Teriyaki salmon is served alongside rice and veggies with a simple homemade glaze. Cooked in a skillet, this sweet salmon is ready in minutes!
If you are trying to add more salmon recipes to your collection, this teriyaki salmon is a winner! You should definitely consider this a routine weeknight dinner recipe, topped over rice and a side of broccoli.
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Why We Love This Recipe
Lately I've been trying to add more seafood recipes to our dinner rotation. Finding time to cook in the middle of a busy week can be challenging. So, easy skillet recipes, like this easy salmon, are where I tend to reach.
Ingredients for Teriyaki Salmon
(full printable recipe at end of this post)
I like to focus on recipes with easy and accessible ingredients right from the grocery store or already in your pantry. Below is a list of what you need to make this salmon recipe.
Here's what you need:
- Salmon fillets - You want four 6-ounce fillets. Does not matter if the skin is off or on. It will easily come off after cooking.
- Olive oil - For the pan.
- Soy sauce - For the glaze, use a good kind.
- Maple syrup - PURE maple syrup, not the Mrs. Butterworth kinds.
- Rice vinegar - Go ahead and buy some of this for your cabinet. You'll use it more often than you think.
- Onion powder - You should have this staple in your spice cabinet.
- Sesame seeds - These are completely optional, but do add to the look and also surprisingly the flavor. You can use the rest for our homemade burger buns, salad dressing, bagels, etc.
- Garlic - I like convenience and use the minced garlic in a jar, otherwise grab a bulb for just one clove.
- Ginger - It is important you use FRESH ginger, not the ground ginger spice. It is easy to peel and grate ginger. Don't be intimidated.
Click here or scroll to the bottom of this post for detailed recipe ingredients and instructions.
How to Cook Salmon in a Skillet
Scroll to the recipe card at the bottom of this post for the step-by-step on how to make skillet salmon. The general steps are as follows:
- Heat oil in large skillet. Place salmon flesh side down. Sear for 3 to 5 minutes.
- In small bowl, whisk together soy sauce, maple syrup, vinegar, onion powder, sesame seeds, garlic and ginger.
- Flip the salmon over, pour sauce into pan.
- Let salmon cook, while brushing tops with sauce, until internal temp is 145°F.
- Transfer to serving platter and brush with additional sauce in pan.
- Serve over rice with optional veggies.
Rice: I like to serve this over a bed of white rice. Sometimes I cook my own on the stove top, and sometimes we use the quick microwave rice to be quick. You can also serve with cauliflower rice or brown rice.
Veggies: Broccolini is my favorite vegetable to serve with teriyaki salmon, but you can also serve any cooked or roasted vegetable, like carrots, cauliflower, kale, etc.
Sauce: Instead of brushing the extra sauce over the salmon, pour it into a bowl and let your guests decide if they want more.
- Do not over cook the salmon. Keep your eye on it. The perfectly cooked salmon is nice and flaky.
- Allow the salmon to set at room temperature for 15 to 20 minutes before placing in the hot skillet. Otherwise, it may stick to your skillet and nobody is happy when that happens.
Your Questions Answered
Do I need to marinate this salmon?
No! This salmon recipe does not call for any marinating.
What are good sides for salmon?
Salmon can be served with many different kinds of sides, like rice, beans, vegetables, salad, and potatoes.
Should I rinse the salmon before cooking it?
No, you do not need to rinse the salmon. Fully cooking it will take away any bacteria.
Storage and Leftovers
Store: Store any leftovers in a covered container in the fridge for up to 3 days.
Reheat: You can eat the leftover salmon cold (try adding to a salad!) or reheat in the microwave or toaster oven.
Freeze: I have not tried freezing this salmon recipe, but you should be able to freeze it just fine if properly stored in foil or a freezer container.
- Use a pastry brush for brushing the sauce over the salmon.
- You will need an instant read thermometer to check the internal temp of the salmon.
More Easy Skillet Recipes
- Almond Pork Chops
- Sloppy Joe Noodle Skillet
- Nacho Beef Skillet
- Summer Vegetables Skillet
- Mexican Egg Skillet
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- 4 six-ounce salmon fillets (skin on or skinless)
- 1 tablespoon olive oil
- ¼ cup soy sauce
- ¼ cup pure maple syrup
- 1 tablespoon rice vinegar
- ½ teaspoon onion powder
- ½ teaspoon sesame seeds more or less to taste (optional)
- 1 garlic clove minced
- ½ teaspoon freshly grated ginger
- green onions for garnish
- Remove salmon from fridge and let set at room temperature for 15 to 20 minutes.
- Heat oil in large skillet over medium heat. Place salmon in hot skillet, flesh side down. Sear for 3 to 5 minutes.
- Meanwhile, combine the soy sauce, maple syrup, vinegar, onion powder, sesame seeds, garlic and ginger in a small bowl. Flip the salmon, pour sauce into the pan and let simmer/thicken while brushing top of salmon with the sauce. Continue to cook until salmon reaches internal temp of 145°F.
- Transfer to serving platter and brush with additional sauce in pan. Serve over rice with roasted vegetables (optional).
- Serving suggestion: Place teriyaki salmon over white rice with roasted broccolini. Drizzle additional sauce over top.
- Nutrition information is an estimate only.