Ingredients
For the Salmon & Marinade:
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon mirin (or a splash of dry white wine)
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, minced
For the Homemade Teriyaki Glaze:
- 1/3 cup soy sauce (or tamari)
- 1/3 cup honey (or maple syrup/agave for vegan)
- 2 tablespoons rice vinegar
- 1 tablespoon mirin
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, minced
- 2 teaspoons cornstarch mixed with 1 tablespoon cold water (slurry)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, thinly sliced (for garnish)
Instructions
Step 1: Prepare the Salmon & Quick Marinate
Pat salmon fillets thoroughly dry with paper towels. In a shallow dish, whisk together the 2 tablespoons soy sauce, mirin, sesame oil, grated ginger, and minced garlic. Place salmon in the dish, turning to coat. Let sit for 10 minutes while you make the glaze.
Step 2: Craft the Homemade Teriyaki Glaze
In a small saucepan, combine the 1/3 cup soy sauce, honey, rice vinegar, mirin, ginger, and garlic for the glaze. Whisk over medium heat until it just begins to simmer. Give your cornstarch slurry a final stir and slowly drizzle into the simmering sauce, whisking constantly. The sauce will thicken into a glossy consistency in about 1-2 minutes. Remove from heat and set aside.
Step 3: Cook the Salmon to Perfection
Heat a large non-stick or well-seasoned skillet over medium-high heat. Add a thin layer of neutral oil. Remove salmon from marinade, letting excess drip off. Place fillets in the hot skillet, presentation-side down. Cook undisturbed for 4-5 minutes until a beautiful golden crust forms. Gently flip and cook for another 3-4 minutes on the other side, or until salmon is just cooked through and flakes easily with a fork.
Step 4: Glaze and Garnish
Reduce skillet heat to low. Pour prepared teriyaki glaze over and around the salmon fillets. Spoon glaze over the top of each fillet repeatedly for 30-60 seconds, allowing it to bubble and caramelize slightly onto the fish. Transfer glazed salmon to a serving plate. Immediately garnish with sesame seeds and green onions.
Notes
Substitution Tips:
- Sweetener: Brown sugar can replace honey (use 1/4 cup packed)
- Alcohol-Free: Replace mirin with extra tablespoon broth and pinch of sugar
- Protein Swap: This glaze works wonderfully with chicken thighs, tofu, or shrimp
- Low-Sodium: Use low-sodium soy sauce and reduce quantity slightly
Healthier Alternatives:
- Sugar-Conscious: Replace honey with monk fruit sweetener or reduce by half, add splash of orange juice
- Sodium-Smart: Use liquid aminos or low-sodium tamari, or dilute regular soy sauce with water (50/50)
- Whole30/Paleo: Use coconut aminos and sweeten with pureed pineapple
- Extra Veggie Boost: Serve over steamed broccoli, bok choy, or colorful stir-fry
Baking Option: Preheat oven to 400°F (200°C). Place marinated salmon on parchment-lined baking sheet. Bake 12-15 minutes. During last 5 minutes, brush with glaze and finish under broiler for 1-2 minutes.
Storage: Store cooled leftovers in airtight container for up to 2 days. Reheat gently in covered skillet over low heat with splash of water, or microwave at 50% power.
Pro Tips:
- Pat salmon completely dry for best sear and glaze adhesion
- Aim for internal temperature of 125-135°F to avoid overcooking
- Always mix cornstarch with cold water first to prevent lumps
- Don’t use thick glaze as marinade – it will burn
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Pan-Seared
- Cuisine: Japanese-inspired
- Diet: Gluten Free