Oh my gosh, let me tell you about my obsession with teriyaki glazed salmon! This dish became my weeknight hero when I realized I could get restaurant-quality flavor in under 30 minutes. That perfect balance of sweet and savory? The way the glaze caramelizes on the salmon? Absolute magic. I first tried making it when my sister-in-law from Tokyo visited, and now it’s my go-to when I need something impressive but easy. The best part? Even my picky nephew gobbles it up (though we don’t tell him it’s healthy). Trust me, once you taste that sticky-sweet glaze hugging tender salmon, you’ll understand why this recipe never leaves my rotation.

Ingredients for Teriyaki Glazed Salmon

Here’s what you’ll need for this simple yet flavor-packed dish:

• 4 salmon fillets (6 oz each), skin-on or off based on preference
• 1/2 cup soy sauce (I use reduced-sodium to control saltiness)
• 1/4 cup packed brown sugar – the dark kind gives richer flavor
• 2 cloves garlic, finely minced (about 2 teaspoons)
• 1 tablespoon fresh ginger, grated (peel it first!)
• 1 tablespoon cornstarch – this is our glaze thickener
• 2 tablespoons water for the slurry
• 1 tablespoon vegetable oil for cooking

Ingredient Notes & Substitutions

Fresh salmon works best, but frozen (thawed) fillets are fine – just pat them super dry. For gluten-free, swap soy sauce with tamari. Honey works instead of brown sugar, but reduce to 3 tablespoons since it’s sweeter. Out of fresh ginger? 1/4 teaspoon ground ginger will do in a pinch. And if you’re feeling fancy, a splash of mirin adds authentic Japanese flavor!

How to Make Teriyaki Glazed Salmon

Okay, let’s get cooking! This teriyaki glazed salmon comes together so fast you’ll barely have time to set the table. The key is prepping everything before you start – trust me, you don’t want to be grating ginger while your sauce burns. Here’s how I do it:

Preparing the Teriyaki Glaze

First, grab that small saucepan and combine soy sauce, brown sugar, garlic, and ginger. Medium heat is your friend here – you want it bubbling gently, not boiling violently. Stir occasionally until the sugar dissolves completely, about 3 minutes. Now mix your cornstarch and water in a little bowl (I use a fork to get rid of lumps) and whisk it into the sauce. Watch closely as it thickens to a glossy perfection in about 2 minutes – remove it from heat the second it coats the back of a spoon. Pro tip: if it gets too thick, just stir in a teaspoon of warm water.

Cooking the Salmon Perfectly

While your glaze rests, heat oil in a large skillet over medium-high heat. Test the pan by flicking a drop of water – if it sizzles, you’re golden. Place salmon fillets skin-side down (if they have skin) and resist the urge to move them! Let them develop that gorgeous crust for 3-4 minutes. Flip carefully with a thin spatula – you’ll know they’re ready when the salmon releases easily from the pan. Cook another 3-4 minutes until the fish flakes slightly when pressed at the thickest part.

Glazing and Finishing Touches

Now the fun part! Brush that glorious teriyaki glaze generously over each fillet and let it caramelize for just 1-2 minutes. I like to spoon extra glaze over the top right before serving – because more is more when it comes to this sticky-sweet goodness. Sprinkle with sesame seeds and green onions if you’re feeling fancy, and prepare for compliments!

Why You’ll Love This Teriyaki Glazed Salmon

Oh, where do I even start? This teriyaki glazed salmon checks ALL the boxes:

• Weeknight magic: Ready in 25 minutes flat – faster than takeout!
• Flavor bomb: That sweet-salty glaze caramelizes into pure deliciousness
• Healthy hero: Packed with omega-3s and protein (but tastes like a treat)
• Super versatile: Works with rice bowls, salads, or just by itself

Seriously, it’s the kind of dish that makes you feel like a kitchen rockstar with minimal effort. The leftovers (if you have any!) taste even better the next day.

