Dinner

Teriyaki Salmon Recipe

ByJulian Dempsey January 21, 2026January 21, 2026

Introduction

Teriyaki salmon is a delightful dish combining tender, flaky fish with a sweet and savory homemade sauce. It’s easy to prepare and perfect for a flavorful weeknight dinner or special occasion.

The image shows four thick salmon fillets arranged side by side, each coated with a shiny, sticky glaze of dark brown sauce that glistens under the light. The salmon layers are light pink with a grilled texture, topped with a drizzle of sauce that adds a glossy amber layer. Scattered on top are small, white sesame seeds and bright green chopped scallions, adding color contrast and texture. The salmon rests on a shiny, crinkled silver surface that reflects some of the sauce’s orange oil. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 lbs salmon filet (sliced into 2″ wide slices)
1 cup water
5 tablespoons dark brown sugar (packed)
1/4 cup reduced-sodium soy sauce
2 tablespoons honey
4 cloves garlic (finely minced)
1 teaspoon fresh ground ginger
1 tablespoon rice vinegar
1/8 teaspoon red pepper flakes
2 tablespoons cornstarch
1/4 cup cold water
Sesame seeds (optional)
Chopped green onion (optional)

Instructions

Step 1: Grease a large rimmed baking sheet. For easier clean-up, cover it with foil first, then grease the foil.
Step 2: Preheat your oven to 400 degrees F (200 degrees C).
Step 3: To make the teriyaki sauce, combine 1 cup water, dark brown sugar, honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes in a medium saucepan over medium heat. Stir and bring the mixture to a simmer.
Step 4: In a small bowl, whisk together the cornstarch and 1/4 cup cold water until fully dissolved.
Step 5: Add the cornstarch mixture to the simmering saucepan. Continue heating and stirring until the sauce thickens to your desired consistency. If it becomes too thick, add water a little at a time to thin it out.
Step 6: Remove the sauce from heat and let it cool to room temperature.
Step 7: Place the salmon slices in a large mixing bowl. Pour the cooled sauce over the salmon, cover with plastic wrap, and marinate in the refrigerator for at least 20 minutes, or up to a few hours for deeper flavor.
Step 8: Transfer the salmon to the prepared baking sheet, reserving the marinade.
Step 9: Bake the salmon for 12-16 minutes, or until it is flaky and cooked through. Baking time will vary based on thickness.
Step 10: While the salmon bakes, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce heat and simmer for 3-4 minutes. Remove from heat.
Step 11: When the salmon is cooked, brush it with the simmered teriyaki sauce. Sprinkle with chopped green onions and sesame seeds if desired, then serve.

Tips & Variations

For extra flavor, marinate the salmon for several hours or overnight.
Use low sodium soy sauce to control saltiness.
Add a splash of sake or mirin to deepen the teriyaki sauce flavor.
Serve the salmon over steamed rice or with sautéed vegetables for a complete meal.

Storage

Store leftover cooked salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to retain moisture. The teriyaki sauce can be stored separately in the fridge for up to a week.