Global Flavors Japanese Teriyaki Salmon

Name: Global Flavors Japanese Teriyaki Salmon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/4 cup soy sauce; 2 tablespoons mirin; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 4 salmon fillets (6 oz each); 1 tablespoon vegetable oil; Sesame seeds for garnish; Chopped green onions for garnish

Highlighted under: International Eatsa

I absolutely love making Global Flavors Japanese Teriyaki Salmon for its delightful balance of sweet and savory. The glaze, made from soy sauce, mirin, and sugar, perfectly coats the salmon, infusing it with rich flavor. I find that marinating it for at least 30 minutes allows the fish to absorb the teriyaki sauce deeply, resulting in a dish that's not only tasty but also visually stunning with its glossy finish. Perfect for a family dinner or special occasion, this salmon recipe never fails to impress.

Created by

Jenna Rowland

Last updated on 2026-01-27T00:41:34.710Z

When I first tried my hand at preparing teriyaki salmon, I was amazed at how simple and rewarding it was. The combination of flavors reminded me of my travels to Japan, where I first tasted this dish. I experimented with the marinade, and I found that adding a touch of honey really elevated the sweetness and provided a lovely caramelization during cooking.

I also discovered that using high-quality salmon makes a significant difference. Opting for wild-caught salmon not only enhances the flavor but also yields a firmer texture, perfect for grilling or pan-searing. This dish pairs beautifully with steamed rice and stir-fried vegetables!

Why You Will Love This Recipe
Rich teriyaki glaze that perfectly complements fresh salmon
Quick and easy to prepare, perfect for weeknight dinners
Nutritious meal option packed with omega-3 fatty acids

Mastering the Teriyaki Marinade

The teriyaki marinade for this salmon isn't just about flavor; it's also crucial for achieving that glossy finish. The combination of soy sauce and mirin creates a sweet and salty profile that deepens significantly through marinating. If you’re looking to tailor the marinade, feel free to adjust the honey for sweetness or add a splash of sriracha for heat. For an even richer flavor, a couple of teaspoons of sesame oil can add a lovely toasted aroma that enhances the overall dish.

When preparing the marinade, ensure you whisk it well until all ingredients are fully combined. The inclusion of garlic and ginger not only contributes to the taste but also tenderizes the salmon. If you happen to have a longer marinating time available, let it sit for up to two hours in the fridge. This allows even deeper penetration of flavors, perfecting that balance between sweet and savory.

Cooking Techniques for Perfect Salmon

Cooking the salmon skin-side down is key to getting crispy edges while ensuring that the fillet remains moist. Keep the heat at medium to prevent the oil from smoking. You'll know the salmon is ready to flip when it naturally releases from the skillet after about 6 minutes. If it sticks, give it another minute; this can be a sign you're on your way to achieving that perfectly seared texture on the skin.

For those who prefer an added layer of flavor, consider basting the salmon with some of the leftover marinade while it cooks. This technique not only enhances the taste but helps to keep the salmon moist. Just remember to cook it off during the final few minutes to eliminate raw marinade. Aim for an internal temperature of 145°F (63°C) for salmon that's safely cooked through yet still tender and flaky.

Serving Suggestions and Variations

This teriyaki salmon shines brilliantly served over a bed of steamed jasmine or sticky rice, which absorbs the delicious glaze. Adding sautéed bok choy or grilled asparagus as a side not only complements the flavors but adds a beautiful visual contrast. A sprinkle of sesame seeds and chopped green onions just before serving gives the dish that restaurant-quality finish. I often serve it with a wedge of lime or lemon for a fresh, citrusy kick that cuts through the richness.

If you're feeling adventurous, try swapping the salmon for chicken or tofu. Both proteins absorb the teriyaki flavors wonderfully and can be cooked using the same method. For those looking to reduce carbs, serve the salmon on a bed of cauliflower rice or zucchini noodles—both delicious alternatives that won't detract from the dish's star ingredient.

Ingredients

Gather these fresh ingredients for a delightful teriyaki salmon dish:

Teriyaki Marinade

1/4 cup soy sauce
2 tablespoons mirin
2 tablespoons honey
1 tablespoon rice vinegar
1 clove garlic, minced
1 teaspoon fresh ginger, grated

Salmon

4 salmon fillets (6 oz each)
1 tablespoon vegetable oil
Sesame seeds for garnish
Chopped green onions for garnish

Make sure to prepare the marinade in advance for the best flavor.

Instructions

Follow these simple steps to create your teriyaki salmon:

Prepare the Marinade

In a bowl, whisk together soy sauce, mirin, honey, rice vinegar, garlic, and ginger until well combined.

Marinate the Salmon

Place the salmon fillets in a shallow dish and pour the marinade over. Cover and refrigerate for at least 30 minutes.

Cook the Salmon

Heat vegetable oil in a skillet over medium heat. Remove the salmon from the marinade and cook skin-side down for about 6 minutes. Flip and cook for another 4-5 minutes, or until cooked through.

Garnish and Serve

Sprinkle with sesame seeds and chopped green onions before serving. Enjoy with steamed rice and vegetables.

This dish is best served hot and fresh from the skillet!

Pro Tips

For added flavor, consider grilling the salmon over charcoal instead of using a skillet. The smoke adds a wonderful depth to the teriyaki flavor.

Storage and Make-Ahead Tips

If you're prepping this dish in advance, the salmon can be marinated for up to 24 hours in the fridge. This extended marinating time can deepen the flavor even further. Just be mindful that marinating too long might affect the texture—salmon is delicate, and prolonged exposure to acidic ingredients can lead to a mushy consistency. Plan your marinating time according to your schedule for optimal results.

Leftover cooked salmon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in the oven at 300°F (150°C) for about 10 minutes, ensuring it doesn’t dry out. Alternatively, flake it over a fresh salad or incorporate it into a grain bowl for a quick lunch.

Troubleshooting Common Issues

If you find the glaze isn’t as thick as you'd like, after cooking the salmon, you can simmer the leftover marinade in the skillet for a few minutes to reduce it. This concentrates the flavors and thickens the sauce, making it perfect for drizzling over the cooked salmon.

Another common issue is overcooking the salmon, which leads to dryness. Keep an eye on the cooking time, and check for doneness around the 8-minute mark for your fillets. Remember that salmon will continue to cook a little after you remove it from the heat, so it's okay to take it off slightly before it reaches the perfect doneness.

Ingredient Substitutions

Don't have mirin on hand? A mix of equal parts rice vinegar and sugar can serve as a quick substitute, providing the essential sweetness and acidity needed for the marinade. This combination mimics the distinct flavor of mirin without overwhelming the dish.

For a gluten-free option, simply swap out the soy sauce for tamari, which provides a similar depth of flavor. The recipe remains just as delightful, allowing those with dietary restrictions to enjoy this dish without compromising on taste.

Questions About Recipes

→ Can I use frozen salmon for this recipe?

Yes, just ensure it's fully thawed and patted dry before marinating.

→ How long can I marinate the salmon?

You can marinate the salmon for up to 2 hours. Just be cautious not to exceed this time, as the fish may become too salty.

→ What can I serve with teriyaki salmon?

Steamed jasmine rice, stir-fried vegetables, or a fresh salad are great options.

→ Can I make the teriyaki sauce ahead of time?

Absolutely! The teriyaki sauce can be made ahead and stored in the fridge for up to a week.