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Teriyaki salmon
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Salmon teriyaki recipe

Now here is the complete recipe.
Course Main Course
Cuisine Japanese
Keyword Salmon, Teriyaki
Prep Time 10 minutes
Servings 4 people
Author Joost Nusselder
Cost $25


  • 1 tbsp. oil
  • 4 salmon filets with skin removed
  • ½ tsp. ginger minced
  • 1 clove garlic minced
  • 1/8 cup water
  • ¼ cup soy sauce low sodium recommended
  • 1 tbsp. rice wine vinegar
  • 2-3 tbsp. brown sugar
  • 1 tsp. cornstarch
  • 1 tbsp. water
  • 1 tsp. sesame oil
  • Sesame seeds for garnish optional
  • Green onions for garnish optional


  • Mix ginger, soy sauce, 1/8 cup water, rice wine vinegar, sesame oil, brown sugar and garlic together in a medium sized bowl.
  • Place half of the marinade in a small saucepan and set aside. Put the other half in a Ziploc bag with the salmon and marinate for 30 minutes.
  • Use a large skillet to heat the oil. Add salmon filets so they are not overcrowding the pan. Cook two at a time if you have to.
  • Cook each filet for 3-4 minutes on each side.
  • In the meantime, heat the marinade you set aside in the saucepan bringing it to a simmer. Combine cornstarch and water in a small bowl and whisk to combine. Then whisk the cornstarch mixture into the marinade and simmer until it thickens.
  • Place salmon on a plate and drizzle with teriyaki sauce. Garnish with sesame seed and green onion garnish if desired.