Tips for the Best Teriyaki Glazed Salmon

After making this teriyaki glazed salmon more times than I can count, here are my can’t-live-without tips:

• Dry that fish! Pat salmon fillets thoroughly with paper towels before cooking – moisture is the enemy of crispy skin.
• Glaze generously: Double the sauce recipe if you’re a glaze lover (I always do) – it keeps well in the fridge for days.
• Watch the heat: Medium-high is perfect for salmon – too hot and the sugar burns, too low and you won’t get that beautiful caramelization.
• Rest before serving: Let salmon sit for 2 minutes after glazing – the sauce thickens up perfectly as it cools slightly.

Oh! And if your glaze ever gets too thick, just whisk in a splash of warm water – easy fix!

Serving Suggestions for Teriyaki Glazed Salmon

This teriyaki glazed salmon shines brightest with simple sides that let it be the star. My go-to? Steamed jasmine rice to soak up that glorious sauce – I make extra just for this! Roasted broccoli or snap peas add crunch, while a crisp cucumber salad cuts through the richness. For busy nights, I’ll even toss it over packaged coleslaw mix with extra glaze as dressing. Honestly? It’s fantastic straight from the pan with chopsticks when no one’s looking!

Storing and Reheating Teriyaki Glazed Salmon

Leftovers? No problem! Store cooled salmon in an airtight container in the fridge for up to 3 days – the glaze actually gets more flavorful. To reheat, pop it in a 300°F oven for 10 minutes or microwave at 50% power in 30-second bursts. Pro tip: Add a tiny splash of water before reheating to keep the salmon moist. For freezing, wrap individual portions tightly in plastic wrap first, then foil – they’ll keep beautifully for 2 months. Thaw overnight in the fridge before reheating gently.

Teriyaki Glazed Salmon Nutritional Information

Just so you know, these numbers are estimates – your exact counts will vary based on salmon size and ingredient brands. But here’s the general picture per serving: 320 calories, 28g protein, and packed with those good-for-you omega-3s. The glaze adds about 12g sugar, so if you’re watching that, you can easily cut the brown sugar by half (though I never do – life’s too short!).

Teriyaki Glazed Salmon FAQs

I get asked these questions all the time about my teriyaki glazed salmon – here are the answers straight from my kitchen:

Can I use frozen salmon?
Absolutely! Just thaw it overnight in the fridge and pat it super dry before cooking. Frozen salmon tends to release more water, so you might need an extra minute per side to get that perfect sear.

How can I make this less salty?
Easy fix – use low-sodium soy sauce or tamari, and cut the soy sauce to 1/3 cup while keeping other ingredients the same. My secret? A splash of pineapple juice balances the saltiness beautifully.

Why does my glaze get too thick?
Oh, I’ve been there! Just whisk in warm water a teaspoon at a time until it’s pourable again. The cornstarch keeps thickening as it cools, so I often make my glaze slightly thinner than I think it should be.

Can I bake this instead of pan-frying?
Sure thing! Bake salmon at 400°F for 12-15 minutes, then broil with glaze for 1-2 minutes to caramelize. But honestly? The stovetop method gives you that irresistible crispy edge I can’t resist!

30-Minute Teriyaki Glazed Salmon That Melts in Your Mouth

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A simple and delicious teriyaki glazed salmon recipe that’s perfect for a quick dinner.

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Ingredients

Scale 1x2x3x

• 4 salmon fillets (6 oz each)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (optional)
• 2 green onions, sliced (optional)

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Instructions

1. In a small saucepan, combine soy sauce, brown sugar, garlic, and ginger. Bring to a simmer over medium heat.
2. Mix cornstarch and water in a small bowl, then stir into the sauce. Cook until thickened, about 2 minutes. Remove from heat.
3. Heat oil in a large skillet over medium-high heat. Add salmon fillets and cook for 3-4 minutes per side.
4. Brush teriyaki glaze over the salmon and cook for another 1-2 minutes.
5. Garnish with sesame seeds and green onions before serving.

Notes

• Use fresh salmon for the best flavor.
• Adjust sugar to taste if you prefer a sweeter or less sweet glaze.
• Serve with steamed rice and vegetables.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Nutrition

• Serving Size: 1 fillet
• Calories: 320
• Sugar: 12g
• Sodium: 1200mg
• Fat: 14g
• Saturated Fat: 2.5g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 28g
• Cholesterol: 70mg

Keywords: teriyaki salmon, glazed salmon, easy salmon recipe