Teriyaki Salmon has quickly become a go-to weeknight meal around here-quick, flavorful, and flexible enough to serve with rice, noodles, or salad. Whether you make it as filets, bites for a rice bowl, or bake it with a pineapple ring on top, this recipe is the perfect mix of sweet, savory, and tangy.
Why This Recipe is the Best
This is the best teriyaki salmon recipe because it's quick, easy, and can be made in the oven, air fryer, or on the stovetop. The homemade teriyaki sauce is naturally sweetened with honey or maple syrup, balanced by salty tamari or soy sauce, and brightened with ginger, and garlic.
The salmon comes out juicy and tender, especially when you keep the skin on (don't worry-it peels right off after cooking). And if you've heard of the Dreamlight version from Disney-this tastes even better.
You can use this for rice bowls, stir fry, or even in a salad or quinoa bowl. The flavor-packed marinade also makes it easy to prep ahead.
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Key Ingredients
Here are a few things to keep in mind when gathering your ingredients.
- Salmon- Fresh, not frozen, salmon is best for this recipe. It allows the fish to marinate in the sauce. If your salmon still has the skin on leave it! It helps the salmon stay extra moist and flaky. Remove the skin before serving.
- Tamari- For this recipe we use tamari which makes the teriyaki sauce gluten free. You can easily substitute the tamari for soy sauce with the same delicious results.
- Brown Sugar- To make the teriyaki sauce sweeter, add 1-2 tablespoons of extra brown sugar. Be sure to do a taste test before adding more so you don't accidently over sweeten the sauce.
How to Make Teriyaki Salmon
Use these step-by-step instructions as a guide to get the best results.
- Combine tamari (or soy sauce), water, honey, brown sugar, ginger, garlic, and rice vinegar in a pan over medium heat, stir in a slurry made from 1½ tablespoons cornstarch and 1½ tablespoons water, then bring to a boil and cook for 1-2 minutes until the mixture thickens and becomes translucent.
- Cool the sauce. Add the salmon fillets to the sauce and marinate for no more than 4 hours.
- Place the sauced fish fillets on a sheet pan and bake for 12-16 minutes at 400° F.
Helpful Hints
Marinate the salmon for no more than 3 to 4 hours; any longer and the acids in the sauce can start to break down the fish, making the teriyaki salmon mushy.
Keeping the skin on while cooking is a game-changer-it helps the salmon stay moist and flavorful, and it peels right off after baking.
If you love a sweeter teriyaki sauce, go ahead and add 1 to 2 extra tablespoons of brown sugar to the mixture. For the boldest flavor, use fresh garlic and ginger (and double both!), but powdered versions will work in a pinch.
If you're making salmon bites, just cut the fillets into 1-inch cubes before marinating and cook them as directed for a fast and fun dinner option.
Top Tip
Make a double batch of sauce-use half to marinate and reserve the rest for drizzling after cooking. It's delicious on rice, roasted veggies, or stir-fry noodles. We love serving it over fluffy white rice or quinoa with steamed broccoli on the side for a complete meal.
Recipe
Teriyaki Salmon
Ingredients
- 24 oz salmon
Teriyaki:
- 1 Tablespoon corn starch
- ½ cup water divided
- ½ cup tamari or low sodium soy sauce
- 3 Tablespoons honey or syrup
- 2 Tablespoons brown sugar see note 1 below
- 1 ½ teaspoons minced ginger or ½ teaspoon powder
- 2 teaspoons minced garlic or ¾ teaspoon powder
- 1 Tablespoon rice vinegar
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper. If making bites, chop into 1" cubes. Otherwise leave it as a filet, removing the skin if needed.
- Combine tamari (or soy sauce), remaining water, honey, brown sugar, ginger, garlic and rice vinegar in a pan over medium heat. Combine 1 ½ Tablespoons corn starch with the 1 ½ Tablespoons water to make a slurry. Stir into the mixture. Bring to a boil, and boil about 1-2 until the mixture thickens and becomes translucent. See photos above for a visual guide. Remove from heat and allow to cool slightly. The sauce will thicken a lot more as it cools.
- Place salmon in a bowl and drizzle ¾ of the teriyaki sauce over top. Toss to combine then place on the parchment lined baking sheet. Make sure the salmon (filets or cubes) pieces aren't touching each other. Bake filets for 12-16 and cubes 10-13 minutes until cooked through and flaky. Salmon is done at 140°F. Brush with remaining teriyaki. Serve and enjoy!
Notes
- For a sweeter teriyaki sauce, increase the brown sugar by an additional 1-2 Tablespoons.
- To make in the air fryer: Preheat air fryer to 400°F. Add salmon and cook cubes for 5-7 minutes and filets for 6-8 minutes, or until cooked through and flaky.
Nutrition
Air Fryer Directions
You can make this recipe in the air fryer. Preheat the air fryer to 400°F. Add the salmon and cook the cubes for 5-7 minutes and filets for 6-8 minutes, or until cooked through and flaky. Try our air fryer salmon bites.
Storing Teriyaki Salmon
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet with a splash of water and extra teriyaki sauce.
The sauce itself can be stored separately in the fridge for up to a week, or frozen for up to 3 months. Thaw overnight in the refrigerator and reheat to serve.
Substitutions and Variations
- Maple Syrup - Use instead of honey for a deeper sweetness.
- Add Heat - Stir in ½ teaspoon crushed red pepper or a drizzle of sriracha.
- With Noodles - Toss the cooked salmon bites with soba or ramen noodles and extra sauce.
- Citrus Zing - Add fresh orange juice or zest for extra brightness.
- Pineapple - Place a ring of pineapple on top of the salmon right before you start to cook it.
- Sesame Style - Add 1 tablespoon sesame oil to the sauce and top salmon with sesame seeds before baking.
- Dreamlight Inspired - Serve salmon bites with pineapple over sticky rice to copy Disney's viral teriyaki salmon bowl.
Andrea says
WE love this recipe! It is such an easy way to enhance salmon and bring on some big flavors!