Teriyaki Salmon

Teriyaki Salmon – easy, delicious 15 minute seafood meal with a simple homemade teriyaki sauce. Choose your cooking method: air fryer, skillet or baked!

This Teriyaki Salmon is easy, doesn’t require a lot of time marinating, is jam-packed with flavor and the homemade teriyaki sauce is a proven winner.

Whatever cooking method you choose (baked, air fryer or stovetop) – you’ll be diving into this juicy, flaky salmon in under 15 minutes!

It’s ME! fishing for salmon in Lake Michigan. We caught almost 20 pounds of fish! Even freezing it, it was still coming out of my gills. Sorry, I couldn’t resist. Trust me – the recipe is way better than the jokes.

WHAT I LOVE ABOUT THIS RECIPE:

• Easy Teriyaki Salmon recipe – choose from three cooking methods.
• Quick, easy weeknight dinner from simple grocery store ingredients.
• Teriyaki Salmon – one of my favorite healthy recipes from basic ingredients.
• Juicy, tender salmon – cooks in under 15 minutes for an easy weeknight dinner.
• Any type of salmon works well in this recipe.

IS SALMON HEALTHY?

Yes! Salmon is a healthy fish rich in omega-3 fatty acids which is said to reduce blood pressure, lessen inflammation and help protect against some cancers. It’s also packed with protein!

INGREDIENTS NEEDED FOR TERIYAKI SALMON:

Salmon:

• two 5-6 ounce salmon fillets
• salt and black pepper

Teriyaki Sauce Ingredients: (can be doubled if making more than 2 fillets).

• soy sauce
• water
• white vinegar
• light brown sugar
• garlic clove
• fresh ginger
• cornstarch + cold water = cornstarch slurry

Note see subs below for garlic powder and ground ginger.

HOW TO MAKE TERIYAKI SALMON:

Any way you choose to cook this salmon, it’s a great way to a tasty, healthy meal.

Air Fryer Method:

I’ll admit – air frying is my favorite way to cook salmon. Cooking and cleanup are easy and it’s juicy and perfect every time.

Preheat air fryer to 400 degrees. Lightly spray air fryer basket with cooking spray (or brush with olive oil).

Whisk soy sauce, 1/4 cup of water, white vinegar, light brown sugar, minced garlic clove and  minced ginger together in a small saucepan.  

In a small cup blend 1 tablespoon cornstarch with 2 tablespoons cold water (slurry). Slowly add cornstarch slurry to the saucepan, whisking constantly until combined. Bring to a boil then reduce heat and simmer stirring occasionally until thickened then set aside.

Season salmon with salt and pepper. Transfer to the air fryer skin side down and cook 8 minutes (turning halfway through) or until salmon is cooked to an internal temperature of 145 degrees.

Brush top and sides of salmon with teriyaki sauce and air fry another minute or so until the glaze is caramelized.

Skillet Method:

To a small bowl, whisk soy sauce, 1/4 cup water, white vinegar, brown sugar, garlic and ginger.

In a small cup whisk 1 tablespoon cornstarch with 2 tablespoons cold water (slurry). Slowly add cornstarch slurry to the bowl, whisking constantly until combined then set aside.

Warm oil in a large frying pan over medium heat. Pat salmon dry with a paper towel and season with salt and black pepper.

Place salmon in the skillet skin side down. Cook 3-4 minutes until the skin is crisp and golden brown then carefully flip the fish over.

Pour teriyaki sauce around the sides of the salmon continuing to cook over low heat.

As sauce thickens, brush top and sides of the salmon. Continue cooking until salmon is cooked through to an internal temperature of 145 degrees.

NOTE: cook times will vary depending upon the size of your filets.

Oven Method:

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

To a small bowl, whisk soy sauce, 1/4 cup water, white vinegar, brown sugar, garlic and ginger.

Add salmon to the baking sheet then brush top and sides with about 1 tablespoon of teriyaki sauce and season with salt and pepper. Set aside the remaining sauce.

Transfer salmon to the oven and bake 10-12 minutes or until salmon is cooked through to an internal temperature of 145 degrees.

While the salmon is baking, pour the remaining teriyaki sauce into a small saucepan.

To a small cup blend 1 tablespoon cornstarch with 2 tablespoons cold water (slurry). Slowly add cornstarch slurry to the saucepan, whisking constantly until combined. Bring to a boil then reduce heat and simmer stirring occasionally until thickened (2-3 minutes).

Remove cooked salmon from the oven, brush with teriyaki sauce. Optional: broil 1-2 minutes to caramelize the glaze.

HELPFUL TIPS, ADDITIONS AND SUBSTITUTIONS:

• Use an instant read thermometer inserted into the thickest part of the fillet to be sure the salmon is cooked without overcooking.
• If the teriyaki sauce is too thick, add about 1 tablespoon of water and blend well.
• Garnish with sesame seeds, green onions, lemon slices or a squeeze of lemon juice over the top.
• Sub pure maple syrup or honey instead for brown sugar
• Sub 1/2 teaspoon garlic powder for garlic cloves.
• Use 1/2 teaspoon ground ginger instead of fresh.

BEST SIDE DISHES WITH TERIYAKI SALMON:

Creamy Parmesan Rice, brown rice or white rice.

Green Beans

Muffin Tin Potato Stacks

Roasted Brussels Sprouts and Sweet Potatoes

HOW TO SAFELY STORE LEFTOVERS:

Cool to room temperature then transfer to an airtight container. Store in the fridge up to 3 days.

Reheat in the microwave or air fryer for a quick, easy lunch.

INTERESTED IN MORE SALMON RECIPES?

Salmon Kabobs – Grilled Salmon skewered with vegetables basted with a fresh lemony garlic-herb Mediterranean sauce.

Cucumber Dill Salmon – pan seared salmon drizzled with a creamy cucumber dill sauce. Ready in under 20 minutes.

Honey Mustard Salmon – pan-seared salmon topped with a simple light, creamy honey Dijon fresh herb sauce. Readers call this recipe “absolutely amazing”.

Air Fryer Salmon – this is an easy recipe for juicy, perfectly cooked salmon every time.

Enjoy!