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Teriyaki salmon
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Spicy salmon teriyaki

If you prefer salmon teriyaki with a bit of a kick, here’s a spicy recipe you can try.
Course Main Course
Cuisine Japanese
Keyword Salmon, Teriyaki
Prep Time 15 minutes
Cook Time 5 minutes
Servings 4 people
Author Joost Nusselder
Cost $20


  • 5 tbsp. unseasoned rice vinegar
  • 2 tbsp. hot chili paste
  • 3 tbsp. low sodium soy sauce or tamari
  • 2 tbsp. honey
  • 1 lb. skinless salmon filet cut into 3 x 1 1/2” strips
  • 3 tbsp. cornstarch
  • 1 tsp. kosher salt divided
  • 2 tsp. vegetable oil


  • Whisk together vinegar, honey, soy sauce and chili paste in a small bowl. Set aside.
  • Use 1 tsp. kosher salt to season salmon. Place on a plate and sprinkle with cornstarch. Turn to ensure the filet is coated.
  • Heat oil in a large skillet over medium high heat.
  • Place salmon on a skillet and heat 2-3 minutes until the bottom is golden brown. Flip and heat the other side two minutes until golden brown.
  • Pour sauce over salmon and continue cooking turning halfway through. Sauce should be thickened a bit and should be clinging to salmon. Total cook time for this step is about one minute. (Note, sauce will be bubbling when first added but will calm down).
  • Serve immediately. Top with scallions and sesame seeds if desired