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    Home » Recipes » Mains

    Teriyaki Salmon

    Published: Oct 4, 2021 by Ayeh Manfre 8 Comments

    JUMP TO RECIPE

    This Teriyaki Salmon recipe shows you how to marinate salmon in teriyaki sauce to give it a sweet and sticky glaze.

    Teriyaki Salmon has to be one of my favourite ways to eat salmon!

    It gives the most beautiful glaze to the salmon which is sweet, sticky and so good.

    In this recipe, I've used a homemade teriyaki sauce which is super easy to make and is always much healthier and tastier than store-bought.

    I rarely eat seafood these days however I can never say no to this dish!

    Below I have different cooking methods whether you’re using an air fryer, oven baked, or also pan frying. Whichever you choose, you’ll have delicious teriyaki salmon everytime!

    Table of Contents
    • Ingredients and Substitutions
    • How to make Teriyaki Sauce
    • How to make Teriyaki Salmon
    • Air Fryer Teriyaki Salmon
    • Oven Baked Teriyaki Salmon 
    • Pan Fry Teriyaki Salmon
    • Tips to make easy Teriyaki Salmon
    • More Asian Recipes
    • Recipe
    • Comments

    Ingredients and Substitutions

    • Salmon fillets, I’ve used medium sized fillets in this recipe. The more fresh the better! I always prefer buying seafood from a fish market or grocer
    • Soy sauce is the base of the teriyaki sauce. I prefer using low sodium soy sauce. You can also use tamara for a gluten free option
    • Pure maple syrup is added for its sweetness and to make it nice and sticky. Always opt for pure maple syrup which doesn’t have any other ingredients. You can also use honey or agave
    • Rice wine vinegar is added for a touch of acidity. You can also use mirin, white vinegar or apple cider vinegar
    • Sesame oil is added for its nice scent and taste
    • Garlic is grated into the sauce, because garlic always makes everything better!
    • Ginger is also added for its lovely scent and taste. I love ginger so I add quite a lot of it myself
    • Corn flour / corn starch is used to make a cornstarch slurry to thicken the sauce up

    How to make Teriyaki Sauce

    1. Add soy sauce, maple syrup and water in a small pot. Grate in the garlic cloves and as much ginger as you like, then add the rice wine vinegar and sesame oil
    2. Place pot on the stove on low heat and let it slowly simmer for about 5 minutes
    3. In the meantime, make a cornstarch slurry by mixing the cornflour and water in a small ramekin. Add to the pot and stir through which will thicken the sauce
    4. Remove from the heat, allow to cool in a bowl or jar, and you have the perfect thick teriyaki sauce

    How to make Teriyaki Salmon

    Time needed: 20 minutes

    1. Make Teriyaki Sauce

      Once teriyaki sauce is made (refer above for steps), allow to cool in a bowl or jar.

    2. Marinate Salmon

      Pat dry the salmon and place in a container or zip lock bag. Add a few tablespoons of teriyaki sauce over the top until nicely coated and allow to marinate for a few hours in the fridge. If you don’t have much time, 10-15 minutes is still fine

      Remove from the fridge for 10-15 minutes before cooking so the salmon comes to room temperature

    3. Time to Cook

      Cook salmon your preferred way. This recipe includes how to cook teriyaki salmon in the air fryer, oven baked, or pan fry

    4. Serve

      Top with sesame seeds and spring onions and serve with rice. You can also add extra sauce on top if you like it extra saucy

    Air Fryer Teriyaki Salmon

    1. Preheat air fryer to 180°C/350°F
    2. Spray the bottom with oil spray and place the salmon fillets skin side down
    3. Brush on extra teriyaki sauce from the marinade and cook for 10 minutes for fully cooked salmon, or 7-8 minutes for medium rare

    Oven Baked Teriyaki Salmon 

    1. Preheat oven to 180°C/350°F
    2. Place baking paper on a baking tray and place salmon fillets skin side down
    3. Brush on extra teriyaki sauce from the marinade and cook for 15 minutes for fully cooked salmon, or 10-12 minutes for medium rare

    Pan Fry Teriyaki Salmon

    1. Heat oil in a fry pan over medium heat. Place salmon fillets down, skin side down and hold them down with a spatula for about 30 seconds so they don’t curl up
    2. Brush on extra teriyaki sauce from the marinade and cook for about 5-7 minutes, until you see the fish is cooked half way up on the side. Gently flip the salmon fillet over and cook for an extra 3-4 minutes on the second side for fully cooked salmon.
    3. For medium rare, cook for 4-5 minutes skin side down and 2-3 minutes on the second side

    Tips to make easy Teriyaki Salmon

    • Only add the cornstarch slurry if you’re wanting a thick teriyaki sauce
    • Make sure to pat dry the salmon before marinating to remove any excess water
    • Try and marinade the salmon in the teriyaki sauce for a few hours for optimum flavour. If you can’t do this ahead of time, not to worry. Even if marinated for 15 minutes it will be great! You can just add an extra brush of sauce for more flavour
    • It’s best to have salmon at room temperature before cooking. I usually take it out of the fridge for 10-15 minutes before cooking
    • The cooking times in my recipe are for medium size salmon fillets. If you’re cooking larger fillets, you’ll need to increase the cooking time slightly. If using smaller fillets, they will need a slightly reduced time
    • You can use foil in your airfryer for easier clean up
    • When removing from the airfryer, do this gently. As the teriyaki sauce is quite sticky, it can cause the salmon skin to stick at that bottom so use a spatula when removing so you don’t break the fillets

    More Asian Recipes

    • Rice Paper Dumplings
    • Shiitake Mushroom Soup
    • Crispy Tofu Air Fryer
    • Vegan Summer Rolls

    I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share your Teriyaki Salmon photo on Instagram so I can share the love.

