Teriyaki Salmon
This seafood builds wild salmon fillets with skin, thai bird chiles and toasted sesame seeds into a comforting meal you can have ready in about 60 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Soy Sesame
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- In a small saucepan whisk together the soy sauce, brown sugar, rice wine vinegar, minced ginger, garlic, lemon zest, and the finely sliced bird chile.
- Simmer the sauce over medium heat for 4 to 5 minutes until it thickens slightly and coats the back of a spoon, then set aside; it will continue to thicken as it cools.
- Pat the salmon fillets thoroughly dry with paper towels and season lightly. Spoon about a third of the teriyaki over the flesh side and let the fish marinate for 15 minutes.
- Heat the vegetable oil in a nonstick skillet over medium-high heat and lay the fillets in skin-side down. Cook undisturbed for 4 to 5 minutes until the skin is crisp.
- Turn the fillets and cook the flesh side for another 2 to 4 minutes, brushing with more teriyaki, until the salmon reaches an internal temperature of 63 C (145 F) and flakes easily.
- Spoon the remaining warm teriyaki over the fish, scatter with toasted sesame seeds, and serve right away.
You'll use: Frying pan / skillet Β· Saucepan Β· Pan Β· Whisk
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Brown Sugar
- white sugar + 1 tbsp molasses per cup
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
Tips & common questions
How long does Teriyaki Salmon take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Teriyaki Salmon is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: TERIYAKI SALMON SALAD - Jonny's 2025-05-27.jpg (CC0) via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.