Teriyaki salmon
Skin-on salmon fillets are seasoned, seared until the skin turns crisp, then glazed in a quick soy-mirin reduction with ginger, garlic, and brown sugar. The sauce bubbles down to a shiny coating that clings to the fish without deep frying. Finished with scallions and toasted sesame seeds, this home-style dinner makes 2 servings.
Estimated calories and US ingredient costs.
For 4 servings, cook the salmon in two batches in a 12-inch skillet or sear it on a sheet pan, then reduce the glaze separately in a small saucepan so it does not thin out in a crowded pan. Keep the same heat and timing cues; do not double the skillet temperature to force browning.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
8 leftWhisk the glaze
~3 minWhisk the glaze.
In a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp water, 1 tbsp packed light brown sugar, 1 tsp minced garlic, and 1 tsp grated fresh ginger until the sugar dissolves.
Set the bowl near the stove so you can pour quickly once the fish is seared.
Ingredients
- 1/4 cupSoy sauce
- 3 tbspMirin
- 2 tbspWater
- 1 tbspPacked light brown sugar
- 1 tspGarlic
- 1 tspGrated fresh ginger
Season the salmon
~1 minSeason the salmon.
Pat 12 oz skin-on salmon fillets very dry with paper towels, then sprinkle both sides with 1/4 tsp fine salt.
Dry skin helps it brown instead of steam, and the light salt seasons the fish without making the finished glaze overly salty.
Ingredients
- 12 ozSkin-on salmon fillets
- 1/4 tspFine salt
Sear skin-side down
~5 min cookSear skin-side down.
Heat 1 tbsp neutral oil in a 10- to 12-inch skillet over medium-high heat until it shimmers.
Lay in the salmon skin-side down and press gently with a spatula for about 10 seconds so the skin stays flat.
Cook for 4 to 5 minutes, until the skin is crisp and the salmon has turned opaque about halfway up the sides.
Ingredients
- 12 oz total for recipeSkin-on salmon fillets
- 1 tbspNeutral oil
Flip and finish the second side
After ~5 minFlip and finish the second side.
Turn the fillets carefully and cook for 1 to 2 minutes on the second side.
If the pan is smoking hard, lower the heat to medium so the sauce will not scorch in the next step.
The salmon should still look slightly underdone in the center at this stage.
Reduce into teriyaki glaze
~2 minReduce into teriyaki glaze.
Pour the whisked sauce into the pan around the fish, not directly over the top, and reduce the heat to medium-low.
Simmer for 1 to 2 minutes, spooning the sauce over the salmon as it thickens and turns glossy.
If it still looks thin, keep simmering until it lightly coats a spoon.
Remove the pan from the heat when the thickest part of the salmon reaches 145 F, then stir in 1 tsp toasted sesame oil.
Ingredients
- 1 tspToasted sesame oil
Rest, garnish, and serve
~120 min cookRest, garnish,
Let the salmon stand for 3 minutes so the juices settle and the glaze finishes clinging to the surface.
spoon the pan sauce over the fish, and finish with 2 tbsp sliced scallions and 1 tsp toasted sesame seeds.
Refrigerate leftovers within 2 hours.
Ingredients
- 2 tbspScallions
- 1 tspToasted sesame seeds
Check salmon
After ~120 minCheck Teriyaki salmon and continue when ready.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Teriyaki salmon: serve.
Teriyaki salmon: Transfer to plates
Teriyaki salmon: Serve immediately while the skin is still crisp and the glaze is shiny.
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Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 12 oz skin-on salmon fillets
- 1/4 tsp fine salt
- 1 tbsp neutral oil
- 1/4 cup soy sauce
- 3 tbsp mirin
- 2 tbsp water
- 1 tbsp packed light brown sugar
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp toasted sesame oil
- 2 tbsp sliced scallions
- 1 tsp toasted sesame seeds
Method
- Whisk the glazeIn a small bowl, whisk together 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp water, 1 tbsp packed light brown sugar, 1 tsp minced garlic, and 1 tsp grated fresh ginger until the sugar dissolves. Set the bowl near the stove so you can pour quickly once the fish is seared.
- Season the salmonPat 12 oz skin-on salmon fillets very dry with paper towels, then sprinkle both sides with 1/4 tsp fine salt. Dry skin helps it brown instead of steam, and the light salt seasons the fish without making the finished glaze overly salty.
- Sear skin-side downHeat 1 tbsp neutral oil in a 10- to 12-inch skillet over medium-high heat until it shimmers. Lay in the salmon skin-side down and press gently with a spatula for about 10 seconds so the skin stays flat. Cook for 4 to 5 minutes, until the skin is crisp and the salmon has turned opaque about halfway up the sides.
- Flip and finish the second sideTurn the fillets carefully and cook for 1 to 2 minutes on the second side. If the pan is smoking hard, lower the heat to medium so the sauce will not scorch in the next step. The salmon should still look slightly underdone in the center at this stage.
- Reduce into teriyaki glazePour the whisked sauce into the pan around the fish, not directly over the top, and reduce the heat to medium-low. Simmer for 1 to 2 minutes, spooning the sauce over the salmon as it thickens and turns glossy. If it still looks thin, keep simmering until it lightly coats a spoon. Remove the pan from the heat when the thickest part of the salmon reaches 145 F, then stir in 1 tsp toasted sesame oil.
- Rest, garnish, and serveLet the salmon stand for 3 minutes so the juices settle and the glaze finishes clinging to the surface. Transfer to plates, spoon the pan sauce over the fish, and finish with 2 tbsp sliced scallions and 1 tsp toasted sesame seeds. Serve immediately while the skin is still crisp and the glaze is shiny. Refrigerate leftovers within 2 hours.
Before you cook
What to get ready
Wide skillet, thin fish spatula, small sauce bowl and instant-read thermometer.
Mix the mirin glaze before heating the pan and dry the salmon skin thoroughly.
If something needs adjusting
Teriyaki becomes sticky before fish is ready
Lower the heat and add a splash of water; sugar can scorch before the fish reaches 145°F.
Fish sticks when turned
Dry the surface before cooking and wait for the first side to set before loosening gently. Check the thickest portion reaches 145°F.
Store for later
Refrigerate cooked fish promptly and keep cold toppings separate. Reheat gently to 165°F; excessive additional cooking will make it drier.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use the same soy sauce and mirin in tofu teriyaki.
Next use for your ingredients: Tofu teriyaki →
Calculate this meal with your own prices →
How to Use a Food Thermometer →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Keep the salmon very dry and the skillet hot enough that the oil shimmers before the fish goes in. If liquid pools under the fillets, they steam instead of sear, which softens the skin and leaves the glaze less concentrated. A quick, hot sear gives the best texture for this dish.
Make it work for you
If you do not have mirin, use 2 tbsp water, 2 tsp sugar, and 1 tsp rice vinegar in its place. The glaze will be a little sharper and less glossy, so simmer it a touch longer to rebuild body before spooning it over the fish.
Use more of your soy sauce and mirin in soy glazed king oyster mushrooms.
Can I use skinless salmon fillets?
Yes, but they are more delicate. Sear the first side as written, then cook the second side for only 30 to 60 seconds so the fish stays moist. Skin-on fillets are easier to turn and hold up better under the sticky glaze, so watch the timing closely if you swap them.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.