poke-style bowl.
Common Mistakes to Avoid
- Wet salmon: Moisture prevents searing. Pat dry thoroughly.
- Sauce too hot: Adding teriyaki sauce to a screaming hot pan burns the honey instantly. Reduce heat before adding sauce.
- Overcooking: Salmon should be slightly translucent in the center at 63°C for the best texture.
How to Store
Refrigerate leftover salmon for up to 3 days. Reheat gently in a pan or oven. The teriyaki glaze reheats well without drying out.
What to Serve With This
- Steamed rice: The classic base for teriyaki salmon.
- Edamame: Steamed edamame with sea salt as a side.
- Miso soup: Completes the Japanese-inspired meal.
Homemade vs Store-Bought
Making your own teriyaki sauce takes 2 minutes and contains just soy sauce, honey, rice vinegar, garlic, and ginger. Store-bought versions often contain high fructose corn syrup, preservatives, and excessive sodium. The fresh version is worth it every time.
Frequently Asked Questions
How many calories are in teriyaki salmon?
About 480 calories per serving with 34g protein, 42g carbs (with rice), and 18g fat. The salmon alone without rice is about 320 calories.
Is teriyaki salmon healthy?
Yes. Salmon provides omega-3 fatty acids and high-quality protein. The teriyaki sauce adds some sugar from honey, but it's a relatively small amount. This is a much healthier choice than most restaurant teriyaki.
Can I bake teriyaki salmon?
Yes. Bake at 200°C for 12 minutes, then brush with teriyaki sauce and broil for 2-3 minutes until caramelized. The oven method is easier but you won't get the crispy skin of pan-searing.
What rice goes best with teriyaki salmon?
Steamed jasmine rice or short-grain sushi rice are ideal. Brown rice adds more fiber. Cauliflower rice makes it low-carb.
Can I use store-bought teriyaki sauce?
Yes, but homemade is better — fresher, less sodium, and no artificial ingredients. It takes 2 minutes to make and tastes noticeably different from bottled versions.
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