    Recipe

    Teriyaki Salmon fillets on a plate topped with sesame seeds and spring onions
    4.34 from 6 votes

    Teriyaki Salmon

    This Teriyaki Salmon recipe shows you how to marinate salmon in teriyaki sauce to give it a sweet and sticky glaze
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: Asian, Japanese
    Keyword: homemade, sauce, sticky
    Servings: 2
    Calories: 265kcal
    Author: Ayeh Manfre
    Pin Print Rate

    Ingredients

    • 2 medium salmon fillets

    Sauce

    • ¼ cup soy sauce - I prefer the salt reduced
    • ¼ cup pure maple syrup
    • ¼ cup water
    • 1 teaspoon rice wine vinegar
    • ½ teaspoon sesame oil
    • 2 garlic cloves
    • Ginger to taste
    • 2 teaspoon corn flour
    • 2 teaspoon water

    Garnish

    • Sesame seeds
    • Spring onion 

    Instructions

    • Add soy sauce, maple syrup and water in a small pot
      Grate in the garlic cloves and as much ginger as you like, then add the rice wine vinegar and sesame oil
    • Place pot on the stove on low heat and let it slowly simmer for about 5 minutes
    • In the meantime, make a cornstarch slurry by mixing the cornflour and water in a small ramekin
      Add to the pot and stir through which will thicken the sauce
    • Remove from the heat, allow to cool in a bowl or jar, and you have the perfect thick teriyaki sauce
    • Pat dry the salmon and place in a container or zip lock bag. Add a few tablespoons of teriyaki sauce over the top until nicely coated and allow to marinate for a few hours in the fridge. If you don’t have much time, 10-15 minutes is still fine
      Remove from the fridge for 10-15 minutes before cooking so the salmon comes to room temperature

    Air fryer

    • Preheat air fryer to 180°C/350°F
    • Spray the bottom with oil spray and place the salmon fillets skin side down
      Brush on extra teriyaki sauce from the marinade and cook for 10 minutes for fully cooked salmon, or 7-8 minutes for medium rare

    Oven Baked

    • Preheat oven to 180°C/350°F
    • Place baking paper on a baking tray and place salmon fillets skin side down
      Brush on extra teriyaki sauce from the marinade and cook for 15 minutes for fully cooked salmon, or 10-12 minutes for medium rare

    Pan Fry

    • Heat oil in a fry pan over medium heat
      Place salmon fillets down, skin side down and hold them down with a spatula for about 30 seconds so they don’t curl up
    • Brush on extra teriyaki sauce from the marinade and cook for about 5-7 minutes, until you see the fish is cooked half way up on the side. Gently flip the salmon fillet over and cook for an extra 3-4 minutes on the second side for fully cooked salmon.
      For medium rare, cook for 4-5 minutes skin side down and 2-3 minutes on the second side
    • Top with sesame seeds and spring onions and serve with rice. You can also add extra sauce on top if you like it extra saucy

    Video

    Notes

    • You will have extra sauce available which you can store in the fridge for up to 5 -7 days.  Store in an air-tight container.

    Nutrition

    Calories: 265kcal | Carbohydrates: 5g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 254mg | Potassium: 861mg | Fiber: 1g | Sugar: 4g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ruby S

      October 17, 2021 at 8:20 pm

      5 stars
      YUMMMMMMM! I used this as a stir fry sauce rather than marinade, so I didn’t precook it and it was DELISH! It’s on my menu for this week as the marinade and I can’t wait

      Reply
      • Ayeh

        October 18, 2021 at 10:07 am

        Oh yummy love that dear! So glad you loved it 🙂

        Reply
    2. Meenakshi

      October 23, 2021 at 6:54 pm

      5 stars
      Just yummmmmm !!!! I’m gonna have it for dinner every week I have some left over marinade and gonna use it for chicken and veggie stir fry , the sauce is just lip smacking

      Reply
      • Ayeh

        October 23, 2021 at 6:58 pm

        Hehe yay love this!! Yes you can use the sauce on so many dishes too!

        Reply
    3. Nicole

      December 03, 2021 at 1:52 am

      I tried this but the corn flour did not make it thicken at all. Not sure if I made the slurry too watery or if it was because I used instant corn masa flour. Next time will just use cornstarch or arrowroot or just regular flour

      Reply
      • Ayeh

        December 10, 2021 at 11:58 am

        Oh no, it should make it a nice thick glaze. You dont need much water, only a few spoons dear xx

        Reply
    4. Laverne

      July 24, 2023 at 1:55 am

      5 stars
      Excellent recipe! I made the Salmon on my grill. Turned out perfect!

      Reply
      • Ayeh Manfre

        July 27, 2023 at 2:31 am

        Oh yay amazing!!!

        Reply

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